# Food & Drink

**Type:** Topic
**Words:** 344

## About

Ingredients, meals, cooking, taste, and the table.

## Words by Level

### A1
- food — The things that people and animals eat to stay alive.; frequency rank 524
- dinner — The main meal of the day, usually eaten in the evening.; frequency rank 550
- coffee — A hot drink made by pouring hot water over roasted, ground coffee beans.; frequency rank 655
- lunch — A meal eaten in the middle of the day.; frequency rank 864
- tea — A hot drink made by pouring boiling water onto dried leaves.; frequency rank 916
- hungry — Wanting or needing to eat.; frequency rank 971
- breakfast — The first meal of the day, usually eaten in the morning.; frequency rank 1263
- cook — To prepare food by heating it.; frequency rank 1377
- restaurant — A place where you can buy and eat meals, usually served at your table.; frequency rank 1418
- cup — A small container with a handle that you drink from.; frequency rank 1423
- milk — The white liquid produced by cows and other female mammals, drunk by people or used in food.; frequency rank 1458
- cake — A sweet baked food made from flour, sugar, and eggs, often covered with icing.; frequency rank 1479
- meat — The flesh of an animal eaten as food.; frequency rank 1488
- cheese — A solid food made from milk, often yellow or white.; frequency rank 1841
- bread — A common food made by baking flour, water, and usually yeast.; frequency rank 1866
- delicious — Tasting very good.; frequency rank 2002
- meal — The food eaten at a particular time, such as breakfast, lunch, or dinner.; frequency rank 2048
- pizza — A flat, round piece of baked bread covered with tomato, cheese, and other toppings.; frequency rank 2077
- chocolate — A sweet brown food made from roasted cocoa beans.; frequency rank 2090
- soup — A liquid food made by cooking vegetables, meat, or fish in water or stock.; frequency rank 2108
- candy — Sweet food made mainly of sugar or chocolate.; frequency rank 2257
- rice — Small white or brown grains that are cooked and eaten as food.; frequency rank 2353
- fruit — The sweet, soft part of a plant that contains seeds and is eaten as food.; frequency rank 2418
- apple — A round fruit with red, green, or yellow skin and crisp white flesh.; frequency rank 2609
- dish — A type of food that is prepared in a particular way.; frequency rank 2776
- butter — A soft yellow food made from cream, spread on bread or used in cooking.; frequency rank 2993
- turkey — A large bird kept on farms for its meat, often eaten at holiday meals.; frequency rank 3129
- salad — A dish of raw or cold vegetables, often served with a dressing.; frequency rank 3330
- potato — A round vegetable with brown or yellow skin that grows underground and is cooked before eating.; frequency rank 4343
- burger — A flat round cake of minced meat served in a bun, often with other fillings.; frequency rank 4501
- banana — A long curved tropical fruit with a yellow skin and soft sweet flesh.; frequency rank 4699
- picnic — A meal that you take outdoors to eat, often in a park or the countryside.; frequency rank 5046
- tomato — A soft, round red fruit eaten raw or cooked, used as a vegetable.; frequency rank 6601
- supermarket — A large shop where you serve yourself and buy food and other household goods.; frequency rank 7089
- vegetable — A plant or part of a plant, such as a carrot or potato, that is eaten as food.; frequency rank 7469
- yogurt — A thick, slightly sour food made from milk, often eaten with fruit.; frequency rank 9010
- hamburger — A round, flat piece of cooked meat served in a bread bun, often with vegetables and sauce.; frequency rank 9146
- grape — A small, round, smooth fruit that grows in bunches and is used to make wine and raisins.; frequency rank 10631
- ice cream

### A2
- honey — A sweet, thick, golden food made by bees from flower nectar.; frequency rank 504
- wine — An alcoholic drink made from fermented grapes.; frequency rank 1038
- beer — An alcoholic drink made from grain, usually barley, often flavoured with hops.; frequency rank 1068
- chef — A professional cook, especially the head cook in a restaurant.; frequency rank 1810
- plate — A flat, slightly curved dish that you eat food from.; frequency rank 2088
- cooking — The activity of preparing food by heating it.; frequency rank 2181
- bowl — A round, deep dish used for holding food or liquid.; frequency rank 2822
- beef — The meat from cattle, such as cows or bulls.; frequency rank 3150
- supper — A meal eaten in the evening.; frequency rank 3700
- diet — The food and drink that a person or animal usually eats.; frequency rank 3711
- jam — A sweet spread made from fruit boiled with sugar, often eaten on bread or toast.; frequency rank 3755
- lemon — A yellow citrus fruit with a sour taste.; frequency rank 3857
- soda — A sweet, fizzy drink.; frequency rank 3917
- steak — A thick, flat piece of meat, especially beef, for grilling or frying.; frequency rank 3928
- dessert — A sweet dish eaten at the end of a meal.; frequency rank 3994
- fridge — A refrigerator; an appliance that keeps food cold.; frequency rank 4005
- nut — A small, hard fruit or seed with a tough shell, such as a peanut or walnut.; frequency rank 4231
- menu — A list of the food and drinks available at a restaurant.; frequency rank 4297
- ham — Meat from the leg of a pig, prepared so it can be kept and eaten.; frequency rank 4476
- pepper — A spice with a hot taste, made from dried berries and used to season food.; frequency rank 4764
- oven — A kitchen appliance with an enclosed space used for baking, roasting, or heating food.; frequency rank 4783
- sausage — A tube of minced meat and seasoning in a thin skin, cooked and eaten as food.; frequency rank 5129
- recipe — A set of instructions for cooking or preparing a dish.; frequency rank 5242
- snack — A small amount of food eaten between meals.; frequency rank 5398
- barbecue — An outdoor meal or party where food is cooked over a fire or grill.; frequency rank 5992
- cooler — An insulated box used to keep food and drinks cold while traveling or camping.; frequency rank 6288
- pasta — A food made from flour and water, shaped into forms like spaghetti and usually boiled.; frequency rank 6539
- stove — A kitchen appliance with burners used for cooking food.; frequency rank 6550
- jelly — A soft, wobbly dessert made from fruit-flavored gelatine that is set in a mold.; frequency rank 6676
- chili — A small, hot-tasting pepper used to add spice to food.; frequency rank 6939
- curry — A spicy dish of meat, fish, or vegetables cooked in a sauce, common in South Asian cooking.; frequency rank 6988
- onion — A round vegetable with a strong smell and taste, made of layers and used in cooking.; frequency rank 7672
- lemonade — A cold drink made from lemon, water, and sugar.; frequency rank 7789
- cereal — A breakfast food made from grain, usually eaten with milk.; frequency rank 8110
- cafeteria — A self-service restaurant where you choose your food and carry it to a table, often in a school or workplace.; frequency rank 8259
- carrot — A long, pointed, orange vegetable that grows underground.; frequency rank 8472
- biscuit — A small, flat, sweet baked food that is hard and crisp (British English); a cookie.; frequency rank 9147
- pea — A small round green seed eaten as a vegetable.; frequency rank 10804
- melon — A large, round, sweet, juicy fruit with a hard skin.; frequency rank 11101
- seafood — Fish and shellfish from the sea that are eaten as food.; frequency rank 11998
- cola — A sweet, dark, fizzy soft drink flavoured with kola nut and caramel.; frequency rank 12853
- omelet — A dish made of beaten eggs cooked in a pan, often folded around a filling such as cheese or ham.; frequency rank 12970
- pear — A sweet, juicy fruit that is narrow at the top and round at the bottom.; frequency rank 13163
- oatmeal — oats that have been ground, cut, or rolled for use as food; frequency rank 13824
- cooker — A large kitchen appliance used for cooking food, with an oven and burners on top.; frequency rank 19820
- radish — a small crisp root vegetable with a sharp taste, often red outside and white inside; frequency rank 21624
- dinnertime — the usual time at which dinner is eaten; frequency rank 21674
- tablespoon — A large spoon used for serving food or for measuring in cooking.; frequency rank 49135
- turnip — a round root vegetable with white flesh and purple, red, or greenish skin, eaten as a vegetable
- exist on — to survive using a limited amount of food, money, or other necessities

### B1
- pie — A baked dish made of pastry with a filling of fruit, meat, or vegetables inside.; frequency rank 2427
- alcohol — Drinks such as beer, wine, and spirits that can make you drunk.; frequency rank 2558
- pork — Meat from a pig.; frequency rank 3969
- bacon — Salted or smoked meat from the back or sides of a pig, usually eaten in thin strips.; frequency rank 4305
- cattle — Cows and bulls kept on a farm for their milk or meat.; frequency rank 4411
- feast — A large, special meal, often to celebrate something.; frequency rank 4724
- filling — The food put inside a sandwich, pie, or pastry.; frequency rank 4913
- appetite — The desire to eat food.; frequency rank 5012
- shrimp — A small sea creature with a shell and a long tail, often eaten as food.; frequency rank 5633
- jar — A glass or clay container with a wide mouth, used for holding food such as jam or pickles.; frequency rank 5701
- flavor — The taste of a particular food or drink.; frequency rank 6440
- freezer — An appliance or compartment that keeps food frozen at a very low temperature.; frequency rank 7259
- spicy — Having a strong, hot flavor that creates a burning feeling in the mouth.; frequency rank 7418
- mustard — A spicy yellow paste or powder made from mustard seeds, used to flavour food.; frequency rank 7721
- strawberry — A sweet, soft red fruit with tiny seeds on its surface.; frequency rank 7830
- potion — a drink believed to have medicinal, magical, or poisonous effects; frequency rank 8250
- cabbage — A round vegetable with thick green or white leaves, eaten cooked or raw.; frequency rank 8649
- gravy — A thick, savory sauce made from the juices of cooked meat.; frequency rank 8925
- muffin — especially North American: a small, cup-shaped quick bread, often sweet and containing fruit, nuts, or chocolate; frequency rank 9017
- pastry — a baked food made from dough rich in fat, often filled or topped with sweet or savory ingredients; frequency rank 9981
- pineapple — A large sweet tropical fruit with rough brown skin, juicy yellow flesh, and stiff leaves on top.; frequency rank 10296
- ingredient — One of the foods or substances you combine to make a dish.; frequency rank 10467
- saucer — A small shallow dish that a cup sits on.; frequency rank 12190
- cucumber — A long green vegetable with a thin skin and crisp watery flesh, often eaten raw in salads.; frequency rank 12712
- spinach — A leafy green vegetable with soft, dark leaves, eaten raw or cooked.; frequency rank 13243
- ration — A fixed amount of food or supplies given to a person when there is not enough for everyone.; frequency rank 13398
- broccoli — A green vegetable with a thick stalk and tight clusters of small flower buds; frequency rank 13659
- cider — an alcoholic drink made by fermenting apple juice, often with carbonation; called hard cider in North America; frequency rank 14970
- carton — A light box or container, often made of cardboard or waxed paper, for holding food or drink.; frequency rank 15827
- custard — a sweet dessert or sauce made from milk or cream, eggs, and usually sugar, thickened by heating; frequency rank 16098
- nutrition — The food a living thing needs to grow and stay healthy.; frequency rank 16808
- refreshments — Small amounts of food and drink served at a meeting or event.; frequency rank 17122
- appetizer — a small dish served before the main part of a meal; frequency rank 18076
- gingerbread — a cake, biscuit, or other baked food flavored chiefly with ginger and often sweetened with molasses or honey; frequency rank 19476
- blackberry — a soft, dark purple-black edible fruit made up of many small juicy segments; frequency rank 19841
- parsley — a bright green herb whose flat or curled leaves are used to flavor or garnish food; frequency rank 20598
- cauliflower — a cultivated cabbage plant whose tightly packed immature flower head is eaten as a vegetable; frequency rank 21138
- toothpick — a small thin pointed stick used to remove food from between the teeth; frequency rank 23212
- cultivation — (agriculture) production of food by preparing the land to grow crops (especially on a large scale); frequency rank 32052
- nutrient — A substance in food that living things need to grow and stay healthy.; frequency rank 39707
- courgette — A long green vegetable shaped like a small cucumber, eaten cooked.; frequency rank 103024
- chewing gum
- mixing bowl

### B2
- whiskey — A strong alcoholic drink made from grain such as barley, corn, or rye.; frequency rank 3761
- cherry — A small, round, red or dark fruit with a stone in the middle.; frequency rank 4405
- tub — A small round plastic container with a lid, used for holding food or other things.; frequency rank 4963
- cocktail — A mixed alcoholic drink, usually made from spirits combined with fruit juice or other flavours.; frequency rank 5345
- pudding — A sweet, soft dessert, often made with milk, eggs, or flour.; frequency rank 6061
- olive — A small, oval fruit with a stone inside, eaten as food or pressed for its oil; green when unripe, black when ripe.; frequency rank 6112
- stew — A dish of meat and vegetables cooked slowly in liquid.; frequency rank 6495
- pumpkin — A large round orange fruit that grows on a vine and is used as food and for decoration.; frequency rank 6589
- tray — A flat object with raised edges used for carrying food, drinks, or other items.; frequency rank 6828
- coconut — The large brown fruit of the coconut palm, with a hard, hairy shell and sweet white flesh inside.; frequency rank 7059
- grocery — A shop that sells food and household goods.; frequency rank 7066
- peach — A soft, round, juicy fruit with sweet yellow flesh and a fuzzy reddish-yellow skin.; frequency rank 7211
- protein — A nutrient found in foods such as meat, eggs, and beans that the body needs to grow and stay healthy.; frequency rank 7714
- sage — A herb with grey-green leaves used to add flavor to food.; frequency rank 7923
- microwave — An oven that cooks or heats food quickly using electromagnetic waves.; frequency rank 8357
- pickle — A cucumber or other vegetable preserved in vinegar or salty water.; frequency rank 8714
- bourbon — An American whiskey made mostly from corn and aged in charred oak barrels.; frequency rank 8806
- berry — A small, soft, round fruit such as a strawberry or blueberry.; frequency rank 9126
- cocoa — A hot drink made with milk or water, cocoa powder, and sugar.; frequency rank 9482
- plum — A soft, round fruit with smooth skin and a single hard stone in the middle.; frequency rank 10060
- dairy — Food made from milk, such as cheese, butter, and yogurt.; frequency rank 10489
- cracker — a thin, dry, crisp biscuit, often eaten with cheese or a spread; frequency rank 10524
- vitamin — A natural substance found in food that the body needs in small amounts to stay healthy.; frequency rank 11140
- fiber — The part of food that helps digestion and passes through the body.; frequency rank 11537
- salsa — A spicy sauce made from tomatoes, onions, and chilli peppers, often eaten with Mexican food.; frequency rank 11549
- catering — The business of providing food and drink for events and occasions.; frequency rank 11662
- mango — A sweet, juicy tropical fruit with yellow or orange flesh and a large seed.; frequency rank 11903
- risotto — an Italian dish of rice cooked gradually in stock until creamy, often with cheese, vegetables, meat, or seafood; frequency rank 13119
- starvation — Severe suffering or death caused by not having enough food.; frequency rank 13129
- herring — a small oily sea fish often eaten as food; frequency rank 13644
- mutton — The meat of an adult sheep, eaten as food.; frequency rank 15034
- delicacy — A special and tasty food, often rare or typical of a certain culture.; frequency rank 15321
- cleaver — a heavy knife with a broad, usually rectangular blade, used especially for chopping meat and bones; frequency rank 15511
- asparagus — the tender young shoots of Asparagus officinalis, eaten as a vegetable; frequency rank 16276
- trough — a long, narrow, open container used for food, water, mixing, or holding materials; frequency rank 17417
- nightcap — an alcoholic drink taken at the end of an evening, especially shortly before bed; frequency rank 18367
- steamer — A dish made by cooking diced meat very slowly in a tightly sealed pot with a minimum of flavourings, allowing it to steam in its own juices; specifically such a dish made with kangaroo meat.; frequency rank 19832
- refreshment — That which refreshes, such as a light snack or drink.; frequency rank 20281
- poultry — Domestic fowl (e.g. chickens, ducks, turkeys, geese) raised for food (meat, eggs, or both).; frequency rank 21109
- nourishment — The food and nutrients that a living thing needs to live and grow.; frequency rank 21257
- prawn — A small sea creature with a shell and ten legs, eaten as food and similar to a shrimp.; frequency rank 22858
- papaya — A large, sweet tropical fruit with orange flesh and small black seeds.; frequency rank 23292
- tripe — the prepared stomach lining of a cow or another ruminant, eaten as food; frequency rank 24862
- pâté — a rich, smooth paste made from finely ground meat, fish, or vegetables, often served cold; frequency rank 25586
- fillet — a boneless piece or strip of meat or fish, especially a tender cut of beef or a side of fish; frequency rank 26743
- teaspoon — A small spoon used for stirring drinks like tea or coffee.; frequency rank 28831
- leek — A long vegetable related to the onion, with a white stem and green leaves and a mild flavour.; frequency rank 32206
- cutlet — a small, usually thin piece of meat, often cut from near the ribs and cooked by frying or grilling; frequency rank 33352
- codfish — a cod, especially one caught or prepared for food; frequency rank 40061
- preservative — a substance added to food, medicine, wood, or another material to prevent decay, spoilage, or deterioration; frequency rank 49319
- aubergine — A large vegetable with smooth, shiny dark purple skin, eaten cooked.; frequency rank 51473
- serviette — a square of cloth or paper used at a meal to protect clothing and wipe the mouth or fingers; a napkin; frequency rank 103602
- sparerib — A cut of pork ribs with most of the meat trimmed away.; frequency rank 138520
- crockery — plates, dishes, cups, and other similar items used for serving and eating food
- peckish — Slightly hungry; an informal word, especially in British English.

### C1
- famine — a severe shortage of food (as through crop failure) resulting in violent hunger and starvation and death; frequency rank 12151
- provisions — Supplies of food and other essentials, especially for a journey or hard times.; frequency rank 12154
- flask — A small flat bottle for carrying a drink, often kept in a pocket.; frequency rank 15136
- intake — The amount of something, especially food, drink, or air, that is taken into the body.; frequency rank 15382
- grapefruit — A large round citrus fruit with a thick yellow or pink skin and a slightly sour, juicy inside.; frequency rank 17209
- mead — an alcoholic drink made by fermenting honey with water, sometimes with added herbs, spices, or fruit; frequency rank 17890
- staple — A basic, essential food or item that people use regularly.; frequency rank 18580
- crumb — A tiny piece that breaks off bread, cake, or similar food.; frequency rank 18649
- lard — soft white fat rendered from pigs and used in cooking; frequency rank 18796
- deprivation — The lack or loss of something needed, such as food, sleep, or basic rights.; frequency rank 19767
- cauldron — a large deep pot used for boiling food or liquid, traditionally over an open fire; frequency rank 20917
- connoisseur — An expert whose judgement is respected, especially in art, food, or other matters of taste.; frequency rank 22821
- chowder — a rich, thick soup or stew, commonly made with fish or shellfish, potatoes, and milk or cream; frequency rank 23133
- loin — a cut of meat from the back of an animal between the ribs and the hip; frequency rank 25603
- commissary — a store that supplies food and other goods to members of a military base, prison, or similar institution; frequency rank 26436
- calorie — A unit that measures the energy in food and drink.; frequency rank 31844
- manna — in the Book of Exodus, the food miraculously supplied to the Israelites during their journey through the wilderness; frequency rank 34239
- molar — one of the broad, flat teeth at the back of the mouth, used for grinding food; frequency rank 34422
- apéritif — an alcoholic drink taken before a meal to stimulate the appetite; frequency rank 35095
- tidbit — a small and especially tasty piece of food; frequency rank 40215
- compote — fruit cooked slowly in sugar syrup, served as a dessert or accompaniment; frequency rank 43018
- incisor — One of the sharp, flat front teeth used for cutting food.; frequency rank 51863
- carafe — a glass container used for serving water, wine, or another drink; frequency rank 55711

### C2
- brandy — distilled from wine or fermented fruit juice; frequency rank 5075
- pony — A small serving of an alcoholic beverage, especially beer.; frequency rank 5712
- carver — someone who carves the meat; frequency rank 10681
- porridge — A dish made of grain or legumes, milk or water, heated and stirred until thick and typically eaten for breakfast.; frequency rank 12020
- platter — a large, shallow dish or tray used for serving food; frequency rank 12452
- pasture — bulky food like grass or hay for browsing or grazing horses or cattle; frequency rank 15364
- cholera — an acute intestinal infection caused by Vibrio cholerae, usually spread through contaminated food or water and capable of causing severe watery diarrhea and dehydration; frequency rank 15695
- sup — a small amount of liquid food; frequency rank 17362
- cobbler — a pie made of fruit with rich biscuit dough usually only on top of the fruit; frequency rank 17512
- maggot — The small, soft, legless larva of a fly, often found in rotting meat or waste.; frequency rank 19046
- sawdust — Food that is unpleasantly powdery and tasteless.; frequency rank 21073
- aphrodisiac — a food, drug, or other substance believed to increase sexual desire or arousal; frequency rank 21487
- gourd — a fruit with a hard rind from a trailing or climbing plant of the squash family, often grown for decoration or practical use; frequency rank 22311
- trotter — a foot of a pig or sheep, especially when prepared as food; frequency rank 22402
- venison — meat from a deer used as food; frequency rank 23206
- apricot — a small round stone fruit with yellow-orange flesh and lightly fuzzy skin; frequency rank 24268
- pomegranate — a round fruit with a tough reddish rind and many seeds surrounded by sweet-tart red pulp; frequency rank 27015
- quince — a hard, fragrant, yellow pear-shaped fruit usually cooked before eating; frequency rank 27018
- spatula — a kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.; frequency rank 27157
- cornbread — bread made chiefly from cornmeal, especially as a traditional food in the United States; frequency rank 28506
- swill — wet feed, especially for pigs, consisting of mostly kitchen waste mixed with water or milk; frequency rank 28684
- esophagus — the muscular tube through which food passes from the throat to the stomach; frequency rank 29139
- crayfish — a small freshwater crustacean resembling a lobster, or its flesh used as food; frequency rank 31318
- locust — A fruit or pod of a carob tree (Ceratonia siliqua).; frequency rank 32333
- gullet — the throat or esophagus, especially considered as the passage through which food is swallowed; frequency rank 35982
- crumpet — a small, round British bread made from yeast batter, with holes on top, usually toasted and eaten with butter; frequency rank 39099
- nosh — from Yiddish, a snack or light meal; frequency rank 40056
- dram — a small measure or drink of an alcoholic spirit, especially whisky; frequency rank 40473
- gristle — tough, flexible cartilage, especially when encountered in meat; frequency rank 41544
- persimmon — an orange or reddish fruit of a tree in the genus Diospyros, sweet when ripe but often astringent when unripe; frequency rank 41570
- sarsaparilla — a sweet carbonated drink traditionally flavored with sarsaparilla, sassafras, or birch oil; frequency rank 44857
- additive — A substance added to food, fuel, or another product to give it certain qualities.; frequency rank 45911
- gizzard — a thick-walled muscular part of the digestive tract that grinds food in birds and various other animals; frequency rank 46458
- mealtime — the hour at which a meal is habitually or customarily eaten; frequency rank 48515
- distaste — Aversion of the taste; dislike, as of food or drink; disrelish.; frequency rank 48698
- smokehouse — a building or enclosed structure in which meat or fish is cured and flavored with smoke; frequency rank 48782
- sweetmeat — a small sweet delicacy, such as a confection, candied fruit, or preserve; frequency rank 50123
- caraway — the aromatic, crescent-shaped dried fruit commonly called a seed and used as a spice; frequency rank 51041
- farina — a fine meal or flour made from cereal grain or other starchy vegetable material, especially one cooked as a breakfast cereal or pudding; frequency rank 51497
- colander — A bowl-shaped kitchen utensil with holes in it used for draining food that has been cooking in water, such as pasta.; frequency rank 54984
- saltpeter — potassium nitrate, a white crystalline compound used in fertilizers, food preservation, and especially gunpowder; frequency rank 56255
- subsistence — The food, money, or other things a person needs simply to stay alive.; frequency rank 57539
- ragout — a richly seasoned stew of meat, poultry, fish, or vegetables cooked slowly in a sauce; frequency rank 58446
- cud — food brought back from a ruminant's stomach to the mouth and chewed again; frequency rank 61361
- confection — A sweet food such as a cake, candy, or pastry, often elaborately decorated.; frequency rank 61868
- tureen — a large, deep, usually covered serving dish for soup, stew, or similar food; frequency rank 61870
- laver — an edible red seaweed, especially one used to make laverbread or as sheets for wrapping food; frequency rank 62367
- sumac — any of various shrubs or small trees with divided leaves and dense clusters of reddish fruit; frequency rank 73839
- albacore — a large long-finned tuna (Thunnus alalunga) of warm and temperate oceans, valued as food for its pale flesh; frequency rank 81513
- cupbearer — historical: a trusted court official who poured and served wine or another drink to a ruler; frequency rank 84790
- coster — dated British: a street seller of fruit, vegetables, or other goods; a costermonger; frequency rank 84862
- pottle — a small pot or food container, especially one used for fruit; chiefly British and Commonwealth English; frequency rank 87277
- whalebone — baleen, the flexible keratin plates in certain whales' mouths that filter food from water; frequency rank 87823
- negus — a hot drink of wine, usually port, mixed with water, sugar, citrus, and spices; frequency rank 100369
- mangosteen — a round tropical fruit with a thick purple rind and sweet, juicy white segments; frequency rank 102190
- trivet — a small stand or heat-resistant mat placed under a hot dish or pan to protect a table or work surface; frequency rank 107406
- pottage — a thick soup or stew made by slowly boiling vegetables, grains, and sometimes meat; frequency rank 124427
- hogshead — a large barrel or cask, especially one used for alcoholic drink or other liquids; frequency rank 133102
- forcemeat — a finely ground and seasoned mixture of meat or fish used as a stuffing; frequency rank 149067
- megalosaurus — a large meat-eating theropod dinosaur of the genus Megalosaurus, known from Middle Jurassic fossils in England; frequency rank 199362
- viand — an item or dish of food, especially a choice dish; now chiefly literary and often plural; frequency rank 212031
- costermonger — a street vendor who sells fruit and vegetables from a cart, barrow, or stall; frequency rank 226589
- hawfinch — a large Eurasian finch with a very powerful bill used to crack hard seeds and fruit stones; frequency rank 332745
- potman — a man employed in a public house to serve drink, collect empty pots or glasses, and perform other tasks; frequency rank 344907
- jorum — a large drinking bowl or vessel, together with the drink it holds; frequency rank 382708
- charqui — meat, especially beef, preserved by cutting it into strips and drying it; frequency rank 406327
- saltcellar — a small container or open dish for holding and serving salt at the table; frequency rank 434880
- victual — food or provisions, especially supplies kept for a journey, military force, or household; frequency rank 451541
- verjuice — a sharply acidic juice pressed from unripe grapes, crab apples, or other sour fruit and used in cooking; frequency rank 1097276
- cirripede — a marine crustacean such as a barnacle, with feathery appendages for catching food
- metheglin — a mead flavored with herbs or spices, historically sometimes prepared as a medicinal drink
- epergne — an ornamental table centerpiece with a central bowl and branching dishes or holders for fruit, sweets, flowers, or candles
- galactagogue — a drug, food, herb, or other substance believed to stimulate the production of breast milk
- braise — to cook food slowly in a covered pan with a small amount of liquid
- peck at — to eat small amounts of food with little enthusiasm
- subsist on — to stay alive using only a limited amount of food or other resources
- tuck away — to eat a substantial quantity of food with enjoyment

### C2+
- mincemeat — a spiced fruit mixture used especially in mince pies; frequency rank 31197
- vol-au-vent — a light, hollow puff-pastry case filled with a savory mixture such as meat, fish, mushrooms, or vegetables in sauce; frequency rank 89221
- chaud-froid — a prepared dish of meat, poultry, game, or fish cooked hot, then served cold under a decorative jellied sauce; frequency rank 830056
- thible — Northern English and Scots: a stick used for stirring porridge or other food; frequency rank 925851
- bait — food or a lure used to entice prey; to torment or provoke
- bhang — a preparation of cannabis leaves used as a drink or smoked
- gridiron — a framework of metal bars for grilling food, or an American football field
- liquor — an alcoholic drink, especially a distilled spirit
- luncheon — a formal or ceremonious midday meal
- booze — alcoholic drink; to drink alcohol heavily
- dripping — fat and juices exuded from roasting meat; falling in drops
- eggplant — a purple-skinned fruit eaten as a vegetable; the aubergine
- sustenance — food and drink regarded as necessary to sustain life
- admixture — a mixture, or an additional ingredient mixed into something
- aliment — food or nourishment; that which sustains
- ambrosia — the food of the gods in mythology; anything delicious or fragrant
- beverage — a drink, especially one other than water
- brunch — a late-morning meal combining breakfast and lunch
- chow — food; a meal (informal)
- entree — the main course of a meal, or the right of admission
- fizz — a hissing or bubbling sound, or effervescence in a drink
- marmalade — a preserve made from citrus fruit, especially oranges
- mouthful — an amount of food or drink that fills the mouth; a long or hard-to-say word
- ort — a scrap or morsel of food left after a meal (archaic, usually plural)
- paste — a soft, moist, sticky mixture used for adhering or as food
- posset — a hot drink of milk curdled with wine or ale, formerly used as a remedy
- serving — a portion of food or drink for one person
- tunny — a tuna, especially a large food and game fish of the genus Thunnus
- automat — a restaurant where food is served from coin-operated machines
- banquet — an elaborate ceremonial meal for many guests
- carbonado — an impure black industrial diamond; meat scored and grilled
- cookout — an informal outdoor meal cooked and eaten in the open air
- dipsomania — an uncontrollable craving for alcoholic drink
- dishful — the amount that a dish can hold
- eats — food, especially informal or casual fare
- greengrocer — a retailer who sells fruit and vegetables
- grog — a drink of spirits, especially rum, diluted with water
- hash — a dish of chopped cooked meat and vegetables; to chop or muddle together
- inn — a small establishment providing lodging, food, and drink to travelers
- kebab — pieces of meat or vegetables roasted or grilled on a skewer
- libation — a drink poured out as an offering to a deity; a drink consumed in ritual
- lime — a green citrus fruit; a calcium compound; or to treat soil with lime
- myrobalan — the dried astringent fruit of certain Asian trees, used in tanning and medicine
- noggin — (informal) the head; a small mug or measure of drink
- oenomel — an ancient drink of wine mixed with honey; something combining strength and sweetness
- refection — refreshment by food and drink; a light meal
- repast — a meal, especially a substantial or formal one
- rumen — the first stomach of a ruminant, where food is fermented
- swig — a large gulp of a drink, especially of an alcoholic beverage
- teakettle — a kettle with a spout, used for boiling water for tea
- tomatillo — a small green tomato-like fruit enclosed in a papery husk
- tonic — a medicinal drink taken to restore vigor; something invigorating
- tucker — food or provisions, especially in Australian usage
- veal — the flesh of a young calf used as meat
- victuals — food or provisions, especially for human consumption
- sweetstuff — sweet food collectively, especially sweets or confectionery; chiefly British and now somewhat dated
- regrater — historical British law: a trader who bought food or other necessities at a market and resold them in or near the same market for a profit