# Food & Drink

**Type:** Topic
**Words:** 560

## About

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

## Words by Level

### A1
- wait — To stay where you are or delay doing something until something happens or someone arrives.; frequency rank 152
- eat — To put food in your mouth, chew it, and swallow it.; frequency rank 365
- water — The clear liquid that falls as rain and that people and animals need to live.; frequency rank 370
- drink — To take liquid into your mouth and swallow it.; frequency rank 390
- full — Holding as much as possible; with no space left.; frequency rank 517
- 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
- kitchen — A room where meals are prepared and cooked.; frequency rank 1115
- chicken — A common farm bird kept for its eggs and meat.; frequency rank 1211
- 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
- milk — The white liquid produced by cows and other female mammals, drunk by people or used in food.; frequency rank 1458
- meat — The flesh of an animal eaten as food.; frequency rank 1488
- brown — Having the colour of chocolate, coffee, or earth; frequency rank 1587
- 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
- cow — A large female farm animal kept for its milk and meat.; frequency rank 2359
- juice — The liquid that comes from fruit or vegetables, often drunk as a cold drink.; frequency rank 2409
- fruit — The sweet, soft part of a plant that contains seeds and is eaten as food.; frequency rank 2418
- 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
- corn — A tall plant that produces yellow grains on a cob; maize.; frequency rank 3795
- waiter — A person, especially a man, whose job is to serve food and drink to customers at their tables in a restaurant.; frequency rank 4039
- 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
- picnic — A meal that you take outdoors to eat, often in a park or the countryside.; frequency rank 5046
- waitress — A woman whose job is to serve food and drink to customers at their tables in a restaurant.; frequency rank 5419
- tomato — A soft, round red fruit eaten raw or cooked, used as a vegetable.; frequency rank 6601
- 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
- sake — The benefit, good, or advantage of someone or something.; frequency rank 1005
- 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
- serve — To give people food or drink, especially at a meal or in a restaurant.; frequency rank 1517
- feed — To give food to a person or animal.; frequency rank 1548
- prepare — To make something ready for a future use or event.; frequency rank 1615
- usual — Happening or done most of the time; normal and expected.; frequency rank 1622
- chef — A professional cook, especially the head cook in a restaurant.; frequency rank 1810
- spread — To open out or stretch something over a wider area.; frequency rank 1835
- 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
- toast — Slices of bread made brown and crisp by heating.; frequency rank 2334
- gather — To come together in one place, or to bring people or things together.; frequency rank 2696
- sauce — A thick or liquid mixture served with or on food to add flavour.; frequency rank 3015
- beef — The meat from cattle, such as cows or bulls.; frequency rank 3150
- concentrate — to give all your attention to one thing; frequency rank 3226
- 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
- soda — A sweet, fizzy drink.; frequency rank 3917
- dessert — A sweet dish eaten at the end of a meal.; frequency rank 3994
- 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
- fry — To cook food in hot oil or fat.; frequency rank 4974
- 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
- roast — To cook food, especially meat or vegetables, with dry heat in an oven or over a fire.; frequency rank 5321
- snack — A small amount of food eaten between meals.; frequency rank 5398
- greedy — Wanting much more money, food, or power than you need.; frequency rank 5662
- bean — A seed or seedpod from certain plants, eaten as a vegetable.; frequency rank 5761
- 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
- bake — To cook food using dry heat in an oven.; frequency rank 6747
- 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
- boil — (of a liquid) To become hot enough to bubble and turn into vapour.; frequency rank 7137
- refrigerator — A machine that keeps food and drinks cold so they stay fresh.; frequency rank 7360
- 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
- batch — A group of things or people dealt with at the same time.; frequency rank 8211
- 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
- biscuit — A small, flat, sweet baked food that is hard and crisp (British English); a cookie.; frequency rank 9147
- doughnut — a small sweet cake of fried dough, often ring-shaped or filled; frequency rank 11371
- seafood — Fish and shellfish from the sea that are eaten as food.; frequency rank 11998
- oatmeal — oats that have been ground, cut, or rolled for use as food; frequency rank 13824
- macaroni — pasta formed into narrow tubes, especially short curved tubes; frequency rank 14274
- 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
- beet — a plant, Beta vulgaris, grown for its edible leaves or swollen root and in some varieties for sugar; frequency rank 23200
- sweeten — to make food or drink taste sweeter, usually by adding sugar or another sweetener; frequency rank 23392
- feeder — a container or device that supplies food to people or animals; frequency rank 24919
- spoonful — as much as a spoon will hold; frequency rank 26893
- fast food
- turnip — a round root vegetable with white flesh and purple, red, or greenish skin, eaten as a vegetable

### B1
- hunt — To chase and kill wild animals for food or sport.; frequency rank 2115
- 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
- rotten — Decayed and no longer fit to eat or use, especially of food.; frequency rank 3342
- liver — A large organ in the body that cleans the blood and helps digest food.; frequency rank 3664
- pork — Meat from a pig.; frequency rank 3969
- pub — A place where people go to buy and drink alcohol, and often food, especially in Britain.; frequency rank 4067
- lamb — A young sheep.; frequency rank 4073
- bacon — Salted or smoked meat from the back or sides of a pig, usually eaten in thin strips.; frequency rank 4305
- steam — The hot gas that water turns into when it boils.; frequency rank 4386
- spoil — To ruin or damage something so it is no longer good or enjoyable.; frequency rank 4428
- toss — To throw something gently or carelessly.; frequency rank 4648
- feast — A large, special meal, often to celebrate something.; frequency rank 4724
- tin — A sealed metal container used to keep food or drink fresh.; frequency rank 4786
- ginger — A spicy root used to flavor food and drinks.; frequency rank 4872
- stuffed — Filled completely with something.; frequency rank 4877
- appetite — The desire to eat food.; frequency rank 5012
- butcher — A person who cuts and sells meat.; frequency rank 5071
- shrimp — A small sea creature with a shell and a long tail, often eaten as food.; frequency rank 5633
- diner — a small informal restaurant, often with booths, a counter, and simple meals; frequency rank 6130
- flavor — The taste of a particular food or drink.; frequency rank 6440
- tuna — A large sea fish that is often eaten as food.; frequency rank 6664
- grill — To cook food over or under direct heat.; frequency rank 6996
- submarine — A ship that can travel under the surface of the water.; frequency rank 7114
- rapid — Happening or moving very quickly.; frequency rank 7141
- spicy — Having a strong, hot flavor that creates a burning feeling in the mouth.; frequency rank 7418
- spice — A strong-tasting or aromatic part of a plant, usually dried, used to flavor food.; frequency rank 7689
- 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
- vegetarian — A person who does not eat meat or fish.; frequency rank 8013
- kettle — A container with a lid and handle, used for boiling water.; frequency rank 8255
- syrup — a thick, sweet liquid made by dissolving sugar or concentrating plant juice, used on or in food and drinks; frequency rank 8534
- cabbage — A round vegetable with thick green or white leaves, eaten cooked or raw.; frequency rank 8649
- ripe — Fully grown and ready to be picked or eaten.; frequency rank 8671
- 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
- loaf — A shaped piece of baked bread that you cut into slices.; frequency rank 10056
- cod — A large sea fish with white flesh, often eaten as food.; frequency rank 10360
- cinnamon — the aromatic brown bark of a tropical Asian tree, used whole or ground as a spice; frequency rank 10397
- consume — To eat or drink something.; frequency rank 10958
- misty — Covered with mist; not clear because of fine water drops in the air.; frequency rank 12250
- 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
- caramel — a brown substance made by heating sugar, used to flavor or color food and drinks; frequency rank 13752
- nectar — The sweet liquid that flowers produce to attract bees, birds, and other animals.; frequency rank 14667
- blueberry — a small, round, blue-black edible berry with a pale waxy bloom; frequency rank 14764
- 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
- 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
- yam — an edible starchy tuber of a tropical climbing plant in the genus Dioscorea, or the plant that produces it; frequency rank 19033
- gingerbread — a cake, biscuit, or other baked food flavored chiefly with ginger and often sweetened with molasses or honey; frequency rank 19476
- raisin — a grape that has been dried, either naturally or by controlled processing; frequency rank 19757
- 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
- toffee — a hard or chewy confection made by boiling sugar or molasses with butter and then cooling it; frequency rank 23649
- takeaway — A main point or idea you should remember from something you read or hear.; frequency rank 24904
- teacup — a small cup, usually with a handle and saucer, used for drinking tea; frequency rank 30779
- windsurfing — A water sport in which you stand on a board with a sail attached and are pushed along by the wind.; frequency rank 54004
- fixings — the preparations, arrangements, equipment, or supplies needed for an activity or occasion; frequency rank 59155
- wetland — An area of land where the soil is soaked or covered with water, such as a marsh or swamp.; frequency rank 68227
- infinitive — The basic form of a verb, usually used with "to", as in "to run" or "to eat".; frequency rank 81891
- courgette — A long green vegetable shaped like a small cucumber, eaten cooked.; frequency rank 103024
- chewing gum
- mixing bowl
- dew — tiny drops of water that form on cool surfaces at night, due to condensation
- udder — the mammary gland of female cattle and other mammals, which produces milk

### B2
- hunting — The activity of chasing and killing wild animals for food or sport.; frequency rank 2303
- punch — A hard hit with the fist.; frequency rank 2308
- flesh — The soft part of the body between the skin and the bones.; frequency rank 2623
- starving — Extremely hungry.; frequency rank 3249
- chop — To cut something into pieces with quick, hard strokes of a knife or axe.; frequency rank 3589
- goat — A farm animal with horns, kept for its milk, meat, and wool.; frequency rank 3756
- dough — a thick, moldable mixture of flour and liquid, often with other ingredients, that is baked into bread or pastry; frequency rank 4502
- neat — Tidy and arranged in an orderly way.; frequency rank 4928
- tender — Gentle, kind, and loving.; frequency rank 4960
- 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
- draft — An early version of a piece of writing that you may still change.; frequency rank 5775
- crab — A sea creature with a hard shell, ten legs, and large front claws.; frequency rank 6013
- pudding — A sweet, soft dessert, often made with milk, eggs, or flour.; frequency rank 6061
- starve — To die or suffer badly because of a lack of food.; frequency rank 6110
- 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
- dash — To run or move somewhere very quickly.; frequency rank 6189
- ling — A long, slender saltwater fish related to cod, often eaten as food.; frequency rank 6579
- pumpkin — A large round orange fruit that grows on a vine and is used as food and for decoration.; frequency rank 6589
- slaughter — To kill animals for food.; frequency rank 6714
- 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
- peel — To remove the skin or outer covering from a fruit or vegetable.; frequency rank 7191
- hospitality — Friendly and generous treatment of guests and visitors.; frequency rank 7861
- 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
- cocoa — A hot drink made with milk or water, cocoa powder, and sugar.; frequency rank 9482
- squash — To press something hard so that it becomes flat or loses its shape.; frequency rank 9826
- thigh — The part of the leg between the hip and the knee.; frequency rank 9928
- 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
- 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
- risotto — an Italian dish of rice cooked gradually in stock until creamy, often with cheese, vegetables, meat, or seafood; frequency rank 13119
- broth — a savory liquid made by simmering meat, fish, or vegetables in water; frequency rank 13887
- bologna — a large, finely ground cooked sausage, typically made from a mixture of meats and served in slices; frequency rank 13914
- almond — the edible oval seed of the almond tree, commonly treated as a nut; frequency rank 14985
- mutton — The meat of an adult sheep, eaten as food.; frequency rank 15034
- asparagus — the tender young shoots of Asparagus officinalis, eaten as a vegetable; frequency rank 16276
- barley — A grain crop used as food and for making beer and whisky.; frequency rank 16560
- gulp — To swallow food or drink quickly in large amounts.; frequency rank 17626
- nibble — to eat something in small bites, often slowly or intermittently; frequency rank 18757
- bran — the tough outer layers of a cereal grain, separated from flour during milling and used as food or animal feed; frequency rank 19253
- waterproof — Made so that water cannot get through or in.; frequency rank 19957
- refreshment — That which refreshes, such as a light snack or drink.; frequency rank 20281
- typhoid — A serious infectious disease that causes fever and severe stomach illness, spread through contaminated food or water.; frequency rank 21739
- respiration — The process of breathing in and out.; frequency rank 22530
- prawn — A small sea creature with a shell and ten legs, eaten as food and similar to a shrimp.; frequency rank 22858
- deliverance — recovery or preservation from loss or danger; frequency rank 23229
- 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
- paprika — a red powdered spice made from dried sweet peppers or chili peppers; frequency rank 25636
- nutmeg — the hard aromatic seed of the nutmeg tree, grated or ground for use as a spice; frequency rank 25934
- 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
- centigrade — Measuring temperature on a scale where water freezes at 0 degrees and boils at 100 degrees.; frequency rank 28954
- artichoke — the immature flower head of the globe artichoke, whose fleshy leaf bases and heart are eaten as a vegetable; frequency rank 29201
- millet — a small round grain produced by several cereal grasses and eaten as food; frequency rank 32672
- cutlet — a small, usually thin piece of meat, often cut from near the ribs and cooked by frying or grilling; frequency rank 33352
- lentil — a small, flat, lens-shaped seed cooked and eaten as a pulse; frequency rank 37073
- gooseberry — a small, round, tart berry, usually green, yellow, or red, used fresh or in preserves and desserts; frequency rank 37850
- soybean — The edible bean of a plant grown widely for food and oil, rich in protein.; frequency rank 38308
- buckwheat — a broad-leaved Asian plant grown for its edible triangular seeds, especially Fagopyrum esculentum; frequency rank 39030
- whey — the watery liquid left after milk has curdled and the curds have been removed, especially during cheesemaking; frequency rank 44171
- 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
- eatable — fit or suitable to be eaten, though not necessarily pleasant; frequency rank 82127
- wineglass — a drinking glass, typically with a bowl, stem, and foot, designed for serving wine; frequency rank 86658
- 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
- overfeed — to give a person or animal more food than is healthy or necessary; frequency rank 119813
- sparerib — A cut of pork ribs with most of the meat trimmed away.; frequency rank 138520
- junk food
- crockery — plates, dishes, cups, and other similar items used for serving and eating food
- meringue — a dessert made from whipped egg whites and sugar, baked until crisp
- rind — the tough outer layer of certain fruits, especially citrus fruits
- pepper-shaker — a small container with perforations in its top, used for sprinkling ground pepper

### C1
- goose — A large water bird with webbed feet and a long neck, bigger than a duck.; frequency rank 4934
- prey — An animal that is hunted and eaten by another animal.; frequency rank 4969
- kidney — One of the two organs in the body that filter waste from the blood and produce urine.; frequency rank 5149
- sole — Being the only one; single.; frequency rank 5900
- famine — a severe shortage of food (as through crop failure) resulting in violent hunger and starvation and death; frequency rank 12151
- munch — To eat something steadily, often noisily, with the mouth closed.; frequency rank 12572
- burgundy — wine produced in the Burgundy region of eastern France, especially its red or white table wine; frequency rank 13737
- crumble — To break or fall apart into small pieces.; frequency rank 13850
- culinary — relating to cooking, kitchens, or the preparation of food; frequency rank 14303
- tidal — of or relating to or caused by tides; frequency rank 14589
- gourmet — Of food: high in quality and carefully prepared.; frequency rank 14859
- intake — The amount of something, especially food, drink, or air, that is taken into the body.; frequency rank 15382
- bubbly — Cheerful, lively, and full of energy.; frequency rank 17358
- cranberry — a small, tart red berry used in sauces, drinks, and baked foods; frequency rank 17522
- mead — an alcoholic drink made by fermenting honey with water, sometimes with added herbs, spices, or fruit; frequency rank 17890
- 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
- yeast — any of various single-celled fungi that ferment sugars and reproduce chiefly by budding; frequency rank 18831
- cater — To provide what someone wants or needs, especially a particular group.; frequency rank 20115
- cauldron — a large deep pot used for boiling food or liquid, traditionally over an open fire; frequency rank 20917
- lieu — instead of; frequency rank 22657
- luscious — richly sweet, delicious, or pleasing to taste; frequency rank 22743
- chowder — a rich, thick soup or stew, commonly made with fish or shellfish, potatoes, and milk or cream; frequency rank 23133
- carte — a menu or bill of fare; frequency rank 25276
- loin — a cut of meat from the back of an animal between the ribs and the hip; frequency rank 25603
- tater — a potato; an informal or dialectal term; frequency rank 25968
- arid — lacking sufficient water or rainfall; frequency rank 29118
- succulent — Full of juice and very pleasant to eat.; frequency rank 29409
- calorie — A unit that measures the energy in food and drink.; frequency rank 31844
- distillery — a place equipped for producing alcoholic spirits by distillation; frequency rank 32350
- reddish — Somewhat red.; frequency rank 33694
- skewer — a long, thin pin of metal or wood used to hold pieces of food during cooking; frequency rank 33984
- apéritif — an alcoholic drink taken before a meal to stimulate the appetite; frequency rank 35095
- suds — The bubbles and foam made by soap mixed with water.; frequency rank 36779
- compote — fruit cooked slowly in sugar syrup, served as a dessert or accompaniment; frequency rank 43018
- pimento — allspice: the dried aromatic berry of the tropical tree Pimenta dioica, or the tree itself; frequency rank 47291
- greenish — of the color between blue and yellow in the color spectrum; frequency rank 51621
- discoverer — One who discovers: a person who has discovered something.; frequency rank 54727
- unwillingness — the trait of being unwilling; frequency rank 54859
- carafe — a glass container used for serving water, wine, or another drink; frequency rank 55711
- uncork — to remove the cork or stopper from a bottle or other container; frequency rank 57142
- confectionery — sweets, chocolates, candies, and other foods made chiefly with sugar, considered collectively; frequency rank 58193
- peppercorn — a dried berry of the pepper plant, used whole or ground as a spice; frequency rank 63908
- decant — to pour a liquid from one container into another; frequency rank 84016
- masticate — to chew food by crushing and grinding it with the teeth; frequency rank 113967
- parboil — to boil food briefly or until it is only partly cooked, usually before cooking it by another method; frequency rank 198175
- succulently — In a way that is full of juice and pleasant to eat.; frequency rank 372026
- sop — a concession or bribe given to pacify or appease someone
- wine-shop — a shop or tavern where wine is sold

### C2
- dummy — having the appearance of being real but lacking capacity to function; frequency rank 5042
- magnum — a wine or champagne bottle holding 1.5 liters, twice the volume of a standard bottle; frequency rank 7346
- vintage — wine from a particular grape harvest, especially one identified by its year and region; frequency rank 8964
- ale — a general name for beer made with a top fermenting yeast; frequency rank 9144
- tavern — a building with a bar that is licensed to sell alcoholic drinks; frequency rank 9876
- cognac — a fine brandy distilled from white wine in the Cognac region of western France; frequency rank 10583
- 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
- trifle — Something of very little importance or value.; frequency rank 13552
- brownie — a small, rich chocolate cake with a dense or chewy texture, usually baked in a flat pan and cut into squares; frequency rank 14376
- celery — a cultivated plant, Apium graveolens, whose crisp leaf stalks are eaten as a vegetable; frequency rank 15985
- malt — grain, usually barley, that has been soaked, allowed to germinate, and dried for brewing or food; frequency rank 16323
- pew — One of the long benches in a church, seating several persons, usually fixed to the floor and facing the chancel.; frequency rank 17420
- dumpling — a small mass of dough cooked by boiling, steaming, frying, or baking, sometimes wrapped around a filling; frequency rank 18495
- teapot — pot for brewing tea; frequency rank 20093
- savor — to enjoy a taste, smell, experience, or moment slowly and appreciatively; frequency rank 20642
- saffron — a costly yellow-orange spice made from the dried stigmas of the saffron crocus; frequency rank 20855
- thermos — a vacuum-insulated flask or container designed to keep its contents hot or cold; frequency rank 21421
- corkscrew — An implement for opening bottles that are sealed by a cork. Sometimes specifically such an implement that includes a screw-shaped part, or worm.; frequency rank 22529
- 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
- vermouth — a fortified red or white wine flavored with herbs and spices, served as an aperitif or used in cocktails; frequency rank 26606
- precipice — A very steep cliff.; frequency rank 26722
- 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
- synonymous — of words, meaning the same or nearly the same; frequency rank 27745
- 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
- goblet — A drinking vessel with a foot and stem.; frequency rank 29512
- kernel — a single whole grain of a cereal; frequency rank 29903
- cantaloupe — a sweet muskmelon with orange flesh and, especially in North America, a rough netted rind; frequency rank 30691
- skillet — a frying pan, especially a heavy one with a long handle; frequency rank 32136
- stealthy — Characterized by or resembling stealth or secrecy.; frequency rank 32268
- guava — a tropical American tree or shrub of the myrtle family, especially Psidium guajava; frequency rank 33406
- mimosa — a cocktail made with sparkling wine and orange juice; frequency rank 33642
- vinaigrette — a dressing or sauce made chiefly from oil, vinegar, and seasonings; frequency rank 34068
- anchovy — a small marine fish, especially one preserved in salt or oil and used for its strong savory flavor; frequency rank 35191
- teatime — the customary time in the afternoon or early evening when tea is served; frequency rank 37416
- 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
- persimmon — an orange or reddish fruit of a tree in the genus Diospyros, sweet when ripe but often astringent when unripe; frequency rank 41570
- guzzle — drink greedily or as if with great thirst; frequency rank 42604
- anise — liquorice-flavored seeds, used medicinally and in cooking and liquors; frequency rank 42735
- offal — the edible internal organs and other trimmings of a butchered animal; frequency rank 43047
- sarsaparilla — a sweet carbonated drink traditionally flavored with sarsaparilla, sassafras, or birch oil; frequency rank 44857
- parsnip — a cultivated biennial plant related to the carrot, or its long, pale, sweet-tasting edible root; frequency rank 46360
- bonbon — a small sweet, especially a chocolate-coated confection with a soft or flavoured centre; frequency rank 48150
- mealtime — the hour at which a meal is habitually or customarily eaten; frequency rank 48515
- 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
- watercress — a water-loving plant, especially Nasturtium officinale, whose peppery green leaves are eaten in salads or used as a garnish; frequency rank 50933
- caraway — the aromatic, crescent-shaped dried fruit commonly called a seed and used as a spice; frequency rank 51041
- masher — a utensil or machine used to crush food or another material into a soft mass; frequency rank 51088
- 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
- tankard — large drinking vessel with one handle; frequency rank 52250
- currant — a small tart red, black, or white berry growing on a shrub of the genus Ribes; frequency rank 53732
- swipes — dated British slang: weak, watery, or inferior beer; frequency rank 54511
- suet — the hard white fat around the kidneys and loins of cattle or sheep, used in cooking and in making tallow; frequency rank 55497
- kava — a Pacific island shrub, Piper methysticum, whose roots contain psychoactive kavalactones; frequency rank 57269
- ragout — a richly seasoned stew of meat, poultry, fish, or vegetables cooked slowly in a sauce; frequency rank 58446
- tipple — drink moderately but regularly; frequency rank 59450
- aniseed — the aromatic seed of the anise plant, used to flavor food, drink, and medicine; frequency rank 61326
- cud — food brought back from a ruminant's stomach to the mouth and chewed again; frequency rank 61361
- 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
- steadfastly — In a steadfast manner; firmly; with conviction; frequency rank 62476
- yerba — yerba mate: the South American holly Ilex paraguariensis or its dried leaves and twigs, used to make a caffeinated drink; frequency rank 64856
- curdle — to separate a liquid, especially milk, into solid curds and liquid, or to cause it to do so; frequency rank 65621
- deservedly — as deserved; frequency rank 66398
- slivovitz — a strong, usually colorless brandy distilled from fermented plums, traditionally made in the Balkans and Central or Eastern Europe; frequency rank 67243
- sago — an edible starch extracted from the pith of certain tropical palms and cycads, used in puddings and as a thickener; frequency rank 68971
- chine — the backbone of an animal, especially with the adjoining flesh, or a cut of meat or fish containing it; frequency rank 69652
- granular — composed of or covered with particles resembling meal in texture or consistency; frequency rank 70647
- beery — smelling of beer; frequency rank 72889
- subsist — To stay alive with only the bare minimum of food or resources.; frequency rank 73937
- grist — grain brought to a mill to be ground, or a quantity of grain prepared for grinding; frequency rank 76486
- refrigerate — cool or chill in or as if in a refrigerator; frequency rank 76510
- hominy — maize kernels treated with an alkali to remove the hulls, eaten whole or dried and ground into grits; frequency rank 80411
- pottle — a small pot or food container, especially one used for fruit; chiefly British and Commonwealth English; frequency rank 87277
- capsicum — a plant of the genus Capsicum, which includes sweet peppers and chili peppers; frequency rank 92739
- peaty — Of whisky, having a complex smoky flavour imparted by compounds released by peat fires used to dry the malted barley.; frequency rank 93977
- negus — a hot drink of wine, usually port, mixed with water, sugar, citrus, and spices; frequency rank 100369
- unappetizing — not appealing to the appetite because of an unpleasant appearance, smell, or taste; frequency rank 100500
- mangosteen — a round tropical fruit with a thick purple rind and sweet, juicy white segments; frequency rank 102190
- wheaten — made from, containing, or relating to wheat; frequency rank 106928
- insuperable — incapable of being surmounted or excelled; frequency rank 108490
- epicure — a person with refined and discriminating tastes, especially in food and wine; frequency rank 108826
- cocotte — a small covered casserole or Dutch oven, especially one used to cook and serve an individual portion; frequency rank 114056
- polymorphic — having or occurring in several distinct forms; frequency rank 114984
- cruet — a small bottle or container for oil, vinegar, or another condiment at a dining table; frequency rank 115975
- firkin — a small wooden cask used especially for butter, ale, or other provisions; frequency rank 118749
- yeasty — containing yeast or having the smell or taste of yeast; frequency rank 120866
- pottage — a thick soup or stew made by slowly boiling vegetables, grains, and sometimes meat; frequency rank 124427
- gastronomical — relating to gastronomy, especially the preparation, appreciation, or culture of good food; frequency rank 134954
- voracity — Extreme eagerness to eat; greedy hunger.; frequency rank 143220
- airily — lightly; frequency rank 148208
- forcemeat — a finely ground and seasoned mixture of meat or fish used as a stuffing; frequency rank 149067
- malmsey — a rich sweet fortified wine, especially a Madeira made from the Malvasia grape; frequency rank 154901
- salver — a flat tray, often made of silver or another metal, used for formally serving or presenting things; frequency rank 168389
- caffeinate — To drink coffee or other caffeinated drinks to feel more awake and alert.; frequency rank 169392
- haricot — a common bean, especially a small dried white bean used in cooking; frequency rank 172993
- toper — dated: a person who drinks alcohol heavily or habitually; frequency rank 181747
- porringer — a shallow metal bowl (usually with a handle); frequency rank 191114
- asafoetida — the brownish gum resin of various plants; frequency rank 192134
- mamaliga — a Romanian maize porridge, similar to polenta; frequency rank 194536
- viand — an item or dish of food, especially a choice dish; now chiefly literary and often plural; frequency rank 212031
- taproom — a room or establishment where alcoholic drinks are served from taps or over a counter; frequency rank 223308
- oatcake — Any of many flat biscuits, or cakes, made from oatmeal.; frequency rank 234529
- comfit — a confection consisting of a nut, seed, spice, or piece of fruit coated with sugar; frequency rank 243168
- foodless — having or receiving no food; frequency rank 252204
- frijol — a bean, especially a common bean of a kind widely eaten in Mexico and the southwestern United States; frequency rank 282166
- muscovado — a dark, moist, minimally refined cane sugar that retains much of its natural molasses; frequency rank 291150
- 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
- muskmelon — a sweet, aromatic melon of the species Cucumis melo, including cantaloupes and related varieties; frequency rank 422427
- vinous — Pertaining to or having the characteristics of wine.; frequency rank 442625
- victualler — a person who supplies food and provisions to an army, navy, ship, or other organized body; frequency rank 442626
- victual — food or provisions, especially supplies kept for a journey, military force, or household; frequency rank 451541
- gallinaceous — of or relating to or resembling a gallinacean; frequency rank 553990
- spicery — spices considered collectively; archaic or literary; frequency rank 1004479
- gormandize — dated: to eat greedily or in excessive quantities; frequency rank 1078823
- verjuice — a sharply acidic juice pressed from unripe grapes, crab apples, or other sour fruit and used in cooking; frequency rank 1097276
- winebibber — dated or literary: a person who habitually or excessively drinks wine or other alcohol; frequency rank 1230473
- quaffable — easy and pleasant to drink, often referring to wine or other beverages
- metheglin — a mead flavored with herbs or spices, historically sometimes prepared as a medicinal drink
- wastel — historical: a fine white bread or cake made from carefully sifted wheat flour
- farinaceous — made from, containing, or rich in flour or starch
- esculent — fit or suitable to be eaten; edible
- wine lees — the sediment of yeast, grape matter, and other particles that settles after wine fermentation
- braise — to cook food slowly in a covered pan with a small amount of liquid

### C2+
- mincemeat — a spiced fruit mixture used especially in mince pies; frequency rank 31197
- unanswerable — impossible to answer; frequency rank 76800
- 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
- cornpone — chiefly Southern US: a simple cornbread, traditionally made without milk or eggs and baked or fried; frequency rank 118941
- floury — high in starch and tending to become dry, soft, and crumbly when cooked; frequency rank 130016
- oniony — Resembling an onion or onions, especially in terms of smell.; frequency rank 180783
- ingurgitate — rare: to swallow food or drink greedily or in large quantities; frequency rank 610279
- chaud-froid — a prepared dish of meat, poultry, game, or fish cooked hot, then served cold under a decorative jellied sauce; frequency rank 830056
- luncher — a person who is eating or habitually eats lunch, especially at a restaurant or gathering; frequency rank 905077
- bait — food or a lure used to entice prey; to torment or provoke
- cheesy — cheaply sentimental or tacky; resembling cheese
- flush — to redden or rinse with water; a reddening; level and even; abundantly supplied
- bhang — a preparation of cannabis leaves used as a drink or smoked
- coddle — to treat with excessive care, or to cook gently in water
- cordial — warm and friendly; a sweet fruit-flavored drink
- foodstuff — any substance used or suitable as food
- 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
- beest — the first milk of a cow after calving (colostrum); archaic 'art'
- booze — alcoholic drink; to drink alcohol heavily
- chive — a slender herb of the onion family used to flavor food
- devour — to eat hungrily or greedily; to consume completely
- dine — to eat dinner, especially a formal or substantial meal
- dripping — fat and juices exuded from roasting meat; falling in drops
- edacious — having a huge appetite; voracious or devouring
- eggplant — a purple-skinned fruit eaten as a vegetable; the aubergine
- esurient — hungry or greedy
- gamy — having the strong flavor or smell of game meat; spirited
- halal — permissible under Islamic law, especially of food
- hydrate — to supply with water; a compound containing water molecules
- sustenance — food and drink regarded as necessary to sustain life
- 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
- cheeser — one who makes cheese; a cheesemaker
- chow — food; a meal (informal)
- epicurean — devoted to refined sensual pleasure, especially good food and drink
- fodder — food for livestock; also raw material readily used for a purpose
- fuddle — to confuse or stupefy, especially with drink
- gobble — to eat hastily and greedily; to make a turkey's cry
- grub — a larva of an insect; food (slang); to dig or search
- gruel — a thin porridge of oatmeal or other grain boiled in water
- hungriness — the state of being hungry; keen desire or appetite
- hydro — hydroelectric power, or a spa establishment using water treatments
- 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
- noodle — a strip or string of pasta; to improvise idly, especially on an instrument
- ort — a scrap or morsel of food left after a meal (archaic, usually plural)
- 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
- splosh — to move through or splash water noisily
- subaquatic — existing or occurring under water
- washbasin — a bowl for holding water for washing the hands and face
- afloat — floating on water; or financially solvent
- alimental — relating to nourishment or food
- alluvium — sediment of clay, silt, and gravel deposited by flowing water
- amphibian — a cold-blooded vertebrate, like a frog, that lives both in water and on land
- automat — a restaurant where food is served from coin-operated machines
- balloonfish — a fish, such as the pufferfish, that can inflate its body with water or air
- banquet — an elaborate ceremonial meal for many guests
- baptize — to admit to Christianity by ceremonial sprinkling or immersion in water
- baste — to moisten roasting meat with fat or juices; also to tack with loose stitches
- beeswing — a filmy crust forming in aged port wine
- blanch — to turn pale, or to whiten food by briefly scalding it
- boiler — a vessel or apparatus for heating water or generating steam
- borachio — a leather wine bottle or wineskin; archaically a drunkard
- breadstuff — grain or flour for making bread, or bread itself
- brew — to make beer or tea by infusion or fermentation; a brewed drink
- candock — a water lily or pondweed, especially the yellow water lily
- carbonado — an impure black industrial diamond; meat scored and grilled
- carouse — to drink and make merry in a noisy, lively way
- cheeseburger — a hamburger served with a slice of melted cheese
- collation — the act of collecting and comparing texts; also a light meal
- cookout — an informal outdoor meal cooked and eaten in the open air
- dipsomania — an uncontrollable craving for alcoholic drink
- distemper — a contagious viral disease of animals; also a water-based paint
- eatery — an informal restaurant or place to eat
- eats — food, especially informal or casual fare
- eddy — a circular movement of water or air running contrary to the main current
- edible — fit or safe to be eaten
- flodge — dialectal: to splash through water or mud; to wade clumsily
- fowl — a bird, especially a domesticated one kept for eggs or meat
- 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
- ingest — to take food, drink, or other substance into the body by swallowing or absorbing
- inn — a small establishment providing lodging, food, and drink to travelers
- kebab — pieces of meat or vegetables roasted or grilled on a skewer
- lather — a frothy foam produced by soap and water
- libation — a drink poured out as an offering to a deity; a drink consumed in ritual
- millpond — a pool of water held to drive a mill wheel; a very calm surface
- mirage — an optical illusion of water or objects, especially in deserts; a delusion
- moreish — so pleasant to eat that one wants more
- myrobalan — the dried astringent fruit of certain Asian trees, used in tanning and medicine
- oenomel — an ancient drink of wine mixed with honey; something combining strength and sweetness
- pawpaw — a North American tree or its edible fruit; also a name for the papaya
- potable — safe to drink; a beverage fit for drinking
- provender — animal fodder, or by extension food and provisions
- ravenous — extremely hungry; voracious
- 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
- satiation — the state of being fully satisfied, especially of appetite or desire
- slop — spilled or unappetizing liquid food; to spill carelessly
- soapsuds — froth and bubbles formed from soap and water
- submerged — covered with or sunk beneath the surface of water
- swig — a large gulp of a drink, especially of an alcoholic beverage
- teakettle — a kettle with a spout, used for boiling water for tea
- tenderize — to make meat tender by beating, marinating, or cooking
- toaster — an electrical appliance for browning slices of bread
- tonic — a medicinal drink taken to restore vigor; something invigorating
- tucker — food or provisions, especially in Australian usage
- winkle — an edible coastal sea snail, or to extract something with difficulty
- meatbone — a bone with meat still attached, especially as food or scrap
- propension — Propensity.
- sweetstuff — sweet food collectively, especially sweets or confectionery; chiefly British and now somewhat dated
- winecup — a cup or goblet used for drinking wine, especially in historical or literary contexts
- hardbake — a hard British confection made from boiled brown sugar or molasses, often with butter and almonds
- banqueter — a person who attends or takes part in a banquet or elaborate feast
- forty-rod — historical US dialect: cheap, very strong whiskey
- corn-dodger — historical US: a small cake or dumpling made from cornmeal, baked, fried, or cooked among hot ashes
- guilp — Yorkshire dialect: the scum or skin that forms on porridge
- vinolent — fond of drinking wine, especially to excess; wine-soaked or drunken