Food & Drink

dummy C2

/ˈdʌmi/ having the appearance of being real but lacking capacity to function M S

magnum C2

/ˈmæɡ.nəm/ a wine or champagne bottle holding 1.5 liters, twice the volume of a standard bottle M S

vintage C2

/ˈvɪntɪdʒ/ wine from a particular grape harvest, especially one identified by its year and region M S

ale C2

/ˈeɪl/ a general name for beer made with a top fermenting yeast M S

tavern C2

/ˈtævəɹn/ a building with a bar that is licensed to sell alcoholic drinks M S

cognac C2

/ˈkoʊnjæk/ a fine brandy distilled from white wine in the Cognac region of western France M S

porridge C2

/ˈpɔɹɪd͡ʒ/ A dish made of grain or legumes, milk or water, heated and stirred until thick and typically eaten for breakfast. M S

platter C2

/ˈplætɚ/ a large, shallow dish or tray used for serving food M S

trifle C2

/ˈtɹaɪfəl/ Something of very little importance or value. M S

brownie C2

/ˈbraʊni/ a small, rich chocolate cake with a dense or chewy texture, usually baked in a flat pan and cut into squares M S

celery C2

/ˈseləri/ a cultivated plant, Apium graveolens, whose crisp leaf stalks are eaten as a vegetable M S

malt C2

/mɔlt/ grain, usually barley, that has been soaked, allowed to germinate, and dried for brewing or food M S

pew C2

/ˈpjuː/ One of the long benches in a church, seating several persons, usually fixed to the floor and facing the chancel. M S

dumpling C2

/ˈdʌmp.lɪŋ/ a small mass of dough cooked by boiling, steaming, frying, or baking, sometimes wrapped around a filling M S

teapot C2

/ˈti.pɔt/ pot for brewing tea M S

savor C2

/ˈseɪvɝ/ to enjoy a taste, smell, experience, or moment slowly and appreciatively M S

saffron C2

/ˈsæfɹən/ a costly yellow-orange spice made from the dried stigmas of the saffron crocus M S

thermos C2

/ˈθɝː.məs/ a vacuum-insulated flask or container designed to keep its contents hot or cold M S

corkscrew C2

/ˈkɔɹk.skɹu/ An implement for opening bottles that are sealed by a cork. Sometimes specifically such an implement that includes a screw-shaped part, or worm. M S

venison C2

/ˈvɛ.nɪ.sən/ meat from a deer used as food M S

apricot C2

/ˈeɪ.pɹɪ.kɑt/ a small round stone fruit with yellow-orange flesh and lightly fuzzy skin M S

vermouth C2

/vɚˈmuːθ/ a fortified red or white wine flavored with herbs and spices, served as an aperitif or used in cocktails M S

precipice C2

/ˈpɹɛsɪpɪs/ A very steep cliff. M S

pomegranate C2

/ˈpɑmɪˌɡɹænɪt/ a round fruit with a tough reddish rind and many seeds surrounded by sweet-tart red pulp M S

quince C2

/kwɪns/ a hard, fragrant, yellow pear-shaped fruit usually cooked before eating M S

spatula C2

/ˈspætjʊlə/ a kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food. M S

synonymous C2

/sɪˈnɑnɪməs/ of words, meaning the same or nearly the same M S

cornbread C2

/ˈkɔrnˌbrɛd/ bread made chiefly from cornmeal, especially as a traditional food in the United States M S

swill C2

/swɪl/ wet feed, especially for pigs, consisting of mostly kitchen waste mixed with water or milk M S

goblet C2

/ˈɡɒblət/ A drinking vessel with a foot and stem. M S

kernel C2

/ˈkɝ.nəl/ a single whole grain of a cereal M S

cantaloupe C2

/ˈkæn.tə.loʊp/ a sweet muskmelon with orange flesh and, especially in North America, a rough netted rind M S

skillet C2

/ˈskɪlɪt/ a frying pan, especially a heavy one with a long handle M S

stealthy C2

/ˈstɛlθi/ Characterized by or resembling stealth or secrecy. M S

guava C2

/ˈɡwɑːvə/ a tropical American tree or shrub of the myrtle family, especially Psidium guajava M S

mimosa C2

/mɪˈmoʊsə/ a cocktail made with sparkling wine and orange juice M S

vinaigrette C2

/ˌvɪn.əˈɡret/ a dressing or sauce made chiefly from oil, vinegar, and seasonings M S

anchovy C2

/ˈænt͡ʃoʊ.vi/ a small marine fish, especially one preserved in salt or oil and used for its strong savory flavor M S

teatime C2

/ˈtiːˌtaɪm/ the customary time in the afternoon or early evening when tea is served M S

crumpet C2

/ˈkɹʌm.pɪt/ a small, round British bread made from yeast batter, with holes on top, usually toasted and eaten with butter M S

nosh C2

/nɑʃ/ from Yiddish, a snack or light meal M S

dram C2

/dræm/ a small measure or drink of an alcoholic spirit, especially whisky M S

persimmon C2

/pəɹˈsɪmən/ an orange or reddish fruit of a tree in the genus Diospyros, sweet when ripe but often astringent when unripe M S

guzzle C2

/ˈɡʌzəl/ drink greedily or as if with great thirst M S

anise C2

/ˈæn.ɪs/ liquorice-flavored seeds, used medicinally and in cooking and liquors M S

offal C2

/ˈɔːfəl/ the edible internal organs and other trimmings of a butchered animal M S

sarsaparilla C2

/ˌsæs.pəˈrɪl.ə/ a sweet carbonated drink traditionally flavored with sarsaparilla, sassafras, or birch oil M S

parsnip C2

/ˈpɑrsnɪp/ a cultivated biennial plant related to the carrot, or its long, pale, sweet-tasting edible root M S

bonbon C2

/ˈbɑnˌbɑn/ a small sweet, especially a chocolate-coated confection with a soft or flavoured centre M S

mealtime C2

/ˈmiːlˌtaɪm/ the hour at which a meal is habitually or customarily eaten M S

smokehouse C2

/ˈsmoʊkˌhaʊs/ a building or enclosed structure in which meat or fish is cured and flavored with smoke M S

sweetmeat C2

/ˈswiːt.miːt/ a small sweet delicacy, such as a confection, candied fruit, or preserve M S

watercress C2

/ˈwɔtəɹkɹɛs/ a water-loving plant, especially Nasturtium officinale, whose peppery green leaves are eaten in salads or used as a garnish M S

caraway C2

/ˈkærəˌweɪ/ the aromatic, crescent-shaped dried fruit commonly called a seed and used as a spice M S

masher C2

/ˈmæʃər/ a utensil or machine used to crush food or another material into a soft mass M S

farina C2

/fəˈriːnə/ a fine meal or flour made from cereal grain or other starchy vegetable material, especially one cooked as a breakfast cereal or pudding M S

tankard C2

/ˈtæŋkɚd/ large drinking vessel with one handle M S

currant C2

/ˈkʌɹənt/ a small tart red, black, or white berry growing on a shrub of the genus Ribes M S

swipes C2

/swaɪps/ dated British slang: weak, watery, or inferior beer M S

suet C2

/ˈsuː.ɪt/ the hard white fat around the kidneys and loins of cattle or sheep, used in cooking and in making tallow M S

kava C2

/ˈkɑːvə/ a Pacific island shrub, Piper methysticum, whose roots contain psychoactive kavalactones M S

ragout C2

/ɹæˈɡuː/ a richly seasoned stew of meat, poultry, fish, or vegetables cooked slowly in a sauce M S

tipple C2

/ˈtɪpəl/ drink moderately but regularly M S

aniseed C2

/ˈæ.nɪ.sid/ the aromatic seed of the anise plant, used to flavor food, drink, and medicine M S

cud C2

/kʌd/ food brought back from a ruminant's stomach to the mouth and chewed again M S

tureen C2

/təˈrin/ a large, deep, usually covered serving dish for soup, stew, or similar food M S

laver C2

/ˈleɪvɚ/ an edible red seaweed, especially one used to make laverbread or as sheets for wrapping food M S

steadfastly C2

/ˈstɛdfæstli/ In a steadfast manner; firmly; with conviction M S

yerba C2

/ˈjɝːbə/ yerba mate: the South American holly Ilex paraguariensis or its dried leaves and twigs, used to make a caffeinated drink M S

curdle C2

/ˈkɝːdəl/ to separate a liquid, especially milk, into solid curds and liquid, or to cause it to do so M S

deservedly C2

/dɪˈzɝːvədli/ as deserved M S

slivovitz C2

/ˈslɪvəˌvɪts/ a strong, usually colorless brandy distilled from fermented plums, traditionally made in the Balkans and Central or Eastern Europe M S

sago C2

/ˈseɪɡoʊ/ an edible starch extracted from the pith of certain tropical palms and cycads, used in puddings and as a thickener M S

chine C2

/tʃaɪn/ the backbone of an animal, especially with the adjoining flesh, or a cut of meat or fish containing it M S

granular C2

/ˈɡɹæn.jə.lə(ɹ)/ composed of or covered with particles resembling meal in texture or consistency M S

beery C2

/ˈbɪɹi/ smelling of beer M S

subsist C2

/səbˈsɪst/ To stay alive with only the bare minimum of food or resources. M S

grist C2

/ɡrɪst/ grain brought to a mill to be ground, or a quantity of grain prepared for grinding M S

refrigerate C2

/ɹɪˈfɹɪd͡ʒəɹeɪt/ cool or chill in or as if in a refrigerator M S

hominy C2

/ˈhɑːməni/ maize kernels treated with an alkali to remove the hulls, eaten whole or dried and ground into grits M S

pottle C2

/ˈpɑtəl/ a small pot or food container, especially one used for fruit; chiefly British and Commonwealth English M S

capsicum C2

/ˈkæpsɪkəm/ a plant of the genus Capsicum, which includes sweet peppers and chili peppers M S

peaty C2

/ˈpiːtiː/ Of whisky, having a complex smoky flavour imparted by compounds released by peat fires used to dry the malted barley. M S

negus C2

/ˈniːɡəs/ a hot drink of wine, usually port, mixed with water, sugar, citrus, and spices M S

unappetizing C2

/ʌnˈæpəˌtaɪzɪŋ/ not appealing to the appetite because of an unpleasant appearance, smell, or taste M S

mangosteen C2

/ˈmæŋ.ɡoʊ.stin/ a round tropical fruit with a thick purple rind and sweet, juicy white segments M S

wheaten C2

/ˈwiːtən/ made from, containing, or relating to wheat M S

insuperable C2

/ɪnˈsup(ə)ɹəb(ə)l/ incapable of being surmounted or excelled M S

epicure C2

/ˈɛpɪkjʊr/ a person with refined and discriminating tastes, especially in food and wine M S

cocotte C2

/kɔˈkɔt/ a small covered casserole or Dutch oven, especially one used to cook and serve an individual portion M S

polymorphic C2

/ˌpɑliˈmɔɹfɪk/ having or occurring in several distinct forms M S

cruet C2

/ˈkɹu.ɪt/ a small bottle or container for oil, vinegar, or another condiment at a dining table M S

firkin C2

/ˈfɝkɪn/ a small wooden cask used especially for butter, ale, or other provisions M S

yeasty C2

/ˈjiːsti/ containing yeast or having the smell or taste of yeast M S

pottage C2

/ˈpɑtɪdʒ/ a thick soup or stew made by slowly boiling vegetables, grains, and sometimes meat M S

gastronomical C2

/ˌɡæstrəˈnɑːmɪkəl/ relating to gastronomy, especially the preparation, appreciation, or culture of good food M S