English Vocabulary
Pick a CEFR level (A1–C2) — A1 is the friendliest place to start — and browse its words grouped by topic: travel, food, the body, emotions, and more. Each word shows its meaning, example sentences, and US/UK pronunciation.
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All 27,237 words
524 words
nibble
B2
/ˈnɪbəl/
to eat something in small bites, often slowly or intermittently
lard
C1
/lɑɹd/
soft white fat rendered from pigs and used in cooking
yeast
C1
/jist/
any of various single-celled fungi that ferment sugars and reproduce chiefly by budding
yam
B1
/jæm/
an edible starchy tuber of a tropical climbing plant in the genus Dioscorea, or the plant that produces it
bran
B2
/bræn/
the tough outer layers of a cereal grain, separated from flour during milling and used as food or animal feed
gingerbread
B1
/ˈdʒɪndʒɚbrɛd/
a cake, biscuit, or other baked food flavored chiefly with ginger and often sweetened with molasses or honey
raisin
B1
/ˈreɪ.zən/
a grape that has been dried, either naturally or by controlled processing
cooker
A2
/ˈkʊkɚ/
A large kitchen appliance used for cooking food, with an oven and burners on top.
waterproof
B2
/ˈwɔt̬ɚˌpruf/
Made so that water cannot get through or in.
teapot
C2
/ˈti.pɔt/
pot for brewing tea
cater
C1
/ˈkeɪɾɚ/
To provide what someone wants or needs, especially a particular group.
refreshment
B2
/rəˈfrɛʃmənt/
That which refreshes, such as a light snack or drink.
parsley
B1
/ˈpɑɹsli/
a bright green herb whose flat or curled leaves are used to flavor or garnish food
savor
C2
/ˈseɪvɝ/
to enjoy a taste, smell, experience, or moment slowly and appreciatively
saffron
C2
/ˈsæfɹən/
a costly yellow-orange spice made from the dried stigmas of the saffron crocus
cauldron
C1
/ˈkɔːldrən/
a large deep pot used for boiling food or liquid, traditionally over an open fire
cauliflower
B1
/ˈkɔl.ɪˌflaʊ.ɚ/
a cultivated cabbage plant whose tightly packed immature flower head is eaten as a vegetable
thermos
C2
/ˈθɝː.məs/
a vacuum-insulated flask or container designed to keep its contents hot or cold
radish
A2
/ˈɹædɪʃ/
a small crisp root vegetable with a sharp taste, often red outside and white inside
dinnertime
A2
/ˈdɪnərˌtaɪm/
the usual time at which dinner is eaten
typhoid
B2
/ˈtaɪ.fɔɪd/
A serious infectious disease that causes fever and severe stomach illness, spread through contaminated food or water.
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.
respiration
B2
/ɹɛspɪˈɹeɪʃən/
The process of breathing in and out.
lieu
C1
/ljuː/
instead of
luscious
C1
/ˈlʌʃ.əs/
richly sweet, delicious, or pleasing to taste
prawn
B2
/pɹɔn/
A small sea creature with a shell and ten legs, eaten as food and similar to a shrimp.
chowder
C1
/ˈtʃaʊdɚ/
a rich, thick soup or stew, commonly made with fish or shellfish, potatoes, and milk or cream
beet
A2
/biːt/
a plant, Beta vulgaris, grown for its edible leaves or swollen root and in some varieties for sugar
venison
C2
/ˈvɛ.nɪ.sən/
meat from a deer used as food
deliverance
B2
/dɪˈlɪvɝəns/
recovery or preservation from loss or danger
sweeten
A2
/ˈswiːtən/
to make food or drink taste sweeter, usually by adding sugar or another sweetener
toffee
B1
/ˈtɔfi/
a hard or chewy confection made by boiling sugar or molasses with butter and then cooling it
apricot
C2
/ˈeɪ.pɹɪ.kɑt/
a small round stone fruit with yellow-orange flesh and lightly fuzzy skin
tripe
B2
/traɪp/
the prepared stomach lining of a cow or another ruminant, eaten as food
takeaway
B1
/ˈteɪkəweɪ/
A main point or idea you should remember from something you read or hear.
feeder
A2
/ˈfidɚ/
a container or device that supplies food to people or animals
carte
C1
/kɑrt/
a menu or bill of fare
pâté
B2
/pæˈteɪ/
a rich, smooth paste made from finely ground meat, fish, or vegetables, often served cold
loin
C1
/lɔɪn/
a cut of meat from the back of an animal between the ribs and the hip
paprika
B2
/pəˈpɹiːkə/
a red powdered spice made from dried sweet peppers or chili peppers
nutmeg
B2
/ˈnʌtmɛɡ/
the hard aromatic seed of the nutmeg tree, grated or ground for use as a spice
tater
C1
/ˈteɪ.tɚ/
a potato; an informal or dialectal term
vermouth
C2
/vɚˈmuːθ/
a fortified red or white wine flavored with herbs and spices, served as an aperitif or used in cocktails
precipice
C2
/ˈpɹɛsɪpɪs/
A very steep cliff.
fillet
B2
/ˈfɪlɪt/
a boneless piece or strip of meat or fish, especially a tender cut of beef or a side of fish
spoonful
A2
/ˈspuːnfəl/
as much as a spoon will hold
pomegranate
C2
/ˈpɑmɪˌɡɹænɪt/
a round fruit with a tough reddish rind and many seeds surrounded by sweet-tart red pulp
quince
C2
/kwɪns/
a hard, fragrant, yellow pear-shaped fruit usually cooked before eating
spatula
C2
/ˈspætjʊlə/
a kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.
synonymous
C2
/sɪˈnɑnɪməs/
of words, meaning the same or nearly the same
cornbread
C2
/ˈkɔrnˌbrɛd/
bread made chiefly from cornmeal, especially as a traditional food in the United States
swill
C2
/swɪl/
wet feed, especially for pigs, consisting of mostly kitchen waste mixed with water or milk
teaspoon
B2
/ˈtiˌspun/
A small spoon used for stirring drinks like tea or coffee.
centigrade
B2
/ˈsɛntəˌgreɪd/
Measuring temperature on a scale where water freezes at 0 degrees and boils at 100 degrees.
arid
C1
/ˈæɹ.ɪd/
lacking sufficient water or rainfall
artichoke
B2
/ˈɑɹtətʃoʊk/
the immature flower head of the globe artichoke, whose fleshy leaf bases and heart are eaten as a vegetable
succulent
C1
/ˈsʌkjələnt/
Full of juice and very pleasant to eat.
goblet
C2
/ˈɡɒblət/
A drinking vessel with a foot and stem.
kernel
C2
/ˈkɝ.nəl/
a single whole grain of a cereal
cantaloupe
C2
/ˈkæn.tə.loʊp/
a sweet muskmelon with orange flesh and, especially in North America, a rough netted rind
teacup
B1
/ˈtiːkʌp/
a small cup, usually with a handle and saucer, used for drinking tea
mincemeat
C2+
/ˈmɪnˌsmiːt/
a spiced fruit mixture used especially in mince pies
calorie
C1
/ˈkæləɹi/
A unit that measures the energy in food and drink.
skillet
C2
/ˈskɪlɪt/
a frying pan, especially a heavy one with a long handle
stealthy
C2
/ˈstɛlθi/
Characterized by or resembling stealth or secrecy.
distillery
C1
/dɪˈstɪl.ɚ.i/
a place equipped for producing alcoholic spirits by distillation
millet
B2
/ˈmɪlət/
a small round grain produced by several cereal grasses and eaten as food
cutlet
B2
/ˈkʌt.lət/
a small, usually thin piece of meat, often cut from near the ribs and cooked by frying or grilling
guava
C2
/ˈɡwɑːvə/
a tropical American tree or shrub of the myrtle family, especially Psidium guajava
mimosa
C2
/mɪˈmoʊsə/
a cocktail made with sparkling wine and orange juice
reddish
C1
/ˈɹɛdɪʃ/
Somewhat red.
skewer
C1
/ˈskjuː.ɚ/
a long, thin pin of metal or wood used to hold pieces of food during cooking
vinaigrette
C2
/ˌvɪn.əˈɡret/
a dressing or sauce made chiefly from oil, vinegar, and seasonings
apéritif
C1
/əˌpɛrəˈtiːf/
an alcoholic drink taken before a meal to stimulate the appetite
anchovy
C2
/ˈænt͡ʃoʊ.vi/
a small marine fish, especially one preserved in salt or oil and used for its strong savory flavor
suds
C1
/sʌdz/
The bubbles and foam made by soap mixed with water.
lentil
B2
/ˈlɛn.təl/
a small, flat, lens-shaped seed cooked and eaten as a pulse
teatime
C2
/ˈtiːˌtaɪm/
the customary time in the afternoon or early evening when tea is served
gooseberry
B2
/ˈɡusˌbɛɹi/
a small, round, tart berry, usually green, yellow, or red, used fresh or in preserves and desserts
soybean
B2
/ˈsɔɪˌbin/
The edible bean of a plant grown widely for food and oil, rich in protein.
buckwheat
B2
/ˈbʌkˌwiːt/
a broad-leaved Asian plant grown for its edible triangular seeds, especially Fagopyrum esculentum
crumpet
C2
/ˈkɹʌm.pɪt/
a small, round British bread made from yeast batter, with holes on top, usually toasted and eaten with butter
nosh
C2
/nɑʃ/
from Yiddish, a snack or light meal
dram
C2
/dræm/
a small measure or drink of an alcoholic spirit, especially whisky
persimmon
C2
/pəɹˈsɪmən/
an orange or reddish fruit of a tree in the genus Diospyros, sweet when ripe but often astringent when unripe
guzzle
C2
/ˈɡʌzəl/
drink greedily or as if with great thirst
anise
C2
/ˈæn.ɪs/
liquorice-flavored seeds, used medicinally and in cooking and liquors
compote
C1
/ˈkɑːm.poʊt/
fruit cooked slowly in sugar syrup, served as a dessert or accompaniment
offal
C2
/ˈɔːfəl/
the edible internal organs and other trimmings of a butchered animal
whey
B2
/weɪ/
the watery liquid left after milk has curdled and the curds have been removed, especially during cheesemaking
sarsaparilla
C2
/ˌsæs.pəˈrɪl.ə/
a sweet carbonated drink traditionally flavored with sarsaparilla, sassafras, or birch oil
parsnip
C2
/ˈpɑrsnɪp/
a cultivated biennial plant related to the carrot, or its long, pale, sweet-tasting edible root
pimento
C1
/pɪˈmɛntoʊ/
allspice: the dried aromatic berry of the tropical tree Pimenta dioica, or the tree itself
bonbon
C2
/ˈbɑnˌbɑn/
a small sweet, especially a chocolate-coated confection with a soft or flavoured centre
mealtime
C2
/ˈmiːlˌtaɪm/
the hour at which a meal is habitually or customarily eaten
smokehouse
C2
/ˈsmoʊkˌhaʊs/
a building or enclosed structure in which meat or fish is cured and flavored with smoke