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Word
English Vocabulary
Pick a CEFR level (A1–C2, plus C2+ for rare words beyond the CEFR scale) — 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 27,899 wordsC2+ is beyond the official CEFR scale: rare, specialist, and literary words kept for reference.
329 words
esophagus
C2
/ɪˈsɑfəɡəs/
the muscular tube through which food passes from the throat to the stomach
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mincemeat
C2+
/ˈmɪnˌsmiːt/
a spiced fruit mixture used especially in mince pies
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crayfish
C2
/ˈkreɪˌfɪʃ/
a small freshwater crustacean resembling a lobster, or its flesh used as food
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calorie
C1
/ˈkæləɹi/
A unit that measures the energy in food and drink.
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cultivation
B1
/ˌkʌltɪˈveɪʃən/
(agriculture) production of food by preparing the land to grow crops (especially on a large scale)
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leek
B2
/liːk/
A long vegetable related to the onion, with a white stem and green leaves and a mild flavour.
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locust
C2
/ˈloʊ.kəst/
A fruit or pod of a carob tree (Ceratonia siliqua).
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cutlet
B2
/ˈkʌt.lət/
a small, usually thin piece of meat, often cut from near the ribs and cooked by frying or grilling
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manna
C1
/ˈmænə/
in the Book of Exodus, the food miraculously supplied to the Israelites during their journey through the wilderness
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molar
C1
/ˈmoʊlər/
one of the broad, flat teeth at the back of the mouth, used for grinding food
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apéritif
C1
/əˌpɛrəˈtiːf/
an alcoholic drink taken before a meal to stimulate the appetite
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gullet
C2
/ˈɡʌl.ət/
the throat or esophagus, especially considered as the passage through which food is swallowed
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crumpet
C2
/ˈkɹʌm.pɪt/
a small, round British bread made from yeast batter, with holes on top, usually toasted and eaten with butter
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nutrient
B1
/ˈnuː.tɹi.ənt/
A substance in food that living things need to grow and stay healthy.
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nosh
C2
/nɑʃ/
from Yiddish, a snack or light meal
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codfish
B2
/ˈkɑdˌfɪʃ/
a cod, especially one caught or prepared for food
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tidbit
C1
/ˈtɪdˌbɪt/
a small and especially tasty piece of food
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dram
C2
/dræm/
a small measure or drink of an alcoholic spirit, especially whisky
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gristle
C2
/ˈɡrɪsəl/
tough, flexible cartilage, especially when encountered in meat
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persimmon
C2
/pəɹˈsɪmən/
an orange or reddish fruit of a tree in the genus Diospyros, sweet when ripe but often astringent when unripe
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compote
C1
/ˈkɑːm.poʊt/
fruit cooked slowly in sugar syrup, served as a dessert or accompaniment
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sarsaparilla
C2
/ˌsæs.pəˈrɪl.ə/
a sweet carbonated drink traditionally flavored with sarsaparilla, sassafras, or birch oil
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additive
C2
/ˈæd.ɪ.tɪv/
A substance added to food, fuel, or another product to give it certain qualities.
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gizzard
C2
/ˈɡɪzɚd/
a thick-walled muscular part of the digestive tract that grinds food in birds and various other animals
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mealtime
C2
/ˈmiːlˌtaɪm/
the hour at which a meal is habitually or customarily eaten
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distaste
C2
/dɪsˈteɪst/
Aversion of the taste; dislike, as of food or drink; disrelish.
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smokehouse
C2
/ˈsmoʊkˌhaʊs/
a building or enclosed structure in which meat or fish is cured and flavored with smoke
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tablespoon
A2
/ˈteɪbəlˌspun/
A large spoon used for serving food or for measuring in cooking.
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preservative
B2
/prɪˈzɝvətɪv/
a substance added to food, medicine, wood, or another material to prevent decay, spoilage, or deterioration
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sweetmeat
C2
/ˈswiːt.miːt/
a small sweet delicacy, such as a confection, candied fruit, or preserve
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caraway
C2
/ˈkærəˌweɪ/
the aromatic, crescent-shaped dried fruit commonly called a seed and used as a spice
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aubergine
B2
/ˈoʊ.bɚ.ʒin/
A large vegetable with smooth, shiny dark purple skin, eaten cooked.
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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
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incisor
C1
/ɪnˈsaɪ.zə(ɹ)/
One of the sharp, flat front teeth used for cutting food.
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carafe
C1
/kəˈræf/
a glass container used for serving water, wine, or another drink
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saltpeter
C2
/ˌsɔːltˈpiː.tɚ/
potassium nitrate, a white crystalline compound used in fertilizers, food preservation, and especially gunpowder
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subsistence
C2
/səbˈsɪstəns/
The food, money, or other things a person needs simply to stay alive.
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ragout
C2
/ɹæˈɡuː/
a richly seasoned stew of meat, poultry, fish, or vegetables cooked slowly in a sauce
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cud
C2
/kʌd/
food brought back from a ruminant's stomach to the mouth and chewed again
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confection
C2
/kənˈfɛkʃən/
A sweet food such as a cake, candy, or pastry, often elaborately decorated.
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tureen
C2
/təˈrin/
a large, deep, usually covered serving dish for soup, stew, or similar food
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laver
C2
/ˈleɪvɚ/
an edible red seaweed, especially one used to make laverbread or as sheets for wrapping food
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sumac
C2
/ˈsuːmæk/
any of various shrubs or small trees with divided leaves and dense clusters of reddish fruit
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albacore
C2
/ˈæl.bə.kɔːr/
a large long-finned tuna (Thunnus alalunga) of warm and temperate oceans, valued as food for its pale flesh
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cupbearer
C2
/ˈkʌpˌberər/
historical: a trusted court official who poured and served wine or another drink to a ruler
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coster
C2
/ˈkɑː.stɚ/
dated British: a street seller of fruit, vegetables, or other goods; a costermonger
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pottle
C2
/ˈpɑtəl/
a small pot or food container, especially one used for fruit; chiefly British and Commonwealth English
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whalebone
C2
/ˈweɪlˌboʊn/
baleen, the flexible keratin plates in certain whales' mouths that filter food from water
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vol-au-vent
C2+
/ˌvɔː.loʊˈvɑ̃ː/
a light, hollow puff-pastry case filled with a savory mixture such as meat, fish, mushrooms, or vegetables in sauce
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negus
C2
/ˈniːɡəs/
a hot drink of wine, usually port, mixed with water, sugar, citrus, and spices
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mangosteen
C2
/ˈmæŋ.ɡoʊ.stin/
a round tropical fruit with a thick purple rind and sweet, juicy white segments
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courgette
B1
/kʊɚˈʒɛt/
A long green vegetable shaped like a small cucumber, eaten cooked.
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serviette
B2
/ˌsɝː.viˈet/
a square of cloth or paper used at a meal to protect clothing and wipe the mouth or fingers; a napkin
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trivet
C2
/ˈtrɪv.ɪt/
a small stand or heat-resistant mat placed under a hot dish or pan to protect a table or work surface
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pottage
C2
/ˈpɑtɪdʒ/
a thick soup or stew made by slowly boiling vegetables, grains, and sometimes meat
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hogshead
C2
/ˈhɑɡzˌhɛd/
a large barrel or cask, especially one used for alcoholic drink or other liquids
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sparerib
B2
/ˌspɛɚˈɹɪb/
A cut of pork ribs with most of the meat trimmed away.
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forcemeat
C2
/ˈfɔɹsmiːt/
a finely ground and seasoned mixture of meat or fish used as a stuffing
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megalosaurus
C2
/ˌmɛɡəloʊˈsɔːrəs/
a large meat-eating theropod dinosaur of the genus Megalosaurus, known from Middle Jurassic fossils in England
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viand
C2
/ˈvaɪ.ənd/
an item or dish of food, especially a choice dish; now chiefly literary and often plural
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costermonger
C2
/ˈkɑːstərˌmʌŋɡər/
a street vendor who sells fruit and vegetables from a cart, barrow, or stall
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hawfinch
C2
/ˈhɔːfɪntʃ/
a large Eurasian finch with a very powerful bill used to crack hard seeds and fruit stones
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potman
C2
/ˈpɑtˌmæn/
a man employed in a public house to serve drink, collect empty pots or glasses, and perform other tasks
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jorum
C2
/ˈd͡ʒoʊɹəm/
a large drinking bowl or vessel, together with the drink it holds
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charqui
C2
/ˈtʃɑːrki/
meat, especially beef, preserved by cutting it into strips and drying it
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saltcellar
C2
/ˈsɑːltˌsɛlɚ/
a small container or open dish for holding and serving salt at the table
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victual
C2
/ˈvɪtəl/
food or provisions, especially supplies kept for a journey, military force, or household
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chaud-froid
C2+
/ˌʃoʊˈfrwɑː/
a prepared dish of meat, poultry, game, or fish cooked hot, then served cold under a decorative jellied sauce
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thible
C2+
/ˈθaɪbəl/
Northern English and Scots: a stick used for stirring porridge or other food
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verjuice
C2
/ˈvɝdʒuːs/
a sharply acidic juice pressed from unripe grapes, crab apples, or other sour fruit and used in cooking
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chewing gum
B1
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ice cream
A1
/ˈaɪs.kɹiːm/
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mixing bowl
B1
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bait
C2+
/beɪt/
food or a lure used to entice prey; to torment or provoke
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bhang
C2+
/bæŋ/
a preparation of cannabis leaves used as a drink or smoked
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gridiron
C2+
/ˈɡrɪdˌaɪərn/
a framework of metal bars for grilling food, or an American football field
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liquor
C2+
/ˈlɪkər/
an alcoholic drink, especially a distilled spirit
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luncheon
C2+
/ˈlʌntʃən/
a formal or ceremonious midday meal
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booze
C2+
/buz/
alcoholic drink; to drink alcohol heavily
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dripping
C2+
/ˈdrɪpɪŋ/
fat and juices exuded from roasting meat; falling in drops
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eggplant
C2+
/ˈɛɡplænt/
a purple-skinned fruit eaten as a vegetable; the aubergine
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sustenance
C2+
/ˈsʌstənəns/
food and drink regarded as necessary to sustain life
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admixture
C2+
/ædˈmɪkstʃɚ/
a mixture, or an additional ingredient mixed into something
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aliment
C2+
/ˈæləmənt/
food or nourishment; that which sustains
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ambrosia
C2+
/æmˈbroʊʒə/
the food of the gods in mythology; anything delicious or fragrant
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beverage
C2+
/ˈbɛvrɪdʒ/
a drink, especially one other than water
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brunch
C2+
/brʌntʃ/
a late-morning meal combining breakfast and lunch
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chow
C2+
/tʃaʊ/
food; a meal (informal)
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entree
C2+
/ˈɑntreɪ/
the main course of a meal, or the right of admission
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fizz
C2+
/fɪz/
a hissing or bubbling sound, or effervescence in a drink
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marmalade
C2+
/ˈmɑrməˌleɪd/
a preserve made from citrus fruit, especially oranges
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mouthful
C2+
/ˈmaʊθfʊl/
an amount of food or drink that fills the mouth; a long or hard-to-say word
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ort
C2+
/ɔrt/
a scrap or morsel of food left after a meal (archaic, usually plural)
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paste
C2+
/peɪst/
a soft, moist, sticky mixture used for adhering or as food
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posset
C2+
/ˈpɑsɪt/
a hot drink of milk curdled with wine or ale, formerly used as a remedy
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serving
C2+
/ˈsɝvɪŋ/
a portion of food or drink for one person
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