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Showing 1-20 of 5640 results in 4108 entries
1. abattoir, n. View full entry 1809
...A slaughterhouse; a place where animals are killed for food....
2. Abernethy, n. View full entry 1830
...More fully Abernethy biscuit. A hard biscuit flavoured with caraway seeds....
3. † abesse, n. View full entry 1725
...A thinly-rolled piece of pastry....
4. acetifier, n. View full entry 1853
...An apparatus in which acetous fermentation is carried out in the manufacture of vinegar....
5. acetify, v. View full entry 1789
...trans. To subject to acetous fermentation in the manufacture of vinegar; to convert into vinegar....
6. achar, n. View full entry 1598
...In South Asian cookery: a type of pickle or relish made from fruit or vegetables preserved in spiced oil or vinegar....
7. acid tablet in acid, adj. and n. View full entry 1893
...= acidulated tabletacidulated; cf. acid drop...
8. acid drop, n. View full entry 1783
...A kind of boiled sweet flavoured with tartaric acid and having a sharp, sour taste....
9. acidulate, v. View full entry 1684
...trans. To make slightly acidic or sour; to add an acidic substance to (food); also fig. Freq. in pass....
10. acidulated drop in acidulated, adj. View full entry 1827
...= acid drop...
11. acidulated tablet in acidulated, adj. View full entry 1795
...a sharp-tasting lozenge or sweet, an acid drop; cf. acid tabletacid1c....
12. ackee, n. View full entry 1792
...The bright red pear-shaped fruit of the tropical tree Blighia sapida (family Sapindaceae), containing pale flesh which is commonly used in Caribbean cooking. Also: the tree itself, West...
13. acorn, n. View full entry OE
...In sense 2a, as acorn bread, acorn crop, acorn meal, acorn spronk (spronk), etc....
14. adobo, n. View full entry 1938
...In Filipino cookery: a spicy stew, typically consisting of pork, poultry, or seafood cooked in a vinegar-based sauce, seasoned with garlic, soy sauce, bay leaves, and peppercorns....
15. adobo, n. View full entry 1949
...Chiefly in Latin American cookery: a piquant spice mixture, marinade, or sauce. Also attrib., esp. in adobo sauce....
16. Advent calendar in advent, n. View full entry 1867
...an account of the saints' days falling within the period of Advent (obs.rare);after GermanAdventskalender (1928) a calendar celebrating the approach of Christmas, now ...
17. aerate, v. View full entry 1884
...Baking. To raise or lighten the texture of (dough or bread) by the introduction or generation of carbon dioxide or other gas....
18. aerated, adj. View full entry 1860
...Baking. Of bread: raised or lightened in texture, spec. by the introduction of carbon dioxide to the dough....
19. affinage, n. View full entry 1963
...Cheese-making. The process of maturing cheese, usually in a cellar or climate-controlled room. Cf. affineur...
20. affineur, n. View full entry 1976
...A person responsible for maturing cheese in a cellar, climate-controlled room, etc. Cf. affinage2....
