Found 98 results.
cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides
Funštercsl
Slovenian baked omelette
Cooking method of rotating meat over a heat source
object placed between a serving dish or bowl, and a dining table
spiced honey and water drink from Pennsylvania
state of the United States of America
high-temperature exothermic redox chemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke
culinary traditions of Indonesia
Flavorful juices collected in pan after roasting meat
Mexican slow-roasted pork dish
cut of beef
US dish consisting of a deboned chicken stuffed into a deboned duck which is then stuffed into a deboned turkey
culinary traditions of Jordan
Culinary traditions of Uruguay
Japanese green tea mixed with brown rice
pointed bar for food preparation and serving
Culinary traditions of south-central China
Meat from the rear back of a mammal
Red liqueur colored by inclusion of the insect shell
whisky distillery in Aberdeenshire, Scotland, UK
Frìttuliit
Calabrian dish of pork offal
Egg-enriched waffle made with spherical bumps
Lage metal tea kettle
Style of pizza from New Haven, Connecticut
Popular snack in West Virginia and neighboring areas
state of the United States of America
U.S. state
state of the United States of America
state of the United States of America
province of Canada
national culinary traditions
type of bannock, griddle cake or scone
fuel
enclosed chamber for heating other objects, often used to prepare food, finish ceramics, and purify substances
Chemical reaction in roasting, baking, or frying
Celebratory roasting of a whole pig
Thai dish of fish and spices roasted in banana leaf
traditional meal associated with Great Britain
Balinese pig roast
Cabritoes
Spanish and Portuguese for roast goat kid
Spanish and Portuguese for roast goat kid
Oaxacan mole containing spice, nuts, and chocolate
typical mexican dish
Set of distinctive mole sauces prepared in Oaxaca
Indian mango drink
cooking method
Tsampane
Roasted flour for porridge
German roast meat entree
German sliced meat dish
Oil of the safflower plant
Indonesian dish of grilled goat on open fire
Indian subcontinent chicken dish
Linagpangfil
Filipino cooking process
high-fiber cereal
variety of chicory (Cichorium intybus), a leaf vegetable
Potato cultivar
Type of potatto
Grass crop of East Asia, also known as Chinese pearl barley
variety of plants
Poisonous chemical compound
French duck dish
cut of beef sliced from the rib primal of cattle, with rib bone attached
American roasted beef dish
traditional English dish of beef which is roasted
Young pig, not yet weaned
deer meat
cooking method and apparatus
Small bird, used for meat and eggs
culinary traditions of Poland
Cuisine of the Telangana state of India
snack food made of roasted or deep-fried corn kernels
snack food made of roasted or deep-fried corn kernels
food sauce often made from the juices of meats
sauce made of chopped mint
Italian pan dripping sauce
Malaysian coffee drink
seeds of pumpkins and similar curcurbits
snack food consisting of any mixture of mechanically or manually combined nuts
sauce made of chopped mint
round-bottomed cooking vessel, originating in China
combination-cooking method that uses both moist and dry heats
cooking technique that dissolves browned food residue from a pan
partial boiling of food as the first step in the cooking process
Building blocks of fats
Dietary fat, associated with negative health effects
Term for drying through heat
Heat-resistant paper used for baking and steaming
Internal fat membranes, especially of pigs, used to wrap meats
Technique of applying liquid to meat while it cooks
Large sections of veal
Bicapt
Style of coffee common in Portugal
Large cut of meat