n
(US, informal) Clipping of barbecue. [A fireplace or pit for grilling food, typically used outdoors and traditionally employing hot charcoal as the heating medium.]
n
(US, informal) Clipping of barbeque.
n
Alternative spelling of air fryer [A kitchen appliance that cooks by circulating hot air around the food using the convection mechanism.]
n
(US) A social event at which food (such as seafood) is baked, or at which baked food is served.
n
Alternative spelling of bake-off [A cooking contest, especially one where competition is head-to-head, not limited to preparing food involving baking.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
n
(informal) Alternative spelling of barbecue [A fireplace or pit for grilling food, typically used outdoors and traditionally employing hot charcoal as the heating medium.]
adj
Alternative form of barbecued [Cooked on a barbecue.]
n
Meat slow-cooked over an open fire, characteristic of Latin American cuisine.
n
Obsolete form of barbecue. [A fireplace or pit for grilling food, typically used outdoors and traditionally employing hot charcoal as the heating medium.]
n
A meal or event highlighted by food cooked in such an apparatus.
n
(Australia, slang) A topic of conversation which is controversial and of contemporary significance. Hence, a social gaffe.
adj
(informal) Resembling barbecued food.
v
(sometimes proscribed) Alternative spelling of barbecue [To cook food on a barbecue; to smoke it over indirect heat from high-smoke fuels.]
adj
Alternative spelling of barbecued [Cooked on a barbecue.]
adj
Alternative form of barbecuey [(informal) Resembling barbecued food.]
n
(Australia, New Zealand, UK, informal) A barbecue (apparatus for grilling).
adj
Alternative form of barbecued [Cooked on a barbecue.]
n
(chiefly US, informal) barbecuer
n
A box of chocolates or similar confectionary
n
(South Africa) A barbecue (grill), especially an open outdoor grill built specifically for the purpose of braaing.
v
(transitive) To fry (chicken or other food) in oil under pressure.
n
food cooked on such a device
v
(transitive, Canada, US, obsolete in the U.K) To cook by direct, radiant heat.
adj
Suitable for cooking by broiling.
n
A person who broils, someone who cooks by broiling.
v
To dry meat on such a frame.
n
(US) An event where beef (typically not an entire bull) is roasted over an open pit barbecue, sliced, and served, sometimes with oysters.
n
(US) A metal-lined wooden box (or sometimes other container, even e.g. a pit) for cooking a pig or other food in, typically outdoors.
n
(cooking, dated) Meat or fish that has been scored and broiled.
v
Alternative form of chargrill. [(transitive) To grill on burning charcoal.]
v
To cook on a flat, lined metal surface that is heated from below; to chargrill.
n
A kind of grill that uses burning charcoal.
v
To prepare a chiffonade.
n
A type of barbecued steak, popular in Latin-American countries
n
Alternative spelling of clambake [(New England) An informal beach party in which food, usually seafood, is cooked in a firepit dug in the sand, filled with hot coals.]
n
(New England) An informal beach party in which food, usually seafood, is cooked in a firepit dug in the sand, filled with hot coals.
n
Ellipsis of conveyor-broiler oven.; A type of conveyor oven and broiler oven, where a conveyor belt shuttles material through the broiler section of the oven.
n
Alternative form of cookout [(US) A gathering for a meal that is cooked and eaten outside; either a domestic barbecue or a larger social event.]
n
(US) A gathering for a meal that is cooked and eaten outside; either a domestic barbecue or a larger social event.
n
A type of large stove designed to cook large amounts of corn at one time.
n
A heated vessel for frying food by immersing in hot oil, as opposed to shallow frying in a frying pan.
n
A heated vessel for frying food by immersing in hot fat or oil, as opposed to shallow frying in a frying pan.
adj
(UK, informal) Of an egg: cooked so that the yolk remains runny and can be used for dipping.
n
Alternative form of eggbeater [A kitchen utensil that uses rotating blades to beat eggs.]
n
Alternative spelling of egg timer [A small version of an hourglass used to time the boiling of an egg.]
n
(food) A method of cooking, where the food is contained within a bladder (usually the urinary bladder of a pig) and cooked in simmering or boiling water
v
(transitive, cooking) To cook meat or poultry in this manner.
v
(intransitive) To cook in hot fat.
v
(transitive) To prepare by frying.
n
A long-handled, shallow pan used for frying food.
n
(US, Australia, New Zealand) A frying pan.
v
To bake a dish so that it has a gratinée (crust) on top.
v
Alternative form of grill [(transitive) To cook (food) on a grill; to barbecue.]
n
(UK) A cooking device comprising a source of radiative heat and a means of holding food under it; a broiler in US English
n
A restaurant that specializes in grilled food, where often the food can be seen being prepared by the chefs.
adj
Suitable for cooking on a grill.
n
One who operates the grill at a barbecue.
n
A restaurant serving grilled food.
adj
Alternative spelling of hard-boiled [(of a boiled egg) Cooked to a solid consistency.]
n
(Canada, US) The griddle used in such cuisine; teppan.
n
(obsolete) Synonym of dripping pan
n
(US) A dish of marinated beef (originally flank steak), broiled or grilled, and cut into thin strips.
n
A Middle Eastern-style barbecue (cookout), or the barbecue (grill; cooking apparatus) it is cooked on.
n
An electric accumulator battery-driven vehicle (formerly also horse-drawn), designed for the house-to-house delivery of fresh milk; common in Europe, especially the United Kingdom.
n
A pan in which milk is stored.
n
A meal consisting of a number of grilled meats.
n
A traditional Mexican tool consisting of bound, shortened corncobs, against which ears of corn are scraped against to remove their kernels.
n
A large shallow frying pan in which paella is cooked.
v
(US) To cook over direct heat in an ungreased skillet
v
(cooking, transitive) To broil in a pan.
n
Alternative form of pancheon [(now UK regional) A shallow dish used to stand milk while the cream separates, or in which to bake bread.]
n
One who operates a barbecue pit. Sometimes a term of respect for someone who is skilled at barbecuing.
n
(New Zealand) A small ball made of leaves and fibres, attached to a string.
v
(cooking) To form a quenelle.
v
(transitive or intransitive or ergative) To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
n
A gridiron for cooking meat.
adj
Suitable for roasting.
n
(historical) An apparatus for turning the spit on which meat is roasted.
n
One who leads a roast (comedy routine that criticizes its human subject).
n
(US, slang) An ear of corn or corn on the cob.
n
A charcoal grill used to prepare Japanese food for customers seated around the cooking area.
v
(transitive) To cook on a rotisserie.
n
sauce pan (a pan used to cook up a sauce)
n
Alternative form of saute pan [A piece of cookware that has straight sides and a large surface area, both of which are ideal for tasks like searing meat or reducing a pan sauce.]
v
(slang, intransitive) At a competitive barbecuing event, to visit a rival's barbecue area in order to snoop on their cooking techniques.
adj
(in the names of dishes in Asian cuisine etc.) Brought to the table in the metal dish it has been cooked in, making such a sound.
v
To roast meat in this way.
n
Alternative spelling of spit roast [The technique of roasting an animal, such as a pig, over a fire, where the cook sticks a wooden/metal rod through the animal and sets the ends on two sticks to suspend the animal over the fire.]
n
Any of various devices for forming or cooking steak.
n
(archaic, cooking) A saucepan used for stewing.
n
(US, cooking) A kind of layered casserole dish in American cuisine.
v
To grill, lightly cook by browning specifically under a grill or in a toaster
v
(transitive, rare) Among raw food enthusiasts:
v
(cooking) To coat raw meat in starch, then in oil, preparatory to frying.
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