n
An inferior quality of soft brown sugar, obtained from syrups that have been boiled several times.
n
Alternative form of basuco [Cocaine paste, especially in the context of its manufacture or consumption in South America.]
n
Alternative form of basuco [Cocaine paste, especially in the context of its manufacture or consumption in South America.]
n
Alternative form of basuco [Cocaine paste, especially in the context of its manufacture or consumption in South America.]
n
Used other than figuratively or idiomatically: see Belgian, chocolate.
n
(obsolete, chemistry) Any specific soft substance.
n
salt with artificial butter flavoring, often used as a seasoning for popcorn
adj
preserved in sugar or syrup by baking till it becomes translucent
n
(uncountable) A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.
adj
Alternative form of ketchupped [Covered in ketchup.]
n
A vegetarian version of chili con carne.
n
(informal) Clipping of chocolate. [(chiefly uncountable) A food made from ground roasted cocoa beans.]
n
(Australia, obsolete) A militiaman or conscript; chocolate soldier.
n
Someone who has such a liking for chocolate that they appear to be addicted to it.
n
(chiefly uncountable) A food made from ground roasted cocoa beans.
n
One whose face is covered in chocolate.
adj
Alternative spelling of chocolaty [Containing chocolate.]
n
A producer of chocolate.
n
A powder derived from ground cocoa solids, which is used to make the drink of cocoa, various chocolate products, also used as an ingredient in baking.
n
(pharmacy) An emulsion of water and certain fats, usually including beeswax and various scent agents, designed to smooth skin and remove makeup.
n
Synonym of concher (“machine used to refine the flavour and texture of chocolate”)
n
A process in the manufacture of chocolate in which the flavour and texture is refined by warming and grinding, either in a traditional concher or between rollers.
n
Something used to enhance the flavor of food; for example, salt or pepper.
v
(transitive, obsolete) To make into a confection; to prepare as a candy, sweetmeat, preserve, or the like.
n
The act or process of confecting; the process of making, compounding, or preparing something.
adj
Relating to, or of the nature of confections or their production.
adj
(obsolete) Relating to the art of making confectionery.
n
(obsolete) A medicinal confection made of freshly gathered vegetable substances mixed with finely powdered refined sugar.
n
(US, Canada) Something (e.g. acting, humour, music, or writing) which is deemed old-fashioned or intended to induce emotion.
n
A ball of popped corn stuck together with soft candy from molasses or sugar.
n
(US, uncountable) Popcorn candied in molasses-flavored caramel and peanuts.
v
(transitive, cooking) To rub, stir, or beat (butter) into a light creamy consistency.
v
(transitive) to cover with cream
n
(Scotland) A thick gruel of oatmeal and milk or water.
n
A particular food additive used in bread.
n
(usually uncountable) The base or flux, in enamel, which is colored throughout by metallic oxide while in a state of fusion.
n
Alternative form of gruel [A thin, watery porridge, formerly eaten primarily by the poor and the ill.]
n
A company which manufactures food products, most known for its chocolate.
n
A sugary toffee with a light, rigid, spongy texture, made with baking soda so that carbon dioxide is trapped in the viscous mixture.
n
A bun, made with yeast and containing spices, currants and candied fruit, with a cross marked on the top, traditionally eaten on Good Friday in Christian countries.
n
Any substance or object having the consistency of jelly.
n
Refined sugar that has been formed into a conical loaf in a mould.
n
A small milk chocolate candy piece with an artificially colored sugar coating, produced by Mars Incorporated.
n
(colloquial, UK, Ireland, New Zealand, Australia) margarine.
n
(Commonwealth) A brand of sticky, dark brown, strongly flavoured spread based on a yeast extract (a by-product of beer brewing), eaten on toast, in sandwiches, etc.
n
(countable) A single piece of candy composed of this type of chocolate.
n
A machine that forms shaped candies from syrups or gels.
n
An unrefined brown sugar with a strong flavour of molasses.
n
(informal) Nutritional yeast.
n
The brine used for preserving food.
n
(UK dialectal, Northern England, Scotland) Cream; also, the creamlike froth on ale or other liquor; froth or foam in general.
n
sugar, sometimes coloured, composed of large crystals, used to decorate cakes &c
v
To add sauce to; to season.
v
To add sauce to; to serve sauce onto.
n
(uncountable) Chocolate with a cocoa content greater than that of milk chocolate and lower than that of dark chocolate.
n
(US, cooking) Fat that is solid at room temperature, such as margarine or lard (not usually used of butter), used to make shortcrust pastry.
n
(obsolete, nautical) A type of gruel made from oatmeal.
n
Fruit preserved in sugar syrup in the eastern Mediterranean, often served in a spoon as a gesture of hospitality.
n
Small candy or sugar pieces that are sprinkled over other confections.
n
A yeast culture used to start a fermentation process.
n
(cooking) An ice cream cone with a flat brim, and infused with brown sugar.
n
Alternative spelling of sugar-loaf [(historical) A block of refined sugar, usually in the form of a truncated cone, in which form it was traditionally exported from the Caribbean and Brazil from the 17th century to the 19th century.]
n
A sweet edible sugar dough commonly used as icing and usually made from sucrose and glucose.
n
Alternative spelling of sugar-loaf [(historical) A block of refined sugar, usually in the form of a truncated cone, in which form it was traditionally exported from the Caribbean and Brazil from the 17th century to the 19th century.]
n
(countable) A small, individual piece of toffee.
n
(Britain, historical, slang) A kind of British trench mortar used in World War I.
n
An electrical device for making yogurt.
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