v
Alternative spelling of air-fry [To cook with an air fryer. To cook by circulating hot air.]
v
To cook with an air fryer. To cook by circulating hot air.
n
(dated) Alternative spelling of bachelor's fare. [(dated) A simple meal that requires no cooking, such as bread and cheese.]
n
A Japanese takeaway lunch served in a box, often with the food arranged into an elaborate design.
n
(chiefly South Africa, Botswana, Zambia, Zimbabwe) A social meeting, including the braaing of meat; a cookout.
n
(South Africa) A braai or barbecue.
n
A household appliance which makes bread or dough from raw ingredients.
n
(South Africa) A braai (barbecue event) to which guests bring their own food and drink.
n
A selection of vegetarian foods served in a bowl or high-rimmed plate for a single diner.
n
A dish or mould for baking a cake.
n
(UK) A cooking vessel designed for the deep-frying (cooking by immersion in hot oil) of chips (thin potato strips).
v
Alternative form of deep-fat-fry [Synonym of deep-fry]
adj
Alternative spelling of deep-fried [(of food) Cooked in a deep fryer, typically after being coated in batter.]
v
Alternative form of deep-fry [(transitive) To cook (food) by deep-frying.]
n
A method of cooking by immersion in hot oil.
n
A stone bowl used especially for serving bibimbap.
n
(UK, informal) A big slice, especially of bread.
v
(transitive) To make into dough.
n
A ball of dough, prepared as food or as fishing bait.
n
Alternative form of en-papillote [(cooking) A method of cooking, where the food is wrapped in a pouch made of culinary parchment paper, and then cooked in an oven.]
v
(cooking, transitive) To fry (food) for a short time at a high heat, typically to brown a coating without overcooking the food inside.
n
(cooking) Brown residue in pans from cooking meats and vegetables.
n
Alternative form of French-fried potatoes [French fries.]
n
Alternative letter-case form of french fry
adj
(of a food) Cut into strips and then deep-fried.
adj
Cooked in a deep fryer or pressure fryer or the like after being coated (breaded) in batter; compare deep-fried.
n
Alternative spelling of fryer [A container for frying food.]
n
Alternative form of frybread [(US) Fried bread.]
n
Alternative form of frypan [(US, Australia, New Zealand) A frying pan.]
n
Alternative form of frypan [(US, Australia, New Zealand) A frying pan.]
n
Alternative spelling of frying pan [A long-handled, shallow pan used for frying food.]
n
Alternative spelling of frying pan [A long-handled, shallow pan used for frying food.]
v
Alternative spelling of gratinée [To bake a dish so that it has a gratinée (crust) on top.]
n
(US) A piece of slow-cooked meat (usually beef, veal, or pork) traditionally served with grits in New Orleans cuisine.
n
(Australia) Synonym of hot bread shop
n
(US) A variety of baked casserole that typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup.
n
A Japanese bar that also sells snacks
n
(cooking) A wide, flat pan similar to a cookie sheet but with deeper sides.
n
A style of Japanese cuisine involving a series of small, intricate dishes; a tasting menu
n
Kitchen tool for scoring bread dough before baking.
n
A pastry mould in the shape of a leaf or leaves.
n
A rectangular baking pan used to bake foods such as bread and meatloaf into a loaf shape.
n
Alternative form of Molotov breadbasket [A cluster bomb; a munition that disperses multiple smaller explosives.]
n
Alternative form of Molotov breadbasket [A cluster bomb; a munition that disperses multiple smaller explosives.]
n
A stir-fried dish in which meat and vegetables are cooked on large, round, solid iron griddles at high temperatures.
v
Alternative form of pan-fry [(transitive) To fry in a pan with minimal oil.]
v
(transitive) To fry in a pan with minimal oil.
n
(now UK regional) A shallow dish used to stand milk while the cream separates, or in which to bake bread.
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
Any fish that is suitable for cooking in a frying pan by virtue of its size and taste.
adj
Alternative spelling of pan-fried
v
Alternative form of pan-fry [(transitive) To fry in a pan with minimal oil.]
adj
(cooking) Breaded; coated in breadcrumbs or breading.
n
Alternative form of pattypan [A pan used for baking patties.]
n
A pan used for baking patties.
n
Alternative form of poke bowl [Synonym of poke salad]
n
(cooking) A toasted bread or cracker usually in the shape of a loose knot.
n
The long, narrow, lidded pan in which a Pullman loaf is baked.
n
A technique in Japanese cuisine where food is grilled over charcoal in front of the customer.
n
A mixture of spices applied to meat before it is barbecued.
n
Alternative spelling of rotisserie [A cooking device with which food is roasted on a rotating spit.]
n
A bowl used for tossing and serving salad.
v
Alternative form of sauté [(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.]
v
Alternative form of sauté [(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.]
v
(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
v
Alternative form of sauté [(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.]
v
(Britain) To fry in a frying pan with only a thin layer of oil; to pan-fry.
n
A flat paddle used in Japanese cuisine to stir and serve rice and to mix vinegar into the rice for sushi.
n
Food served on a skewer.
n
(South Africa) A barbecue where meat is roasted on a spit.
n
(Southern US) Bread made from corn and eggs, of a soft consistency such that it is served with a spoon.
n
A bun with a coating of melted sugar on top.
n
Alternative spelling of stir-fry [Food cooked in this manner.]
v
(transitive) To fry quickly in hot oil whilst constantly stirring, especially in a wok or similar pan.
n
Alternative spelling of stir-fry [Food cooked in this manner.]
adj
(cooking) Baked on a stone surface.
n
A conveyor belt used to direct freshly-made sushi around a restaurant, allowing diners to select the dishes they want.
n
(cooking) The gentle heating of vegetables in oil or butter.
adj
Prepared in the teriyaki style.
v
To prepare oriental cuisine using a wok.
n
The slightly seared flavour imparted to food that has been traditionally cooked in a seasoned wok.
n
Meat grilled on a barbecue Japanese-style.
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