adj
(Canada, cooking) Having all the standard or expected toppings, dressings, condiments, seasonings, etc.
n
A building principally containing ovens.
n
An action in which something is baked.
v
To cook food on a barbecue; to smoke it over indirect heat from high-smoke fuels.
adj
Having been cooked by basting.
n
(obsolete) The process of baking.
v
(UK, dialectal) To permit food (especially milk) to burn while cooking (from bishops' role in the inquisition or as mentioned in the quotation below, of horses).
n
Alternative form of bonbonniere [A box of chocolates or similar confectionary]
v
(transitive, obsolete) To cook (meat, etc.) on a gridiron.
v
(transitive, dialectal) To make broad; spread.
n
A spit for cooking food.
adj
Cooked by broasting; fried under pressure.
n
A deep-frying pressure cooker used for broasting food.
v
(intransitive, Canada, US) To be exposed to great heat.
n
(archaic) One who engages in or promotes noisy quarrels, or broils.
n
Alternative form of broilerhouse [(chiefly US) A building or similar structure where chickens are raised to be slaughtered and sold as meat.]
n
(chiefly US) A building or similar structure where chickens are raised to be slaughtered and sold as meat.
n
A man whose line of work is raising broiler chickens.
n
(humorous) Overcooked food.
adj
Cooked in a casserole.
n
A device for charbroiling; a chargrill.
v
(transitive) To grill on burning charcoal.
n
Alternative form of chewing ball [(equestrianism) A medicinal ball attached to a horse's bit so that the chewing will improve its appetite.]
n
(obsolete) A measure of herrings, either imprecise or sometimes legally specified. It has sometimes been about 37½ imperial gallons, or 750 herring on average.
n
Alternative form of drammock [(Scotland) A simple food made from meal mixed with water.]
n
A type of spatula used for removing fried eggs from a pan.
n
(Britain) A kitchen utensil used to turn foodstuffs (commonly, burgers and omelettes) in a frying pan; a spatula.
n
A thread used to clean the gaps between the teeth.
v
(transitive) To cook on a griddle.
adj
Alternative form of grill [(obsolete) Harsh, rough, severe; cruel.]
n
(colloquial, by extension) The front teeth regarded collectively.
n
Utensils and equipment used for grilling food.
v
To cure (meat) by cutting it into strips and drying it, originally in the sun.
n
A modern cooker in this style, often used for barbecues.
n
(Britain, dialectal) Any of various species of buttercup, or the marsh marigold, Caltha palustris.
n
(uncountable) A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.
n
A small tool used to cut round sections of melons and other soft fruits.
v
(transitive) To flatten violently.
n
Alternative form of Plastic Patty/
v
(intransitive) To procrastinate by baking.
n
The lump of pasty wrought iron as taken from the puddling furnace to be hammered or rolled.
v
(transitive) To prepare (food) as a ragout.
v
To cook by surrounding with hot embers, ashes, sand, etc.
n
The subject of a roast, or bantering comedy routine.
n
(cooking) A small broiler (North America) or grill (Britain) that heats the food from above, used in professional cookery primarily for browning.
v
(transitive) To bake in a casserole (gratin), originally in a scallop shell; especially used in form scalloped
v
(cooking) To leaven a small mass of flour, to be used in leavening a larger quantity.
n
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.
v
(intransitive, baking) To be converted, as dough, into a light, spongy mass by the agency of yeast or leaven.
n
(Sussex) A pool in which fish are kept in preparation for eating.
n
One who toasts (cooks lightly by browning).
n
(Britain, Somerset) Dried salt cod-fish.
n
Synonym of roasting jack
n
(Canada, dialect) A pile of salted fish heaped up to drain.
adj
Cooked or flavoured with woodsmoke.
Note: Concept clusters like the one above are an experimental OneLook
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based on a statistical analysis of how they are used in writing. Some
of the words and concepts may be vulgar or offensive. The names of the
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every word within the cluster; furthermore, the clusters may be
missing some entries that you'd normally associate with their
names. Click on a word to look it up on OneLook.
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