Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| alfredo | cooked with a cheese and egg sauce. No -S. |
| aquafaba | water in which pulses, esp chickpeas, have been cooked, used in vegan cookery as a substitute for egg whites. |
| bake | to dry, harden or cook by the heat of the sun or fire. |
| barbecuer | one who barbecues. |
| barbeque | a framework for cooking food over an open fire; (verb) to cook on a barbeque. |
| baste | to keep (meat) moist when roasting by drizzling melted fat or butter over. |
| bitesize | of food small enough to be eaten in one bite. |
| braai | (S. Afr.) to grill or roast meat over open coals. |
| braise | to cook slowly with a little liquid in a tightly closed vessel. |
| brew | a brewing; a drink of tea or coffee; (verb) to prepare by infusion. |
| brine | very salt water (verb) to treat with brine |
| broast | to boil and roast food. |
| broil | to cook by direct heat. |
| brule | (Fr.) in cooking, lightly burnt; (noun) a mixed race person of Canadian Indian and French ancestry. |
| cacciatora | (Ital.) of meat, cooked with tomatoes, mushrooms, onions and herbs. |
| cacciatore | (Ital.) of meat, cooked with tomatoes, mushrooms, onions and herbs. |
| calver | to prepare fish while alive or freshly caught. |
| charbroil | to broil over charcoal. |
| charbroiler | an apparatus for charbroiling. |
| chargrill | to grill over charcoal. |
| charquid | made into charqui, jerked. |
| clambake | the baking or steaming of clams on heated stones, between layers of seaweed. |
| coction | the act of boiling. |
| cook | one who prepares food for eating; (verb) to prepare food by heating. |
| cookery | the art of cooking. |
| curry | (Tamil) meat, fish, vegetables, etc., cooked with a mixture of strong spices and turmeric; (verb) to make a curry of. |
| debone | to remove the bones from. |
| decoction | the act of boiling anything in a watery fluid to extract its virtues. |
| decoctive | relating to decoction, preparation by boiling. |
| desalt | to remove the salt from. |
| desugar | to remove sugar from. |
| dum | cooked with steam. |
| flambe | (Fr.) to douse (eg a pancake) with a liqueur and ignite. |
| flambee | (Fr.) doused with a liqueur and ignited; (verb) to douse with liqueur and ignite. |
| french | to cut into thin strips before cooking. |
| fry | to cook in oil or fat. |
| fryable | that can be fried. |
| glaire | egg white used as medium for binding paint; (verb) to coat with this. |
| gralloch | (Gaelic) to gut, esp a deer. |
| gratin | (Fr.) the golden-brown crust covering a gratinated food or dish. |
| gratinate | to cook with a topping of buttered breadcrumbs. |
| gratine | (Fr.) cooked or served au gratin. |
| gratinee | (Fr.) to cook or serve au gratin. |
| grill | a grating, a gridiron; (verb) to broil on a gridiron. |
| grillade | (Fr.) anything grilled. |
| homestyle | (especially of food) such as would be made or provided at home. |
| kibble | the bucket of a well; (verb) to grind cereal etc. fairly coarse. |
| liqueur | a potent alcoholic preparation flavoured or perfumed and sweetened; (verb) to flavour with a liqueur. |
| liquidise | to make esp food liquid. |
| liquidize | to make esp food liquid. |
| lyonnaise | (Fr.) applied to boiled potatoes cut into small pieces, heated in oil or butter and flavored with onion and parsley. |
| makhani | (Hindi) in Indian cookery, a dish cooked in butter or cream > MAKHANIS. |
| marengo | (Ital.) designating a dish browned in oil and sauteed in mushrooms, tomatoes, onions and white wine. No -S. |
| marinade | a solution used to soak meat, fowl or fish before cooking; (verb) to soak in a marinade. |
| mariniere | (Fr.) esp of mussels, cooked in white wine with onions and herbs. |
| meuniere | (Fr.) of food, esp fish, lightly coated in flour and fried in butter. No -S. |
| microwavable | capable of being microwaved. |
| microwave | in radio communication, a wave having a very short wavelength; (verb) to cook by microwave. |
| microwaveable | capable of being microwaved. |
| miscook | to cook wrongly. |
| nicoise | prepared with olives, tomatoes, garlic and anchovies. |
| onion | a vegetable (verb) to apply an onion to |
| outbake | to surpass in baking. |
| outcook | to surpass in cooking. |
| overbake | to bake excessively. |
| overcook | to cook to excess. |
| overcure | to cure (eg food) to excess. |
| panbroil | to fry in a pan with little or no fat. |
| panfry | to fry in a pan. |
| parbake | to partially bake. |
| parboil | to boil partially. |
| parev | (Yiddish) of food, containing neither dairy nor meat ingredients. |
| pareve | (Yiddish) of food, containing neither dairy nor meat ingredients; (sl.) wishy-washy. |
| parve | (Yiddish) of food, containing neither dairy nor meat ingredients. |
| pectise | to congeal, to cause to set. |
| percoct | well-cooked; overdone; (verb) to cook thoroughly. |
| picowave | to treat food with gamma waves. |
| prebake | to bake in advance. |
| preboil | to boil in advance. |
| precook | to cook in advance. |
| precure | to cure beforehand. |
| puree | food material reduced to pulp eg by being processed in a liquidizer; (verb) to make a puree of. |
| reboil | to boil, or to cause to boil, again. |
| rechauffe | (Fr.) a reheated dish; a fresh concoction of old material. |
| recook | to cook again. |
| refry | to fry again. |
| rice | an important cereal grass (verb) to form soft food, esp potatoes, into strands by passing through a RICER, sieve etc |
| rizzor | (Scots) to dry, esp in the sun. |
| roast | a joint of meat for the oven; (verb) to cook with dry heat. |
| robata | (Japanese) a grill used for Japanese cooking. |
| rost | (Obs.) to roast. |
| saute | (Fr.) fried lightly and quickly; (verb) to fry in this fashion. |
| sherried | cooked or flavoured with sherry. |
| shir | to pucker, gather; to bake eggs. |
| shirr | to pucker, gather; to bake eggs. |
| simmer | to cook below or just at the boiling point. |
| souffled | like a souffle, made puffy by beating and baking. |
| souffleed | like a souffle, made puffy by beating and baking. |
| spatchcock | to split open (a fowl, eel etc) for grilling. |
| spitchcock | to split open (a fowl, eel etc) for grilling. |
| stewable | that can be stewed. |
| sugarcoat | to coat with sugar; to make palatable. |
| tableside | (of food preparation etc.) performed adjacent to the table of a dining patron. |
| tandoor | (Hindi) a type of Indian cooking in which meat, vegetables etc. are baked over charcoal in a clay oven. |
| tandoori | (Hindi) a type of Indian cooking in which meat, vegetables etc. are baked over charcoal in a clay oven. |
| thermidor | a method of preparing lobsters, the flesh being mixed with a cream sauce seasoned with mustard, and served in the shell. |
| unbaked | not baked. |
| unbone | to deprive of bones, as meat; to bone. |
| undercook | to cook insufficently or to a lesser extent than usual. |
| veronique | (Fr.) served with white grapes eg sole veronique. |
| yakimono | (Japanese) in Japanese cookery, grilled food, a grilled dish. |