| WORD | MEANING |
| Abattoir | Slaughterhouse |
| Ageusia | Complete loss of taste |
| Agua Fresca | Non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water |
| Albumen | Egg white or protein |
| Andouille | Smoked pork sausage |
| Angus | Cattle breed |
| Antipasto | First course/appetiser |
| Arborio | Italian short-grain rice |
| Asado | South American BBQ |
| Avgolemono | Sauces and soups made with egg yolk and lemon juice mixed with broth |
| Badderlocks | Edible seaweed |
| Bancha | Japanese green tea; second flush of Sancha |
| Bialy | Polish bread roll |
| Bodega | Wine shop/cellar/grocery store |
| Bottarga | Salted, cured fish roe pouch |
| Bouillon | Broth in which meat, fish or vegetables have been simmered. Is used as a base for soups, sauces, gravies etc |
| Boysenberry | Large bramble fruit |
| Bresaola | Air-dried and aged salted beef |
| Buisson | Fruit tree on low stem |
| Burgoo | Dish similar to Irish or Mulligan stew, served with cornbread or corn muffins |
| Béarnaise | Sauce made of butter, egg yolk, white-wine vinegar and herbs |
| Béchamel | "Mother sauce" of French cuisine, made with white roux, milk, nutmeg |
| Cannellini | White kidney beans |
| Carafe | Glass container for serving beverages |
| Caribou | Reindeer |
| Carpaccio | Appetiser made of raw, thin-sliced/pounded meat or fish |
| Caryopsis | Botany term for simple fruit |
| Chapon | Bread rubbed with garlic and placed in a salad for flavour |
| Charcuterie | Branch of cooking devoted to prepared meat products |
| Choumoellier | Cabbage, kohlrabi, kale hybrid |
| Clementine | Citrus fruit |
| Consommé | Clear soup |
| Courgette | Type of summer squash; baby marrow/zucchini |
| Cruller | Deep-fried doughnut-like pastry |
| Daikon | Winter radish |
| Damson | Plum-like fruit |
| Demiglace | Rich brown sauce |
| Demitasse | Small coffee cup |
| Dragée | Bite-sized confectionery, or silver ball used for decorating cakes |
| Enoki | Type of mushroom |
| Entremets | Light dish served between two courses |
| Etouffée | Shellfish prepared in sauce and served over rice, in Cajun/Creole cuisine |
| Fra Diavolo | Spicy Italian-American tomato sauce for pasta or seafood |
| Fricassee | Meat browned in butter, stewed, then served in its own sauce |
| Gherkin | Small, pickled cucumber |
| Gorp | Trail mix |
| Guanábana | Fruit belonging to the custard apple family |
| Hodgepodge | Early word for stew |
| Holishkes | Traditional Jewish cabbage roll dish |
| Ingurgitate | Swallow greedily |
| Jambalaya | An American Creole-Cajun rice dish with meat and vegetables |
| Jicama | Mexican turnip |
| Kalamata | Type of olive |
| Kasha | Buckheat preparations |
| Kishke | Beef intestine with savoury filling |
| Kokopu | Type of fish; New Zealand |
| Kreef | Spiny lobster |
| Kugel | Baked casserole |
| Leberwurst | Liver sausage |
| Lekach | Honey-sweetened cake in Jewish cuisine |
| Lo Mein | Chinese egg noodle dish |
| Locavore | A person whose diet consists only or principally of locally grown or produced food |
| Luau | Hawaiian feast |
| Macerate | Softening/breaking down a food by soaking it in liquid |
| Mahimahi | Common dolphinfish |
| Manicotti | Large pasta tubes used in recipes that call for them to be baked/stuffed |
| Mesclun | Greens |
| Mignonette | Sauce made with minced shallots, cracked pepper and vinegar, served with oysters |
| Moorhen | Type of water fowl |
| Muenster | A type of semi-soft cheese |
| Nockerl | Austrian sweet soufflé dessert |
| Nopales | A type of cactii commonly used in Mexican dishes |
| Oenomel | Ancient Greek beverage consisting of honey and unfermented grape juice |
| Ohelo | A Hawaiian berry |
| Oleaginous | Oil-like/oily/oil-producing |
| Oleiculture | Production, processing and marketing of olives |
| Palatschinken | Crêpe-like pancake |
| Pappardelle | Broad, flat pasta |
| Pekoe | High-quality black tea made from young leaves |
| Pirarucu | Giant edible Amazonian fish |
| Pumpernickel | Dark German rye bread |
| Purslane | A type of nutritious weed |
| Pâtissier | Maker of desserts and confectionaries |
| Pâté | Paste, pie or loaf filled with forcemeat |
| Quaff | To drink |
| Raclette | Swiss cheese dish |
| Ratafia | A type of liquer |
| Rhubarb | Fleshy, edible stalks of the Rheum plant |
| Rijsttafel | Dutch word referring to the elaborate Indonesian 'rice table' |
| Rutabaga | Root vegetable |
| Salmagundi | Dish of chopped meat, anchovies, eggs, onions and seasoning |
| Sarsaparilla | Soft drink made from the root of a plant |
| Sauerkraut | Fermented cabbage |
| Scrod | Young cod or haddock |
| Seitan | High-protein meat substitute made of wheat gluten |
| Sevruga | Migratory sturgeon; caviar derived from this fish is also called sevruga |
| Shabu-Shabu | Japanese dish of thinly sliced meat and vegetables boiled in water, served with dipping sauces |
| Sloe | Blackthorn fruit |
| Sopapilla | Fried pastry |
| Sukiyaki | Hotpot dish; see also 'Yosenabe' |
| Tamari | Japanese fermented soybean sauce |
| Tetrazzini | Italian-American casserole dish |
| Tortoni | Frozen mousse |
| Victuals | Food provisions |
| Wensleydale | Crumbly English cheese |
| Wirrah | Australian spotted fish |
| Xiphias | Swordfish |
| Yosenabe | Japanese hotpot |
| Zabaglione | Italian custard |
| Zuppa Inglese | Trifle-like Italian dessert |
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