food
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trioses/ˈtraɪoʊsiːz/ /ˈtriːoʊsiːz/
A sugar or saccharide containing three carbon atoms. Trioses are the smallest monosaccharides. Dihydroxyacetone and L-/D-glyceraldehyde are the only trioses.
panfried/ˈpænfraɪd/ /ˈpænˌfraɪd/
Alternative spelling of pan-fried
nests/nɛsts/
A circular bed of pasta, rice, etc. to be topped or filled with other foods.
scotch/skɒtʃ/ /skɑtʃ/
Whisky distilled in Scotland, especially from malted barley.
concession/kənˈsɛʃən/
(usually in the plural) An item sold within a concession (see above) or from a concessions stand.
dressings/ˈdrɛsɪŋz/
A sauce, especially a cold one for salads.
braid/bɹeɪd/
To mix, or make uniformly soft, by beating, rubbing, or straining, as in preparing food.
kosher/ˈkɑʃə(ɹ)/ /ˈkəʊʃə/ /ˈkoʊʃəɹ/
To kasher; to prepare (for example, meat) in conformity with the requirements of the Jewish law.
tortilla/tɔːˈti.ə/ /tɔɹˈti.ə/
(Mexican cuisine) A flat round bread made out of cornmeal or flour. In Mexican cuisine they are often served with a filling or topping such as frijoles "beans", carne "meat", salsa "sauce", sour cream and cheese; in the latter case they are called quesadillas.
goober/ˈɡuːbə/ /ˈɡubəɹ/
A legume resembling a nut, the fruit of the plant Arachis hypogaea.