food

A sugar or saccharide containing three carbon atoms. Trioses are the smallest monosaccharides. Dihydroxyacetone and L-/D-glyceraldehyde are the only trioses.

Alternative spelling of pan-fried

A circular bed of pasta, rice, etc. to be topped or filled with other foods.

Whisky distilled in Scotland, especially from malted barley.

(usually in the plural) An item sold within a concession (see above) or from a concessions stand.

A sauce, especially a cold one for salads.

To mix, or make uniformly soft, by beating, rubbing, or straining, as in preparing food.

To kasher; to prepare (for example, meat) in conformity with the requirements of the Jewish law.

(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.

A legume resembling a nut, the fruit of the plant Arachis hypogaea.

A clear distilled alcoholic liquor made from grain mash.

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

The yangmei.

The act or process of briefly submerging or immersing an object or person in a liquid, as in dunking a cookie in milk, or dunking a playmate in the swimming pool.

Dessert topping.

Fermented green forage fodder stored in a silo.

A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.

Weak; insipid; tasteless.

Acorns and beech mast used as forage for pigs.

Full of flavor.