Food

A small dish served before the main meal to stimulate the appetite.

The main dish of a meal, usually the second course after the appetiser.

A sweet course served at the end of a meal.

The style or method of cooking associated with a particular country or region.

Relating to high-quality or sophisticated food and drinks.

The art and science of good eating; the study of food and culture.

The sense of taste; also used to describe someone's taste preferences.

Having a strong, tangy, or piquant flavour; full of zest or lively energy.

Pleasantly and sometimes strongly flavoured, not sweet.

The fifth taste sensation, considered savoury and meaty.

Having a sharp, acrid taste that is not sweet or salty.

Providing essential nutrients and nourishment for the body.

Produced or grown without the use of synthetic chemicals or pesticides.

A person who does not consume any animal products, including meat, dairy, and eggs.

Having a strong, pungent, or hot flavour due to the presence of spices.

To cook gently over low heat, just below boiling point.

To cook food quickly in a small amount of oil or butter over high heat.

To briefly plunge food into boiling water

To soak food in a seasoned liquid to enhance flavour and tenderness.

To shred food into small pieces using a grater.

Decorative elements or accompaniments added to a dish for appearance and flavour.

Describes food that is exceptionally tender and delicious.

A texture that is hard, brittle, and easily breaks with a crunch.

To enjoy the taste and aroma of food slowly and appreciatively.