Memorize these and recognize 14.7% of all Cooking clues.
| # | Answer | Count | Sample Clue |
|---|---|---|---|
| 1 | paprika | 6 | Hungarian goulash recipes measure salt & pepper in teaspoons or tablespoons, but this spice in cups |
| 2 | Julia Child | 5 | She wrote her groundbreaking 1961 French cookbook "For the Servantless American Cook" |
| 3 | garlic | 5 | Snail butter, which can be served on other foods, is usually made with 1 or 2 cloves of this |
| 4 | butter | 5 | The curler commonly used on this spread has a serrated hook on one end |
| 5 | bouillabaisse | 5 | For this French chowder you'll need around a half dozen kinds of fish |
| 6 | eggs | 5 | A true sponge cake doesn't use baking powder; it's leavened by the air in these |
| 7 | Thin Mints | 4 | These "skinny" Girl Scout cookies are the USA's third-most popular |
| 8 | spinach | 4 | An entree served a la Florentine contains this vegetable, but Florentine cookies don't |
| 9 | rice | 4 | The arborio type of this grain is used in Italian risotto dishes |
| 10 | potatoes | 4 | To cook these vegetables "O'Brien", dice them & fry them with onions & pimientos |
| 11 | polenta | 4 | Open wide for this Italian corn-based dish |
| 12 | flour | 4 | Graham flour is another name for this type of flour |
| 13 | cream | 4 | Mousseline sauce is a light, airy sauce made by blending hollandaise with this kind of cream |
| 14 | a toaster | 4 | A major innovation in this device was the pop-up mechanism around 100 years ago |
| 15 | to clarify | 4 | It once meant to brighten; now it means to make something easier to understand |
| 16 | yeast | 3 | Fungus which makes bread rise to the occasion |
| 17 | Worcestershire sauce | 3 | Move over, Lea & Perrins—"Joy of Cooking" has a recipe for this made with walnut catsup, vinegar & anchovy essence |
| 18 | white | 3 | "The Fannie Farmer Cookbook" says only fish of this color should be used to make fish stock |
| 19 | truffles | 3 | To prepare a dish a la perigourdine, you must serve it with these fancy fungi |
| 20 | soy sauce | 3 | Tamari is a thicker, stronger version of this sauce |
| 21 | salt | 3 | 3 basic types of this ingredient are table, Kosher & sea |
| 22 | saffron | 3 | Prepare your paella, but don't waste any of this yellowish spice, the most expensive in the world |
| 23 | roasting | 3 | In that heavy wool suit I was doing this, the process coffee beans go through before grinding |
| 24 | poi | 3 | When making this taro root paste, ferment it for several days to give it that distinctive sour taste |
| 25 | paella | 3 | Spanish dish of chicken, seafood & rice, cooked in a special wide-bottom pan |
| 26 | mustard | 3 | This, which the French call moutarde, is a popular ingredient in sauces |
| 27 | mayonnaise | 3 | Andalouse sauce is made with tomato puree & this sandwich spread |
| 28 | marinara | 3 | Literally Italian for "sailor style", it's a style of spaghetti sauce without meat |
| 29 | ketchup | 3 | Ingredients of this french fry condiment include tomatoes, cinnamon sticks, cider vinegar & garlic |
| 30 | Keebler | 3 | A little elf told me that this brand makes E.L. Fudge, but obviously, that elf was slacking & should get back to work |
| 31 | jambalaya | 3 | ( Jimmy's stirring up the pot, and the clue!) I'm sauteing sausage & chicken, & soon I'll add onions, celery, peppers & spices for this dish, whose na... |
| 32 | Hollandaise sauce | 3 | For brunch, whether you serve eggs Sardou or eggs St. Charles you'll top them off with this creamy sauce |
| 33 | ham | 3 | To cook the country version of this meat, begin by soaking it in cold water for 24 to 36 hours |
| 34 | eggplant | 3 | For vegetarians, instead of vitello alla parmigiana, veal parmesean, make malanzine alla parmigiana, this |
| 35 | Crepes | 3 | "Like a velvet cape wrapped around a simple dress", these French pancakes will dress up good leftovers |
| 36 | coffee | 3 | To make this beverage, a Turk gets the contents of his ibrik boiling |
| 37 | bread crumbs | 3 | To pané a food is to coat it in these |
| 38 | blanching | 3 | This technique of briefly plunging fruit & veggies into boiling water, then into ice-cold water also means "to make white" |
| 39 | blanch | 3 | To become pale or white with fear |
| 40 | blackened | 3 | ( Jon of the Clue Crew delivers the clue from the Taylor Grocery in Mississippi.) Get your catfish fried, or try this other method that cooks the fish... |
| 41 | biscuits | 3 | Erika Council's "Still We Rise" is "A Love Letter to" these Southern staples often served with gravy |
| 42 | beer | 3 | Some folks don't add a potent potable to Welsh rarebit but many chefs add this one |
| 43 | anchovies | 3 | Recipes for Caesar salad dressing often call for fillets or a paste of this fish |
| 44 | heart | 3 | To make the hors d'oeuvre artichokes baron-brisse, you need only this part of the artichoke |
| 45 | baste | 3 | "Arroser" in French, it's what chefs do to keep a turkey moist while baking it |
| 46 | a colander | 3 | "The Cooks' Catalogue" calls this perforated bowl "the single most useful tool for washing and draining food" |
| 47 | Yorkshire pudding | 2 | This popover-like British pudding is made with flour, eggs & milk & baked in beef drippings |
| 48 | Wolfgang Puck | 2 | A book by this chef & restaurateur features "recipes from Spago, Chinois, and Points East and West" |
| 49 | wok | 2 | Start slicing & dicing for some stir-fry made in this Chinese bowl-shaped pan |
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