#substance__matter that which has mass and occupies space; "an atom is the smallest indivisible unit of matter"
supertype: physical_entity_part_or_substance (pm)
subtype: food_or_beverage__nutrient__food any substance that can be metabolized by an organism to give energy and build tissue
subtype: yolk__vitellus nutritive material of an ovum stored for the nutrition of an embryo (especially the yellow mass of a bird or reptile egg)
subtype: solid_food__solidfood__food any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
subtype: fresh_food__freshfood__fresh_foods__freshfood food that is not preserved by canning or dehydration or freezing or smoking
subtype: convenience_food__conveniencefood any packaged dish or food that can be prepared quickly and easily as by thawing or heating
subtype: TV_dinner a meal that is prepared in advance and frozen; can be heated and served
subtype: ready-mix__readymix a commercial preparation containing most of the ingredients for a dish
subtype: brownie_mix__browniemix a commercial mix for making brownies
subtype: cake_mix a commercial mix for making a cake
subtype: lemonade_mix a mix commercial mix for making lemonade
subtype: delicatessen_food__delicatessen ready-to-eat food products
subtype: takeout_food__takeoutfood__takeout food that is intended to be eaten off of the premises
subtype: chocolate made from roasted ground cacao beans
subtype: bitter_chocolate__baking_chocolate__cooking_chocolate__cookingchocolate used in cooking
subtype: chocolate_candy candy made with chocolate
subtype: choc colloquial British abbreviation; "a box of chocs"
subtype: milk_chocolate sweetened chocolate made with milk
subtype: dark_chocolate__plain_chocolate__plainchocolate slightly seetend chocolate without milk added
subtype: chocolate_bar__chocolatebar a bar of chocolate candy
subtype: Hershey_bar a chocolate bar made by the Hershey company
subtype: bittersweet_chocolate__bittersweetchocolate a chocolate candy containing little sugar
subtype: jimmies__jimmie__sprinkles__sprinkle bits of sweet chocolate used as a topping on e.g. ice cream
subtype: nonpareil a flat disk of chocolate covered with beads of colored sugar
subtype: chocolate_kiss conical bite-sized piece of chocolate
subtype: baked_good__bakedgood foods (like breads and cakes and pastries) that are cooked in an oven
subtype: pastry any of various baked foods made of dough or batter
subtype: pie_crust__piecrust__pie_shell__pieshell pastry used to hold pie fillings
subtype: dowdy__pandowdy deep-dish apple dessert covered with a rich crust
subtype: frangipane pastry with a creamy almond-flavored filling
subtype: tart (British) pastry cup with a filling of fruit or custard and no top crust
subtype: apple_tart__appletart a tart filled with sliced apples and sugar
subtype: turnover made by folding a piece of pastry over a filling
subtype: apple_turnover__appleturnover turnover with an apple filling
subtype: samosa small turnover of Indian origin filled with vegetables or meat and fried and served hot
subtype: pirogi__piroshki__pirozhki (Russian) small fruit or meat turnover baked or fried
subtype: timbale_case__timbalecase__timbale small pastry shell for creamy mixtures of minced foods
subtype: pie dish baked in pastry-lined pan often with a pastry top
subtype: tart.pie (United States) a small open pie with a fruit filling
subtype: quiche a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)
subtype: quiche_Lorraine quiche made with cheese and bacon
subtype: apple_tart.tart__appletart a small open pie filled with sliced apples and sugar
subtype: lobster_tart__lobstertart a pastry shell filled with cooked lobster
subtype: tartlet small tart usually used as a canape
subtype: deep-dish_pie__cobbler made of fruit with rich biscuit dough usually only on top of the fruit
subtype: shoofly_pie__shooflypie open pie filled with a mixture of sweet crumbs and molasses
subtype: mince_pie__mincepie pie containing mincemeat
subtype: apple_pie__applepie pie (with a top crust) containing sliced apples and sugar
subtype: lemon_meringue_pie pie containing lemon custard and topped with meringue
subtype: blueberry_pie__blueberrypie pie containing blueberries and sugar
subtype: rhubarb_pie pie containing diced rhubarb and much sugar
subtype: pecan_pie__pecanpie pie made of pecans and sugar and corn syrup and butter and eggs
subtype: pumpkin_pie pie made of mashed pumpkin and milk and eggs and sugar
subtype: squash_pie similar to pumpkin pie but made with winter squash instead of pumpkin
subtype: patty.pie small pie or pasty
subtype: meat_pie pie made with meat or fowl enclosed in pastry or covered with pastry or biscuit dough
subtype: pasty small meat pie or turnover
subtype: Cornish_pasty meat pie with filling of meat and vegetables
subtype: pork_pie small pie filled with minced seasoned pork
subtype: shepherd's_pie pie of hash covered with mashed potatoes and browned in the oven
subtype: steak_and_kidney_pie steak with sauteed kidneys and onions cooked in wine and stock then covered with pastry and baked
subtype: kidney_pie like steak and kidney pie but without steak
subtype: French_pastry sweet filled pastry made of especially puff paste
subtype: napoleon a rectangular piece of pastry with thin flaky layers and filled with custard cream
subtype: patty_shell__pattyshell__bouchee shell of puff paste
subtype: sausage_roll__sausageroll sausage meat rolled and baked in pastry
subtype: toad-in-the-hole sausage baked in batter
subtype: vol-au-vent puff paste shell filled with a savory meat mixture usually with a sauce
subtype: strudel thin sheet of filled dough rolled and baked
subtype: baklava rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
subtype: puff.pastry a light inflated pastry or puff shell
subtype: cream_puff__creampuff__chou puff filled with cream or custard
subtype: eclair oblong cream puff
subtype: chocolate_eclair__chocolateeclair eclair topped with chocolate
subtype: rugulah__rugelach__ruggelach pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
subtype: cake made from or based on a mixture of flour and sugar and eggs
subtype: applesauce_cake moist spicy cake containing applesauce
subtype: baba a small cake leavened with yeast
subtype: baba_au_rhum__rum_baba__rumbaba a baba soaked in rum
subtype: birthday_cake decorated cake served at a birthday party
subtype: cheesecake made with sweetened cream cheese and eggs and cream baked in a crumb crust
subtype: chiffon_cake__chiffoncake very light cake
subtype: chocolate_cake__chocolatecake cake containing chocolate
subtype: devil's_food_cake__devil's_food__devil'sfood very dark chocolate cake
subtype: coconut_cake__coconutcake cake containing shredded coconut in batter and frosting
subtype: coffeecake__coffee_cake a cake or sweet bread usually served with coffee
subtype: babka a coffee cake flavored with orange rind and raisins and almonds
subtype: coffee_ring ring-shaped coffeecake with fruits or nuts and often iced
subtype: crumb_cake__crumbcake cake or coffeecake topped with a mixture of sugar and butter and flour
subtype: cupcake small cake baked in a muffin tin
subtype: fruitcake a rich cake containing dried fruit and nuts and citrus peel and so on
subtype: simnel (British) a fruitcake (sometimes covered with almond paste) eaten at mid-Lent or Easter or Christmas
subtype: gateau any of various rich and elaborate cakes
subtype: sponge_cake__spongecake a light porous cake made with eggs and flour and sugar without shortening
subtype: angel_cake__angelcake__angelfoodcake a light sponge cake made without egg yolks
subtype: jellyroll__Swiss_roll thin sheet of sponge cake spread with jelly and then rolled up to make a cylindrical cake
subtype: Madeira_cake__Madeira_sponge a rich sponge cake with close texture; intended to be eaten with a glass of Madeira wine
subtype: wedding_cake__weddingcake__bridecake a rich cake with two or more tiers and covered with frosting and decorations; served at a wedding reception
subtype: white_cake__whitecake cake made without egg yolks
subtype: spice_cake__spicecake cake flavored with spices
subtype: gingerbread cake flavored with ginger
subtype: pound_cake__poundcake rich loaf cake made of a pound each of butter and sugar and flour
subtype: layer_cake__layercake cake having layers held together by a sweet filling and usually covered with frosting
subtype: torte rich cake usually covered with cream and fruit or nuts; originated in Austria
subtype: petit_four__petitfour small (individual) frosted and ornamented cake
subtype: prune_cake__prunecake moist cake containing prunes that have been made into a puree
subtype: jumbal__jumble small flat ring-shaped cake or cookie
subtype: savarin a sponge cake baked in a ring mold
subtype: Boston_cream_pie layer cake filled with custard
subtype: upside-down_cake__skillet_cake__skilletcake batter baked atop a layer of sweetened fruit then turned upside down so fruit is on top
subtype: honey_cake__honeycake a spicy cake partially sweetened with honey
subtype: marble_cake made of light and dark batter very lightly blended
subtype: genoise rich and delicate Italian sponge cake
subtype: seedcake a sweet cake flavored with sesame or caraway seeds and lemon
subtype: teacake (US) any of various small cakes or cookies often served with tea
subtype: Sally_Lunn a flat round slightly sweet teacake usually served hot
subtype: cooky__cookie__biscuit any of various small flat sweet cakes (`biscuit' is the British term)
subtype: tea_biscuit__teabiscuit__teacake (Britain) flat semisweet cookie or biscuit usually served with tea
subtype: dog_biscuit__dogbiscuit a hard biscuit for dogs
subtype: butter_cookie cookie containing much butter
subtype: shortbread_cookie__shortbread very rich thick butter cookie
subtype: spice_cookie__spicecookie cookie flavored with spices
subtype: almond_cookie__almond_crescent very rich cookie containing ground almonds; usually crescent-shaped
subtype: brownie square or bar of very rich chocolate cake usually with nuts
subtype: gingersnap__ginger_nut crisp cookie flavored with ginger
subtype: brandysnap a gingersnap flavored with brandy
subtype: macaroon chewy drop cookie usually containing almond paste
subtype: ratafia_biscuit__ratafiabiscuit__ratafia macaroon flavored with ratafia liqueur
subtype: coconut_macaroon__coconutmacaroon macaroon containing coconut
subtype: ladyfinger small finger-shaped sponge cake
subtype: anise_cookie__anisecookie drop cookie made without butter and flavored with anise seed
subtype: molasses_cookie very spicy drop cookies sweetened partially with molasses
subtype: oreo_cookie__oreo chocolate cookie with white cream filling
subtype: raisin-nut_cookie cookie filled with a paste of raisins and nuts
subtype: refrigerator_cookie dough formed into a roll and chilled in the refrigerator then sliced and baked
subtype: raisin_cookie cookie containing raisins
subtype: fruit_bar__fruitbar cookies containing chopped fruits either mixed in the dough or spread between layers of dough then baked and cut in bars
subtype: apricot_bar fruit bar containing apricot jam
subtype: date_bar fruit bar containing chopped dates
subtype: sugar_cookie__sugarcookie drop cookies sprinkled with granulated sugar
subtype: oatmeal_cookie__oatmealcookie cookies containing rolled oats
subtype: chocolate_chip_cookie__Toll_House_cookie cookies containing chocolate chips
subtype: fortune_cookie__fortunecookie (Chinese) thin folded wafer containing a maxim on a slip of paper
subtype: gingerbread_man__gingerbreadman gingerbread cut in the shape of a person
subtype: wafer.cooky a small thin crisp cake or cookie
subtype: granola_bar__granolabar cookie bar made of granola
subtype: friedcake small cake in the form of a ring or twist or ball or strip fried in deep fat
subtype: doughnut__donut__sinker a small ring-shaped friedcake
subtype: raised_doughnut a doughnut made light with yeast rather than baking powder
subtype: Berlin_doughnut__bismark__jelly_doughnut__jellydoughnut a raised doughnut filled with jelly or jam
subtype: fastnacht doughnut traditionally eaten on Shrove Tuesday
subtype: cruller__twister small friedcake formed into twisted strips and fried; richer than doughnuts
subtype: French_fritter__biegnet very rich drop friedcake dusted with confectioners' sugar and served with lemon sauce or preserves
subtype: fritter small quantity of fried batter containing fruit or meat or vegetables
subtype: apple_fritter__applefritter fritter containing sliced apple
subtype: corn_fritter fritter containing corn or corn kernels
subtype: pancake__battercake__flannelcake__flapcake__flapjack__griddlecake__hotcake__hot_cake__hotcake a flat cake of thin batter fried on both sides on a griddle
subtype: buckwheat_cake__buckwheatcake a pancake made with buckwheat flour
subtype: buttermilk_pancake a pancake made with buttermilk
subtype: blini__bliny Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
subtype: blintz__blintze (Jewish) thin pancake folded around a filling and fried or baked
subtype: crepe__French_pancake small very thin pancake
subtype: crepe_Suzette crepes flamed in a sweet orange-and-lemon flavored liqueur sauce
subtype: pfannkuchen__german_pancake puffy mildly sweet lemon-flavored egg mixture sprinkled with confectioners' sugar and served with jam or a wine or fruit sauce
subtype: potato_pancake__latke made of grated potato and egg with a little flour
subtype: tortilla (Mexico) thin unleavened pancake made from cornmeal or wheat flour
subtype: tostada (Mexico) a crisp flat tortilla
subtype: waffle pancake batter baked in a waffle iron
subtype: Belgian_waffle thick sweet waffle often eaten with ice cream or fruit sauce
subtype: rock_cake a small cake with a hard surface said to resemble a rock
subtype: bread__breadstuff__staff_of_life food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
subtype: anadama_bread__anadamabread (New England) a yeast-raised bread made of white flour and cornmeal and molasses
subtype: bap (Scotland) a small loaf or roll of soft bread
subtype: barmbrack (Irish) a rich currant cake or bun
subtype: breadstick a crisp stick-shaped roll; often served with soup
subtype: grissino (Italian) a long slender crusty breadstick
subtype: Boston_brown_bread__brown_bread__brownbread dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water
subtype: bun__roll small rounded bread either plain or sweet
subtype: tea_bread__teabread sweetened buns to be eaten with tea
subtype: frankfurter_bun__frankfurterbun__hotdog_bun a long bun shaped to hold a frankfurter
subtype: hamburger_bun__hamburgerbun__hamburger_roll__hamburgerroll a round bun shaped to hold a hamburger patty
subtype: brioche a light roll rich with eggs and butter and somewhat sweet
subtype: crescent_roll__croissant very rich flaky crescent-shaped roll
subtype: hard_roll__Vienna_roll yeast-raised roll with a hard crust
subtype: soft_roll yeast-raised roll with a soft crust
subtype: kaiser_roll rounded raised poppy-seed roll made of a square piece of dough by folding the corners in to the center
subtype: Parker_House_roll yeast-raised dinner roll made by folding a disk of dough before baking
subtype: clover-leaf_roll yeast-raised dinner roll made by baking three small balls of dough in each cup of a muffin pan
subtype: onion_roll__onionroll yeast-raised roll flavored with onion
subtype: bialy flat crusty-bottomed onion roll
subtype: sweet_roll__sweetroll__coffee_roll any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze
subtype: hot_cross_bun__hotcrossbun__cross_bun__crossbun moderately sweet raised roll containing spices and raisins and citron and decorated with a cross-shaped sugar glaze
subtype: bear_paw__bear_claw almond-flavored yeast-raised pastry shaped in an irregular semicircle resembling a bear's claw
subtype: cinnamon_roll__cinnamon_bun__cinnamon_snail rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking
subtype: honey_bun__honeybun__sticky_bun__caramel_bun__schnecken rolled dough spread with sugar and nuts then sliced and baked in muffin tins with honey or sugar and butter in the bottom
subtype: pinwheel_roll pinwheel-shaped rolls spread with cinnamon and sugar and filled with e.g. jam before baking
subtype: Danish_pastry__Danish light sweet yeast-raised roll usually filled with fruits or cheese
subtype: bagel glazed yeast-raised doughnut-shaped roll with hard crust
subtype: onion_bagel bagel flavored with onion
subtype: caraway_seed_bread bread containing caraway seeds
subtype: challah (Jewish cookery) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking
subtype: cinnamon_bread bread flavored with cinnamon often containing raisins
subtype: cracked-wheat_bread__crackedwheatbread bread made with cracked wheat that has been ground fine
subtype: cracker a thin crisp wafer made or flour and water with or without leavening and shortening; unsweetened or semisweet
subtype: saltine a cracker sprinkled with salt before baking
subtype: soda_cracker unsweetened cracker leavened slightly with soda and cream of tartar
subtype: oyster_cracker a small dry usually round cracker
subtype: water_biscuit__waterbiscuit a thin flour-and-water biscuit usually made without shortening; often served with cheese
subtype: graham_cracker semisweet whole-wheat cracker
subtype: pretzel glazed and salted cracker typically in the shape of a loose knot
subtype: soft_pretzel a pretzel made of soft bread
subtype: crouton a small piece of toasted or fried bread; served in soup or salads
subtype: dark_bread__whole_wheat_bread__wholewheatbread__whole_meal_bread__brown_bread__brownbread bread made with whole wheat flour
subtype: graham_bread bread made of graham (whole wheat) flour
subtype: English_muffin__crumpet raised muffin cooked on a griddle
subtype: flatbread any of various breads made from usually unleavened dough
subtype: flatbrod thin wafer-like bread of Scandinavia
subtype: bannock a flat bread made of oat or barley flour; common in New England and Scotland
subtype: chapatti__chapati (India) flat pancake-like bread cooked on a griddle
subtype: pita__pocket_bread (Middle East) usually small round bread that can open into a pocket for filling
subtype: garlic_bread French or Italian bread sliced and spread with garlic butter then crisped in the oven
subtype: gluten_bread bread made with gluten flour
subtype: Host a technical name for the bread used in the service of Mass or Holy Communion
subtype: loaf_of_bread__loaf a shaped mass of baked bread
subtype: French_loaf a loaf of French bread
subtype: matzo__matzoh__matzah__unleavened_bread brittle flat bread eaten at Passover
subtype: nan leavened bread baked in a clay oven in India; usually shaped like a teardrop
subtype: onion_bread__onionbread bread containing finely minced onions
subtype: raisin_bread bread containing raisins
subtype: quick_bread__quickbread breads made with a leavening agent that permits immediate baking
subtype: banana_bread moist bread containing banana pulp
subtype: date_bread bread containing chopped dates
subtype: date-nut_bread bread containing chopped dates and nuts
subtype: nut_bread bread containing chopped nuts
subtype: oatcake thin flat unleavened cake of baked oatmeal
subtype: Irish_soda_bread round loaf made with soda and buttermilk; often containing caraway seeds and raisins
subtype: skillet_bread__skilletbread__fry_bread__frybread usually cooked in a skillet over an open fire: especially cornbread with ham bits and sometimes Irish soda bread
subtype: cornbread bread made primarily of cornmeal
subtype: corn_cake baked in a pan or on a griddle (Southern and Midland)
subtype: skillet_corn_bread cornbread usually containing ham or bacon bits and cooked in a skillet
subtype: ashcake__ash_cake__ashcake__corn_tash corn bread wrapped in cabbage leaves and baked in hot ashes (Southern)
subtype: cornpone__pone cornbread often made without milk or eggs and baked or fried (Southern)
subtype: corn_dab__corn_dodger__dodger small oval cake of corn bread baked or fried (chiefly Southern)
subtype: hush_puppy__hushpuppy deep-fried cornbread ball (Southern)
subtype: johnnycake__johnny_cake__journey_cake__journeycake cornbread usually cooked pancake-style on a griddle (chiefly New England)
subtype: hoecake thin usually unleavened johnnycake made of cornmeal; originally baked on the blade of a hoe over an open fire (Southern)
subtype: Shawnee_cake (Rhode Island) form of johnnycake
subtype: spoon_bread__spoonbread__batter_bread soft bread made of cornmeal and sometimes rice or hominy; must be served with a spoon (chiefly Southern)
subtype: muffin__gem a sweet quick bread baked in a cup-shaped pan
subtype: bran_muffin muffin containing bran
subtype: corn_muffin cornbread muffin
subtype: popover light hollow muffin made of a puff batter (individual Yorkshire pudding) baked in a deep muffin cup
subtype: Yorkshire_pudding light puffy bread made of a puff batter and traditionally baked in the pan with roast beef
subtype: scone small biscuit (rich with cream and eggs) cut into diamonds or sticks and baked in an oven or (especially originally) on a griddle
subtype: drop_scone__griddlecake__Scotch_pancake a scone made by dropping a spoonful of batter on a griddle
subtype: biscuit small round bread leavened with baking-powder or soda
subtype: rolled_biscuit biscuit made from dough rolled and cut
subtype: drop_biscuit biscuit made from dough with enough milk that it can be dropped from a spoon
subtype: baking-powder_biscuit leavened with baking powder
subtype: shortcake very short biscuit dough baked as individual biscuits or a round loaf; served with sweetened fruit and usually whipped cream
subtype: buttermilk_biscuit__soda_biscuit very tender biscuit partially leavened with buttermilk and soda
subtype: pilot_biscuit__pilotbiscuit__hardtack__pilot_bread__pilotbread__sea_biscuit__seabiscuit__ship_biscuit very hard unsalted biscuit or bread; a former ship's staple
subtype: rye_bread__ryebread any of various breads made entirely or partly with rye flour
subtype: black_bread__blackbread__pumpernickel bread made of coarse rye flour
subtype: Jewish_rye_bread__Jewish_rye (Jewish cookery) bread made with rye flour; usually contains caraway seeds
subtype: limpa a rye bread made with molasses or brown sugar
subtype: Swedish_rye_bread__Swdish_rye a moist aromatic yeast-raised bread made with rye flour and molasses and orange rind
subtype: salt-rising_bread white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp
subtype: simnel.bread a crisp bread of fine white flour
subtype: sourbread__sourdough_bread__sourdoughbread made with a starter of a small amount of dough in which fermentation is active
subtype: toast slices of bread that have been toasted
subtype: cinnamon_toast buttered toast with sugar and cinnamon (and nutmeg and grated lemon peel)
subtype: orange_toast buttered toast with sugar and grated orange rind and a little orange juice
subtype: Melba_toast very thin crisp brown toast
subtype: zwieback__rusk__Brussels_biscuit__twice-baked_bread__twicebakedbread slice of sweet raised bread baked again until it is brown and hard and crisp
subtype: wafer.bread thin disk of unleavened bread used in a religious service (especially in the celebration of the Eucharist)
subtype: white_bread__whitebread__light_bread__lightbread bread made with bleached or unbleached wheat flour
subtype: French_bread a crusty sourdough bread often baked in long slender tapered loaves or baguettes
subtype: baguet__baguette narrow French stick loaf
subtype: Italian_bread unsweetened yeast-raised bread made without shortening and baked in long thick loaves with tapered ends
subtype: meat the flesh of animals (including fishes and birds and snails) used as food
subtype: stew_meat tough meat that needs stewing to be edible
subtype: fowl__bird the flesh of a bird or fowl (wild or domestic) used as food
subtype: poultry flesh of chickens or turkeys or ducks or geese raised for food
subtype: poulet__chicken__volaille the flesh of a chicken used for food
subtype: broiler.poulet flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
subtype: capon.poulet flesh of a castrated male chicken
subtype: fryer__frier__pullet flesh of a medium-sized young chicken suitable for frying
subtype: roaster.poulet flesh of a large young chicken over 3 1/2 lb suitable for roasting
subtype: oven_stuffer_roaster__oven_stuffer a brand name for a roasting chicken
subtype: spatchcock flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
subtype: hen.poulet flesh of an older chicken suitable for stewing
subtype: Rock_Cornish_hen flesh of a small fowl bred for roasting
subtype: guinea_hen.poultry__guineahen flesh of a guinea fowl (especially of hens)
subtype: squab.poultry__dove flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
subtype: duck.poultry flesh of a duck (domestic or wild)
subtype: duckling.duck flesh of a young domestic duck
subtype: goose.poultry flesh of a goose (domestic or wild)
subtype: turkey flesh of large domesticated fowl usually roasted
subtype: wildfowl flesh of any of a number of wild game birds suitable for food
subtype: grouse.wildfowl (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
subtype: quail.wildfowl (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
subtype: partridge.wildfowl (US usage) flesh of either quail or grouse
subtype: pheasant.wildfowl (game bird) flesh of a pheasant; usually braised
subtype: game.meat the flesh of wild animals that is used for food
subtype: venison meat from a deer used as food
subtype: buffalo meat from an American bison
subtype: rabbit_flesh__hare_flesh__rabbit_meat__hare_meat flesh of any of various rabbits or hares (wild or domesticated) eaten as food
subtype: dark_meat the flesh of the legs of fowl used as food
subtype: raw_meat__rawmeat uncooked meat
subtype: gobbet a lump or chunk of raw meat
subtype: carrion.raw_meat dead and rotting flesh; unfit for human food
subtype: variety_meat__varietymeat__organs edible viscera of a butchered animal
subtype: giblet__giblets__giblet edible viscera of a fowl
subtype: offal viscera and trimmings of a butchered animal often considered inedible by humans
subtype: heart.variety_meat a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
subtype: liver.variety_meat liver of an animal used as meat
subtype: calves'_liver__calves'liver__calf's_liver liver of a calf used as meat
subtype: chicken_liver__chickenliver liver of a chicken used as meat
subtype: goose_liver liver of a goose used as meat
subtype: tomalley edible greenish substance in boiled lobster
subtype: sweetbread__sweetbreads__sweetbread edible glands of an animal
subtype: brain the brain of certain animals used as meat
subtype: calf's_brain the brain of a calf eaten as meat
subtype: stomach_sweetbread__stomachsweetbread edible pancreas of an animal
subtype: neck_sweetbread__throat_sweetbread edible thymus gland of an animal
subtype: tongue.variety_meat the tongue of certain animals used as meat
subtype: beef_tongue the tongue of a cow eaten as meat
subtype: calf's_tongue the tongue of a calf eaten as meat
subtype: tripe lining of the stomach of a ruminant (especially a bovine) used as food
subtype: honeycomb_tripe__honeycombtripe lining of the reticulum (or second stomach) of a ruminant used as food
subtype: chitterlings__chitlins__chitlings small intestines of hogs prepared as food
subtype: haslet heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
subtype: cut_of_meat__cut a piece of meat that has been cut from an animal carcass
subtype: roast__joint a piece of meat roasted or for roasting and of a size for slicing into more than one portion
subtype: blade_roast__bladeroast a roast cut from the blade
subtype: pot_roast__potroast cut of beef suitable for simmering in liquid in a closed pot
subtype: bottom_round cut from the round; suitable for pot roast
subtype: standing_rib_roast__rib_roast__ribroast a cut of meat including more than one rib
subtype: top_round__topround roast cut from the the round; usually suitable for roasting
subtype: rump_roast a cut of beef or veal from the fleshy hindquarters of the animal
subtype: beef_roast__roast_beef__roastbeef cut of beef suitable for roasting
subtype: veal_roast__roast_veal__roastveal cut of veal suitable for roasting
subtype: breast_of_veal usually stuffed and roasted
subtype: fricandeau larded veal braised and glazed in its own juices
subtype: lamb_roast__roast_lamb__roastlamb a cut of lamb suitable for roasting
subtype: rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: leg_of_lamb__gigot lamb leg suitable for roasting
subtype: pork_roast__roast_pork__roastpork cut of pork suitable for roasting
subtype: chop a small cut of meat including part of a rib
subtype: mutton_chop chop cut from a mature sheep
subtype: lambchop chop cut from a lamb
subtype: porkchop chop cut from a hog
subtype: chine.cut_of_meat cut of meat or fish including at least part of the backbone
subtype: leg.cut_of_meat the limb of an animal used for food
subtype: ham_hock__hamhock a small cut of meat from the leg just above the foot
subtype: leg_of_lamb__gigot lamb leg suitable for roasting
subtype: side_of_meat__side a lengthwise dressed half of an animal's carcass used for food
subtype: side_of_beef dressed half of a beef carcass
subtype: side_of_pork dressed half of a hog carcass
subtype: pork_belly side of fresh pork
subtype: forequarter the front half of a side of meat
subtype: hindquarter the back half of a side of meat
subtype: cut_of_beef piece of beef
subtype: chuck.cut_of_beef the part of a forequarter from the neck to the ribs and including the shoulder blade
subtype: chuck_short_ribs between the chuck and the brisket
subtype: plate.cut_of_beef the thin under portion of the forequarter
subtype: flank.cut_of_beef a cut from the fleshy part of an animal's side between the ribs and the leg
subtype: beef_loin meat from a loin of beef
subtype: wedge_bone__wedgebone part of the sirloin nearest the rump
subtype: flat_bone part of the sirloin next to the wedge bone
subtype: pin_bone__pinbone part of the sirloin between the flat bone and the porterhouse
subtype: sirloin_tip a cut of beef from the upper end of the sirloin
subtype: blade.cut_of_beef a cut of beef from the shoulder blade
subtype: beef_neck a cut of beef from the neck of the animal
subtype: shoulder.cut_of_beef a cut of beef from the shoulder of the animal
subtype: short_ribs rib ends between the rib road and the plate
subtype: round.cut_of_beef a cut of beef between the rump and the lower leg
subtype: rump fleshy hindquarters; behind the loin and above the round
subtype: aitchbone a cut of beef including the H-shaped rump bone
subtype: rib.cut_of_meat cut of meat including one or more ribs
subtype: sparerib a cut of pork ribs with much of the meat trimmed off
subtype: shank.cut_of_meat a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
subtype: foreshank a cut of meat from the upper part of a front leg
subtype: hindshank a cut of meat from the upper part of a rear leg
subtype: shin.cut_of_meat a cut of meat from the lower part of the leg
subtype: brisket a cut of meat from the breast or lower chest especially of beef
subtype: steak a slice of meat cut from the fleshy part of an animal or large fish
subtype: fish_steak cross-section slice of a large fish
subtype: flitch fish steak usually cut from a halibut
subtype: beefsteak a slice of beef usually cooked by broiling
subtype: flank_steak__flanksteak a cut of beef from the flank of the animal
subtype: minute_steak a thin steak that can be cooked quickly
subtype: sirloin_steak__sirloinsteak a cut of beef from the sirloin
subtype: filet__fillet a boneless steak cut from the tenderloin of beef
subtype: Chateaubriand double-thick center cut of beef tenderloin
subtype: tournedos__tournedo thick steak cut from the beef tenderloin
subtype: filet_mignon__filetmignon small steak cut from the thick end of a beef tenderloin
subtype: Delmonico_steak__club_steak small steak from the front of the short loin of beef
subtype: porterhouse_steak__porterhousesteak__porterhouse large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
subtype: T-bone_steak small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
subtype: round_steak__roundsteak a lean cut of beef from between the rump and the shank
subtype: rump_steak a steak cut from the rump
subtype: strip_steak__stripsteak__New_York_strip steak from upper part of the short loin
subtype: chopped_steak__choppedsteak__chopsteak__hamburger_steak__hamburgersteak__beef_patty a patty of ground cooked beef
subtype: loin a cut of meat taken from the side and back of an animal between the ribs and the rump
subtype: sirloin the portion of the loin (especially of beef) just in front of the rump
subtype: undercut__tenderloin the tender meat of the loin muscle on each side of the vertebral column
subtype: beef_tenderloin beef loin muscle
subtype: pork_tenderloin pork loin muscle
subtype: neck.cut_of_meat a cut of meat from the neck of an animal
subtype: cut_of_veal piece of veal
subtype: scrag_end__scragend__scrag the lean end of a neck of veal
subtype: cut_of_mutton piece of a mature sheep
subtype: scrag lean end of the neck
subtype: cut_of_lamb piece of a lamb
subtype: breast_of_lamb__poitrine_d'agneau a cut of lamb including the breastbone and attached muscles dressed as meat
subtype: saddle_of_lamb backbone and both loins of a lamb
subtype: loin_of_lamb meat from a loin of lamb
subtype: saddle.cut_of_meat cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
subtype: rack.cut_of_meat rib section of a forequarter of veal or pork or especially lamb or mutton
subtype: rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: cut_of_pork piece of pork
subtype: pork_loin meat from a loin of pork
subtype: ham__jambon__gammon thigh of a hog (usually smoked)
subtype: Virginia_ham a lean hickory-smoked ham; has dark red meat
subtype: prosciuto Italian salt-cured ham usually sliced paper thin
subtype: picnic_ham__picnic_shoulder shoulder of a hog usually smoked
subtype: bacon back and sides of a hog salted and dried or smoked; usually sliced thin and fried
subtype: side_of_bacon__flitch salted and cured abdominal wall of a side of pork
subtype: gammon hind portion of a side of bacon
subtype: bacon_strip a slice of bacon
subtype: Canadian_bacon from a boned strip of cured loin
subtype: spareribs__sparerib cut of pork from the rib section with most of the meat trimmed off
subtype: cold_cuts sliced assorted cold meats
subtype: lunch_meat__lunchmeat__luncheon_meat any of various sausages or molded loaf meats sliced and served cold
subtype: Spam (trademark) a tinned luncheon meat made largely from pork
subtype: beef__boeuf meat from an adult domestic bovine
subtype: ground_beef__hamburger beef that has been ground
subtype: bully_beef__bullybeef__corned_beef__corn_beef beef cured or pickled in brine
subtype: pastrami highly seasoned cut of smoked beef
subtype: carbonado a piece of meat (or fish) that has been scored and broiled
subtype: jerky__jerkedmeat meat cut in strips and dried in the sun
subtype: beef_jerky strips of dried beef
subtype: biltong (S Africa) meat that is salted and cut into strips and dried in the sun
subtype: pemmican__pemican lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
subtype: veal__veau meat from a calf
subtype: calves'_feet__calves'feet feet of calves used as food; usually jellied
subtype: horsemeat__horseflesh the flesh of horses as food
subtype: mouton__mutton meat from a mature domestic sheep
subtype: lamb.meat the flesh of a young domestic sheep eaten as food
subtype: pork__porc meat from a domestic hog or pig
subtype: cochon_de_lait__suckling_pig whole young pig suitable for roasting
subtype: salt_pork fat from the back and sides and belly of a hog carcass cured with salt
subtype: fatback salt pork from the back of a hog carcass
subtype: sowbelly salt pork from the belly of a hog carcass
subtype: pigs'_feet__pigs'feet__pigs'_knuckles feet or knuckles of hogs used as food; pickled or stewed or jellied
subtype: sausage highly seasoned minced meat stuffed in casings
subtype: blood_sausage__bloodsausage__blood_pudding__bloodpudding__black_pudding__blackpudding a black sausage containing pig's blood and other ingredients
subtype: bologna__bolognasausage large smooth-textured smoked sausage of beef and veal and pork
subtype: polony (British) another name for Bologna sausage
subtype: frank__frankfurter__hotdog__hot_dog__hotdog__wiener__wienerwurst__weenie a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
subtype: Vienna_sausage short slender frankfurter usually with ends cut off
subtype: headcheese sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
subtype: knackwurst__knockwurst short thick highly seasoned sausage
subtype: liver_pudding__liverpudding__liver_sausage__liversausage__liverwurst sausage containing ground liver
subtype: pepperoni a pork and beef sausage (or a thin slice of this sausage)
subtype: pork_sausage sausage containing pork
subtype: banger (British informal) pork sausage
subtype: saveloy (British) a ready-cooked and highly seasoned pork sausage
subtype: bratwurst a small pork sausage
subtype: salami highly seasoned fatty sausage of pork and beef usually dried
subtype: souse pork trimmings chopped and pickled and jelled
subtype: sausage_meat__sausagemeat any meat that is minced and spiced and cooked as patties or used to fill sausages
subtype: escargot__snail edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
subtype: pig_meat__pigmeat
subtype: pasta__alimentarypaste shaped and dried dough made from flour and water and sometimes egg
subtype: noodle a ribbonlike strip of pasta
subtype: egg_noodle__eggnoodle narrow strip of pasta dough made with eggs
subtype: orzo pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
subtype: spaghetti pasta in the form of long strings
subtype: spaghettini thin spaghetti
subtype: tortellini small ring-shaped stuffed pasta
subtype: ziti medium-sized tubular pasta in short pieces
subtype: rigatoni tubular pasta in short ribbed pieces
subtype: fedelline extremely fine pasta thinner than vermicelli
subtype: linguine__linguini pasta in long slender flat strips
subtype: fettuccine__fettuccini pasta in flat strips wider than linguine
subtype: fettuccine_Alfredo fettuccine in cream sauce with cheese
subtype: vermicelli pasta in strings thinner than spaghetti
subtype: macaroni pasta in the form of slender tubes
subtype: lasagna__lasagne very wide flat strips of pasta
subtype: ravioli__cappelletti small circular or square cases of dough with savory fillings
subtype: tagliatelle pasta cut in narrow ribbons
subtype: manicotti large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce
subtype: couscous a North Africa pasta made of crushed and steamed semolina
subtype: dumplings__dumpling small balls or strips of boiled or steamed dough
subtype: won_ton__wonton__wonton Chinese dumpling filled with spiced minced pork; usually served in soup
subtype: matzo_ball__matzoball__matzoh_ball__matzah_ball dumpling made of matzo meal; usually served in soup
subtype: mostaccioli pasta somewhat resembling little moustaches
subtype: health_food any natural or prepared food popularly believed to promote good health
subtype: junk_food food that tastes good but is high in calories having little nutritional value
subtype: breakfast_food__breakfastfood any food (especially cereal) usually served for breakfast
subtype: cereal a breakfast food prepared from grain
subtype: Pablum (trade mark) a soft form of cereal for infants
subtype: hot_cereal__hotcereal a cereal served hot
subtype: cornmeal_mush__mush cornmeal boiled in water
subtype: atole eaten as mush or as a thin gruel
subtype: hasty_pudding__hastypudding (New England usage) cornmeal mush served with sweetening (maple syrup or brown sugar)
subtype: hominy_grits__grits__grit coarsely ground hulled corn boiled as a breakfast dish in the southern United States
subtype: kasha boiled or baked buckwheat
subtype: frumenty sweet spiced porridge made from hulled wheat
subtype: cold_cereal__dry_cereal__drycereal a cereal that is not heated before serving
subtype: granola cereal made of especially rolled oats with dried fruits and nuts and honey or brown sugar
subtype: raisin_bran bran flakes with raisins
subtype: corn_flake crisp flake made from corn
subtype: bran_flake wheat flake including the bran
subtype: wheatflake crisp flake made from wheat
subtype: puffed_rice puffy rice kernels
subtype: puffed_wheat puffy wheat berries
subtype: muesli mixture of untoasted dry cereals and fruits
subtype: produce__greengood__greengrocerie__garden_truck fresh fruits and vegetable grown for the market
subtype: edible_fruit edible reproductive body of a seed plant especially one having sweet flesh
subtype: freestone fruit (especially peach) whose flesh does not adhere to the pit
subtype: cling__clingstone fruit (especially peach) whose flesh adheres strongly to the pit
subtype: windfall fruit that has fallen from the tree
subtype: apple fruit with red or yellow or green skin and sweet to tart crisp whitish flesh
subtype: crab_apple__crabapple small sour apple; suitable for preserving; "crabapples make a tangy jelly"
subtype: eating_apple__dessert_apple__dessertapple an apple used primarily for eating raw without cooking
subtype: Baldwin an American eating apple with red or yellow and red skin
subtype: Cortland large red-skinned apple
subtype: Delicious variety of sweet eating apples
subtype: Golden_Delicious__Yellow_Delicious a sweet eating apple with yellow skin
subtype: Red_Delicious a sweet eating apple with bright red skin; most widely grown apple worldwide
subtype: Empire an eating apple that somewhat resembles a McIntosh; used as both an eating and a cooking apple
subtype: Grimes'_golden yellow apple that ripens in late autumn; eaten raw
subtype: Jonathan red late-ripening apple; primarily eaten raw
subtype: McIntosh early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce
subtype: Macoun similar to McIntosh; juicy and late-ripening
subtype: Northern_Spy large late-ripening apple with skin striped with yellow and red
subtype: Pearmain any of several varieties of red-skinned apple
subtype: Pippin any of numerous superior eating apples with yellow or greenish yellow skin flushed with red
subtype: Cox's_Orange_Pippin a yellow Pippin with distinctive flavor
subtype: Prima used primarily as eating apples
subtype: Stayman apple grown chiefly in Virginia's Shenandoah Valley
subtype: Winesap crisp apple with dark red skin
subtype: Stayman_Winesap crisp tart apple; good for eating raw and suitable for cooking
subtype: cooking_apple__cookingapple an apple used primarily in cooking for pies and applesauce etc
subtype: Bramley's_Seedling very large cooking apple
subtype: Granny_Smith hard and tart; used primarily in cooking
subtype: Lane's_Prince_Albert used primarily in cooking
subtype: Newtown_Wonder used primarily in cooking
subtype: Rome_Beauty large red apple used primarily for baking
subtype: berry any of numerous small edible pulpy fruits either simple (grape; blueberry) or aggregate (blackberry; raspberry)
subtype: European_blueberry__bilberry__whortleberry blue-black berries similar to American blueberries
subtype: huckleberry.berry blue-black berry similar to blueberries and bilberries of the eastern United States
subtype: blueberry sweet edible dark-blue berries of either low-growing or high-growing blueberry plants
subtype: boxberry__wintergreen__checkerberry__teaberry__spiceberry spicy red berrylike fruit; source of wintergreen oil
subtype: cranberry.berry very tart red berry used for sauce or juice
subtype: lowbush_cranberry__lowbushcranberry__lingonberry__mountaincranberry__cowberry tart red berries similar to American cranberries but smaller
subtype: currant any of several tart red or black berries used primarily for jellies and jams
subtype: gooseberry currant-like berry used primarily in jams and jellies
subtype: black_currant__blackcurrant small black berries used in jams and jellies
subtype: red_currant small red berries used primarily in jams and jellies
subtype: blackberry large sweet black or very dark purple edible aggregate fruit of any of various bushes of the genus Rubus
subtype: boysenberry large raspberry-flavored fruit; cross between blackberries and raspberries
subtype: dewberry blackberry-like fruits of any of several trailing blackberry bushes
subtype: loganberry large red variety of the dewberry
subtype: raspberry red or black edible aggregate berries usually smaller than the related blackberries
subtype: saskatoon__shadberry__juneberry edible purple or red berries
subtype: strawberry.berry sweet fleshy red fruit
subtype: sugarberry__hackberry small edible dark purple to black berry with large pits; southern United States
subtype: persimmon orange fruit resembling a plum; edible when fully ripe
subtype: surinam_cherry__surinamcherry__acerola__barbados_cherry__West_Indian_cherry acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C
subtype: mulberry sweet usually dark purple blackberry-like fruit of any of several mulberry trees of the genus Morus
subtype: lanseh__lansa__lansat__lanset East Indian tart yellow berrylike fruit
subtype: carambola__star_fruit deeply ridged yellow-brown tropical fruit; used raw as a vegetable or in salad or when fully ripe as a dessert
subtype: ceriman tropical cylindrical fruit resembling a pinecone with pineapple-banana flavor
subtype: carissa_plum__carissaplum__natal_plum__natalplum edible scarlet plum-like fruit of a South African plant
subtype: citrus_fruit__citrus any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions
subtype: orange_fruit__orange round yellow to orange fruit of any of several citrus trees
subtype: temple_orange large sweet easily-peeled Florida fruit with deep orange rind
subtype: bitter_orange__Seville_orange__sour_orange highly acidic orange used especially in marmalade
subtype: sweet_orange__sweetorange orange with sweet juicy pulp; often thin-skinned
subtype: Jaffa_orange sweet almost seedless orange of Israel
subtype: navel_orange__navelorange seedless orange enclosing a small secondary fruit at the apex
subtype: Valencia_orange variety of sweet orange cultivated extensively in Florida and California
subtype: mandarin_orange__mandarin a somewhat flat reddish-orange loose-skinned citrus of China
subtype: satsuma medium-sized largely seedless mandarin orange with thin smooth skin
subtype: tangerine any of various deep orange mandarins grown in the United States and southern Africa
subtype: kumquat small oval citrus fruit with thin sweet rind and very acid pulp
subtype: lemon yellow oval fruit with juicy acidic flesh
subtype: lime the green acidic fruit of any of various lime trees
subtype: key_lime__keylime small yellow-green limes of southern Florida
subtype: grapefruit large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half
subtype: pomelo__shaddock large pear-shaped fruit similar to grapefruit but with coarse dry pulp
subtype: citrange more aromatic and acid tasting than oranges; used in beverages and marmalade
subtype: citron large lemonlike fruit with thick aromatic rind; usually preserved
subtype: tangelo__ugli_fruit large sweet juicy hybrid between tangerine and grapefruit having a thick wrinkled skin
subtype: apricot downy yellow to rosy-colored fruit resembling a small peach
subtype: peach downy juicy fruit with sweet yellowish or whitish flesh
subtype: nectarine smooth-skinned variety or mutation of the peach
subtype: pitahaya highly colored edible fruit of pitahaya cactus having bright red juice; often as large as a peach
subtype: plum any of numerous varieties of small to medium-sized round or oval smooth-skinned fruit with a single pit
subtype: damson__damson_plum sweet dark purple plum
subtype: greengage_plum__greengageplum__greengage sweet green or greenish-yellow variety of plum
subtype: beach_plum__beachplum small dark purple fruit used especially in jams and pies
subtype: sloe small sour dark purple fruit of especially the Allegheny plum bush
subtype: dried_fruit__driedfruit fruit preserved by drying
subtype: dried_apricot__driedapricot apricots preserved by drying
subtype: prune dried plum
subtype: raisin dried grape
subtype: seedless_raisin__sultana dried seedless grape
subtype: seeded_raisin seeded grape that has been dried
subtype: currant.raisin small dried seedless raisin grown in the Mediterranean region and California; used in cooking
subtype: fig fleshy sweet pear-shaped yellowish or purple multiple fruit eaten fresh or preserved or dried
subtype: pineapple__ananas large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated
subtype: anchovy_pear__anchovypear__river_pear__riverpear West Indian fruit resembling the mango; often pickled
subtype: banana elongated crescent-shaped yellow fruit with soft sweet flesh
subtype: passion_fruit__passionfruit egg-shaped tropical fruit of certain passionflower vines; used for sherbets and confectionery and drinks
subtype: granadilla the egg-shaped edible fruit of tropical American vines related to passionflowers
subtype: sweet_calabash__sweetcalabash apple-sized passion fruit of the West Indies
subtype: bell_apple__sweet_cup__sweetcup__water_lemon__waterlemon__yellow_granadilla the edible yellow fruit of the Jamaica honeysuckle
subtype: breadfruit round seedless or seeded fruit with a bread-like texture; eaten boiled or baked or roasted or ground into flour; roasted seeds resemble chestnuts; of Pacific Islands
subtype: jackfruit__jak__jack immense East Indian fruit resembling breadfruit of; its seeds are commonly roasted
subtype: canistel__eggfruit ovoid orange-yellow mealy sweet fruit of Florida and West Indies
subtype: melon any of numerous fruits of the gourd family having a hard rind and sweet juicy flesh
subtype: melon_ball__melonball a bite of melon cut as a sphere
subtype: muskmelon__sweetmelon the fruit of a muskmelon vine; any of several sweet melons related to cucumbers
subtype: cantaloup__cantaloupe the fruit of a cantaloup vine; small to medium-sized melon with yellowish flesh
subtype: winter_melon the fruit of the winter melon vine; a green melon with pale green to orange flesh that keeps well
subtype: honeydew_melon__honeydew the fruit of a variety of winter melon vine; a large smooth-skinned greenish-white melon with pale green flesh
subtype: Persian_melon the fruit of a variety of winter melon vine; a large green melon with orange flesh
subtype: casaba_melon__casaba melon having yellowish rind and whitish flesh
subtype: net_melon__netmelon__netted_melon__nutmeg_melon the fruit of a variety of muskmelon vine; a melon with netlike markings and deep green flesh
subtype: watermelon large oblong or roundish melon with a hard green rind and sweet watery red or occasionally yellowish pulp
subtype: cherry fruit with a single hard stone
subtype: black_cherry__blackcherry__sweetcherry any of several fruits of cultivated cherry trees that have sweet flesh
subtype: bing_cherry dark red or blackish sweet cherry
subtype: heart_cherry__heartcherry__oxheart_cherry__oxheartcherry large heart-shaped sweet cherry with soft flesh
subtype: blackheart_cherry__blackheart heart cherry with dark flesh and skin cherry
subtype: capulin__Mexican_black_cherry Mexican black cherry
subtype: sour_cherry acid cherries used for pies and preserves
subtype: amarelle pale red sour cherry with colorless or nearly colorless juice
subtype: morello cultivated sour cherry with dark-colored skin and juice
subtype: cocoa_plum__cocoaplum__coco_plum__icaco plum-shaped whitish to almost black fruit used for preserves; tropical American
subtype: grape any of various juicy purple- or green-skinned fruit of the genus Vitis; grow in clusters
subtype: slip-skin_grape__fox_grape__foxgrape purplish-black wild grape of the eastern United States with tough skins that slip easily from the flesh; cultivated in many varieties
subtype: Concord_grape slip-skin purple table grape of the northeastern United States
subtype: Catawba.slip-skin_grape__catawba slip-skin reddish American table grape
subtype: bullace_grape__bullacegrape__muscadine dull-purple grape of southern United States
subtype: scuppernong amber-green muscadine grape of southeastern United States
subtype: vinifera_grape grape from a cultivated variety of the common grape vine of Europe
subtype: emperor red table grape of California
subtype: muscat_grape__muscat__muscatel sweet aromatic grape used for raisins and wine
subtype: ribier dark reddish-purple table grape of California
subtype: sultana pale yellow seedless grape used for raisins and wine
subtype: Tokay variety of wine grape originally grown in Hungary; the prototype of vinifera grapes
subtype: flame_tokay__flametokay purplish-red table grape
subtype: Thompson_Seedless seedless green table grape of California
subtype: custard_apple__custardapple the fruit of any of several tropical American trees of the genus Annona having soft edible pulp
subtype: cherimoya__cherimolla large tropical fruit with leathery skin and soft pulp; related to custard apples
subtype: soursop large spiny tropical fruit with tart pulp related to custard apples
subtype: bullock's_heart__Jamaica_apple large heart-shaped tropical fruit with soft acid pulp
subtype: sweetsop__anon__sugar_apple__sugarapple sweet pulpy tropical fruit with thick scaly rind and shiny black seeds
subtype: ilama whitish tropical fruit with a pinkish tinge related to custard apples; grown in the southern United States
subtype: pond_apple ovoid yellow fruit with very fragrant peach-colored flesh; related to custard apples
subtype: papaw__pawpaw fruit with yellow flesh; related to custard apples
subtype: papaya large oval melon-like tropical fruit with yellowish flesh
subtype: kai_apple__kaiapple S African fruit smelling and tasting like apricots; used for pickles and preserves
subtype: ketembilla__kitembilla__kitambilla maroon-purple gooseberry-like fruit of India having tart-sweet purple pulp used especially for preserves
subtype: ackee__akee red pear-shaped tropical fruit with poisonous seeds; flesh is poisonous when unripe or overripe
subtype: durian huge fruit native to southeastern Asia `smelling like Hell and tasting like Heaven'; seeds are roasted and eaten like nuts
subtype: feijoa__pineapple_guava__pineappleguava dark-green kiwi-sized tropical fruit with white flesh; used chiefly for jellies and preserves
subtype: genip__Spanish_lime round one-inch Caribbean fruit with green leathery skin and sweet juicy translucent pulp; eaten like grapes
subtype: genipap__genipap_fruit__genipapfruit a succulent orange-sized tropical fruit with a thick rind
subtype: kiwi_fruit__kiwi__Chinese_gooseberry fuzzy brown egg-shaped fruit with slightly tart green flesh
subtype: loquat__Japanese_plum yellow olive-sized semitropical fruit with a large free stone and relatively little flesh; used for jellies
subtype: mangosteen two- to three-inch tropical fruit with juicy flesh suggestive of both peaches and pineapples
subtype: mango large oval smooth-skinned tropical fruit with juicy aromatic pulp and a large hairy seed
subtype: sapodilla_plum__sapodillaplum__sapodilla__sapota tropical fruit with a rough brownish skin and very sweet brownish pulp
subtype: sapote__mammee__marmalade_plum__marmaladeplum brown oval fruit flesh makes excellent sherbet
subtype: tamarind__tamarindo large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
subtype: alligator_pear__alligatorpear__avocado__avocado_pear__avocadopear pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed
subtype: date.edible_fruit sweet edible fruit of the date palm with a single long woody seed
subtype: elderberry berrylike fruit of an elder used for e.g. wines and jellies
subtype: guava tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies
subtype: mombin purplish tropical fruit
subtype: hog_plum__hogplum__yellow_mombin yellow oval tropical fruit
subtype: wild_plum__hog_plum__hogplum wild plum of southern United States
subtype: jaboticaba tough-skinned purple grape-like tropical fruit grown in Brazil
subtype: Chinese_jujube__jujube__Chinese_date dark red plum-like fruit of Old World buckthorn trees
subtype: litchi_nut__litchi__litchee__lichi__leechee__lichee__lychee Chinese fruit having a thin brittle shell enclosing a sweet jellylike pulp and a single seed; often dried
subtype: longanberry__dragon'seye Asian fruit similar to litchi
subtype: mamey__mammee_apple globular or ovoid tropical fruit with thick russet leathery rind and juicy yellow or reddish flesh
subtype: marang tropical fruit from the Philippines having a mass of small seeds embedded in sweetish white pulp
subtype: medlar crabapple-like fruit used for preserves
subtype: medlar.edible_fruit South African globular fruit with brown leathery skin and sweet-acid pithy flesh
subtype: pear sweet juicy gritty-textured fruit available in many varieties
subtype: bosc greenish-yellow pear
subtype: anjou green-skinned pear with firm flesh
subtype: bartlett_pear__bartlett juicy yellow pear
subtype: seckel_pear__seckel small yellowish- to reddish-brown pear
subtype: plumcot hybrid between plum and apricot
subtype: pomegranate large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind
subtype: prickly_pear__pricklypear round or pear-shaped spiny fruit of any of various prickly pear cacti
subtype: garambulla small berrylike fruit
subtype: blade_apple__bladeapple__Barbados_gooseberry small yellow to orange fruit of the Barbados gooseberry cactus used in desserts and preserves and jellies
subtype: quandang__quandong__quantong__native_peach red Australian fruit; used for dessert or in jam
subtype: quince aromatic acid-tasting pear-shaped fruit used in preserves
subtype: rambutan__rambotan pleasantly acid bright red oval Malayan fruit covered with soft spines
subtype: pulasan__pulassan fruit of an East Indian tree similar to the rambutan but sweeter
subtype: rose_apple fragrant oval yellowish tropical fruit used in jellies and confections
subtype: sorb__sorb_apple acid gritty-textured fruit
subtype: sour_gourd acid-tasting Australian gourd-like fruit with a woody rind and large seeds
subtype: monkey_bread__sour_gourd African gourd-like fruit with edible pulp
subtype: veggie__vegetable edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
subtype: raw_vegetable__rawvegetable__rabbit_food an uncooked vegetable
subtype: legume the seedpod of a leguminous plant (such as peas or beans or lentils)
subtype: pulse edible seeds of various pod-bearing plants (peas or beans or lentils etc.)
subtype: edible_bean__bean any of various edible seeds of plants of the family Leguminosae
subtype: goa_bean__goabean Old World tropical bean
subtype: common_bean any of numerous beans eaten either fresh or dried
subtype: kidney_bean large dark red bean; usually dried
subtype: navy_bean__pea_bean__peabean__whitebean white-seeded bean; usually dried
subtype: pinto_bean__pintobean mottled or spotted bean of southwestern United States; usually dried
subtype: frijole Mexican bean; usually dried
subtype: black_bean__blackbean__turtle_bean black-seeded bean of South America; usually dried
subtype: fresh_bean__freshbean beans eaten before they are ripe as opposed to dried
subtype: green_bean__greenbean immature bean pod eaten as a vegetable
subtype: snap_bean tender green beans without strings that easily snap into sections
subtype: string_bean green beans with strings that must be removed
subtype: Kentucky_wonder_bean__Kentucky_wonder flat-podded green bean
subtype: scarlet_runner_bean__scarlet_runner__scarletrunner__runner_bean__English_runner_bean long bean pods always sliced into half-inch lengths; a favorite in Britain
subtype: haricot_vert__haricotvert__haricots_verts__French_bean very small and slender green bean
subtype: yellow_bean__wax_bean__waxbean snap beans with yellow pods
subtype: shell_bean__shellbean unripe beans removed from the pod before cooking
subtype: lima_bean broad flat beans simmered gently; never eaten raw
subtype: Fordhooks relatively large lima beans
subtype: butterbean__sieva_bean__sievabean__butterbean__civet_bean__civetbean small flat green bean similar to lima beans
subtype: fava_bean__broad_bean__broadbean shell beans cooked as limas
subtype: green_soybean__greensoybean seeds shelled and cooked as lima beans
subtype: flageolet a French bean variety with light-colored seeds; usually dried
subtype: soy__soybean most highly proteinaceous vegetable crop known
subtype: field_soybean__fieldsoybean seeds used as livestock feed
subtype: lentil round flat seed of the lentil plant
subtype: pea seed of a pea plant
subtype: green_pea__greenpea__garden_pea fresh pea
subtype: snow_pea__sugar_pea__sugarpea green peas with flat edible pods
subtype: sugar_snap_pea green peas with edible pods that are very crisp and not flat
subtype: split-pea__splitpea dried hulled pea; used in soup
subtype: cajan_pea__cajanpea__pigeon_pea__dahl small highly nutritious seed of the tropical pigeon-pea plant
subtype: field_pea__fieldpea coarse small-seeded pea often used as food when young and tender
subtype: chickpea__garbanzo large white roundish Asiatic legume; usually dried
subtype: black-eyed_pea__cowpea eaten fresh as shell beans or dried
subtype: potherb any of various herbaceous plants whose leaves or stems or flowers are cooked and used for food or seasoning
subtype: greens__green__leafy_vegetable__leafyvegetable any of various leafy plants or their leaves and stems eaten as vegetables
subtype: chop-suey_greens succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
subtype: sprout a newly grown bud (especially from a germinating seed)
subtype: bean_sprout any of various sprouted beans: especially mung beans or lentils or edible soybeans
subtype: alfalfa_sprout__alfalfasprout sprouted alfalfa seeds
subtype: beet_green young leaves of the beetroot
subtype: Swiss_chard__chard__spinachbeet__leafbeet long succulent whitish stalks with large green leaves
subtype: salad_green__saladgreen__salad_greens greens suitable for eating uncooked as in salads
subtype: lettuce leaves of any of various plants of Lactuca sativa
subtype: butterhead_lettuce lettuce with relatively soft leaves in a loose head; easily broken or bruised
subtype: buttercrunch lettuce with delicate and relatively crunchy leaves
subtype: Bibb_lettuce lettuce with relatively crisp leaves
subtype: Boston_lettuce lettuce with relatively soft leaves
subtype: crisphead_lettuce__crispheadlettuce__iceberg_lettuce__iceberglettuce lettuce with crisp tightly packed light-green leaves in a firm head
subtype: cos__co__cos_lettuce__coslettuce__romaine__romaine_lettuce__romainelettuce lettuce with long dark-green leaves in a loosely packed elongated head
subtype: loose-leaf_lettuce__leaf_lettuce lettuce with loosely curled leaves that do not form a compact head
subtype: celtuce leaves having celery-like stems eaten raw or cooked
subtype: curly_endive__curlyendive crisp spiky leaves with somewhat bitter taste
subtype: radicchio prized variety of chicory having globose heads of red leaves
subtype: chicory_escarole__chicoryescarole__escarole variety of endive having leaves with irregular frilled edges
subtype: Belgian_endive__French_endive__witloof young broad-leaved endive plant deprived of light to form a narrow whitish head
subtype: cress pungent leaves of any of numerous cruciferous herbs
subtype: watercress.cress__watercres cresses that grow in clear ponds and streams
subtype: garden_cress cress cultivated for salads and garnishes
subtype: winter_cress cress cultivated for winter salads
subtype: salad_burnet__saladburnet leaves sometimes used for salad
subtype: dandelion_green__dandeliongreen edible leaves of the common dandelion collected from the wild; used in salads and in making wine
subtype: lamb's-quarter__pigweed__wild_spinach leaves collected from the wild
subtype: wild_spinach leafy greens collected from the wild and used as a substitute for spinach
subtype: turnip_greens tender leaves of young white turnips
subtype: common_sorrel__sorrel large sour-tasting arrowhead-shaped leaves used in salads and sauces
subtype: French_sorrel small tart oval to spearpoint-shaped leaves; preferred to common sorrel for salads
subtype: spinach dark green leaves; eaten cooked or raw in salads
subtype: solanaceous_vegetable__solanaceousvegetable any of several fruits of plants of the family Solanaceae; especially of the genera Solanum; Capsicum; Lycopersicon
subtype: Irish_potato__potato__white_potato__whitepotato__spud__tater an edible tuber native to South America; a staple food of Ireland
subtype: Uruguay_potato similar to the common potato
subtype: french_fries__french-fried_potatoes__fries__frie strips of potato fried in deep fat
subtype: eggplant__aubergine__mad_apple egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
subtype: pepper sweet and hot varieties of fruits of plants of the genus Capsicum
subtype: sweet_pepper__sweetpepper large mild crisp thick-walled capsicum peppers usually bell-shaped or somewhat oblong
subtype: bell_pepper large bell-shaped sweet pepper in green or red or yellow or orange or black varieties
subtype: green_pepper__greenpepper a sweet pepper that becomes red when ripe
subtype: globe_pepper__globepepper round sweet pepper
subtype: pimento__pimiento fully ripened sweet red pepper; usually cooked
subtype: hot_pepper__hotpepper any of various pungent capsicum fruits
subtype: chili__chili_pepper__chilipepper__chilli__chilly__chile very hot and finely tapering pepper of special pungency
subtype: jalapeno hot green or red pepper of southwestern United States and Mexico
subtype: cayenne_pepper__cayennepepper__cayenne a long and often twisted hot red pepper
subtype: tabasco__red_pepper__redpepper very hot red peppers; usually long and thin; some very small
subtype: tomato mildly acid red or yellow pulpy fruit eaten as a vegetable
subtype: cherry_tomato small red to yellow tomatoes
subtype: plum_tomato oblong cherry tomato
subtype: husk_tomato__tomatillo__Mexican_husk_tomato small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk
subtype: root_vegetable any of various fleshy edible underground roots or tubers
subtype: Irish_potato__potato__white_potato__whitepotato__spud__tater an edible tuber native to South America; a staple food of Ireland
subtype: yam edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food
subtype: sweet_potato__sweetpotato edible tuberous root of the sweet potato vine grown widely in warm regions of the United States
subtype: yam.sweet_potato sweet potato with deep orange flesh that remains moist when baked
subtype: sunchoke__Jerusalem_artichoke sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
subtype: beet__beetroot round red root vegetable
subtype: sugar_beet__sugarbeet white-rooted beet grown as a source of sugar
subtype: mangel-wurzel cultivated as feed for livestock
subtype: carrot.root_vegetable orange root; important source of carotene
subtype: celeriac__celery_root thickened edible aromatic root of a variety of celery plant
subtype: salsify either of two long roots eaten cooked
subtype: vegetable_oyster__vegetableoyster__oyster_plant long white-skinned salsify
subtype: scorzonera__black_salsify__blacksalsify long black-skinned salsify
subtype: parsnip whitish edible root; eaten cooked
subtype: radish pungent fleshy edible root
subtype: turnip root of any of several members of the mustard family
subtype: white_turnip__whiteturnip white root of a turnip plant
subtype: rutabaga__swede__swedish_turnip__swedishturnip__yellow_turnip the large yellow root of a rutabaga plant used as food
subtype: taro_root__taro__cocoyam__edda tropical starchy tuberous root
subtype: pieplant__rhubarb long pinkish sour leafstalks usually eaten cooked and sweetened
subtype: cruciferous_vegetable__cruciferousvegetable a vegetable of the mustard family: especially mustard greens; various cabbages; broccoli; cauliflower; brussels sprouts
subtype: mustard_greens__mustard__leafmustard__Indian_mustard leaves eaten as cooked greens
subtype: cabbage__chou any of various types of cabbage
subtype: kale__kail__cole coarse curly-leafed cabbage
subtype: collards__collard_greens smooth-leaved kale
subtype: Chinese_celery__Chinese_cabbage__celery_cabbage elongated head of crisp celery-like stalks and light green leaves
subtype: bok_choy__bokchoy__bok_choi__bokchoi elongated head of dark green leaves on thick white stalks
subtype: head_cabbage any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw
subtype: red_cabbage__redcabbage compact head of purplish-red leaves
subtype: savoy__savoy_cabbage__savoycabbage head of soft crinkly leaves
subtype: broccoli branched green undeveloped flower heads
subtype: cauliflower compact head of white undeveloped flowers
subtype: brussels_sprouts__brussels_sprout small cabbage-like heads or buds growing along a stalk
subtype: broccoli_rabe__broccoli_raab slightly bitter dark green leaves and clustered flower buds
subtype: turnip_cabbage__kohlrabi fleshy turnip-shaped edible stem of the kohlrabi plant
subtype: radish pungent fleshy edible root
subtype: turnip root of any of several members of the mustard family
subtype: squash edible fruit of a squash plant; eaten as a vegetable
subtype: summer_squash any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden
subtype: yellow_squash squash having yellow skin and yellowish flesh and usually elongated neck
subtype: crookneck_squash__crooknecksquash__crookneck__summer_crookneck yellow squash with a thin curved neck and somewhat warty skin
subtype: zucchini__courgette small cucumber-shaped vegetable marrow; typically dark green
subtype: vegetable_marrow__vegetablemarrow__marrow large elongated squash with creamy to deep green skins
subtype: cocozelle squash resembling zucchini
subtype: pattypan_squash round greenish-white squash having one face flattened with a scalloped edge
subtype: spaghetti_squash__spaghettisquash medium-sized oval squash with flesh in the form of spaghetti-like strings
subtype: winter_squash any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months
subtype: acorn_squash__acornsquash small dark green or yellow ribbed squash with yellow to orange flesh
subtype: butternut_squash__butternutsquash buff-colored squash with a long usually straight neck and sweet orange flesh
subtype: hubbard_squash__hubbardsquash large football-shaped winter squash with a warty gray-green rind
subtype: turban_squash large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end
subtype: buttercup_squash__buttercupsquash drum-shaped squash with dark green rind marked in silver or gray
subtype: cushaw globose or ovoid squash with striped gray and green warty rind
subtype: winter_crookneck_squash a squash with a hard rind and an elongated curved neck
subtype: cucumber__cuke cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
subtype: gherkin small prickly cucumber
subtype: globe_artichoke__globeartichoke__artichoke a thistle-like flower head with edible fleshy leaves and heart
subtype: artichoke_heart__artichokeheart the tender fleshy center of the immature artichoke flower
subtype: asparagus__asparagu edible young shoots of the asparagus plant
subtype: bamboo_shoot edible young shoots of bamboo
subtype: onion pungent bulb
subtype: Bermuda_onion mild flat onion grown in warm areas
subtype: green_onion__greenonion__scallion young onion before the bulb has enlarged
subtype: Vidalia_onion sweet-flavored onion grown in Georgia
subtype: Spanish_onion large mild and succulent yellow-skinned onion; often eaten raw
subtype: purple_onion__red_onion__redonion flat mild onion having purplish tunics; used as garnish on hamburgers and salads
subtype: spring_onion (British) an onion taken from the ground before the bulb has formed; eaten in salads
subtype: leek related to onions; white cylindrical bulb and flat dark-green leaves
subtype: cardoon only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
subtype: celery stalks eaten raw or cooked or used as seasoning
subtype: pascal_celery any of several types of commercially grown celery
subtype: gumbo.veggie__okra long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews
subtype: mushroom.veggie fleshy body of any of numerous edible fungi
subtype: pumpkin usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
subtype: truffle__earthnut edible subterranean fungus of the genus Tuber
subtype: plantain.veggie starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics
subtype: Florence_fennel__fennel__finocchio aromatic bulbous stem base eaten cooked or raw in salads
subtype: eater any green goods that are good to eat; "these apples are good eaters"
subtype: coconut_meat__coconutmeat the edible white meat a coconut; often shredded for use in e.g. cakes and curries
subtype: copra the dried meat of the coconut from which oil is extracted
subtype: dika_bread somewhat astringent paste prepared by grinding and heating seeds of the African wild mango; a staple food of some African peoples
subtype: fish.food the flesh of fish used as food
subtype: panfish any of numerous small food fishes; especially those caught with hook and line and not available on the market
subtype: stockfish fish cured by being split and air-dried without salt
subtype: anchovy.food tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in e.g. sauces
subtype: eel.fish the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled
subtype: elver.eel young eel; may be sauteed or batter-fried
subtype: gray_mullet.fish__graymullet__mullet highly valued lean flesh of marine or freshwater mullet
subtype: alewife flesh of shad-like fish abundant along the Atlantic coast or in coastal streams
subtype: schrod__scrod flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
subtype: haddock lean white flesh of fish similar to but smaller than cod; usually baked or poached or as fillets sauteed or fried
subtype: finnan_haddie__finnan_haddock__finnan__smoked_haddock haddock usually baked but sometimes broiled with lots of butter
subtype: hake.fish the lean flesh of a fish similar to cod
subtype: trout.fish flesh of any of several primarily freshwater game and food fishes
subtype: rainbow_trout__rainbowtrout flesh of pacific trout that migrate from salt to fresh water
subtype: salmon_trout__sea_trout__seatrout flesh of marine trout that migrate from salt to fresh water
subtype: rock_salmon (British) any of several coarse fishes (such as dogfish or wolffish) when used as food
subtype: salmon.fish flesh of any of various marine or freshwater fish of the family Salmonidae
subtype: Atlantic_salmon fatty pink flesh of fish from northern coastal Atlantic; usually marketed fresh
subtype: red_salmon__redsalmon__sockeye__sockeyesalmon fatty red flesh of salmon of Pacific coast and rivers
subtype: chinook_salmon__chinooksalmon__chinook__kingsalmon pink or white flesh of large Pacific salmon
subtype: silver_salmon__coho_salmon__coho__cohoe fatty pinkish flesh of small salmon caught in the Pacific and Great Lakes
subtype: smoked_salmon salmon cured by smoking or in a smoky brine
subtype: lox brine-cured salmon
subtype: Scandinavian_lox salt-cure lox
subtype: Nova_scotia_lox sugar-cure lox
subtype: kippered_salmon salted and smoked salmon
subtype: shad.fish bony flesh of herring-like fish usually caught during their migration to fresh water for spawning; especially of Atlantic coast
subtype: smelt.fish small cold-water silvery fish; migrate between salt and fresh water
subtype: American_smelt__rainbow_smelt__rainbowsmelt common smelt of eastern North America and Alaska
subtype: European_smelt__sparling common smelt of Europe
subtype: seafood edible fish (broadly including freshwater fish) or shellfish or roe etc
subtype: saltwater_fish__saltwaterfish flesh of fish from the sea used as food
subtype: sea_bream.saltwater_fish__seabream__bream flesh of any of various saltwater fishes of the families Sparidae or Bramidae
subtype: sea_bass.saltwater_fish__seabas__bas the lean flesh of a saltwater fish of the family Serranidae
subtype: striped_bass__striper caught along the Atlantic coast of the United States
subtype: grouper.saltwater_fish flesh of a saltwater fish similar to sea bass
subtype: croaker.saltwater_fish the lean flesh of a saltwater fish caught along Atlantic coast of southern U.S.
subtype: American_whiting_flesh__whiting flesh of any of a number of slender food fishes especially of Atlantic coasts of North America
subtype: European_whiting_flesh__whiting flesh of a cod-like fish of European Atlantic waters
subtype: cusk the lean flesh of a cod-like fish of North Atlantic waters
subtype: dolphinfish__mahimahi the lean flesh of a saltwater fish found it warm waters (especially Hawaii)
subtype: monkfish flesh of a large-headed anglerfish of North American Atlantic waters
subtype: tuna_fish__tuna__tunny important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
subtype: albacore relatively small tuna with choice white flesh; major source of canned tuna
subtype: bonito.tuna_fish flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna
subtype: bluefin_tuna__bluefintuna__bluefin flesh of very large tuna
subtype: mackerel.saltwater_fish flesh of very important usually small (to 18 in) fatty Atlantic fish
subtype: Spanish_mackerel.mackerel__spanishmackerel flesh of commercially important fishes especially of American Atlantic coastal waters
subtype: smoked_mackerel mackerel cured by smoking
subtype: pompano.saltwater_fish flesh of pompano; warm-water fatty fish
subtype: sea_squab__seasquab__blowfish__puffer delicacy that is highly dangerous because of a potent nerve poison in ovaries and liver
subtype: fugu delicacy highly prized in Japan but highly dangerous
subtype: herring valuable flesh of fatty fish from shallow waters of northern Atlantic or Pacific; usually salted or pickled
subtype: kipper__kippered_herring salted and smoked herring
subtype: bloater large fatty herring lightly salted and briefly smoked
subtype: smoked_herring__red_herring a dried and smoked herring having a reddish color
subtype: sprat__brisling small fatty European fish; usually smoked or canned like sardines
subtype: whitebait.herring minnows or other small fresh- or salt-water fish (especially herring); usually cooked whole
subtype: kingfish.saltwater_fish the lean flesh of any of several fish caught off the Atlantic coast of the United States
subtype: lingcod the lean flesh of a fish caught off the Pacific coast of the United States
subtype: bluefish fatty bluish flesh of bluefish
subtype: swordfish flesh of swordfish usually served as steaks
subtype: butterfish any of numerous small flat Atlantic food fish having smooth skin
subtype: codfish__cod lean white flesh of important North Atlantic food fish; usually baked or poached
subtype: salt_cod codfish preserved in salt; must be desalted and flaked by soaking in water and pounding; used in e.g. codfish cakes
subtype: pollack lean white flesh of North Atlantic fish; similar to codfish
subtype: porgy.saltwater_fish__scup lean flesh of fish found in warm waters of southern Atlantic coast of the United States
subtype: scup flesh of fish found in colder waters of northern Atlantic coast of the United States
subtype: flatfish.saltwater_fish sweet lean whitish flesh of any of numerous thin-bodied fish; usually served as thin fillets
subtype: flounder flesh of any of various American and European flatfish
subtype: yellowtail_flounder flesh of American flounder having a yellowish tail
subtype: plaice flesh of large European flatfish
subtype: turbot flesh of a large European flatfish
subtype: sand_dab.flounder__sanddab the lean flesh of a small flounder from the Pacific coast of North America
subtype: winter_flounder__lemon_sole__lemonsole flesh of American flounder; important in the winter
subtype: fillet_of_sole__sole lean flesh of any of several flatfish
subtype: gray_sole grayish-white flesh of a flatfish
subtype: lemon_sole__lemonsole__English_sole highly valued almost pure white flesh
subtype: halibut lean flesh of very large flatfish of Atlantic or Pacific
subtype: rockfish.saltwater_fish the lean flesh of any of various valuable market fish caught among rocks
subtype: rosefish__redfish__ocean_perch__oceanperch North Atlantic rockfish
subtype: sailfish.saltwater_fish a saltwater fish with lean flesh
subtype: weakfish lean flesh of food and game fishes of United States Atlantic coast
subtype: pilchard__sardine small fatty fish usually canned
subtype: snapper.saltwater_fish flesh of any of various important food fishes of warm seas
subtype: red_snapper highly esteemed reddish lean flesh of snapper from Atlantic coast and Gulf of Mexico
subtype: red_rockfish__redrockfish red flesh of large food fish of Pacific coast
subtype: freshwater_fish flesh of fish from fresh water used as food
subtype: bream__freshwater_bream flesh of any of various freshwater fishes of the families Centrarchidae of North America or Cyprinidae of Europe
subtype: freshwater_bass.freshwater_fish__freshwaterbas__bass any of various North American freshwater fish with lean flesh (especially of the genus Micropterus)
subtype: largemouth_bass flesh of largemouth bass
subtype: smallmouth_bass flesh of smallmouth bass
subtype: carp.freshwater_fish the lean flesh of a fish that is often farmed; can be baked or braised
subtype: buffalofish large carp-like North American fish
subtype: pike.freshwater_fish highly valued northern freshwater fish with lean flesh
subtype: muskellunge flesh of very large North American pike; a game fish
subtype: pickerel.pike flesh of young or small pike
subtype: sucker.freshwater_fish flesh of any of numerous North American food fishes with toothless jaws
subtype: catfish__mudcat flesh of scaleless food fish of the southern United States; often farmed
subtype: perch.freshwater_fish any of numerous fishes of America and Europe
subtype: sunfish the lean flesh of any of numerous American perch-like fishes of the family Centrarchidae
subtype: crappie.sunfish small sunfishes of the genus Pomoxis of central United States rivers
subtype: brook_trout__speckled_trout freshwater fish
subtype: lake_trout flesh of large trout of northern lakes
subtype: whitefish.freshwater_fish flesh of salmon- or trout-like cold-water fish of cold lakes of the northern hemisphere
subtype: lake_herring__cisco cold-water fish caught in Lake Superior and northward
subtype: calamari__squid__calamary (Italian cookery) squid prepared as food
subtype: octopus__octopu tentacles of octopus prepared as food
subtype: winkle__periwinkle small edible marine snail; steamed in wine or baked
subtype: whelk.seafood large marine snail much used as food in Europe
subtype: shellfish meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)
subtype: mussel.shellfish black marine bivalves usually steamed in wine
subtype: huitre__oyster edible body of any of numerous oysters
subtype: oysters_Rockefeller oysters spread with butter and spinach and seasonings and baked on the half shell
subtype: blue_point oysters originally from Long Island Sound but now from anywhere along the northeastern seacoast; usually eaten raw
subtype: clam.shellfish flesh of either hard-shell or soft-shell clams
subtype: quahaug__quahog__hard-shell_clam__round_clam__roundclam Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
subtype: littleneck__littleneck_clam a quahog when young and small; usually eaten raw
subtype: cherrystone__cherrystone_clam__cherrystoneclam small quahog larger than a littleneck; eaten raw or cooked as in e.g. clams casino
subtype: soft-shell_clam__steamer__steamerclam__long-neck_clam a clam that is usually steamed in the shell
subtype: cockle.shellfish common edible European bivalve
subtype: crabmeat__crab the edible flesh of any of various crabs
subtype: blue_crab Atlantic crab; most common source of fresh crabmeat
subtype: crab_legs legs of especially Alaska king crabs
subtype: soft-shelled_crab__soft-shell_crab freshly molted crab with new shell still tender and flexible
subtype: Japanese_crab crabmeat usually canned; from Japan
subtype: Alaska_king_crab__Alaskan_king_crab__king_crab__Alaska_crab meat of large cold-water crab; mainly leg meat
subtype: Dungeness_crab small Pacific coast crab
subtype: stone_crab__stonecrab pale flesh with delicate texture and flavor; found in Florida but now very rare
subtype: crawdad__crayfish__crawfish__ecrevisse tiny lobster-like crustaceans usually boiled briefly
subtype: limpet.shellfish mollusk with a low conical shell
subtype: lobster.shellfish flesh of a lobster
subtype: American_lobster__Northern_lobster__Maine_lobster flesh of cold-water lobsters having large tender claws; caught from Maine to the Carolinas
subtype: European_lobster similar to but smaller than American lobsters
subtype: Norwegian_lobster__langoustine__scampo caught in European waters; slenderer than American lobster
subtype: lobster_tail__lobstertail lobster tail meat; usually from spiny rock lobsters
subtype: spiny_lobster__spinylobster__langouste__rock_lobster__crayfish warm-water lobsters without claws; those from Australia and South Africa usually marketed as frozen tails; caught also in Florida and California
subtype: scollop__scallop__escallop edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
subtype: sea_scallop__seascallop muscle of large deep-water scallops
subtype: bay_scallop muscle of small choice shallow-water scallops
subtype: prawn.seafood__shrimp any of various edible decapod crustaceans
subtype: river_prawn large Australian prawn
subtype: whitefish.seafood (Britain) any market fish--edible saltwater fish or shellfish--except herring
subtype: hard_roe__roe fish eggs or egg-filled ovary; having a grainy texture
subtype: coral.hard_roe unfertilized lobster roe; reddens in cooking; used as garnish or to color sauces
subtype: caviar__caviare salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre
subtype: beluga_caviar roe of beluga sturgeon usually from Russia; highly valued
subtype: shad_roe roe of shad; may be parboiled or baked or sauteed gently
subtype: soft_roe__milt fish sperm or sperm-filled reproductive gland; having a creamy texture
subtype: butter an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
subtype: clarified_butter__clarifiedbutter__drawnbutter butter made clear by heating and removing the sediment of milk solids
subtype: ghee clarified butter used in Indian cookery
subtype: brown_butter__brownbutter__beurrenoisette clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
subtype: Meuniere_butter__lemon_butter__lemonbutter clarified butter browned slowly and seasoned with lemon juice and parsley
subtype: yak_butter__yakbutter butter made from yaks' milk
subtype: yogurt__yoghurt__yoghourt a custard-like food made from curdled milk
subtype: frozen_yogurt a soft frozen dessert of sweetened flavored yogurt
subtype: blueberry_yogurt__blueberryyogurt yogurt with sweetened blueberries or blueberry jam
subtype: cheese a solid food prepared from the pressed curd of milk
subtype: cream_cheese__creamcheese soft unripened cheese made of sweet milk and cream
subtype: double_cream__double_creme fresh soft French cheese containing at least 60% fat
subtype: triple_cream__triple_creme fresh soft French cheese containing at least 72% fat
subtype: cottage_cheese__cottagecheese__pot_cheese__potcheese__farm_cheese__farmer's_cheese mild white cheese made from curds of soured skim milk
subtype: process_cheese__processcheese__processed_cheese__processedcheese made by blending several lots of cheese
subtype: American_cheese processed cheddar-style cheese
subtype: bleu__blue_cheese cheese containing a blue mold
subtype: Stilton English blue cheese
subtype: Roquefort French blue cheese
subtype: gorgonzola Italian blue cheese
subtype: Danish_blue blue cheese of Denmark
subtype: Bavarian_blue blue cheese of Bavaria
subtype: Brie__brie soft creamy white cheese; milder than Camembert
subtype: brick_cheese__brickcheese semisoft sweet American cheese from whole milk in a brick form
subtype: Camembert rich soft creamy French cheese
subtype: cheddar_cheese__cheddarcheese__cheddar__store_cheese__storecheese hard smooth-textured cheese
subtype: Cheshire_cheese a mild yellow English cheese with a crumbly texture
subtype: Edam__edam mild yellow Dutch cheese made in balls
subtype: goat_cheese__chevre made from goats' milk
subtype: Gouda_cheese__Gouda__gouda mild cream-colored Dutch cheese shaped in balls
subtype: grated_cheese hard or semihard cheese grated
subtype: hand_cheese any cheese originally molded by hand
subtype: mozzarella mild white Italian cheese
subtype: Muenster semisoft pale-yellow cheese
subtype: Parmesan hard dry sharp-flavored Italian cheese; often grated
subtype: ricotta soft Italian cheese like cottage cheese
subtype: string_cheese cheese formed in long strings twisted together
subtype: Swiss_cheese hard pale yellow cheese with many holes from Switzerland
subtype: Emmenthal__Emmental__Emmenthaler__Emmentaler large-holed Swiss cheese
subtype: Gruyere small-holed Swiss cheese
subtype: sapsago a hard green Swiss cheese made with skim-milk curd and flavored with clover
subtype: Velveeta trademark: soft processed American cheese
subtype: vegetarian_food
subtype: comestible__edible__eatable__victual__victual any substance that can be used as food
subtype: fare the food and drink that are regularly consumed
subtype: diet.fare the usual food and drink consumed by an organism (person or animal)
subtype: diet a prescribed selection of foods
subtype: allergy_diet__allergydiet a diet designed to avoid the foods that you are allergic to
subtype: balanced_diet a diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity
subtype: bland_diet__blanddiet__ulcer_diet__ulcerdiet a diet of foods that are not irritating; "he ate a bland diet because of his colitis"
subtype: diabetic_diet a diet designed to help control the symptoms of diabetes
subtype: carbohydrate_loading__carbo_loading__carboloading a diet of foods high in starch that increases carbohydrate reserves in muscles; "carbo loading is used by endurance athletes just before competing"
subtype: gluten-free_diet diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten
subtype: high-protein_diet a diet high in plant and animal proteins; used to treat malnutrition or to increase muscle mass
subtype: high-vitamin_diet__vitamin-deficiency_diet__vitamindeficiencydiet a diet designed to patients with vitamin deficiencies
subtype: light_diet__lightdiet diet prescribed for bedridden or convalescent people; does not include fried or highly seasoned foods
subtype: liquid_diet a diet of foods that can be served in liquid or strained form (plus custards or puddings); prescribed after certain kinds of surgery
subtype: clear_liquid_diet a diet of fluids with minimal residues (fat-free broth or strained fruit juices or gelatin); cannot be used for more than one day postoperative
subtype: low-fat_diet__lowfatdiet a diet containing limited amounts of fat and stressing high-carbohydrate foods; used in treatment of some gallbladder conditions
subtype: low-sodium_diet__low-salt_diet__salt-free_diet a diet that limits the intake of salt (sodium chloride); often used in treating hypertension or edema or certain other disorders
subtype: reducing_diet__obesity_diet__obesitydiet a diet designed to help you lose weight (especially fat)
subtype: fad_diet__faddiet a reducing diet that enjoys temporary popularity
subtype: low-calorie_diet__lowcaloriediet a diet that is low on calories
subtype: soft_diet__pap__spoonfood a diet that does not require chewing; advised for those with intestinal disorders
subtype: vegetarianism a diet excluding all meat and fish
subtype: macrobiotic_diet__macrobioticdiet a diet consisting chiefly of beans and whole grains
subtype: dietary a regulated daily food allowance
subtype: menu the dishes making up a meal
subtype: chow__chuck__eats__grub informal terms for a meal
subtype: board.fare__table food or meals in general; "she sets a fine table"; "room and board"
subtype: training_table planned meals for athletes in training (usually served in a mess hall)
subtype: ration the food allowance for one day (especially for service personnel); "the rations should be nutritionally balanced"
subtype: field_ration__fieldration rations issued for United States troops in the field
subtype: K_ration a small package of emergency rations; issued to United States troops in World War II
subtype: C-ration a canned field ration issued by the United States army
subtype: foodstuff__food_product a substance that can be used or prepared for use as food
subtype: breadstuff flour or meal or grain used in baking bread
subtype: food_coloring__coloring__colouring__food_colouring__food_color__food_colour a digestible substance used to give color to food; "food color made from vegetable dyes"
subtype: concentrate a concentrated form of a foodstuff; the bulk is reduced by removing water
subtype: tomato_concentrate a concentrated form of tomatoes
subtype: evaporated_milk milk concentrated by evaporation
subtype: frozen_orange_juice__orange-juice_concentrate orange juice that has been concentrated and frozen
subtype: meal coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
subtype: kibble.meal coarsely ground grain in the form of pellets (as for pet food)
subtype: cornmeal__Indian_meal coarsely ground corn
subtype: farina fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings
subtype: matzo_meal__matzomeal__matzoh_meal__matzah_meal meal made from ground matzos
subtype: rolled_oats__oatmeal meal used for making porridge e.g.
subtype: pea_flour__peaflour meal made from dried peas
subtype: roughage coarse food high in fiber but low in nutrients; its bulk stimulates peristalsis
subtype: bran food prepared from the husks of cereal grains
subtype: flour fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
subtype: wheat_flour__wheatflour flour prepared from wheat
subtype: whole_wheat_flour__wholewheatflour__graham_flour__graham__whole_meal_flour flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
subtype: soybean_meal__soybeanmeal__soybean_flour__soybeanflour__soy_flour__soyflour meal made from soybeans
subtype: semolina milled product of durum wheat (or other hard wheat) used in pasta
subtype: frozen_food__frozen_foods food preserved by freezing
subtype: canned_food__canned_foods__canned_goods__tinned_goods food preserved by canning
subtype: dehydrated_food__dehydratedfood__dehydrated_foods food preserved by dehydration
subtype: carob_powder__carobpowder__carob__Saint-John's-bread powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
subtype: tapioca granular preparation of cassava starch used to thicken especially puddings
subtype: cocoa powder of ground roasted cacao beans with most of the fat removed
subtype: criollo cocoa of superior quality
subtype: food_grain__grain__cereal cereal grain suitable as food for human beings
subtype: edible_corn__corn ears of corn grown for human food
subtype: sweet_corn__sweetcorn__green_corn__greencorn corn developed to be eaten as a vegetable while still young and soft
subtype: hominy hulled corn with the bran and germ removed
subtype: lye_hominy__lyehominy hominy prepared by bleaching in lye
subtype: pearl_hominy__pearlhominy hominy prepared by milling to pellets of medium size
subtype: popcorn small kernels of corn exploded by heat
subtype: grist grain intended to be or that has been ground
subtype: groats the hulled and crushed grain of various cereals
subtype: millet.food_grain small seed of any of various annual cereal grasses especially Setaria italica
subtype: barley.food_grain__barleycorn a grain of barley
subtype: pearl_barley__pearlbarley barley ground into small round pellets
subtype: buckwheat grain ground into flour
subtype: wheat_berry.food_grain__wheatberry__wheat grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
subtype: bulgur_wheat__bulgur__bulghur (Turkey) parched crushed wheat
subtype: oat.food_grain seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
subtype: rice grains used as food either unpolished or more often polished
subtype: brown_rice__brownrice unpolished rice retaining the yellowish-brown outer layer
subtype: white_rice__whiterice__polished_rice having husk or outer brown layers removed
subtype: paddy rice in the husk either gathered or still in the field
subtype: Indian_rice__wild_rice grains of aquatic grass of North America
subtype: malt grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
subtype: wort unfermented or fermenting malt
subtype: ingredient.foodstuff food that is a component of a mixture in cooking
subtype: flavorer__flavourer__flavoring__flavouring__seasoner__seasoning something added to food primarily for the savor it imparts
subtype: shallot small mild-flavored onion- or garlic-like clustered bulbs
subtype: cola_extract a flavoring extracted from the kola nut
subtype: anchovy_paste__anchovypaste paste made primarily of anchovies; used in sauces and spreads
subtype: bouillon_cube a cube of evaporated seasoned meat extract
subtype: condiment a preparation (a sauce or relish or spice) to enhance flavor or enjoyment: "mustard and ketchup are condiments"
subtype: relish spicy or savory condiment
subtype: olive.relish one-seeded fruit of the European olive tree usually pickled and used as a relish
subtype: black_olive__ripe_olive olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
subtype: green_olive olives picked green and pickled in brine; infrequently stuffed with e.g. pimento
subtype: pickle vegetables (especially cucumbers) preserved in brine or vinegar
subtype: gherkin.pickle any of various small cucumbers pickled whole
subtype: caper.pickle pickled flower buds used as a pungent relish in various dishes and sauces
subtype: dill_pickle pickle preserved in brine or vinegar flavored with dill seed
subtype: sweet_pickle__sweetpickle pickle cured in brine and preserved in sugar and vinegar
subtype: bread_and_butter_pickle__breadandbutterpickle thinly sliced sweet pickles
subtype: chowchow.relish chopped pickles in mustard sauce
subtype: pickle_relish relish of chopped (usually sweet) pickles
subtype: piccalilli relish of chopped pickled cucumbers and green peppers and onion
subtype: dip.condiment tasty mixture or liquid into which bite-sized foods are dipped
subtype: bean_dip a dip made of cooked beans
subtype: cheese_dip a dip made of cheeses
subtype: clam_dip a dip made of clams and soft cream cheese
subtype: table_mustard__tablemustard__mustard pungent powder or paste prepared from ground mustard seeds
subtype: Chinese_mustard__chinesemustard very hot prepared mustard
subtype: catsup__ketchup__cetchup__tomato_ketchup thick spicy sauce made from tomatoes
subtype: chili_sauce__chilisauce tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
subtype: chutney__Indian_relish chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices
subtype: steak_sauce__steaksauce pungent bottled sauce for steak
subtype: taco_sauce spicy tomato-based sauce for tacos
subtype: salsa spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
subtype: mint_sauce sweetened diluted vinegar with chopped mint leaves
subtype: cranberry_sauce__cranberrysauce sauce made of cranberries and sugar
subtype: duck_sauce__hoisin_sauce a thick sweet and pungent Chinese condiment
subtype: horseradish grated horseradish root
subtype: marinade mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
subtype: soy_sauce__soysauce__soy thin sauce made of fermented soy beans
subtype: vinegar.condiment__acetum sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
subtype: chili_vinegar__chilivinegar fiery vinegar flavored with chili peppers
subtype: cider_vinegar__cidervinegar vinegar made from cider
subtype: wine_vinegar vinegar made from wine
subtype: sauce flavorful relish or dressing or topping served as an accompaniment to food
subtype: anchovy_sauce__anchovysauce made of white sauce and mashed anchovies
subtype: hot_sauce__hotsauce a pungent peppery sauce
subtype: Tabasco_sauce__Tabasco very spicy sauce made from tabasco peppers
subtype: hard_sauce butter and sugar creamed together with brandy or other flavoring and served with rich puddings
subtype: horseradish_sauce__horseradishsauce__sauce_Albert creamy white sauce with horseradish and mustard
subtype: tartare_sauce__tartaresauce__tartar_sauce mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
subtype: wine_sauce white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
subtype: marchand_de_vin__mushroom_win_sauce brown sauce with mushrooms and red wine or madeira
subtype: bread_sauce__breadsauce creamy white sauce made with bread instead of flour and seasoned with cloves and onion
subtype: plum_sauce for Chinese dishes: plum preserves and chutney
subtype: peach_sauce__peachsauce for Chinese dishes: peach preserves and chutney
subtype: apricot_sauce__apricotsauce for Chinese dishes: apricot preserves and chutney
subtype: ravigote veloute sauce seasoned with herbs and shallots and capers
subtype: remoulade_sauce a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
subtype: salad_dressing__saladdressing__dressing savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
subtype: sauce_Louis mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and worcestershire sauce and lemon juice
subtype: bleu_cheese_dressing__blue_cheese_dressing creamy dressing containing crumbled blue cheese
subtype: blue_cheese_dressing__Roquefort_dressing vinaigrette containing crumbled Roquefort or blue cheese
subtype: French_dressing__vinaigrette__saucevinaigrette oil and vinegar with mustard and garlic
subtype: French_dressing_for_fruit_salad made with lemon or grapefruit juice instead of vinegar
subtype: Lorenzo_dressing vinaigrette with chili sauce and chopped watercress
subtype: anchovy_dressing__anchovydressing vinaigrette and mashed anchovies
subtype: Italian_dressing a vinaigrette with garlic and herbs: oregano and basil and dill
subtype: half-and-half_dressing half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
subtype: mayonnaise egg yolks and oil and vinegar
subtype: green_mayonnaise__greenmayonnaise__sauce_verte__sauceverte mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
subtype: Russian_dressing__Russian_mayonnaise mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
subtype: Thousand_Island_dressing mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
subtype: aioli_sauce__aiolisauce__aioli__garlicsauce garlic mayonnaise
subtype: barbecue_sauce spicy sweet and sour sauce usually based on catsup or chili sauce
subtype: hollandaise eggs and butter with lemon juice
subtype: bearnaise hollandaise-like sauce made with white wine and tarragon and shallots instead of lemon juice
subtype: Bercy_butter__Bercy butter creamed with white wine and shallots and parsley
subtype: bordelaise brown sauce with beef marrow and red wine
subtype: bourguignon_sauce__bourguignonsauce__bourguignon__Burgundy_sauce reduced red wine with onions and parsley and thyme and butter
subtype: brown_sauce__brownsauce__sauce_Espagnole bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
subtype: sauce_espanole__sauceespanole__espanole brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with madeira
subtype: Chinese_brown_sauce__brown_sauce__brownsauce (Chinese cookery) a sauce based on soy sauce
subtype: chocolate_sauce__chocolatesauce__chocolate_syrup__chocolatesyrup sauce made with unsweetened chocolate or cocoa and sugar and water
subtype: hot-fudge_sauce__hotfudgesauce__fudge_sauce__fudgesauce thick chocolate sauce served hot
subtype: cocktail_sauce__seafood_sauce__seafoodsauce usually catsup with horseradish and lemon juice
subtype: Colbert_butter__Colbert butter creamed with parsley and tarragon and beef extract
subtype: white_sauce__whitesauce__bechamel_sauce__bechamel milk thickened with a butter and flour roux
subtype: cheese_sauce white sauce with grated cheese
subtype: Mornay_sauce onion-flavored creamy cheese sauce with egg yolk and grated cheese
subtype: cream_sauce__creamsauce white sauce made with cream
subtype: demiglace__demi-glaze sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
subtype: gravy basically the juices that drip from cooking meats
subtype: pan_gravy__pangravy pan juices thickened and seasoned
subtype: spaghetti_sauce__spaghettisauce__pasta_sauce__pastasauce any of numerous sauces for spaghetti or other kinds of pasta
subtype: bolognese_pasta_sauce__bolognesepastasauce sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
subtype: carbonara sauce for pasta; contains eggs and bacon or ham and grated cheese
subtype: tomato_sauce sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
subtype: marinara sauce for pasta; contains tomatoes and garlic and herbs
subtype: mole.sauce (Mexican) spicy sauce often containing chocolate
subtype: hunter's_sauce__sauce_chausseur__saucechausseur brown sauce and tomato puree with onions and mushrooms and dry white wine
subtype: mushroom_sauce brown sauce and sauteed mushrooms
subtype: mustard_sauce__mustardsauce prepared mustard thinned with vinegar and getable oil with sugar and seasonings
subtype: Nantua__shrimp_sauce white sauce with whipping cream and shrimp butter
subtype: Hungarian_sauce__paprika_sauce__paprikasauce veloute sauce with sauteed chopped onion and paprika and cream
subtype: pepper_sauce__Poivrade for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
subtype: Smitane veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
subtype: Soubise__white_onion_sauce__whiteonionsauce veloute sauce with sauteed chopped onions and whipping cream
subtype: Lyonnaise_sauce__brown_onion_sauce__brownonionsauce brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
subtype: veloute white sauce made with stock instead of milk
subtype: allemande_sauce__allemandesauce__allemande egg-thickened veloute
subtype: caper_sauce__capersauce allemande sauce with capers
subtype: poulette allemande sauce with chopped parsley
subtype: curry_sauce__currysauce allemande sauce with curry powder and coconut milk instead of stock
subtype: Worcester_sauce__Worcestershire__Worcestershire_sauce a savory sauce of vinegar and soy sauce and spices
subtype: snail_butter__snailbutter for preparing snails: butter seasoned with shallots and garlic and parsley
subtype: Newburg_sauce lobster butter and cream and egg yolks seasoned with onions and sherry or madeira
subtype: spread.condiment__paste a tasty mixture to be spread on bread or crackers
subtype: margarine__margarin__oleo__oleomargarine__marge a spread made chiefly from vegetable oils and used as a substitute for butter
subtype: nut_butter__nutbutter ground nuts blended with a little butter
subtype: peanut_butter a spread made from ground peanuts
subtype: marshmallow_fluff__marshmallowfluff a very sweet white spread resembling marshmallow candy
subtype: onion_butter__onionbutter butter blended with minced onion
subtype: pimento_butter__pimentobutter butter blended with mashed pimento
subtype: shrimp_butter butter blended with chopped shrimp or seasoned with essence from shrimp shells
subtype: lobster_butter__lobsterbutter butter blended with chopped lobster or seasoned with essence from lobster shells
subtype: cheese_spread spread made of cheese mixed with butter or cream or cream cheese and seasonings
subtype: anchovy_butter__anchovybutter butter blended with mashed anchovies
subtype: fishpaste a paste of fish or shellfish
subtype: garlic_butter butter seasoned with mashed garlic
subtype: pate liver or meat or fowl finely minced or ground and variously seasoned
subtype: duck_pate a pate made from duck liver
subtype: pate_de_foie_gras__foie_gras a pate made from goose liver (marinated in cognac) and truffles
subtype: tapenade a spread consisting of capers and black olives and anchovies made into a puree with olive oil
subtype: herb aromatic potherb used in cookery for its savory qualities
subtype: sweet_basil__basil leaves or the common basil; used fresh or dried
subtype: bay_leaf__bayleaf dried leaf of the bay laurel
subtype: borage leaves flavor sauces and punches; young leaves eaten in salads or cooked
subtype: hyssop bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
subtype: caraway leaves used sparingly in soups and stews
subtype: chervil fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
subtype: chives cylindrical leaves used fresh as a mild onion-flavored seasoning
subtype: healing_herb__healingherb__comfrey leaves make a popular tisane; young leaves used in salads or cooked
subtype: coriander__Chinese_parsley__cilantro parsley-like herb used as seasoning or garnish
subtype: costmary leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
subtype: common_fennel__fennel leaves used for seasoning
subtype: lemon_balm__lemonbalm lemony leaves used for a tisane or in soups or fruit punches
subtype: lovage stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers
subtype: marjoram__oregano pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
subtype: mint.herb the leaves of a mint plant used fresh or candied
subtype: parsley aromatic herb with flat or curly leaves
subtype: rosemary extremely pungent leaves used fresh or dried as seasoning for especially meats
subtype: rue leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
subtype: sage aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
subtype: clary_sage__clarysage fresh leaves used in omelets and fritters and with lamb
subtype: savoury__savory either of two aromatic herbs of the mint family
subtype: summer_savoury__summer_savory herb with delicately flavored leaves with many uses
subtype: winter_savoury__winter_savory resinous leaves used in stews and stuffings and meat loaf
subtype: sweet_woodruff__sweetwoodruff__waldmeister fragrant dark green leaves used to flavor May wine
subtype: sweet_cicely__sweetcicely fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
subtype: tarragon__estragon fresh leaves (or leaves preserved in vinegar) used as seasoning
subtype: thyme leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
subtype: angelica aromatic stems or leaves or roots of Angelica Archangelica
subtype: dill_weed__dill aromatic threadlike foliage of the dill plant used as seasoning
subtype: tea_leaf__tealeaf__tea dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"
subtype: tea_bag.tea_leaf a measured amount of tea in a bag for an individual serving of tea
subtype: black_tea__blacktea fermented tea leaves
subtype: congou_tea__congou__congo__English_breakfast_tea black tea grown in China
subtype: orange_pekoe__pekoe a superior grade of black tea; grown in India and Sri Lanka and Java
subtype: green_tea__greentea tea leaves that have been steamed and dried without fermenting
subtype: hyson a Chinese green tea with twisted leaves
subtype: oolong Chinese tea leaves that have been semi-fermented before being dried
subtype: spice any of a variety of pungent aromatic vegetable substances used for flavoring food
subtype: five_spice_powder Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
subtype: allspice ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
subtype: cinnamon spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
subtype: stick_cinnamon__stickcinnamon dried rolled strips of cinnamon bark
subtype: clove spice from dried unopened flower bud of the clove tree; used whole or ground
subtype: powdered_ginger__ginger dried ground gingerroot
subtype: mace.spice spice made from the dried fleshy covering of the nutmeg seed
subtype: nutmeg hard aromatic seed of the nutmeg tree used as spice when grated or ground
subtype: star_aniseed__Chinese_anise__star_anise anise-scented star-shaped fruit or seed used in Oriental cooking and medicine
subtype: peppermint_oil oil from the peppermint plant used as flavoring
subtype: spearmint_oil__spearmintoil an aromatic oil obtained from the spearmint plant
subtype: lemon_oil__lemonoil fragrant yellow oil obtained from the lemon peel
subtype: wintergreen_oil__wintergreenoil__oil_of_wintergreen oil or flavoring obtained from the creeping wintergreen or teaberry plant
subtype: table_salt__tablesalt__salt__common_salt white crystalline form of especially sodium chloride used to season and preserve food
subtype: celery_salt ground celery seed and salt
subtype: garlic_salt ground dried garlic and salt
subtype: onion_salt__onionsalt ground dried onion and salt
subtype: seasoned_salt combination of salt and vegetable extracts and spices and monosodium glutamate
subtype: sour_salt crystals of citric acid used as seasoning
subtype: gingerroot__ginger pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery
subtype: peppercorn__pepper pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
subtype: black_pepper__blackpepper pepper that is ground from whole peppercorns with husks on
subtype: white_pepper__whitepepper pepper ground from husked peppercorns
subtype: sassafras__sassafra dried root bark of the sassafras tree
subtype: coriander_seed__corianderseed__coriander dried coriander seeds used whole or ground
subtype: fennel_seed aromatic anis-scented seeds
subtype: fenugreek_seed__fenugreekseed__fenugreek aromatic seeds used as seasoning especially in curry
subtype: ail__garlic aromatic bulb used as seasoning
subtype: garlic_clove__clove one of the small bulblets that can be split off of the axis of a larger garlic bulb
subtype: garlic_chive large flat leaves used as chive is used
subtype: mustard_seed__mustardseed black or white seeds ground to make mustard pastes or powders
subtype: nasturtium.flavorer flowers and seeds and leaves all used as flavorings
subtype: turmeric ground dried rhizome of the turmeric plant used as seasoning
subtype: cardamum__cardamom__cardamon aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
subtype: red_pepper__redpepper__cayenne__cayenne_pepper__cayennepepper ground pods and seeds of pungent red peppers of the genus Capsicum
subtype: chili_powder__chilipowder powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
subtype: curry_powder__currypowder pungent blend of cumin and ground coriander seed and turmeric and other spices
subtype: paprika a mild powdered seasoning made from dried pimientos
subtype: Spanish_paprika a mild seasoning made from a variety of pimiento grown in Spain
subtype: angelica.flavorer candied stalks of the angelica plant
subtype: almond_extract flavoring made from almonds macerated in alcohol
subtype: anise__aniseed liquorice-flavored seeds or oil used in cookies or cakes or pickles
subtype: juniper_berries__juniperberrie berrylike cone of a common juniper; used in making gin
subtype: saffron dried pungent stigmas of the Old World saffron crocus
subtype: sesame_seed__benniseed small oval seeds of the sesame plant
subtype: caraway_seed__carawayseed aromatic seeds of the caraway plant; used widely as seasoning
subtype: poppy_seed__poppyseed small gray seed of a poppy flower; used whole or ground in baked items
subtype: dill_seed seed of the dill plant used as seasoning
subtype: celery_seed seed of the celery plant used as seasoning
subtype: lemon_extract__lemonextract a flavoring made from (or imitating) lemons
subtype: monosodium_glutamate__MSG white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
subtype: vanilla_bean__vanillabean long bean-like fruit; seeds are used as flavoring
subtype: vanilla_extract__vanillaextract__vanilla a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
subtype: sweetener__sweetening something added to foods to make them taste sweeter
subtype: aspartame an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
subtype: honey a sweet yellow liquid produced by bees
subtype: saccharin a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
subtype: refined_sugar__refinedsugar__sugar a white crystalline carbohydrate used as a sweetener and preservative
subtype: caramelized_sugar__caramelizedsugar__caramel burnt sugar; used to color and flavor food
subtype: lump_sugar refined sugar molded into rectangular shapes convenient as single servings
subtype: sugarloaf__sugar_loaf__sugarloaf__loaf_sugar a large conical loaf of concentrated refined sugar
subtype: cane_sugar sugar from sugarcane used as sweetening agent
subtype: beet_sugar sugar from sugar beets used as sweetening agent
subtype: corn_sugar dextrose used as sweetening agent
subtype: brown_sugar__brownsugar unrefined or only partly refined sugar
subtype: syrup__sirup a thick sweet sticky liquid
subtype: sugar_syrup__sugarsyrup sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks
subtype: molasses thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
subtype: sorghum_molasses__sorghum made from juice of sweet sorghum
subtype: golden_syrup__treacle (British) a pale cane syrup
subtype: grenadine thin syrup made from pomegranate juice; used in mixed drinks
subtype: maple_syrup made by concentrating sap from sugar maples
subtype: corn_syrup syrup prepared from corn
subtype: mocha.flavorer flavoring made from mixed coffee and chocolate
subtype: cassareep flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
subtype: tomato_paste thick concentrated tomato puree
subtype: egg_white__eggwhite__albumen__ovalbumin the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
subtype: egg_yolk__eggyolk the yellow spherical part of an egg that is surrounded by the albumen
subtype: malted_milk powder made of dried milk and malted cereals
subtype: eggs__egg oval reproductive body of a fowl (especially a hen) used as food
subtype: Easter_egg a colored hard-boiled egg or egg-shaped candy used to celebrate Easter
subtype: chocolate_egg__chocolateegg egg-shaped chocolate candy
subtype: candy_egg egg-shaped candy
subtype: dairy_product__dairyproduct milk and butter and cheese
subtype: milk a white nutritious liquid secreted by mammals and used as food by human beings
subtype: pasteurized_milk__pasteurizedmilk milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
subtype: cows'_milk__cows'milk milk obtained from dairy cows
subtype: yak's_milk__yak'smilk the milk of a yak
subtype: goats'_milk the milk of a goat
subtype: acidophilus_milk__acidophilusmilk milk fermented by bacteria; used to treat gastrointestinal disorders
subtype: pasturized_milk subjected to carefully controlled heating to destroy undesirable microorganisms
subtype: raw_milk__rawmilk unpasteurized milk
subtype: scalded_milk__scaldedmilk milk heated almost to boiling
subtype: homogenized_milk__homogenizedmilk milk with the fat particles broken up and dispersed uniformly so the cream will not rise
subtype: certified_milk__certifiedmilk from dairies regulated by an authorized medical milk commission
subtype: powdered_milk__dry_milk__drymilk__dried_milk__driedmilk__milk_powder dehydrated milk
subtype: nonfat_dry_milk dehydrated skimmed milk
subtype: evaporated_milk milk concentrated by evaporation
subtype: condensed_milk__condensedmilk sweetened evaporated milk
subtype: skim_milk__skimmed_milk__skimmedmilk milk from which the cream has been skimmed
subtype: whole_milk__wholemilk milk from which no constituent (such as fat) has been removed
subtype: low-fat_milk__lowfatmilk milk from which some of the cream has been removed
subtype: buttermilk residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
subtype: chocolate_milk__chocolatemilk milk flavored with chocolate syrup
subtype: cream the part of milk containing the butterfat
subtype: whipping_cream cream that has enough butterfat (30% to 36%) to be whipped
subtype: light_cream__lightcream__coffee_cream cream that has at least 18% butterfat
subtype: heavy_cream__heavycream contains more than 36% butterfat
subtype: clotted_cream__clottedcream__Devonshire_cream (Britain) thick cream made from scalded milk
subtype: sour_cream__soured_cream artificially soured light cream
subtype: half-and-half half milk and half light cream; contains 10% to 18% butterfat
subtype: butter an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
subtype: yogurt__yoghurt__yoghourt a custard-like food made from curdled milk
subtype: whey watery part of milk produced when raw milk sours and coagulates: "Little Miss Muffet sat on a tuffet eating some cuds and whey"
subtype: curd coagulated milk; used to made cheese: "Little Miss Muffet sat on a tuffet eating some curds and whey"
subtype: clabber raw milk that has soured and thickened
subtype: cheese a solid food prepared from the pressed curd of milk
subtype: milk.foodstuff any of several nutritive milklike liquids
subtype: coconut_water__coconutwater__coconut_milk__coconutmilk clear to whitish fluid from within a fresh coconut
subtype: coconut_milk__coconutmilk__coconutcream white liquid obtained from compressing fresh coconut meat
subtype: soyamilk__soybean_milk__soybeanmilk__soymilk a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
subtype: formula.milk a liquid food for infants
subtype: curd.foodstuff a coagulated liquid resembling milk curd: "bean curd"; "lemon curd"
subtype: bean_curd__tofu cheeselike food made of curdled soybean milk
subtype: intermixture__concoction__mixture any foodstuff made by combining different ingredients; "he hesitated to taste the strange concoction"; "he drank a mixture of beer and lemonade"
subtype: mincemeat spiced mixture of chopped raisins and apples and other ingredients with or without meat
subtype: stuffing.intermixture__dressing a mixture of seasoned ingredients used to stuff meats and vegetables
subtype: turkey_stuffing stuffing for turkey
subtype: oyster_stuffing__oyster_dressing stuffing made with oysters
subtype: forcemeat__farce mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
subtype: roux a mixture of fat and flour heated and used as a basis for sauces
subtype: batter a flour mixture thin enough to pour or drop from a spoon
subtype: puff_batter__pouf_paste__pate_a_choux batter for making light hollow cases to hold various fillings
subtype: pancake_batter__pancakebatter batter for making pancakes
subtype: fritter_batter__fritterbatter batter for making fritters
subtype: dough a flour mixture stiff enough to knead or roll
subtype: pastry_dough__pastry a dough of flour and water and shortening
subtype: puff_paste__pate_feuillete dough used for very light flaky rich pastries
subtype: phyllo tissue thin sheets of pastry used especially in Greek dishes
subtype: bread_dough any of various doughs for bread
subtype: premix__mix a commercially prepared mixture of dry ingredients
subtype: ready-mix__readymix a commercial preparation containing most of the ingredients for a dish
subtype: self-rising_flour__self-raising_flour a commercially prepared mixture of flour and salt and a leavening agent
subtype: filling.intermixture a food mixture used to fill pastry or sandwiches
subtype: lekvar a sweet filling made of prunes or apricots
subtype: juice the liquid part that can be extracted from fruits and vegetables
subtype: lemon_juice__lemonjuice usually fresh-squeezed juice of lemons
subtype: lime_juice usually fresh-squeezed juice of limes
subtype: papaya_juice juice from papayas
subtype: tomato_juice bottled or canned juice of tomatoes
subtype: carrot_juice usually fresh-squeezed juice of carrots
subtype: V-8_juice brand name for canned mixed vegetable juices
subtype: perishables__perishable__spoilables foods that will decay rapidly if not refrigerated
subtype: nutriment__nourishment__nutrition__sustenance__aliment__victuals a source of materials to nourish the body
subtype: milk.nutriment produced by mammary glands of female mammals for feeding their young
subtype: mother's_milk milk secreted by a woman who has recently given birth
subtype: colostrum__foremilk milky fluid secreted for the first day or two after parturition
subtype: course.nutriment part of a meal served at one time; "she prepared a three course meal"
subtype: entree.course__main_course the principal dish of a meal
subtype: plate.entree a main course served on a plate: "a vegetable plate"; "the blue plate special"
subtype: appetizer__appetiser food or drink to stimulate the appetite (usually served before a meal)
subtype: antipasto a course of appetizers in an Italian meal
subtype: canape an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food
subtype: cocktail.appetizer an appetizer served as a first course at a meal
subtype: fruit_cocktail__fruitcocktail a mixture of sliced or diced fruits
subtype: crab_cocktail a cocktail of cold cooked crabmeat and a sauce
subtype: shrimp_cocktail a cocktail of cold cooked shrimp and a sauce
subtype: hors_d'oeuvre a dish served as an appetizer before the main meal
subtype: stuffed_mushroom__stuffedmushroom mushrooms stuffed with any of numerous mixtures of e.g. meats or nuts or seafood or spinach
subtype: pigs_in_blankets small frankfurters wrapped in biscuit dough and baked
subtype: crudites raw vegetables cut into bite-sized strips and served with a dip
subtype: celery_stick celery stalks cut into small sticks
subtype: carrot_stick a stick of carrot eaten raw
subtype: dessert__sweet a sweet served as the last course of a meal
subtype: ambrosia fruit dessert made of oranges and bananas with shredded coconut
subtype: trifle jam-spread sponge cake soaked in wine served with custard sauce
subtype: tipsy_cake__tipsycake (British) a trifle soaked in wine and decorated with almonds and candied fruit
subtype: flan open pastry filled with fruit or custard
subtype: fruit_compote__compote dessert of stewed or baked fruit
subtype: prune_whip__prunewhip dessert made of prune puree and whipped cream
subtype: junket dessert made of sweetened milk coagulated with rennet
subtype: syllabub__sillabub sweetened cream beaten with wine or liquor
subtype: charlotte a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
subtype: charlotte_russe__charlotterusse lady fingers enclosing bavarian cream
subtype: dumpling dessert made by baking fruit wrapped in pastry
subtype: apple_dumpling__appledumpling apples wrapped in pastry and baked
subtype: frozen_dessert any of various desserts prepared by freezing
subtype: ice.frozen_dessert__frappe a frozen dessert with fruit flavoring (especially one containing no milk)
subtype: water_ice__waterice an ice containing no milk
subtype: sherbert__sherbet an ice containing milk
subtype: ice_cream__icecream frozen dessert containing cream and sugar and flavoring
subtype: chocolate_ice_cream__chocolateicecream ice cream flavored with chocolate
subtype: choc-ice colloquial British abbreviation for chocolate ice cream
subtype: Neapolitan_ice_cream a block of ice cream with 3 or 4 layers of different colors and flavors
subtype: peach_ice_cream__peachicecream ice cream flavored with fresh peaches
subtype: strawberry_ice_cream ice cream flavored with fresh strawberries
subtype: tutti-frutti__tuttifrutti ice cream containing chopped candied fruits
subtype: vanilla_ice_cream__vanillaicecream Ice cream flavored with vanilla extract
subtype: ice-cream_cone__icecreamcone ice cream in a crisp conical wafer
subtype: ice_lolly__icelolly__lolly__lollipop__popsicle ice cream or water ice on a small wooden stick; "in England a popsicle is called an ice lolly"
subtype: ice_milk__icemilk similar to ice cream but made of milk
subtype: frozen_yogurt a soft frozen dessert of sweetened flavored yogurt
subtype: snowball.frozen_dessert ball of crushed ice with fruit syrup
subtype: coconut_ice_cream_snowball__coconuticecreamsnowball__snowball ball of ice cream covered with coconut and usually chocolate sauce
subtype: parfait layers of ice cream and syrup and whipped cream
subtype: ice-cream_sundae__icecreamsundae__sundae ice cream served with a topping
subtype: split.frozen_dessert a dessert of sliced fruit and ice cream covered with whipped cream and cherries and nuts
subtype: banana_split a banana split lengthwise and topped with scoops of ice cream and sauces and nuts and whipped cream
subtype: frozen_pudding a chilled dessert consisting of a mixture of custard and nuts and (sometimes) liquor
subtype: frozen_custard__soft_ice_cream dessert resembling ice cream but with a boiled custard base
subtype: ice-cream_cake__icecreamcake__icebox_cake ice cream molded to look like a cake
subtype: peach_melba__peachmelba ice cream and peaches with a liqueur
subtype: pudding any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
subtype: flummery a bland custard or pudding especially of oatmeal
subtype: plum_pudding__Christmas_pudding a rich steamed or boiled cake-like pudding
subtype: steamed_pudding__steamedpudding a pudding cooked by steaming
subtype: duff a stiff flour pudding steamed or boiled usually containing e.g. currents and citron
subtype: vanilla_pudding__vanillapudding sweet vanilla flavored custard-like pudding usually thickened with flour rather than eggs
subtype: chocolate_pudding__chocolatepudding sweet chocolate flavored custard-like pudding usually thickened with flour rather than eggs
subtype: brown_Betty baked pudding of apples and breadcrumbs
subtype: pease_pudding__peasepudding (British) a pudding made with strained split peas mixed with egg
subtype: tapioca_pudding__tapiocapudding sweet pudding thickened with tapioca
subtype: roly-poly_pudding__roly-poly (British) pudding made of suet pastry spread with jam or fruit and rolled up and baked or steamed
subtype: suet_pudding (British) a sweet or savory pudding made with suet and steamed or boiled
subtype: spotted_dick__spotteddick (British) a suet pudding containing currants
subtype: pud__pudding (British) the dessert course of a meal (`pud' is used informally)
subtype: mousse a light creamy dessert set with gelatin
subtype: chocolate_mousse__chocolatemousse dessert mousse made with chocolate
subtype: blancmange sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
subtype: zabaglione__sabayon light foamy custard-like dessert served hot or chilled
subtype: baked_Alaska cake covered with ice cream and meringue browned quickly in an oven
subtype: dainty__delicacy__goody__kickshaw__treat something considered choice to eat
subtype: choice_morsel__tidbit__titbit a small tasty bit of food
subtype: savory.dainty__savoury an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
subtype: confectionery__sweet__confection a food rich in sugar
subtype: confiture preserved or candied fruit
subtype: candied_fruit__candiedfruit__crystallized_fruit fruit cooked in sugar syrup and encrusted with a sugar crystals
subtype: crystallized_ginger strips of ginger root cooked in sugar syrup and coated with sugar
subtype: candied_citrus_peel strips of citrus peel cooked in a sugar syrup
subtype: grapefruit_peel strips of grapefruit peel cooked in sugar syrup and coated with sugar
subtype: conserve__preserve__conserves__conserve__preserves__preserve fruit preserved by cooking with sugar
subtype: apple_butter__applebutter thick dark spicy puree of apples
subtype: chowchow a Chinese preserve of mixed fruits and ginger
subtype: jam preserve of crushed fruit
subtype: strawberry_jam__strawberry_preserves made with strawberries
subtype: jelly a preserve made of the jelled juice of fruit
subtype: apple_jelly__applejelly jelly made from apple juice
subtype: crabapple_jelly__crabapplejelly a tart apple jelly made from crab apples
subtype: grape_jelly__grapejelly jelly made from grape juice
subtype: marmalade a preserve made of the pulp and rind of citrus fruits
subtype: orange_marmalade marmalade made from oranges
subtype: sweetmeat a sweetened delicacy (as a preserve or pastry)
subtype: candy a rich sweet made of flavored sugar and often combined with fruit or nuts
subtype: candy_bar__candybar a candy shaped as a bar
subtype: carob_bar__carobbar a bar of candy made with carob powder
subtype: hard_candy candy that is brittle; "you can break a tooth on that hard candy"
subtype: barley-sugar__barley_candy a brittle transparent candy made by melting and cooling cane sugar
subtype: jawbreaker.hard_candy a large round hard candy
subtype: lemon_drop__lemondrop a hard candy with lemon flavor and a yellow color and (usually) the shape of a lemon
subtype: sourball round piece of tart hard candy
subtype: brandyball a British candy flavored with brandy
subtype: patty round flat candy
subtype: peppermint_patty a patty flavored with peppermint
subtype: bonbon a candy that usually has a center of fondant or fruit or nuts coated in chocolate
subtype: brittle__toffee__toffy caramelized sugar cooled in thin sheets
subtype: peanut_brittle brittle containing peanuts
subtype: butterscotch a hard brittle candy made with butter and brown sugar
subtype: candy_cane__candycane a hard candy in the shape of a rod (usually with stripes)
subtype: candy_corn__candycorn a small yellow and white candy shaped to resemble a kernel of corn
subtype: caramel firm chewy candy made from caramelized sugar and butter and milk
subtype: cotton_candy__spun_sugar__candyfloss a candy made by spinning sugar that has been boiled to a high temperature
subtype: dragee.candy sugar-coated nut or fruit piece
subtype: silver-coated_cake_dragee__dragee silver-coated candy bead for decorating cakes
subtype: fondant candy made of a thick creamy sugar paste
subtype: fudge soft creamy candy
subtype: chocolate_fudge fudge made with chocolate or cocoa
subtype: divinity_fudge__divinity white creamy fudge made with egg whites
subtype: penuche__penoche__panoche__panocha fudge made with brown sugar and butter and milk and nuts
subtype: gumdrop a jellied candy coated with sugar crystals
subtype: jujube chewy fruit-flavored jellied candy (sometimes medicated to soothe a sore throat)
subtype: honey_crisp__honeycrisp a crisp candy made with honey
subtype: mint_candy__mint a candy that is flavored with a mint oil
subtype: peppermint_candy__peppermint a candy flavored with peppermint oil
subtype: horehound a candy that is flavored with an extract of the horehound plant
subtype: jelly_bean__jellybean__jelly_egg__jellyegg sugar-glazed jellied candy
subtype: kiss.candy any of several bite-sized candies
subtype: molasses_kiss__candy_kiss a toffee-like candy kiss
subtype: meringue_kiss made of sugar and egg white and baked slowly
subtype: chocolate_kiss conical bite-sized piece of chocolate
subtype: Scotch_kiss butterscotch candy kiss
subtype: licorice__liquorice a black candy flavored with the dried root of the licorice plant
subtype: Life_Saver (trade mark) a candy shaped like a small lifesaver
subtype: lollipop__sucker__all-day_sucker__alldaysucker hard candy on a stick
subtype: lozenge a small aromatic or medicated candy
subtype: cachou a scented lozenge used to sweeten the breath (e.g. to conceal the odor of tobacco)
subtype: cough_drop__coughdrop__troche__pastille__pastil a medicated lozenge used to soothe the throat
subtype: marshmallow spongy confection made of gelatin and sugar and corn syrup and dusted with powdered sugar
subtype: marzipan__marchpane almond paste and egg whites
subtype: nougat nuts or fruit pieces in a sugar paste
subtype: nougat_bar a bar of nougat candy often dipped in chocolate
subtype: nut_bar paste of nuts and sugar on a pastry base cut into bars
subtype: peanut_bar bar of peanuts in taffy
subtype: popcorn_ball__popcornball popcorn combined with a thick sugar or molasses or caramel syrup and formed into balls
subtype: praline cookie-sized candy made of brown sugar and butter and pecans
subtype: rock_candy sugar in large hard clear crystals on a string
subtype: rock_candy.candy__rockcandy__rock hard stick bright-colored stick candy typically peppermint flavored
subtype: sugar_candy__sugarcandy made by boiling pure sugar until it hardens
subtype: sugarplum any of various small sugary candies
subtype: taffy chewy candy of sugar or syrup boiled until thick and pulled until glossy
subtype: molasses_taffy taffy made of molasses
subtype: chocolate_truffle__chocolatetruffle__truffle creamy chocolate candy
subtype: Turkish_Delight a jellied candy typically flavored with rose water
subtype: hardbake a British sweet made with molasses and butter and almonds
subtype: chewing_gum.confectionery__chewinggum__gum a preparation (usually made of sweetened chicle) for chewing
subtype: gum_ball__gumball a ball of chewing gum with a coating of colored sugar
subtype: bubble_gum a kind of chewing gum that can be blown into bubbles
subtype: candied_apple__candiedapple__candy_apple__candyapple__taffy_apple__taffyapple__caramel_apple__caramelapple__toffee_apple an apple that is covered with a candy-like substance (usually caramelized sugar)
subtype: comfit candy containing a fruit or nut
subtype: maraschino_cherry__maraschino cherry preserved in true or imitation maraschino liqueur
subtype: nonpareil.confectionery colored beads of sugar used as a topping on e.g. candies and cookies
subtype: ambrosia.dainty__nectar (classical mythology) the food and drink of the gods; mortals who ate it became immortal
subtype: gelatin.dainty__jelly an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
subtype: calf's-foot_jelly a savory jelly made with gelatin obtained by boiling calves' feet
subtype: gelatin_dessert__gelatindessert jellied dessert made with gelatin and fruit juice or water
subtype: jello__Jell-O fruit-flavored dessert (trade mark Jell-O) made from a commercially prepared gelatin powder
subtype: aspic savory jelly based on fish or meat stock used as a mold for meats or vegetables
subtype: marrow__bone_marrow very tender and very nutritious tissue from marrowbones
subtype: dish a particular item of prepared food; "she prepared a special dish for dinner"
subtype: piece_de_resistance the most important dish of a meal
subtype: adobo (Philippine) a dish of marinated vegetables and meat or fish; served with rice
subtype: side_dish a dish subordinate to a main course
subtype: raita an Indian side dish of yogurt and chopped cucumbers and spices
subtype: special.dish a dish or meal given prominence in e.g. a restaurant
subtype: casserole.dish food cooked and served in a casserole
subtype: chicken_casserole__chickencasserole chicken cooked and served in a casserole
subtype: chicken_cacciatore__chickencacciatore__chicken_cacciatora__chickencacciatora__hunter's_chicken chicken casserole prepared with tomatoes and mushrooms and herbs in the Italian style
subtype: soup liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
subtype: soup_du_jour the soup that a restaurant is featuring on a given day
subtype: consomme clear soup usually of beef or veal or chicken
subtype: madrilene a tomato-flavored consomme; often served chilled
subtype: bisque a thick cream soup made from shellfish
subtype: borsch__borsh__borscht__borsht__borshch__bortsch a Russian soup usually containing beet juice as a foundation
subtype: broth a thin soup of meat or fish or vegetable stock
subtype: barley_water used to feed infants
subtype: bouillon a clear seasoned broth
subtype: broth.soup__stock liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
subtype: pot_liquor__potliquor__liquor the liquid in which vegetables or meat have be cooked
subtype: beef_broth__beef_stock a stock made with beef
subtype: chicken_broth__chickenbroth__chicken_stock__chickenstock a stock made with chicken
subtype: stock_cube__stockcube a cube of dehydrated stock
subtype: chicken_soup__chickensoup soup made from chicken broth
subtype: cock-a-leekie__cocky-leeky__cockyleeky soup made from chicken boiled with leeks
subtype: gazpacho a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold
subtype: gumbo a soup or stew thickened with okra pods
subtype: marmite.soup soup cooked in a large pot
subtype: mock_turtle_soup soup made from a calf's head or other meat in imitation of green turtle soup
subtype: mulligatawny E Indian curry-flavored soup with a meat or chicken base
subtype: oxtail_soup a soup made from the skinned tail of an ox
subtype: pea_soup__peasoup a thick soup made of dried peas (usually made into a puree)
subtype: Philadelphia_pepper_pot__pepper_pot a soup made with vegetables and tripe and seasoned with peppercorns; often contains dumplings
subtype: petite_marmite__minestrone__vegetable_soup__vegetablesoup soup made with a variety of vegetables
subtype: potage__pottage thick (often creamy) soup
subtype: green_turtle_soup__turtle_soup soup usually made of the flesh of green turtles
subtype: eggdrop_soup__eggdropsoup made by stirring beaten eggs into a simmering broth
subtype: chowder a thick soup or stew made with milk and bacon and onions and potatoes
subtype: corn_chowder chowder containing corn
subtype: clam_chowder chowder containing clams
subtype: Manhattan_clam_chowder a chowder made with clams and tomatoes and other vegetables and seasonings
subtype: New_England_clam_chowder a thick chowder made with clams and potatoes and onions and salt pork and milk
subtype: fish_chowder chowder containing fish
subtype: wonton_soup__won_ton__wonton__wonton a soup with won ton dumplings
subtype: split-pea_soup__splitpeasoup made of stock and split peas with onions carrots and celery
subtype: green_pea_soup__greenpeasoup__potage_St._Germain made of fresh green peas and stock with shredded lettuce onion and celery
subtype: lentil_soup made of stock and lentils with onions carrots and celery
subtype: Scotch_broth a thick soup made from beef or mutton with vegetables and pearl barley
subtype: vichyssoise a creamy potato soup flavored with leeks and onions; usually served cold
subtype: stew food prepared by stewing especially meat or fish with vegetables
subtype: pottage a stew of vegetables and (sometimes) meat
subtype: Brunswick_stew spicy Southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes
subtype: burgoo thick spicy stew of whatever meat and whatever vegetables are available; southern United States
subtype: olla_podrida__Spanish_burgoo Spanish version of burgoo
subtype: mulligan_stew__mulligan__Irish_burgoo Irish version of burgoo
subtype: chicken_purloo__chickenpurloo__purloo__poilu thick stew made of rice and chicken and small game; southern U.S.
subtype: Hungarian_goulash__goulash__gulya a rich meat stew highly seasoned with paprika
subtype: beef_goulash meat is browned before stewing
subtype: pork-and-veal_goulash made with sauerkraut and caraway seeds and served with sour cream
subtype: porkholt made of lamb or pork
subtype: hotchpotch a stew (or thick soup) made with meat and vegetables
subtype: Irish_stew meat (especially mutton) stewed with potatoes and onions
subtype: oyster_stew oysters in cream
subtype: lobster_stew__lobsterstew diced lobster meat in milk or cream
subtype: lobscouse__lobscuse__scouse a stew of meat and vegetables and hardtack that is eaten by sailors
subtype: fish_stew a stew made with fish
subtype: bouillabaisse highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
subtype: matelote highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock
subtype: fricassee pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
subtype: chicken_stew__chickenstew a stew made with chicken
subtype: turkey_stew a stew made with turkey
subtype: beef_stew a stew made with beef
subtype: ragout well-seasoned stew of meat and vegetables
subtype: salmi ragout of game in a rich sauce
subtype: pot-au-feu traditional French stew of vegetables and beef
subtype: slumgullion a thin stew of meat and vegetables
subtype: paella (Spanish) saffron-flavored dish made of rice with shellfish and chicken
subtype: viand a choice or delicious dish
subtype: pudding.dish any of various soft thick unsweetened baked dishes: "corn pudding"
subtype: carrot_pudding pudding made with grated carrots
subtype: corn_pudding pudding made of corn and cream and egg
subtype: mousse.dish a light creamy dish made from fish or meat and set with gelatin
subtype: fish_mousse mousse made with fish
subtype: chicken_mousse__chickenmousse mousse made with chicken
subtype: custard sweetened mixture of milk and eggs baked or boiled or frozen
subtype: creme_caramel__cremecaramel baked custard topped with caramel
subtype: creme_anglais__cremeanglai custard sauce flavored with vanilla or a liqueur
subtype: creme_brulee__cremebrulee custard sprinkled with sugar and broiled
subtype: fruit_custard__fruitcustard a custard containing fruit
subtype: Bavarian_cream a rich custard set with gelatin
subtype: timbale individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
subtype: fish_stick__fish_finger a long fillet of fish breaded and fried
subtype: buffalo_wing__buffalowing crisp spicy chicken wings
subtype: barbecued_wing__barbecuedwing chicken wings cooked in barbecue sauce
subtype: barbecue_meat__barbecue__barbeque meat that has been barbecued or grilled in a highly seasoned sauce
subtype: escalope_de_veau_Orloff lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
subtype: patty.dish__cake small flat mass of chopped food
subtype: fish_cake__fish_ball a fried ball or patty of flaked fish and mashed potatoes
subtype: codfish_ball__codfishball__codfish_cake__codfishcake usually made of flaked salt cod and mashed potatoes
subtype: veal_parmesan__veal_parmigiana sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
subtype: veal_cordon_bleu thin slices of veal stuffed with cheese and ham and then sauteed
subtype: sandwich_plate a serving consisting of a sandwich or sandwiches with garnishes
subtype: snack_food__snackfood food for light meals or for eating between meals
subtype: sandwich two (or more) slices of bread with a filling between them
subtype: butty (British) a sandwich; "a bacon butty"
subtype: ham_sandwich__hamsandwich a sandwich made with a filling of sliced ham
subtype: chicken_sandwich__chickensandwich a sandwich made with a filling of sliced chicken
subtype: club_sandwich__three-decker__threedecker__tripple-decker__trippledecker made with three slices of usually toasted bread
subtype: open-face_sandwich__open_sandwich sandwich without a covering slice of bread
subtype: hamburger__beefburger a fried cake of minced beef served on a bun
subtype: cheeseburger a hamburger with melted cheese on it
subtype: tunaburger a sandwich that resembles a hamburger but made with tuna instead of beef
subtype: red_hot__redhot__hotdog__hot_dog__hotdog a frankfurter served hot on a bun
subtype: chili_dog__chilidog a hotdog with chili con carne on it
subtype: Sloppy_Joe ground beef (not a patty) cooked in a spicy sauce and served on a bun
subtype: hero_sandwich__bomber__grinder__hero__hoagie__hoagy__Cuban_sandwich__Italian_sandwich__poor_boy__sub__submarine_sandwich__submarinesandwich__torpedo__wedge__zep a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States
subtype: gyro a Greek sandwich: sliced roast lamb with onion and tomato stuffed into pita bread
subtype: bacon-lettuce-tomato_sandwich__BLT sandwich filled with slices of bacon and tomato with lettuce
subtype: Reuben a hot sandwich with corned beef and Swiss cheese and sauerkraut on rye bread
subtype: western_sandwich__westernsandwich__western a sandwich made from a western omelet
subtype: potato_skin__potato_peel__potato_peelings crisp fried potato peeling
subtype: Saratoga_chip__chip__crisp__potatochip a thin crisp slice of potato fried in deep fat
subtype: corn_chip thin piece of cornmeal dough fried
subtype: tortilla_chip a small piece of tortilla
subtype: nacho a tortilla chip topped with cheese and chili-pepper and broiled
subtype: salad food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
subtype: tossed_salad salad tossed with a dressing
subtype: green_salad__greensalad salad composed primarily of greens
subtype: Caesar_salad typically having fried croutons and dressing made with a raw egg
subtype: combination_salad__combinationsalad containing meat or chicken or cheese in addition to greens and vegetables
subtype: chef's_salad the combination prepared as prepared as a particular chef's specialty
subtype: salmagundi cooked meats and eggs and vegetables usually arranged in rows around the plate and dressed with a salad dressing
subtype: salad_nicoise__saladnicoise typically containing tomatoes and anchovies and garnished with black olives and capers
subtype: potato_salad any of various salads having chopped potatoes as the base
subtype: pasta_salad__pastasalad a salad having any of various pastas as the base
subtype: macaroni_salad having macaroni as the base
subtype: fruit_salad__fruitsalad salad composed of fruits
subtype: Waldorf_salad typically made of apples and celery with nuts or raisins and dressed with mayonnaise
subtype: crab_Louis lettuce and crabmeat dressed with sauce Louis
subtype: herring_salad__herringsalad based on pickled herring
subtype: tuna_fish_salad__tuna_salad salad composed primarily of chopped canned tuna fish
subtype: chicken_salad__chickensalad salad composed primarily of chopped chicken meat
subtype: coleslaw__slaw basically shredded cabbage
subtype: molded_salad salad of meats or vegetables in gelatin
subtype: tabbouleh__tabooli (Lebanese) a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat
subtype: curry (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
subtype: lamb_curry curry made with lamb
subtype: applesauce__apple_sauce puree of stewed apples usually sweetened and spiced
subtype: boiled_egg__coddled_egg__coddledegg egg cooked briefly in the shell in gently boiling water
subtype: hard-boiled_egg__hardboiledegg an egg boiled gently until both the white and the yolk solidify
subtype: poached_egg__poachedegg__dropped_egg__droppedegg egg cooked in gently boiling water
subtype: scrambled_egg__scrambledegg eggs beaten and cooked to a soft firm consistency while stirring
subtype: deviled_egg__deviledegg__stuffed_egg__stuffedegg halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
subtype: shirred_egg__baked_egg__bakedegg__egg_en_cocotte egg cooked individually in cream or butter in a small ramekin
subtype: omelet__omelette beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
subtype: firm_omelet eggs beaten with milk or cream and cooked until set
subtype: French_omelet omelet cooked quickly and slid onto a plate
subtype: western_omelet__westernomelet a firm omelet that has diced ham and peppers and onions
subtype: fluffy_omelet souffle-like omelet made by beating and adding the whites separately
subtype: souffle light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
subtype: cheese_souffle puffy dish of cheese and eggs (whites beaten separately) and white sauce
subtype: fried_egg__friedegg eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
subtype: coq_au_vin chicken and onions and mushrooms braised in red wine and seasonings
subtype: chicken_and_rice__chickenandrice rice and chicken cooked together with or without other ingredients and variously seasoned
subtype: arroz_con_pollo rice and chicken cooked together Spanish style; highly seasoned especially with saffron
subtype: moo_goo_gai_pan a Cantonese dish of chicken and sauted vegetables
subtype: bacon_and_eggs eggs (fried or scrambled) served with bacon
subtype: barbecued_spareribs__spareribs__sparerib baked or roasted with a spicy sauce
subtype: beef_Bourguignonne__boeuf_Bourguignonne beef and mushrooms and onions stewed in red wine and seasonings
subtype: beef_Wellington__filet_de_boeuf_en_croute rare-roasted beef tenderloin coated with mushroom paste in puff pastry
subtype: bitok a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
subtype: New_England_boiled_dinner__boiled_dinner corned beef simmered with onions and cabbage and usually other vegetables
subtype: Boston_baked_beans dried navy beans baked slowly with molasses and salt pork
subtype: bubble_and_squeak (British) leftover cabbage and potatoes and meat fried together
subtype: cannelloni tubular pasta filled with meat or cheese
subtype: carbonnade_flamande__Belgian_beef_stew beef stewed in beer seasoned with garlic and served with boiled potatoes
subtype: chicken_Marengo braised chicken with onions and mushrooms in a wine and tomato sauce
subtype: chicken_cordon_bleu thin slices of chicken stuffed with cheese and ham and then sauteed
subtype: Maryland_chicken chicken fried than oven-baked and served with milk gravy
subtype: chicken_paprika__chickenpaprika__chicken_paprikash__chickenpaprikash chicken simmered in broth with onions and paprika then mixed with sour cream
subtype: chicken_Tetrazzini prepared with mushrooms in a cream sauce served over pasta and topped with cheese
subtype: chicken_Kiev pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
subtype: chili_con_carne__chiliconcarne__chili (Mexican) ground beef and chili peppers or chili powder often with tomatoes and kidney beans
subtype: chop_suey meat or fish stir-fried with vegetables (e.g. celery; onions; peppers; bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
subtype: chow_mein chop suey served with fried noodles
subtype: coquille.dish seafood served in a scallop shell
subtype: coquilles_Saint-Jacques scallops in white wine sauce served in scallop shells
subtype: croquette minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
subtype: rissole minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
subtype: dolmas__stuffed_grape_leaves well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock
subtype: egg_foo_yong__eggfooyong__egg_fu_yung Chinese omelet containing onions and celery and chopped meat or fish
subtype: egg_roll__eggroll__spring_roll (Chinese) minced vegetables and meat wrapped in a pancake and fried
subtype: eggs_Benedict toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
subtype: enchilada (Mexican) tortilla with meat filling baked in chili-seasoned tomato sauce
subtype: falafel (Middle Eastern) small croquette of mashed chick peas or fava beans seasoned with sesame seeds
subtype: fish_and_chips fried fish and french-fried potatoes
subtype: fondue__fondu hot sauce-like melted cheese or chocolate in which bread or fruits are dipped
subtype: cheese_fondue fondue made of cheese melted in wine for dipping bread and sometimes fruits
subtype: chocolate_fondue__chocolatefondue fondue made of chocolate melted with milk or cream for dipping fruits
subtype: fondu__fondue cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
subtype: beef_fondue__boeuf_fondu_bourguignon cubes of beef cooked in hot oil and then dipped in various tasty sauces
subtype: French_toast bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
subtype: Chinese_fried_rice__fried_rice__friedrice boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
subtype: frittata Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
subtype: frog_legs hind legs of frogs used as food; resemble chicken and cooked as chicken
subtype: galantine boned poultry stuffed then cooked and covered with aspic; served cold
subtype: gefilte_fish__gefiltefish__fish_ball well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
subtype: haggis (Scotland) made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
subtype: ham_and_eggs eggs (scrambled or fried) served with ham
subtype: hash chopped meat mixed with potatoes and browned
subtype: corned_beef_hash hash made with corned beef
subtype: jambalaya spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
subtype: kebab__shish_kebab__shishkebab__kabob cubes of meat marinated and cooked on a skewer usually with vegetables
subtype: souvlaki__souvlakia (Greek) made of lamb
subtype: kedgeree (British) a dish of rice and hard-boiled eggs and cooked flaked fish
subtype: knish (Russian Jewish) baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
subtype: lasagne__lasagna baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
subtype: seafood_Newburg seafood in Newburg sauce served on toast or rice
subtype: lobster_Newburg__lobster_a_la_Newburg lobster in Newburg sauce served on buttered toast or rice
subtype: shrimp_Newburg shrimp in Newburg sauce usually served in a rice ring
subtype: lobster_thermidor__lobsterthermidor diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
subtype: lutefisk__lutfisk (Scandinavian) dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
subtype: macaroni_and_cheese macaroni in a cheese sauce
subtype: macedoine mixed diced fruits or vegetables; hot or cold
subtype: meatball ground meat formed into a ball and fried or simmered in broth
subtype: porcupine_ball__porcupineball__porcupines meat patties rolled in rice and simmered in a tomato sauce
subtype: Swedish_meatball meatballs simmered in stock
subtype: meat_loaf__meatloaf a baked loaf of ground meat
subtype: fish_loaf flaked fish baked in a loaf with bread crumbs and various seasonings
subtype: salmon_loaf fish loaf made with flaked salmon
subtype: moussaka casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
subtype: osso_buco sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
subtype: pheasant_under_glass a dish of roast pheasant served in a manner characteristic of expensive restaurants
subtype: pilaf__pilaff__pilau__pilaw rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
subtype: bulgur_pilaf pilaf made with bulgur wheat instead of rice and usually without meat
subtype: pizza__pizza_pie__pizzapie Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
subtype: sausage_pizza__sausagepizza tomato and cheese pizza with sausage
subtype: pepperoni_pizza__pepperonipizza tomato and cheese pizza with pepperoni
subtype: cheese_pizza pizza with lots of cheese
subtype: anchovy_pizza__anchovypizza tomato and cheese pizza with anchovies
subtype: Sicilian_pizza pizza made with a thick crust
subtype: poi Hawaiian dish of taro root pounded to a paste and often allowed to ferment
subtype: pork_and_beans dried beans cooked with pork and tomato sauce
subtype: porridge soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
subtype: hasty_pudding.porridge__hastypudding (British usage) sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water
subtype: gruel a thin porridge of usually oatmeal or cornmeal
subtype: skilly a thin porridge or soup (usually oatmeal and water flavored with meat)
subtype: loblolly thick gruel
subtype: oatmeal__burgoo porridge made of rolled oats
subtype: potpie deep-dish meat and vegetable pie or a meat stew with dumplings
subtype: rijsttaffel__rijstaffel__rijstafel dish originating in Indonesia; a wide variety of foods and sauces are served with rice
subtype: risotto__Itallian_rice rice cooked with broth and sprinkled with grated cheese
subtype: Salisbury_steak ground beef patty usually with a sauce
subtype: sauerbraten pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
subtype: sauerkraut shredded cabbage fermented in brine
subtype: scallopine__scallopini sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
subtype: veal_scallopini thin sauteed cutlets of veal
subtype: scampi large shrimp sauteed in oil or butter and garlic
subtype: Scotch_egg hard-cooked egg encased in sausage meat then breaded and deep-fried
subtype: Scotch_woodcock creamy scrambled eggs on toast spread with anchovy paste
subtype: spaghetti_and_meatballs__spaghettiandmeatball spaghetti with meatballs in a tomato sauce
subtype: Spanish_rice spicy rice with tomatoes and onions and green peppers
subtype: steak_tartare__steaktartare__tartar_steak__cannibal_mound ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
subtype: pepper_steak strips of steak sauteed with green peppers and onions
subtype: steak_au_poivre__peppered_steak__pepper_steak steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
subtype: beef_Stroganoff sauteed strips of beef and mushrooms in sour cream sauce served with noodles
subtype: stuffed_cabbage__stuffedcabbage parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
subtype: kishke__stuffed_derma__stuffedderma (Jewish) roasted fowl intestines with a seasoned filling of matzo meal and suet
subtype: stuffed_peppers__stuffedpepper parboiled green peppers stuffed usually with rice and meat and baked briefly
subtype: hot_stuffed_tomato__hotstuffedtomato__stuffed_tomato__stuffedtomato tomato cases filled with various mixtures and baked briefly
subtype: cold_stuffed_tomato__stuffed_tomato__stuffedtomato tomato cases filled with various salad mixtures and served cold
subtype: succotash fresh corn and lima beans with butter or cream
subtype: sukiyaki (Japanese) thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
subtype: sashimi (Japanese) very thinly sliced raw fish
subtype: sushi (Japanese) rice (with raw fish) wrapped in seaweed
subtype: Swiss_steak steak braised in tomato and onion mixture
subtype: tamale (Mexican) corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
subtype: tamale_pie Mexican-like meat mixture covered with cornbread topping
subtype: tempura (Japanese) vegetables and seafood dipped in batter and deep-fried
subtype: teriyaki beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
subtype: terrine a pate or fancy meatloaf baked in an earthenware casserole
subtype: Welsh_rarebit__Welsh_rabbit__rarebit cheese melted with ale or beer served over toast
subtype: Wiener_schnitzel__schnitzel (Viennese) deep-fried breaded veal cutlets
subtype: taco (Mexico) a tortilla rolled cupped around a filling
subtype: chicken_taco__chickentaco a taco with a chicken filling
subtype: burrito (Mexico) a flour tortilla folded around a filling
subtype: beef_burrito a burrito with a beef filling
subtype: tostada.dish a flat tortilla with various fillings piled on it
subtype: bean_tostada a flat tortilla topped with refried beans
subtype: refried_beans__refriedbean__frijoles_refritos (Mexico) dried beans cooked and mashed and then fried in lard with various seasonings
subtype: couscous.dish a spicy dish that originated in North Africa; consists of pasta steamed with a meat and vegetable stew
subtype: ramequin__ramekin a cheese dish made with bread and egg crumbs that is baked and served in individual fireproof dishes
subtype: fast_food inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly
subtype: finger_food food to be eaten with the fingers
subtype: ingesta solid and liquid nourishment taken into the body through the mouth
subtype: kosher food that fulfills the requirements of Jewish dietary law
subtype: repast__meal the food served and eaten at one time
subtype: mess a meal eaten by service personnel
subtype: square_meal a substantial and nourishing meal
subtype: potluck whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all: "having arrived unannounced we had to take potluck"; "a potluck supper"
subtype: refection a light meal or repast
subtype: breakfast the first meal of the day (usually in the morning)
subtype: continental_breakfast__continentalbreakfast__petit_dejeuner__petitdejeuner breakfast usually including a roll and coffee or tea
subtype: brunch combination breakfast and lunch; usually served in late morning
subtype: lunch__luncheon__tiffin__dejeuner a midday meal
subtype: busines_lunch__busineslunch lunch (usually at a restaurant) where business is discussed and the cost is charged as a business expense
subtype: afternoon_tea__afternoontea__tea__teatime (British) a light midafternoon meal of tea and sandwiches or cakes; "an Englishman would interrupt a war to have his afternoon tea"
subtype: dinner the main meal of the day served in the evening or at midday: "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church"
subtype: high_tea (British) substantial early evening meal including tea
subtype: supper a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime
subtype: Seder__Passover_supper (Judaism) the ceremonial dinner on the first night (or both nights) of Passover
subtype: Last_Supper__Lord's_Supper the traditional Passover supper of Jesus with his disciples on the eve of his crucifixion
subtype: buffet a meal set out on a buffet at which guests help themselves
subtype: smorgasbord (Scandinavian) an assortment of foods starting with herring or smoked eel or salmon etc with bread and butter; then cheeses and eggs and pickled vegetables and aspics; finally hot foods; served as a buffet meal
subtype: picnic any informal meal eaten outside or on an excursion
subtype: cookout an informal meal cooked and eaten outdoors
subtype: barbecue.cookout__barbeque a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
subtype: clambake a cookout at the seashore where clams and fish and other foods are cooked--usually on heated stones covered with seaweed
subtype: fish_fry a cookout where fried fish is the main course
subtype: wiener_roast__weenie_roast a cookout where roasted frankfurters are the main course
subtype: burgoo.cookout a gathering at which burgoo stew is served
subtype: snack__bite__collation__nosh a light informal meal
subtype: refreshment.snack snacks and drinks served as a light meal
subtype: coffee_break__tea_break__teabreak a snack taken during a break in the work day: "a ten-minute coffee break"; "the British have tea breaks"
subtype: nosh-up (British slang) a large satisfying meal
subtype: banquet.repast__feast a meal that is well prepared and greatly enjoyed: "a banquet for the graduating seniors"; "the Thanksgiving feast"
subtype: mess.nutriment soft semiliquid food; "a mess of porridge"
subtype: mince food chopped into small bits: "a mince of mushrooms"
subtype: puree food prepared by cooking and straining or processed in a blender
subtype: stodge heavy filling (and usually starchy) food
subtype: wheat_germ__wheatgerm embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
subtype: vitamin_pill__vitaminpill a pill containing one or more vitamins; taken as a dietary supplement
subtype: multivitamin_pill__multivitamin a pill or tablet containing several vitamins
subtype: vitamin any of a group of organic substances essential in small quantities to normal metabolism
subtype: fat-soluble_vitamin__fatsolublevitamin any vitamin that is soluble in fats
subtype: vitamin_A__antiophthalmic_factor__axerophthol__A any of several fat-soluble vitamins essential for normal vision; prevents night blindness or inflammation or dryness of the eyes
subtype: vitamin_A1__retinol an unsaturated alcohol that occurs in marine fish-liver oils and is synthesized biologically from carotene
subtype: vitamin_A2__dehydroretinol a viscous alcohol that is less active in mammals than is vitamin A1
subtype: vitamin_D__vitamind__calciferol__viosterol__ergocalciferol__cholecarciferol__d a fat-soluble vitamin that prevents rickets
subtype: vitamin_E__tocopherol__E a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body
subtype: alpha-tocopheral__alphatocopheral a potent form of vitamin E obtained from germ oils or by synthesis
subtype: vitamin_K__naphthoquinone__antihemorrhagic_factor__antihemorrhagicfactor a fat-soluble vitamin that helps in the clotting of blood
subtype: vitamin_K1__phylloquinone a form of vitamin K
subtype: vitamin_K3__menadione a form of vitamin K
subtype: water-soluble_vitamin__watersolublevitamin any vitamin that is soluble in water
subtype: B-complex_vitamin__B_complex__vitamin_B_complex__vitamin_B__B_vitamin__B originally thought to be a single vitamin but now separated into several B vitamins
subtype: choline a B-complex vitamin that is a constituent of lecithin; essential in the metabolism of fat
subtype: inositol an optically inactive alcohol that is a component of the vitamin B complex
subtype: pantothenic_acid__pantothenicacid a vitamin of the vitamin B complex that performs an important role in the oxidation of fats and carbohydrates and certain amino acids; occurs in many foods
subtype: vitamin_B1__thiamine__thiamin__antiberiberi_factor__antiberiberifactor a B vitamin that prevents beriberi; maintains appetite and growth
subtype: vitamin_B12__cobalamin__antipernicious_anemia_factor a B vitamin that is used to treat pernicious anemia
subtype: vitamin_B2__vitamin_G__riboflavin__lactoflavin__ovoflavin__hepatoflavin a B vitamin that prevents skin lesions and weight loss
subtype: vitamin_B6__pyridoxine__pyridoxal__pyridoxamine__adermin a B vitamin that is essential for metabolism of amino acids and starch
subtype: vitamin_Bc__vitamin_M__folate__folic_acid__folicacid__pteroylglutamic_acid__pteroylglutamicacid__pteroylmonoglutamic_acid__pteroylmonoglutamicacid a B vitamin that is essential for cell growth and reproduction
subtype: niacin__nicotinic_acid__nicotinicacid a B vitamin essential for the normal function of the nervous system and the gastrointestinal tract
subtype: biotin__vitamin_H a B vitamin that aids in body growth
subtype: vitamin_P__bioflavinoid__citrin a vitamin that maintains the resistance of cell and capillary walls to permeation
subtype: vitamin_C__ascorbic_acid a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy
subtype: commissariat__provisions__provender__viands__victuals a stock or supply of foods
subtype: feed__provender food for domestic livestock
subtype: miraculous_food__manna__manna_from_heaven (Old Testament) food that God gave the Israelites during the exodus
subtype: beverage__drink__drinkable__potable any liquid suitable for drinking: "may I take your beverage order?"
subtype: chyme a semiliquid mass of partially digested food that passes from the stomach through the pyloric sphincter into the duodenum
subtype: ballast any heavy material used to stabilize a ship or airship
subtype: bedding_material__beddingmaterial__litter material used to provide a bed for animals
subtype: body_substance the substance of the body
subtype: protoplasm__living_substance the living substance of a cell (including cytoplasm and nucleus)
subtype: drift.substance something heaped up by the wind or current
subtype: grinding.substance matter resulting from the process of grinding; "vegetable grindings clogged the drain"
subtype: sediment__deposit matter deposited by water or ice or wind
subtype: material.substance__stuff the tangible substance that goes into the makeup of a physical object; "coal is a hard black material"; "wheat is the stuff they use to make bread"
subtype: ylem (cosmology) the original matter that (according to the big bang theory) existed before the formation of the chemical elements
subtype: antimatter matter consisting of elementary particles that are the antiparticles of those making up normal matter
subtype: micronutrient a substance needed only in small amounts for normal body function (e.g., vitamins or minerals)
subtype: philosopher's_stone a hypothetical substance that the alchemists believed to be capable of changing base metals into gold
subtype: phlogiston a hypothetical substance once believed to be present in all combustible materials and to be released during burning
subtype: allergen any substance that can cause an allergy
subtype: pyrogen any substance that can cause a rise in body temperature
subtype: mixture (chemistry) a substance consisting of two or more substances mixed together (not in fixed proportions and not with chemical bonding)
subtype: hydrocolloid a substance that forms a gel with water
subtype: adulterant__adulterator any substance that adulterates (lessens the purity or effectiveness of a substance); "it is necessary to remove the adulterants before use"
subtype: atom (physics and chemistry) the smallest component of an element having the chemical properties of the element
subtype: chemical_element__element any of the more than 100 known substances (of which 92 occur naturally) that cannot be separated into simpler substances and that singly or in combination constitute all matter
subtype: propellant__propellent something that propels
subtype: denaturant any substance that serves as a denaturing agent
subtype: activator any agency bringing about activation; (biology) a molecule that increases the activity of an enzyme or a protein that increases the production of a gene product in DNA transcription
subtype: inhibitor a substance that retards or stops an activity
subtype: ferment a substance capable of bringing about fermentation
subtype: substrate the substance acted upon by an enzyme or ferment
subtype: carcinogen any substance that produces cancer
subtype: chemical_compound__compound (chemistry) a substance formed by chemical union of two or more elements or ingredients in definite proportion by weight
subtype: element one of four substances thought in ancient and medieval cosmology to constitute the physical universe; "the alchemists believed that there were four elements"
subtype: fuel__combustible__combustiblematerial a substance that can be burned to provide heat or power; "more fuel is needed during the winter months"; "they developed alternative fuels for aircraft"
subtype: medium.substance an intervening substance through which something is achieved; "the dissolving medium is called a solvent"
subtype: culture_medium__culturemedium (bacteriology) a nutrient substance (solid or liquid) that is used to cultivate micro-organisms
subtype: preserving_substance__medium (biology) a substance in which specimens are preserved or displayed
subtype: humectant any substance that is added to another substance to keep it moist
subtype: inoculant__inoculum a substance (a virus or toxin or immune serum) that is introduced into the body to produce or increase immunity to a particular disease
subtype: jelly.substance a substance having the consistency of semi-solid foods
subtype: leaven__leavening a substance used to produce fermentation in dough or a liquid
subtype: fluid.substance a continuous amorphous substance that tends to flow and to conform to the outline of its container: a liquid or a gas
subtype: fluid a substance that is fluid at room temperature and pressure
subtype: slime__goo__gook__guck__gunk__muck__ooze any thick messy substance
subtype: system.substance (physical chemistry) a sample of matter in which substances in different phases are in equilibrium; "in a static system oil cannot be replaced by water on a surface"; "a system generating hydrogen peroxide"
subtype: refrigerant a substance used to provide cooling (as in a refrigerator)
subtype: residue matter that remains after something has been removed
subtype: lysin any substance (such as an antibody) or agent that can cause lysis
subtype: poisonous_substance__poisonoussubstance__poison any substance that causes injury or illness or death of a living organism
subtype: chemical_irritant a substance producing irritation
subtype: antigen any substance (as a toxin or enzyme) that stimulates the production of antibodies
subtype: solid a substance that is solid at room temperature and pressure
subtype: solute the dissolved substance in a solution; the component of a solution that changes its state
subtype: solvate a compound formed by solvation (the combination of solvent molecules with molecules or ions of the solute)
subtype: volatile a volatile substance; a substance that changes readily from solid or liquid to a vapor; "it was heated to evaporate the volatiles"
subtype: emanation something that is produced by emanation
subtype: essence any substance possessing to a high degree the predominant properties of a plant or drug or other natural product from which it is extracted
subtype: ligand an atom or molecule or radical or ion that forms a complex around a central atom
subtype: metabolite any substance involved in metabolism (either as a product of metabolism or as necessary for metabolism)
subtype: vegetable_matter__vegetablematter matter produced by plants or growing in the manner of a plant
1 schema is about substance
[graph1_on_substance
[any substance (^$(no inheritance)$^),
matter of: a physical_entity,
matter: a substance,
physical_part of: a physical_entity,
physical_part: a physical_entity,
physical_characteristic (^$(explore 2)$^): a physical_characteristic,
monetary_value: a monetary_value,
may be object of: a commercial_transaction (^$(explore 1)$^),
may be object/result of (^$(explore)$^): a process]
];
3 statements are about direct instances of substance: graph1_on_physical_entity, graph1_on_artifact
46 statements are about indirect instances of substance: graph1_on_food_or_beverage, graph1_on_meal_shop, graph1_on_restaurant, graph17_on_restaurant, graph3_on_cafe, graph25_on_restaurant, graph31_on_restaurant, graph1_on_grillroom, graph32_on_restaurant, graph37_on_restaurant, graph4_on_cafe, graph9_on_cafe, graph54_on_restaurant, graph12_on_cafe, graph1_on_bar_and_grill, graph1_on_http://www.casablancarestaurant.com.au, graph60_on_restaurant, graph61_on_restaurant, graph62_on_restaurant, graph63_on_restaurant, graph2_on_take_away_shop, graph1_on_http://www.terraceseafood.com.au, graph64_on_restaurant, graph2_on_grillroom, graph3_on_grillroom, graph83_on_restaurant, graph84_on_restaurant, graph99_on_restaurant, graph41_on_cafe, graph1_on_sweets_take_away_shop, graph2_on_sweets_take_away_shop, graph121_on_restaurant, graph122_on_restaurant, graph123_on_restaurant, graph15_on_take_away_shop, graph150_on_restaurant, graph167_on_restaurant, graph1_on_steakhouse, graph184_on_restaurant, graph199_on_restaurant, graph76_on_cafe, graph4_on_take_away_restaurant, graph233_on_restaurant, graph234_on_restaurant, graph237_on_restaurant, graph1_on_production click here to display them or click here for a search form or here to add a statement
Search too large. MMore than 2000 categories have been printed (2083 exactly). The exploration depth has been automatically reduced during the process