Description

Short grain high carb rice used to make Risotto
Style of cooking from Florence, Italy
Fermented napa cabbage, a popular Korean side dish
Beef sourced from Wagyu cattle in Japan
Sponge cake made from egg whites, used in tiramisu
Known as "false celery"
Cubes of pork fat used in French cooking
Japanese name for buckwheat
Seeds of a flowering plant, tastes like licorice
French stew with meats, onions and white beans
A platter or variety of cured meats
Meringue named after a Russian Ballerina
French version of Italian pesto
Cured meat from the pork belly, "Italian bacon"
A thick, dark sauce made with soybeans, chilies and garlic
Cured seafood that has been "cooked" with lime juice
Thinly sliced meat cured with citrus and/or salt
French for stuffing
A sauce or dip made with oil, garlic and eggs
A German stew made with rabbit, veggies, red wine and vinegar
A frozen dessert made with sweetened water and flavouring
A young domestic pigeon
A Middle Eastern condiment made from sesame seeds
A perennial herb also known as estragon
A French forcemeat loaf made with coarsely chopped ingredients
Prior to 1967 known as the 'tree tomato' in New Zealand
A sour dark fruit that grows in a pod used in the making of Pad Thai
Marinade from Northern India that uses a base of yogurt and spices
Provencal dish made of olives, capers and olive oil
Process of slowly increasing the temperature of an ingredient
Vegetables or seafood battered and fried, popular in Japan
Long flat ribbon pasta from Marche, Italy -
Japanese dish that uses vinegared rice and raw fish
Middle Eastern spice made from dried red berries with a tangy lemon flavor
English cheese made in both a Blue and White variety
Traditional German dish made of soft egg noodles
Egg based dish from France, derived from the French word "to breathe"
The French term for garnished
Spanish style soup made from tomatoes served cold
Frozen dessert made with milk, not cream originating from Italy
Clarified butter originating from India used in South Asian cooking
Thick, small and soft dough dumplings originating from Italy
Nordic dish of raw salmon cured in salt, sugar, and dill
The nut used to make Nutella
Japanese dish using wild seaweed
Italian for salad
Spanish dish of consisting of Rice, Saffron, Chicken, Seafood
Flaky breadcrumb commonly used in Japanese cooking
Root vegetable that looks like a white carrot
Popular Thai herb with a sour lemon flavor
Gelato with whipped cream folded in
Common name for a group of small to very large sea snails
A platter or variety of cured meats
Oblong pastry made with choux pastry filled with a cream
A leg of meat such as lamb, especially when cooked
Also known as cellophane noodles or Chinese vermicelli
Spanish for beans
Italian version of the French omelet
A culinary knife cut in which food is cut into long strips
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Some of the words will share letters, so will need to match up with each other. The words can vary in length and complexity, as can the clues.

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