Food

5. The culinary name for meat from cattle.
10. An Italian dish of rice cooked in broth until creamy.
11. A Japanese dish of vinegared rice combined with raw fish or vegetables.
12. An amount of food served to one person.
13. The main course of a meal (in American English usage)
15. A liquid or semi-liquid substance served with food to add moisture and flavor.
16. A set of step-by-step instructions for preparing a particular dish.
18. To cook food in an oven using dry heat.
19. A food produced by bacterial fermentation of milk.
20. A brewed drink prepared from roasted coffee beans, the seeds of berries from the Coffea plant.

1. Long, thin, cylindrical pasta of Italian origin.
2. A set of step-by-step instructions for preparing a particular dish.
3. A person who does not eat any animal products, including dairy and eggs.
4. A sharp, pungent taste; opposite of sweet.
6. Deep-fried strips of potato, often served as a side dish.
7. One of the basic tastes, sharp and often acidic, like a lemon.
8. The main meal of the day, eaten in the evening.
9. A sweet crystalline substance obtained from various plants, used to sweeten food and drink.
14. A smooth, creamy, highly seasoned soup of French origin, classically based on strained broth of crustaceans.
17. A flat, round cake made from batter and cooked on a hot surface.