FOOD
Across
- 3. an aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree.
- 4. a strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine.
- 5. having an acid taste like lemon or vinegar.
- 7. tasting of, containing, or preserved with salt.
- 8. having the pleasant taste characteristic of sugar or honey;
- 9. having a sharp, pungent taste or smell; not sweet
Down
- 1. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
- 2. a sauce made with fermented soybeans, used in Chinese and Japanese cooking.
- 3. having a pleasingly firm, dry, and brittle surface or texture
- 6. to fry or toast on a griddle
- 7. cook (food) by heating it in steam from boiling water.