Food Culture

2. A synonym for juicy, tender, and mouthwatering (often describing roasted meat or ripe fruit).
3. Anagram of "VARY SO" — belonging to the category of salty or spicy foods, rather than sweet ones.
8. A rich, savory Japanese taste category triggered by glutamates, often found in broth, soy sauce, or mushrooms.
10. A synonym for delicious, highly pleasing, or delightful to taste.
11. A synonym for a detailed review or formal written assessment of a meal.
12. Traditional family recipes passed down across generations form a vital part of a country's culinary ______.
16. Korea’s famous spicy, fermented cabbage dish served with almost every meal is called ______.
17. Anagram of "MY ORGAN STAR" — the practice, art, and study of fine food and culinary culture.
18. I am not a flavor, but I tell your mouth whether a dish is crunchy, creamy, soft, or chewy. What am I?
19. I am usually molded by hand, filled with vinegared rice and fresh sea treasures from Japan. What am I?

1. A style of cooking that blends techniques and ingredients from two or more different national cultures.
4. Made or cooked in a traditional, original, and genuine way without artificial changes.
5. Having a sweet, pleasant, and distinctive smell that fills the room.
6. I rise high in a French oven using trapped hot air, but if you open the oven door too soon, I collapse. What am I?
7. I sting your nose with a sharp, powerful odor before touching your tongue, like raw garlic or durian. What adjective am I?
9. Anagram of "PETALS" — a main or essential food item in a culture's daily diet.
11. A paper-thin French pancake served with either sweet berries or savory cheese is a ______.
13. A synonym for extremely delicate, refined, or beautifully prepared food.
14. Anagram of "A PLATE" — a person's ability to distinguish, appreciate, and judge fine flavors.
15. Food critics do not just rate the food; they also review the music, lighting, and overall ______ of the restaurant.