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2. a spice consisting of the pleasant-smelling bark of any of several Asian trees related to the laurels
3. a large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, especially on festive occasions such as Thanksgiving and Christmas
4. an erect South American herb widely cultivated for its thick starchy edible underground tubers
7. a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food
11. pleasantly firm and crunchy potato
12. the thick white or pale yellow fatty liquid which rises to the top when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
14. flesh of a mammal as opposed to fowl or fish
15. a sweet flavored frozen food containing cream or butterfat and usually eggs
18. the seed or pod of various erect or climbing plants of the legume family
20. the fleshy, usually rounded red, yellow, or green edible pome fruit of a usually cultivated tree (genus Malus) of the rose family
21. a usually large rounded red or sometimes yellow pulpy berry that is eaten as a vegetable
22. a food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey
23. a widely grown Asian herb related to the lilies and having edible bulbs that have a sharp odor and taste and are used as a vegetable and to season foods
24. a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked
25. a small cloth or towel
26. the quality or state of being effervescent
28. a sweet crystallizable material that consists wholly or essentially of sucrose, is colorless or white when pure tending to brown when less refined
30. a condiment or relish for food especially a fluid dressing or topping
32. a mineral or saline mixture (such as Epsom salts) used as an aperient or cathartic
34. a European herb related to onion and grown for its bulbs that have a strong smell and taste and are used to flavor foods
35. any of several plants of the mint family
36. a plant of the legume family that is widely grown for its pods of protein-rich edible rounded seeds
37. the flesh of an adult domestic bovine
38. a southeast Asian grass widely grown in warm wet areas especially for its seeds which are used for food

Down

1. a food made by boiling fruit and sugar to a thick consistency
2. the long orange edible root of a common garden plant that is eaten as a vegetable
5. either of two sharp-tasting products from the fruit of an Indian plant used especially as a seasoning
6. he liquid obtained from or present in fruit or vegetables
8. pasta made in thin solid strings
9. a highly seasoned minced meat (such as pork) usually stuffed in casings of prepared animal intestine
10. a European herb related to the carrot and widely grown for the thick edible stems
13. a spice consisting of the pleasant-smelling bark of any of several Asian trees related to the laurels
16. a fluid secreted by the mammary glands of females for the nourishment of their young
17. a flattened usually round mass of food that is baked or fried
19. high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying
22. a thin, crisp biscuit which is often eaten with cheese
27. domesticated birds kept for eggs or meat
29. a cut of meat consisting of a thigh
31. the common domestic fowl especially when young, its flesh used as food
33. a limbless cold-blooded vertebrate animal with gills and fins and living wholly in water
34. a smooth-skinned juicy light green or deep red to purplish black berry eaten dried or fresh as a fruit or fermented to produce wine
35. a small quick bread made from dough that has been rolled out and cut or dropped from a spoon
37. a usually baked and leavened food made of a mixture whose basic constituent is flour or meal