Across
- 3. Italian for soup
- 4. Sugar natural to milk and which some people have an inability to digest
- 11. Mediterranean condiment or dip made from toasted ground hulled sesame
- 13. Young lamb dish roasted and served at Easter and Christmas
- 14. East Asian immature soybean blanched and served with salt
- 16. Small French cakes made with raisins and currants and drizzled in syrup
- 19. Flat oven baked Italian bread topped with olive oil, salt and herbs
- 20. Spicy pork sausage encased in natural intestines
- 22. Red lacy membrane covering the nutmeg seed
- 23. Edible stomach lining from various young animals
- 24. Italian for barley
- 27. Korean method of pickling and preserving mild tasting vegetables
- 30. Paper thin sheets of dried seaweed used for wrapping sushi
- 32. Sauce made from fresh basil, garlic, pine nuts and parmesan
- 35. Pouring a fine stream of liquid over food for decorative purposes
- 36. Rich and creamy cow's milk cheese from France or Switzerland
- 37. Italian for little tongue. Paste that is wider than spaghetti but not as wide as fettuccini
- 41. Thin Armenian cracker bread used to make Aram sandwich
- 42. Tex-Mex refried beans
- 45. French small gherkin sized cucumber picked in brine or vinegar
- 46. To cook an egg without a shell in or over boiling water
- 47. Indian yogurt based side dish used as a cooling counterpart to hot spicy foods
- 48. Flat pasta rolled over a filling of roasted meat or vegetables originating in Piedmont
- 50. Hard cooked egg wrapped in sausage and bread crumbs and then deep fried (2 words)
- 52. Alsatian Riesling pairs well with this brunch classic of blended eggs and cream with smoky bacon lardons (2 words)
- 53. Grilled meat or veggies wrapped burrito style in corn or flour tortilla
- 57. Mexican potato
- 61. This popular Christmas roasted bird and cranberry sauce pair well with wine from Tavel
- 62. Sauce to which egg whites or cream added just before serving
- 63. Tissue thin layers of buttery pastry dough
- 66. Rhizome, substitute for ginger in Thai cooking
- 67. Cucumber preserved in seasoned bring or vinegar mixture
- 68. Japanese vegetable stalks, resemble asparagus, fennel flavor
- 69. Green liver of the lobster
- 72. Baked goods that contain no baking powder, baking soda or yeast
- 73. A small portion of Spanish cuisine, often served as an appetizer or snack
- 75. In France a pate made in a pottery loaf-like container of the same name
- 77. Small pieces of raw fish and herbs cured in citrus juice
- 78. Dried seed of a legume often used as a meat substitute for protein
- 81. Thin boneless meat pounded even thinner to tenderize and cook faster
- 84. Creamy soup made with the strained broth of shellfish
- 87. Egg based Italian crustless quiche
- 89. Oblong profiterole pastry filled with cream and topped with chocolate
- 92. Sicilian white grape, Grillo, pairs well with this breakfast staple
- 94. This shellfish and Muscadet are considered the greatest complimentary match ever.
- 95. Base of soups or stews made with concentrated stock from fish or mushrooms
- 96. Large and light Japanese breadcrumbs
- 97. Clear soup made from richly flavoured stock
- 99. Tuber vegetable often referred to as sweet potato but contains more natural sugar
- 100. Italian deep fried pastry dessert filled with creamy ricotta cheese
Down
- 1. Crisp meringue dessert named after a famous ballerina
- 2. Cooked firm to the bite (2 words)
- 5. Animal innards & extremities used for making sausages
- 6. Meat or vegetables braised in yogurt or cream and water, popular in Indian and Pakistan
- 7. Japanese mild flavoured winter radish with long white root
- 8. East Indian white floured flatbread baked in Tandoor Oven
- 9. Pine nut in French or Italian
- 10. To dilute meat sediment in a pan using wine
- 12. Indian unleavened flat bread also known as roti
- 15. Potato pancake often served during Hanukkah
- 17. Almond paste and sugar rolled into sheets to decorate cakes
- 18. Champagne goes great with this popular movie snack
- 21. To boil rapidly until the liquid evaporates and thickens
- 25. For the ultimate in high end party pairings, serve Champagne with this pickled roe of a sturgeon
- 26. Braided Jewish egg-bread served on special occasions
- 28. Fish soup or stew thickened with cream and often enjoyed with crackers
- 29. Feather-like sponge cake shaped like a shell and often dipped in coffee or tea
- 31. To cut food into matchstick size and shapes
- 33. Twice boiled Tuscan Minestrone soup layered with garlic bread and served hot
- 34. Cold summertime soup made from pureed tomatoes, peppers, onions and celery
- 38. Mediterranean stuffed vegetables, one example, stuffed grape leaves
- 39. Expensive member of the onion family, milder flavour, grows in cloves like garlic
- 40. Long thin grey leaves of this herb are used extensively in Thai and Vietnamese cooking (2 words)
- 43. French seafood stew made with tomatoes, onions and wine
- 44. Ground lean meat mixed with fat and pureed
- 49. Well seasoned sausage, 30% pork meat, especially delicious served on rye bread
- 50. Chilled or partly frozen Italian desserts
- 51. Slow cooked French casserole containing pork and white beans
- 53. Bow tie shaped pasta
- 54. Small salt forage fish, popular topping for pizza
- 55. Middle Eastern pocket flat bread
- 56. The one condiment you do not pair with light elegant red wines
- 58. Culinary garnish with slivered almonds
- 59. Muscato and Sauternes work very well with this traditional Thanksgiving dessert (2 words)
- 60. Long narrow loaf of French bread
- 64. Sliced raw, pounded thin, meat or fish
- 65. Long slender aromatic rice originating in Indian
- 70. Packaged young salad greens
- 71. Delicate mushroom, spaghetti like stems topped with snowy white caps, crunchy and mild
- 74. Coloured portion of the outer skin removed for essential oil flavouring from citrus fruits
- 76. Individual baking dish that resembles a small souffle dish
- 79. Soybean cured drained and pressed, similar to cheesemaking and packaged in water
- 80. Japanese processed fish cake made from pureed white fish
- 82. To quickly brown meat by subjecting it to high heat
- 83. To sear at a high temperature and then slow cooked in liquid in a covered container
- 85. To cook food gently in liquid just below the boiling point
- 86. Butter that has been slowly melted separating the milk solids resulting in a nutty caramel like flavor and aroma
- 88. Italian rice specialty dish using Arborio rice
- 90. Savoury jelly made with beef stock
- 91. Dried seed of any legume or the speed setting to use short bursts of power on a blender
- 93. Light Italian reds go really well with these small Italian potato dumplings made from semolina
- 98. Ancient alcoholic drink made by fermenting honey, hot water, yeast and herbs