Across
- 4. - Process of extracting flavors into a liquid.
- 5. dente - How Italians prefer their pasta.
- 6. - Fermented Korean side dish.
- 8. - Cured fat from a pig’s back.
- 12. - Spicy green paste served with sushi.
- 13. - Chocolate mixed with cream, used for truffles or icing.
- 15. - Carrots, celery, and onion; a base trio in cooking.
- 18. - The ‘fifth’ taste, meaning ‘pleasant savory taste’.
- 19. - Olive-based spread from the Mediterranean.
- 20. - Mixture of two unblendable liquids, often oil and vinegar.
- 22. - Clear broth formed from simmered meat or vegetables.
- 23. - Citrus fruit used in Japanese cuisine.
- 24. - Green sauce from Genoa, Italy.
- 25. - Sushi with a slice of fish atop vinegared rice.
Down
- 1. - Protein-rich grain from South America.
- 2. - Melted cheese or chocolate dish for dipping.
- 3. - Raw fish or meat slices.
- 7. - Spicy chili paste from North Africa.
- 9. - Cooking technique using liquid to lift food remnants from a pan.
- 10. - Goan curry spiced with poppy seeds and chilies.
- 11. - Thin, matchstick-like vegetable cut.
- 14. - A board full of meats and cheeses.
- 16. - One of the mother sauces, made from stock and roux.
- 17. - Fat and flour mixture for thickening sauces.
- 21. - Rice-shaped pasta.