Across
- 2. – Brown sauce made with beef stock and tomato paste.
- 4. – Crystal-clear French soup made by clarifying stock.
- 6. – Classic white sauce made with milk and roux.
- 9. – Buttery sauce often served on eggs Benedict.
- 10. – Ginger and turmeric grow from these underground parts.
- 12. – How most herbs are preserved for spice jars.
- 14. – One of the five French mother sauces, red and rich.
- 15. – Fiery fruits that bring heat to curries and stews.
- 17. – Savory herb often paired with butter and gnocchi.
- 18. – Needle-like leaves with piney aroma.
Down
- 1. – Smooth sauce made from light stock and roux.
- 3. – Light liquid made by simmering meat or vegetables.
- 5. – Pungent pizza and pasta herb.
- 7. – Fresh, citrusy herb loved in salsa (and sometimes hated!).
- 8. – Small-leaved herb often paired with roasted meats.
- 11. – The foundational liquid base for many soups and sauces.
- 13. – Cubes or powders that dissolve into instant broth.
- 15. – Thick, creamy seafood soup from New England.
- 16. – A cooking base of onion, celery, and carrot is called this.
- 17. – Coriander, cumin, and fennel all come from these.