International food

2. An occasion when food is eaten, often referring to breakfast, lunch, or dinner.
5. leaf: A dried aromatic leaf used in cooking to add flavor, typically removed before serving.
7. To shred food into small pieces by rubbing it against a grater.
8. A substance, typically dried plant material, used to flavor food.
12. Whole; complete; not divided into parts.
13. A liquid or semi-solid mixture served with food to add flavor, moisture, or as a base for other dishes.
15. A person who is knowledgeable and discerning about food and drink, often associated with high-quality cuisine.
19. To make something full or occupy a space with something.
20. Edible creatures from the sea, including fish and shellfish.
21. A piece of work to be done or undertaken.
23. A vegetable with long, crisp stalks and a mild flavor.
24. Making a lot of noise; loud or disruptive.
26. To remove liquid from something, typically using a colander, sieve, or similar tool.
27. To anticipate or look forward to the occurrence of something.
28. In place of something or someone else.
30. To cut food into small pieces with a knife or other sharp tool.

1. A liquid or semi-solid mixture served with food to add flavor, moisture, or as a base for other dishes.
3. A large marine crustacean with a hard shell and edible flesh.
4. A task or piece of work assigned to someone.
6. To cook food in hot fat or oil, typically in a frying pan or skillet.
9. A shallow, usually metal container used for cooking food.
10. To combine different substances or ingredients thoroughly.
11. A large and elaborate meal, typically for a celebration or special occasion.
14. An act of selecting or making a decision when faced with options.
16. To heat a liquid until bubbles rise to the surface and break.
17. To connect or link together.
18. A container, typically round and deep, used for cooking food.
22. To omit or not do something that is typically done or expected.
25. A kitchen appliance used for cooking and heating food, typically with gas or electric burners.
29. stock: A liquid made by simmering bones, meat, vegetables, etc., used as a base for soups and sauces.