//look
"GREEN", "RED", "BROWN", "WHITE", "YELLOW",
“SPARKLE”, “PURPLE”, “BLACK”, “PINK”, “ORANGE”,
“LAVENDER”, “TAN”, “GLISTEN”, “TRANSLUCENT”, “AMBER”,
“FLUFFY”, “MODERN”,

//taste
"SWEET", "TART", "SALTY", "SPICY", “BITTER”,
“SMOKY”, “TANGY”,

//feel
"CRUNCHY", "HEAT", "CHEWY", "STICKY", "CRUSTY",
"SMOOTH", "SOFT", “COOL”, “COLD”, “JUICY”, “GREASY”,
“TENDER”, “CRISPY”, “FLUFFY”,

//misc. adjectives
"SEEDY", "CREAMY", "COOL", “SMELLY", "WARM",
"NEW", “OLD”, "ROUND", “LONG”, “SHORT”, “TINY”,
“HUGE”, “STUFFED”, “RICH”, “SHARP”, “CRISP”,
“FAT”, “THIN”, “CURLY”, “SQUISHY”, “KOSHER”,
“CRAZY”, “FUN”, “NAKED”, “FLAT”, “DRIED”,

//animals
"PIG", "COW", "BIRD", “FISH”, “INVERTEBRATE”,
“ZEBRA”, “BEAR”, “WORM”, “DOG”,
“MONKEY”, “GOAT”, “RABBIT”,

//elements – ingredients
“TEA”, “COFFEE”, “BREAD”, PEANUT BUTTER”, “MARSHMALLOW”,
"DAIRY", "PEPPER", "PICKLE", "FRUIT”, “RICE”,
“NOODLES”, “OREGANO”, “GARLIC”, “WINE”, “JUICE”,
“CINNAMON”, “MINT”, “SESAME”, “ONION”, “SAFFRON”,
“COCOA”, “BASIL”, “CUMIN”, “CURRY”, “LEMON GRASS”,
“VANILLA”, “TOMATO”, “DILL”, “CORN”, “WHEAT”,
“APPLE”, “BUTTER”, “MINT”, “BEER”, “LEFTOVERS”,
“BROTH”, “CACHACA”, “CHAMBORD”, “CHEESE”, “CRÈME”,
“PASTE”, “ANGELICA”, “CILANTRO”, “PUMPKIN”, “EGG”,
“GELATIN”, “GINGER”, “SYRUP”, “JELLY”, “MALT”,
“MUSTARD”, “ROUX”, “SAMBAL”, “SAUSAGE”,
“SOY”, “TASSO”, “VINEGAR”, “ZA’ATAR”, “ZEST”, “BONES”,
“ROOT”, “SPROUTS”, “TIPS”,

//preparation techniques
"RAW", "BOIL", "BAKE", "FRY", “GRILL”,
“BROIL”, “ROAST”, “STEAM”, “BEAT”, “WHIP”,
“CARAMELIZE”, “DICE”, “DRIZZLE”, “FOLD”,
“GRIND”, “JULIENNE”, “SAUTE”, “SEAR”, “CHILL”,
“CRUSH”, “PEEL”,

//numbers
"SEVEN", "THREE", “MILLIONS”, “ONE”, “HALF”,
“DOUBLE”,

//ambiguous
"ICE", "GRAINS", "WINGS", “XXX”, "MIDNIGHT",
"BOW", "BRICK", "LOAF", “SWIRL", "RISE",
"LIGHT", "BABY", "STRING", "JAZZ", "ROCK",
“PICNIC”, “PAPER”, “WOOD”, “STICK”, “WHEEL”,
“HAIR”, “KING”, “FEATHER”, “LEAVES”, “ALARM”,
“BUZZ”, “FIRE”, “SHELL”, “CRACK”, “BUBBLES”,
“BOUQUET”, “POT”, “FOOT”, “SWIFT”, “FLASH”,
“INVERT”, “NAVY”, “PINCH”, “CHIPS”, “ROSE”,
“SAVORY”, “SNAP”, “SNOW”, “SPLIT”, “STAR”,
“WILD”, “RIBBON”, “TOOTH”, “POUND”, “END”,
“BOTTLE”, “RAINBOW”, “BLAST”, “SCOOP”, “PEARL”,
“SUN”, “MOON”, “CRYSTAL”, “GOO”, “POP”,
“SHEPHERD”, “BASE”, “CIRCUS”, “MARBLE”, “SCOTCH”,
“CHUCK”, “BREAKFAST”,

//locations
"ISLAND", “JAPAN”, “CHINA”, “KOREA”, “THAILAND”,
“FRANCE”, “ITALY”, “GERMANY”, “SPAIN”, "ASIA",
"EUROPE", "AMERICA", “MEXICO”, “SOUTH AMERICA”,
“OCEAN”, “SEA”, “LAKE”, “MOUNTAIN”, “FOREST”,
“SOUTHWEST”, “THE COAST”, “BEACH”, “PHILIPPINES”,
”BRITAIN”, “HUNGARY”, “INDIA”, “AFRICA”, “TEXAS”,
“CALIFORNIA”, “CHICAGO”, “BOSTON”, “NEW ORLEANS”,
“NEW YORK”, “DUTCH”, “CAJUN”, “SOUTHERN”, “CANADA”,
“MEDITERRANEAN”, “MIDDLE EAST”, “SWISS”, “VIET NAM”

GLOSSARY

Angelica
Angelica is a member of the parsley family. It is primarily grown in Europe and is candied and used as decorations for cakes and other desserts. Angelica is also used to flavor liqueurs.

Chambord
raspberry liquor

panko
Panko breadcrumbs have a coarser texture than ordinary breadcrumbs, and they make for a much lighter and crunchier casserole topping and coating for deep-fried foods. They're especially good for breading seafood. Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off. Look for both kinds in the Asian foods section of larger supermarkets.

tasso
A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

za'atar
An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.