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kitchen Science

Across
cook and make edible by putting in a hot oven
any of various baked foods made of dough or batter
boil slowly at low temperature
sweet dish made of layered ice cream or yogurt, fruit, etc.
emptied or exhausted of
large shrimp sauteed in oil or butter and garlic
a soft greasy substance occurring in organic tissue
aromatic Eurasian perennial used often in spaghetti sauce
small round bread leavened with baking-powder or soda
a sweet yellow liquid produced by bees
an essential component of living cells and source of energy
the act of making something slightly wet
aromatic West Indian tree that produces berries
convert to caramel
a sour-tasting liquid used as a condiment or preservative
change from a liquid to vapor
a ribbonlike strip of pasta
fry very quickly over high heat
tall annual cereal grass bearing kernels on large ears
cooking in fat or oil in a pan or griddle
an organic compound essential to living cells
Down
a solid yellow food made from cream
a herb cultivated widely for its aromatic seeds and oil
bulbous herb of southern Europe widely naturalized
a French variety of green bean plant bearing light-colored beans
transform by heating
make sweeter in taste
shrimp-like crustacean often used as food
liquorice-flavored usually colorless sweet liqueur made from aniseed
tropical Asiatic perennial herbs
cooking slowly in fat in a closed pot with little moisture
a slippery or viscous liquid or liquefiable substance not miscible with water
tubular pasta filled with meat or cheese
a component of a mixture or compound
clarified butter used in Indian cookery
plant with thick aromatic rhizomes and leafy reedlike stems
tropical Asian tree with aromatic yellowish-brown bark
small Italian dumplings made of potato or flour
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
a plant lacking a permanent woody stem