/beɪk/ (verb)
Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
/ˈbɑrbəˌkju/ (verb)
Cook (meat, fish, or other food) on a barbecue.
/bɑrd/ (verb)
Cover (meat or game) with slices of bacon.
/beɪst/ (verb)
Pour juices or melted fat over (meat) during cooking in order to keep it moist.
/bit/ (verb)
Stir (cooking ingredients) vigorously with a fork, whisk, or beater to make a smooth or frothy mixture.
/ˈblækən/ (verb)
Become or make black or dark, especially as a result of burning, decay, or bruising.
/blæn(t)ʃ/ (verb)
Briefly immerse (an item of food) in boiling water, especially as a technique for removing the skin from nuts or fruit or for preparing vegetables for further cooking.
/blɛnd/ (verb)
Mix (a substance) with another substance so that they combine together.
/bɔɪl/ (verb)
(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.
/breɪz/ (verb)
Fry (food) lightly and then stew it slowly in a closed container.
/brɔɪl/ (verb)
Cook (meat or fish) by exposure to direct, intense radiant heat.
/ˈkɑrməˌlaɪz/ (verb)
(of sugar or syrup) be converted into caramel.
/ˈtʃɑrˌbrɔɪl/ (verb)
Grill (food, especially meat) on a rack over charcoal.
/tʃɑp/ (verb)
Cut (something) into pieces with repeated sharp blows of an ax or knife.
/tʃərn/ (verb)
Agitate or turn (milk or cream) in a machine in order to produce butter.
/ˈklɛrəˌfaɪ/ (verb)
Melt (butter) in order to separate out the impurities.
/ˈkɑdl/ (verb)
Cook (an egg) in water below boiling point.
/ˈkɑnsənˌtreɪt/ (verb)
Gather together in numbers or in a mass.
/krim/ (verb)
Work (butter, typically with sugar) to form a smooth soft paste.
/krɪsp/ (verb)
Give (something, especially food) a crisp surface by placing it in an oven or grill.
/ˈkrɪstəˌlaɪz/ (verb)
Form or cause to form crystals.
/kjub/ (verb)
Cut (food) into small cubes.
/ˈkərdl/ (verb)
Separate or cause to separate into curds or lumps.
/kjʊr/ (verb)
Preserve (meat, fish, tobacco, or an animal skin) by various methods such as salting, drying, or smoking.
/dip fraɪ/ (verb)
Fry (food) in an amount of fat or oil sufficient to cover it completely.
/diˈɡleɪz/ (verb)
Dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine.
/diˈɡris/ (verb)
Remove excess grease or fat from (something)
/diˈhaɪˌdreɪt/ (verb)
Cause to lose a large amount of water.
/ˈdɛsəˌkeɪt/ (verb)
Remove the moisture from (something, especially food), typically in order to preserve it.
/diˈveɪn/ (verb)
Remove the main central vein from (a shrimp or prawn)
/daɪs/ (verb)
Cut (food or other matter) into small cubes.
/fɪˈleɪ/ (verb)
Remove the bones from (a fish).
/fleɪk/ (verb)
Break or divide (food) into thin pieces.
/ˈflæʃˌfriz/ (verb)
Freeze (food or other material) rapidly so as to prevent the formation of ice crystals.
/ˈfriz ˌdraɪ/ (verb)
Preserve (something) by rapidly freezing it and then subjecting it to a high vacuum which removes ice by sublimation.
/ˈfrɪkəsi, ˌfrɪkəˈsi/ (verb)
Make a fricassee of (something).
/ˈfrɪzəl/ (verb)
Fry or grill with a sizzling noise.
/fraɪ/ (verb)
Cook (food) in hot fat or oil, typically in a shallow pan.
/ɡleɪz/ (verb)
Overlay or cover (food, fabric, etc.) with a smooth, shiny coating or finish.
/ɡreɪt/ (verb)
Reduce (something, especially food) to small shreds by rubbing it on a grater.
/ɡrɪl/ (verb)
Cook (something) using a grill.
/ˈhɑrd ˈˌbɔɪld/ (verb)
Boil (an egg) until the white and yolk are solid.
/nid/ (verb)
Work (moistened flour or clay) into dough or paste with the hands.
/ˈmæsəˌreɪt/ (verb)
(especially with reference to food) soften or become softened by soaking in a liquid.
/ˈmɛrəˌneɪt/ (verb)
Soak (meat, fish, or other food) in a marinade.
/mæʃ/ (verb)
Reduce (a food or other substance) to a uniform mass by crushing it.
/ˈmaɪkrəˌweɪv/ (verb)
Cook (food) in a microwave oven.
/mɪns/ (verb)
Cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades.
/mɪks/ (verb)
Combine or put together to form one substance or mass.
/ˈpɑrˌbɔɪl/ (verb)
Partly cook (food) by boiling.
/pɛr/ (verb)
Trim (something) by cutting away its outer edges.
/ˈpɪk(ə)l/ (verb)
Preserve (food or other perishable items) in vinegar, brine, or a similar solution.
/poʊtʃ/ (verb)
Cook (an egg) without its shell in or over boiling water.
/prəˈzərv/ (verb)
Maintain (something) in its original or existing state.
/pjʊˈreɪ/ (verb)
Make a puree of (fruit or vegetables).
/ˈkwɪkˌfriz/ (verb)
Freeze (food) rapidly so as to preserve its nutritional value.
/reɪz/ (verb)
Increase the amount, level, or strength of.
/riˈkɑnstəˌt(j)ut/ (verb)
Build up again from parts; reconstruct.
/rəˈd(j)us/ (verb)
Make smaller or less in amount, degree, or size.
/rəˈfrɛʃ/ (verb)
Give new strength or energy to; reinvigorate.
/roʊst/ (verb)
Cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire.
/soʊˈteɪ/ (verb)
Fry quickly in a little hot fat.
/ˈskæləp/ (verb)
Bake with milk or a sauce.
/skɔr/ (verb)
Cut or scratch a notch or line on (a surface)
/ˈskræmbəl/ (verb)
Thoroughly combine and cook as a loose mass.
/sɪr/ (verb)
Burn or scorch the surface of (something) with a sudden, intense heat.
/ʃər/ (verb)
Bake (an egg without its shell)
/ʃrɛd/ (verb)
Tear or cut into shreds.
/sɪft/ (verb)
Put (a fine, loose, or powdery substance) through a sieve so as to remove lumps or large particles.
/ˈsɪmər/ (verb)
(of water or food) stay just below the boiling point while being heated.
/slaɪs/ (verb)
Cut (something, especially food) into slices.
/saʊs/ (verb)
Soak in or drench with liquid.
/stim/ (verb)
Cook (food) by heating it in steam from boiling water.
/stip/ (verb)
Soak (food or tea) in water or other liquid so as to extract its flavor or to soften it.
/st(j)u/ (verb)
(with reference to meat, fruit, or other food) cook or be cooked slowly in liquid in a closed dish or pan.
/stər/ (verb)
Move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
/ˈstər ˌfraɪ/ (verb)
Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
/toʊst/ (verb)
Cook or brown (food, especially bread or cheese) by exposure to a grill, fire, or other source of radiant heat.
/tɑs/ (verb)
Throw (something) somewhere lightly, easily, or casually.
/trəs/ (verb)
Tie up the wings and legs of (a chicken or other bird) before cooking.
/wɪp/ (verb)
Beat (cream, eggs, or other food) into a froth.
/wɪsk/ (verb)
Beat or stir (a substance, especially cream or eggs) with a light, rapid movement.
