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flavor
/ˈfɫeɪvɝ/
noun
the specific taste that a type of food or drink has
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sour
/ˈsaʊɝ/, /ˈsaʊɹ/
adjective
having a sharp acidic taste like lemon
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bitter
/ˈbɪtər/
adjective
having a strong taste that is unpleasant and not sweet
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stale
/ˈsteɪɫ/
adjective
(of food, particularly cake and bread) not fresh anymore, due to exposure to air or prolonged storage
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crispy
/ˈkɹɪspi/
adjective
(of food) having a pleasant, dry, and hard texture or surface that is easily broken or crushed
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chunky
/ˈtʃəŋki/
adjective
(of food) having large pieces
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omelet
/ˈɑmɫət/
noun
a dish that consists of eggs mixed together and cooked in a frying pan
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baguette
/ˌbæˈɡɛt/
noun
a loaf of bread that is narrow and long
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topping
/ˈtɑpɪŋ/
noun
a layer of food that is spread over the top of a dish to make it taste or look better
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supper
/ˈsəpɝ/
noun
a meal that is often less formal than dinner and is eaten in the evening, which is either a main meal or a light one
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appetizer
/ˈæpəˌtaɪzɝ/
noun
a small dish that is eaten before the main part of a meal
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self-service
/sˈɛlfsˈɜːvɪs/
adjective
(of a restaurant, store, etc.) providing customers with the chance to serve themselves and then pay for it
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buffet
/ˈbəfət/, /bəˈfeɪ/
noun
a meal with many dishes from which people serve themselves at a table and then eat elsewhere
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takeaway
/ˈteɪkəˌweɪ/
noun
a meal bought from a restaurant or store to be eaten somewhere else
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side dish
/sˈaɪd dˈɪʃ/
noun
an extra amount of food that is served with the main course, such as salad
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brunch
/ˈbɹəntʃ/
noun
a meal served late in the morning, as a combination of breakfast and lunch
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portion
/ˈpɔɹʃən/
noun
an amount of food served to one person
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savory
/ˈseɪvɝi/
adjective
pleasing or agreeable to the sense of smell or taste
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cuisine
/kwɪˈzin/
noun
a method or style of cooking that is specific to a country or region
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to beat
/ˈbit/
verb
to repeatedly mix something using a spoon, fork, etc.
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to stir
/ˈstɝ/
verb
to move a spoon, etc. around in a liquid or other substance to completely mix it
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vinegar
/ˈvɪnəɡɝ/
noun
a sour liquid that is made from wine or malt, used as a flavor or to preserve food
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herb
/ˈɝb/, /ˈhɝb/
noun
a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley
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chili
/ˈtʃɪɫi/
noun
the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste
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zucchini
/zuˈkini/
noun
a long and thin vegetable with dark green skin
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skim milk
/skˈɪm mˈɪlk/
noun
a type of milk with removed fat
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margarine
/ˈmɑɹdʒɝən/
noun
a type of food similar to butter, made from vegetable oils or animal fats
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cereal
/ˈsɪɹiəɫ/
noun
food made from grain, eaten with milk particularly in the morning
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beverage
/ˈbɛvɝɪdʒ/, /ˈbɛvɹɪdʒ/
noun
a drink that is not water
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cocktail
/ˈkɑkˌteɪɫ/
noun
an alcoholic drink made by mixing several drinks together
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Tonic
/ˈtɑnɪk/
noun
a type of fizzy water that can be mixed with other drinks such as gin or vodka
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sparkling
/ˈspɑɹkəɫɪŋ/, /ˈspɑɹkɫɪŋ/
adjective
(of drinks or beverages) containing bubbles
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still
/ˈstɪɫ/
adjective
(of a drink) not having bubbles in it
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flat
/ˈfɫæt/
adjective
(of a fizzy drink) not having bubbles anymore
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neat
/ˈnit/
adjective
(particularly of alcoholic drinks) not mixed with anything
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to sip
/ˈsɪp/
verb
to drink a liquid by taking a small amount each time
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corkscrew
/ˈkɔɹksˌkɹu/
noun
a small tool with a pointy spiral metal for pulling out corks from bottles
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