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Epicurean Alchemy of Global Flavors
Challenging puzzle for experienced crossword solvers
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Across
  • 1. Cuisine technique involving the chemical manipulation of food's physical and gastronomic properties
  • 2. Egyptian blend of nuts, seeds, and spices used as a dip with bread and olive oil
  • 3. Tex-Mex deep-fried burrito, humorously described as a 'turbo-charged' wrap
  • 6. Korean fermented spicy cabbage, a staple probiotic with roots in centuries-old preservation
  • 10. South American fruit occasionally called the 'tree tomato' used in chutneys and sauces
  • 11. North African chili paste blending roasted peppers, garlic, and spices, often fiery
  • 12. Spanish saffron-infused rice dish traditionally cooked over an open flame
  • 14. Pastry turnovers originating from Iberia, often stuffed with meats or vegetables
  • 15. Jamaican style of seasoning and slow-cooking meat with allspice and Scotch bonnet peppers
  • 16. Dietary laws from Judaism specifying permitted foods and preparation methods
Down
  • 4. Provencal fish stew whose name refers to 'to boil and reduce' in local dialect
  • 5. Indian cooking style named after the clay oven used for marinating meats in yogurt and spices
  • 7. Argentinean herbaceous sauce, often with parsley, oregano, vinegar, and oil, for grilled meats
  • 8. Fermented soybean paste essential to Japanese broths and marinades
  • 9. Traditional fermented cabbage known as a probiotic staple in Central European cuisine
  • 13. Italian frothy dessert made by whisking egg yolks, sugar, and sweet wine over gentle heat
  • 17. Italian condiment of lemon zest, garlic, and parsley introduced to brighten rich dishes
  • 18. Northern Italian creamy rice dish driven by gradual broth absorption and constant stirring
  • 19. Japanese noodle soup with a complex umami-rich broth often simmered for hours
  • 20. Delicate French dish that rises through aerated egg whites, sweet or savory

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