Small, round fruits that grow in clusters on vines, commonly used for making wine or eaten as a snack.
To dine in a restaurant rather than at home.
Recently harvested vegetables that have not been processed or stored for long periods.
To reduce the consumption or frequency of something.
Food preserved by freezing at very low temperatures to extend its shelf life.
To eliminate something completely from one's diet or routine.
Meat that has not been cooked.
Fruit preserved in a sealed metal container, often in syrup or juice.
Edible aquatic animals and plants consumed as food.
A juicy fruit with fuzzy skin and a large seed, usually orange or yellow in color.
___ cooked by exposure to steam, resulting in fluffy, separate grains.
Fish cooked in hot oil until crispy and golden brown
Marine mollusks with elongated bodies and tentacles, commonly served as seafood and prepared in various ways.
Shellfish with dark shells found in coastal waters, often prepared by steaming or cooking in sauces.
Small crustaceans with a sweet taste, often prepared by boiling or grilling.
Small, round fruits with a hard pit, often eaten fresh or used in cooking and baking.
Small, sweet-tart fruits that grow on bushes and are often used in desserts or eaten fresh.
A long, green vegetable with a smooth outer skin, commonly used in salads or sandwiches.
Meat cooked by roasting in an oven or over an open flame until tender.
Fish cooked over an open flame or on a grill until it's tender and has grill marks.
Colorful, fleshy fruits of Capsicum plants, used as vegetables in cooking and available in sweet or spicy varieties.
Something prepared by a restaurant for customers to take home and eat.
A fruit with a juicy texture, usually green or yellow in color, known for its sweetness.
Eggs cooked in hot water until the whites and yolks are solid.