BETTY FUSSELL, MY KITCHEN WARS — [T]he French... christened the kitchen arsenal the batterie de cuisine.... To satisfy [hunger] is to do battle, deploying a full range of artillery — crushers, scrapers, beaters, roasters, gougers, grinders, to name but a few... implements....
| A. | Dish served with a dollop of sour cream | BORSCHT |
| B. | Master chef (1846-1935) at London's Savoy Hotel and Carlton House | ESCOFFIER |
| C. | Succulent and easy to eat | TENDER |
| D. | Amino acid popularly held responsible for "turkey coma" | TRYPTOPHAN |
| E. | Bakery staple | YEAST |
| F. | Nut often found in biscotti | FILBERT |
| G. | Spatula or corkscrew, e.g. | UTENSIL |
| H. | Finger food whose name means "it is sour" | SUSHI |
| I. | Purchase in a charcuterie | SAUSAGE |
| J. | Ravenous, greedy | ESURIENT |
| K. | What Mrs. Sprat eschewed | LEAN |
| L. | Main course for a cannibal (2 wds.) | LONGPIG |
| M. | Sage, rosemary or thyme | MINT |
| N. | Common smoothie ingredient | YOGURT |
| O. | Dish from India with fish, rice and lentils | KEDGEREE |
| P. | Summertime refresher (2 wds.) | ICEDTEA |
| Q. | A toothpick, possibly, for cooks | TESTER |
| R. | Sauce-thickening agent | CORNSTARCH |
| S. | What's wrapped around a pickle to make a rollmop | HERRING |
| T. | Between-courses or auxiliary part of a meal | ENTREMETS |
| U. | Soft, creamy cheese | NEUFCHATEL |
| V. | Dish said to have been invented by maitre d'hotel Oscar Tschirky (2 wds.) | WALDORFSALAD |
| W. | Food of the gods | AMBROSIA |
| X. | Cranberry preparation, perhaps | RELISH |
| Y. | Light, fruity dessert | SHERBET |