| KITCHENWARE | Bafferie de cuisine (11) |
| SEL | Salt for le chef de cuisine |
| CHEF | - de cuisine |
| ETVOILA | Chef de cuisine's shout |
| UTENSILS | Batterie de cuisine for cookery including bakeware, bain maries, butter curlers and biscuit presses (8) |
| UTENSIL | Any one of the implements forming a batterie de cuisine (7) |
| KITCHEN | From "to cook", a room for baking, broiling, frying, grilling etc; its batterie de cuisine, collective cupboards or staff; the traditional fare of a country; or, a utensil for roasting meat (7) |
| DARIOLE | A flowerpot-shaped mini pudding basin forming part of a French chef or patisserie's batterie de cuisine, with a brioche tin, cannele mould, madeleine pan, ramekin, souffle dish etc (7) |
| BAKEWARE | Collective pans, sheets, tins, trays and other ovenable kitchenalia forming part of a chef's batterie de cuisine, to cook biscuits, bread, cakes, gratins, pies, quiches or even fancy fleurons to garni |
| COOKBOOK | A volume containing a veritable feast of recipes to be prepared using kitchenalia or batterie de cuisine, from bakes, cakes and stodgy puddings to fatten one up to salads and light suppers to keep one |
| BAINMARIE | Originally the bath of an alchemist's sister, now a batterie de cuisine's "hot tub" for slowly thickening custard or melting chocolate so that it does not scald or blister (4-5) |
| KITCHENETTE | Slim cuisine? (11) |
| FASHIONABLE | Trendy cuisine a la 'fishbone' (11) |
| VINAIGRETTE | In American cuisine, "French dressing" evolved from ____ (11) |
| HOLLANDAISE | One of the five 'mother sauces' of French cuisine (11) |
| CHIMICHANGA | In Tex-Mex cuisine, a deep-fried tortilla wrapped round a savoury filling (11) |
| BABAGHANOUJ | Staple of Mediterranean cuisine |
| PADTHAIRICE | Southeast Asian cuisine item |
| RESTRANTEUR | Prime mover on the cuisine scene |
| BEEFGOULASH | Hungarian cuisine staple |
