| SOUSVIDE | Cooking method in which food is vacuum-packed (4-4) |
| DOUBLEU | Vacuum-packed whiskey? (6-1) |
| MARINADE | Spiced liquid in which food is soaked before cooking (8) |
| SANDWICH | Golf club in which food is provided between rounds |
| STOMACHS | Internal organs in which food is stored and partially digested (8) |
| BULLYOFF | Method in which a hockey game is restarted (5-3) |
| MEUNIERE | From the French meaning "miller's wife", a cookery method in which sole fillets are coated in seasoned flour and fried (8) |
| BARBECUE | Outdoor cooking method, cooking device, style of food, meal... (8) |
| CROP | Pouchlike area in the gullet of many birds, in which food is stored (4) |
| WAYFARER | Manner in which food initially reaches a traveller |
| TANDOORI | Oupa's tooth, ear and eye reportedly used in cooking method (8) |
| TRENCHER | Platter on which food is served (8) |
| HANGI | A pit in which food is cooked on heated stones in NZ (5) |
| OVEN | A chamber in which food is baked or heated (4) |
| HOTPOT | Cuisine in which food is cooked in simmering stock at the table |
| OVENWARE | Heatproof casseroles, dishes, marmites, ramekins etc, in which food can be both cooked and served (8) |
| AUGRATIN | A superior class finally advanced cooking method (2,6) |
| PROPOSAL | Project advertisement by a student about healthy cooking method (8) |
| RICER | Kitchen tool in which food is pressed through small holes |
| CASSEROLE | Covered dish of earthernware in which food is cooked and served (9) |
