| BEURRENOIR | In French cuisine, melted butter cooked until it turns dark brown, to which lemon juice is added (6,4) |
| GINSLING | Spirit flavoured with juniper berries to which lemon or lime juice is added (3,5) |
| CASTERS | Maggot pupae that turn dark brown in sun (7) |
| TONIGHT | Tense about performing this evening after it turns dark (7) |
| TOFFEE | Candy cooked until it reaches the hard-crack stage |
| BURNTTOA | One tucks into corn and butter, cooked and then some? (5,2,1,6) |
| CINDER | One tucks into corn and butter, cooked and then some? (5,2,1,6) |
| ORANGE | Blood group variety, band when juice is added (6) |
| EBON | Funny bone injured: turns dark black (4) |
| FARSI | Language from which lemon and julep come |
| CLARET | Produce of Bordeaux is unusually clear before the last of the port is added (6) |
| CARAMELISE | To cook slowly a food until it turns sweet, nutty and brown (10) |
| CARAMEL | Sugar or syrup heated until it turns brown (7) |
| MIREPOIX | In French cuisine, finely diced onion, carrot and celery cooked in butter over a low heat (8) |
| UMBER | Dark brown to greenish-brown shade (5) |
| BIOTITE | Dark brown to black mica found in metamorphic rocks (7) |
| SAGE | Common additive to melted butter in Italian cuisine |
| HARDBITTEN | Term describing an egg cooked until solid, a cynical detective/person or a tough style of crime fiction (4-6) |
| ROSTI | Fried patty of grated potato that, as its Swiss German name indicates, is cooked until "crisp and golden" (5) |
| TARRAGON | Aromatic herb used in French cuisine to flavour fish, poultry butter, sauce or vinegar (8) |
