| HOLLANDAISE | One of the five 'Mother Sauces' of the culinary arts |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
| SUPREME | Rich cream sauce of the highest quality (7) |
| TANA | Sauce of the Nile |
| CHEF | One trained in the culinary arts |
| COOKTOPPOET | *Odist with a passion for the culinary arts? |
| COOKINGCLASS | Lesson in the culinary arts |
| THYME | One of the culinary plants used to make herbes de provence (5) |
| TARRAGON | One of the culinary plants that makes up fines herbes (8) |
| SAVORY | Summer -; grown as a companion to broad beans, one of the culinary plants used for herbes de Provence (6) |
| ESPAGNOLE | One of the "mother sauces" of French cuisine (9) |
| VELOUTE | Light stock or broth thickened with blond roux; one of Auguste Escoffier's five "mother sauces" (7) |
| COOKING | The culinary art, practice, skill or tradition of baking, boiling, casseroling, concocting, flambeing, poaching, pureeing, roasting, sauteing etc; or, the food prepared in such a way (7) |
| COOKERY | The culinary art or practice of preparing food, strictly by heat; or, in the US, a kitchen in which to apply said cheffing skills to numerous ingredients including cheese, dough, eggs, fish, fruit, pa |
| ROUX | Component of three of the five French "mother sauces" |
| INA | Garten of culinary arts |
| SAUCILY | "Culinary arts could whisk me off to fame and fortune," Tom said ___ |
| OUTTOLUNCH | To ace Culinary Arts, avoid being ___ |
| HERBAL | Book describing the culinary and medicinal uses of plants including mint, rosemary, sage, thyme or any of those sold in a botanica (6) |
| AGA | Range cooker for the culinary upper crust, cream of the crop, big cheeses, giant enchiladas and top bananas (3) |
