| INFUSER | Perforated utensil in which to steep tea leaves or herbs in water (7) |
| INFUSION | A drink or remedy prepared by soaking tea leaves or herbs in liquid (8) |
| PAN | Utensil in which to heat milk or cook sauce; loaf of bread baked in a tin; dish used by a gold prospector; or, the Greek god of shepherds, flocks, woods and the wild (3) |
| POPPER | A press-stud; a utensil in which to cook/puff corn kernels; or, a stuffed, breaded and fried jalapeno (6) |
| MARINADE | Liquid mixture in which to steep meat before cooking (8) |
| SKILLET | Utensil in which food is fried |
| TEABALL | Perforated metal device used to steep Earl Grey or Darjeeling |
| SPATULA | Alas, put funny looking utensil in the kitchen (7) |
| ICEDTEA | Chilled Darjeeling, Earl Grey, Assam, sencha or other tisane, often flavoured with sliced citrus fruits or herbs (4,3) |
| EXTRACT | Spice or herb essence dissolved in an alcohol solution |
| GARNISH | Add herbs in a ring of ash (7) |
| TEALEAF | Something to steep |
| CORSAGE | Spray top of cabbage or herb (7) |
| CHIPPER | Utensil in fast food outlet full of beans? |
| SKEWERS | Kitchen utensils in Wesker's play (7) |
| PUDDINGBASIN | Cooking utensil in which duff is boiled (7,5) |
| SALAD | A dish of raw or cooked vegetables or herbs; a leafy green plant such as lettuce, grown for or used in this; fruit cocktail; or, any diverse medley (5) |
| MEDICAGO | Genus of clover-like herbs in the legume family (Fabaceae) to which alfalfa, or lucerne, belongs (8) |
| PASTILLE | A cone or pellet of aromatics or herbs burnt as incense; a lozenge or sweet; or, one of the words for a crayon-like stick of pigment (8) |
| TISANE | Meaning "barley water", an infusion or flowers or herbs (6) |
