| MIREPOIX | Slow-cooked diced vegetables used in sauces or as a base for braising meat (8) |
| MARINATE | Leave meat or fish to soak in sauce or wine (8) |
| RAGU | Italian meat-and-tomato sauce served Bolognese-style with pappardelle or spaghetti or as a base for lasagne or moussaka (4) |
| ATTAR | An essential oil from flowers, especially the damask rose, used pure or as a base for perfume (5) |
| POTATOES | Vegetables used in latkes in Jewish cuisine (8) |
| SUPREMOS | Duck used in sauces for Far Eastern leaders (8) |
| RADISHES | Crunchy root vegetables used in salads (8) |
| SCREEDED | Laid a level layer of concrete as a base for flooring (8) |
| SHORTRIB | Beef for braising |
| RELISHES | Piquant sauces or pickles eaten with plain food to add flavour (8) |
| CABBAGES | Leaf vegetables used for bubble and squeak (8) |
| SNOWPEAS | Saws open diced vegetables (4,4) |
| AGAR | A gelatinous product made from seaweed and used as a base for bacterial cultures as a laxative, jellied foods |
| CHILI | A small, hot-tasting pod of a variety of capsicum used in sauces and relishes (5) |
| CHILLI | Pod of a variety of capsicum, used in sauces, pickles, etc., dried and ground to create cayenne pepper (5) |
| TURNIP | One of the root vegetables used in some varieties of Scotch broth (6) |
| ESPAGNOLE | Simple stock-based brown sauce in French cuisine used as a base for others such as chasseur, demi-glace and bourguignonne (9) |
| KOMBU | Dark brown seaweed of the genus Laminaria commonly used in Japanese cooking, especially as a base for stocks such as dashi (5) |
| ROUX | Mixture of fat and flour used as a base for sauces |
| WAFER | Thin slice of a semiconductor material, typically silicon, used as a base for manufacturing integrated circuits (5) |
