| SKILLET | Utensil in which food is tried |
| PUDDINGBASIN | Cooking utensil in which duff is boiled (7,5) |
| INFUSER | Perforated utensil in which to steep tea leaves or herbs in water (7) |
| 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) |
| HANGI | A pit in which food is cooked on heated stones in NZ (5) |
| CROP | Pouch in the oesophagus of a bird in which food is stored or partially digested before passing on to the gizzard (4) |
| HOTPOT | Cuisine in which food is cooked in simmering stock at the table |
| RICER | Kitchen tool in which food is pressed through small holes |
| SANDWICH | Golf club in which food is provided between rounds |
| SOUSVIDE | Cooking method in which food is vacuum-packed (4-4) |
| MARINADE | Spiced liquid in which food is soaked before cooking (8) |
| GALLEYS | Vessels in which food is prepared (7) |
| CASSEROLE | Large deep dish in which food is cooked (9) |
| OVEN | A chamber in which food is baked or heated (4) |
| POPPER | A press-stud; a utensil in which to cook/puff corn kernels; or, a stuffed, breaded and fried jalapeno (6) |
| STOMACHS | Internal organs in which food is stored and partially digested (8) |
| DININGCAR | Part of a train in which food is served (6,3) |
| CASSEROLES | Covered dishes of glass, earthenware, etc in which food is cooked and served (10) |
| GIZZARD | Thick-walled second region of a bird's stomach in which food is ground up, typically with grit (7) |
| CROUSTADE | Crisp shell of fried or baked bread, pastry etc. in which food is served (9) |
