| HALLOUMI | Mild white Cypriot cheese with a salty flavour and rubbery texture, often eaten fried or grilled (8) |
| YOGHURT | Food unusually tough, and rubbery in the extreme |
| BOUNCINGBABYBOIL | Nascent and rubbery skin irritation? |
| ELASTIC | Awfully stale, I note, and rubbery (7) |
| CROUTONS | Pieces of fried or grilled bread served with Caesar salad or French onion soup (8) |
| BELPAESE | A creamy, mild white Italian cheese whose name is Italian for 'beautiful country' (3,5) |
| TURMERIC | Bright yellow spice used to flavour and colour pilau rice (8) |
| BRACKISH | Of a salty taste (8) |
| COTTAGECHEESE | A curdled milk product with a mild flavour and a creamy texture (7,6) |
| BURGER | Shortened name for a flat, fried or grilled cake of minced beef, often served in a bread bun (6) |
| SOURDOUGH | A type of bread with a tangy flavour and slightly chewy texture (9) |
| TASTE | Sensation of a salty, savoury, sharp, sour, spicy or sweet flavour, as studied in neurogastronomy; or, a sample of a food or wine or of any experience (5) |
| QUICHE | Baked with ingredients such as haddock, cheese, broccoli, spinach or grilled courgettes, a savoury flan often served as part of a picnic (6) |
| FIGS | Once prized by the Mesopotamians, fruits or syconiums of a tree related to the banyan and mulberry which may be eaten dried, raw, baked or grilled (4) |
| BRATWURST | Fried or grilled German pork sausage (9) |
| OKRA | Veggie served pickled, fried or grilled (4) |
| RASHER | Fried (or grilled) slice (6) |
| BRIE | Soft and creamy mild white cheese (4) |
| CAERPHILLY | A mild white cheese originating from South Wales (10) |
| MELT | Word for "liquefy by heat", as in butter, candle wax, ice, gold or grilled Gruyere/Cheddar; a toastie containing said cheese; or, molten material (4) |
