| CHIVES | Many a complaint has a culinary connection |
| MEGILLAH | Margaret with a complaint has a hard holy book in scroll form (8) |
| AILMENT | Complaint has large crew confined to island |
| MINT | A culinary herb; a sweet such as a humbug or polo; or, a facility where coins are manufactured (4) |
| NUT | Botanical seed within a shell such as an acorn, filbert or conker; or, a culinary word for a fruit or kernel such as a pistachio, almond, cashew or macadamia (3) |
| FLAMBE | A culinary technique in which a liquor-drenched banana, crepe, steak etc is set alight; the dish thus served; or, a copper-based glaze (6) |
| ESCALOPE | From French for "shell", a culinary term referring to a flattened cutlet of meat, typically breaded and fried in a similar manner to schnitzel (8) |
| CRESS | A plant often used as a culinary garnish (5) |
| SUMMERTIME | Season a little with a culinary herb, they say (10) |
| TRUFFLE | A strong-smelling underground fungus considered a culinary delicacy (7) |
| OMNIVORE | One with a culinary "Dilemma," in a Michael Pollan title |
| GINGER | Rhizome of a plant related to cardamom, galangal and turmeric, used fresh as a culinary spice in curry pastes and Thai-style fish cakes (6) |
| SPICE | Plant or vegetable derivative used as a culinary ingredient - cinnamon, cloves, cumin, turmeric to name a few (5) |
| BASIL | Name a bushy aromatic annual plant, cultivated as a culinary herb (5) |
| ENTREE | A culinary prelude to the main course of a formal dinner, traditionally between fish and roast meat (6) |
| NOUGAT | From the Provencal for "nut", a chewy confection with almonds, cherries, honey, pistachios etc that is a culinary speciality of Montelimar (6) |
| RECEIPT | Action of obtaining something; a counterfoil, proof of purchase or quittance; or, an old word for a culinary formula in cookery (7) |
| ACID | A culinary term for a sharp- or sour-tasting ingredient, such as lemon/lime juice, vinegar or wine (4) |
| SHEWASAGOODCOOK | Start of a culinary quip |
| TANDOORI | Note about an entrance to a culinary style (8) |
