A specialty soup made from fish, seafood, or vegetables
A flavored, thickened liquid. It is usually formed by adding seasonings, flavorings, and a thickening agent to stock
A stock that is made from either beef, veal, chicken, veal, or game. It gets its color from roasting the ingredients without water, in a hot oven
A stock made from vegetables, herbs, spices, and water
Specialty soup that is usually made from shellfish and contain cream
A stock that is purchased in a powdered or concentrated form
Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings
The liquid that forms the foundation of sauces and soups
A loose-woven cotton cloth used in cheesemaking and cooking
A velvety-smooth thick soup. It is made with cooked vegetables that are sometimes pureed.
A specialty soup that may be cooked or uncooked and then chilled
Down
A stock that is reduced and concentrated
A concentrated, clear soup made from a rich broth
The five basic sauces: béchamel, sauce espagnole, tomato, veloute`, and hollandaise
A cooked mixture made from equal parts of fat and flour by weight used to thicken sauces
The process of starch granules absorbing moisture when placed in a liquid
An ingredient, such as cornstarch, that adds body to a sauce
A soup that highlights a specific region, or reflects, or shows, the use of special ingredients or techniques
A stock made from chick, beef, veal, or fish bones simmered with vegetable
The process of evaporating part of a stock’s water through simmering or boiling
Made by adding olive oil and spices to a basic tomato sauce
A soup that is not clear or transparent. This kind of soup includes a thickening agent, such as roux; cream; or a vegetable puree
To remove particles as they float to the top of a liquid
A type of sauce made from meat or poultry juices; a liquid such as milk, cream, or broth; and a thickening agent such as a roux
A liquid made from simmered meat and vegetables
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There is a 'Make Printable' button on the top left of your puzzle that will let you sign up for a plan or purchase a single puzzle.
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Once you publish your puzzle, you can click the print icon or use your browser’s print function.
It looks weird when printed.
First make sure you’ve published your puzzle. See the 'How do I print?' section above for more information.
99% of other printing issues have to do with printer settings. Instead of trying to fiddle with printer settings, which can be time-consuming and frustrating, there are a couple workarounds you can try.
You can try printing from a different browser, since different browsers have different default print settings. Alternately, you can try saving as a PDF (next to the print icon) and print that.
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Not all my words are in my puzzle.
When you hit the 'Arrange' button, our algorithm will try to arrange all your words on the grid, and will move words around to try to fit the most words.
This will get all the words on the grid about 90% of the time, depending on the word list. For the other 10%, you will get an alert explaining that the words that did not fit were added to the scratchpad.
It prints on two pages.
Big puzzles won’t always print on one page — the clues and grid are the smallest we could make them while keeping them readable for everyone.
That said, different browsers print in slightly different ways, so you could try using 'print preview' using a different browser (or try the PDF button) to see if you like how that looks better.
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