| 100% | DRIPPING | 8 | Bread and __, fat spread from cooked meats |
| 44% | LARD | 4 | Fat from the abdomen of a pig rendered and clarified for use in cooking |
| 44% | GRAVY | 5 | Juice from cooked meat |
| 44% | DRIPPINGS | 9 | Juices from cooked meat |
| 41% | BUTTER | 6 | Bread and __, classic yellow spread |
| 40% | STUFFING | 8 | Bread and veggies cooked inside a turkey |
| 39% | BUTTER | 6 | Milk fat spread gathered from churning |
| 39% | STEW | 4 | Slowly cooked meat and vegetables dish |
| 39% | LARD | 4 | Cooking fat from beef |
| 38% | CHARCUTERIE | 11 | Spread of meat and cheese |
| 38% | RENAISSANCEFAIRE | 16 | Soup, black bread and, for the wealthy, meat? |
| 38% | CONFIT | 6 | Meat cooked in its own fat |
| 38% | MILKTOAST | 9 | Cooked bread and warm dairy liquid |
| 38% | NUTELLA | 7 | Chocolate and hazelnut spread from Italy |
| 37% | AIOLI | 5 | Creamy spread from Spain of lemon, garlic and egg |
| 37% | AIOLI | 5 | Creamy spread from Spain of lemon, garlic, and egg |
| 37% | SCHNITZEL | 9 | A tenderized, then breaded and fried slice of meat |
| 36% | CONFIT | 6 | French term for cooking meat slowly in its own fat |
| 36% | CONFIT | 6 | Cooked duck or goose meat preserved in fat |
| 36% | STEW | 4 | Meat and vegetables cooked slowly in hot liquid |
| 36% | ALMONDBUTTER | 12 | Bread spread in Montgomery, Jefferson City and Fargo? |
| 36% | SAUTE | 5 | Cook quickly using minimal fat and high heat |
| 36% | SANDWICH | 8 | Bread slices with meat and cheese in between |
| 36% | VEGANISM | 8 | Total abstinence from meat and dairy |
| 36% | STUFFING | 8 | Bread and herbs mix often cooked in a turkey |
| 36% | POTTED | 6 | __ meat, beef spread that has a fat layer |
| 35% | STROMBOLI | 9 | Italian bread rolled with meat and cheese |
| 35% | MAYO | 4 | Sandwich spread made from egg and oil, informally |
| 35% | DELI | 4 | Supermarket section with breads, cheeses, and lunch meats |
| 35% | CASSEROLE | 9 | Stewed meat and vegetables and its cooking pot |