Krillion Recorded answers
3,528 recorded answers
How to approach it
Work outward from the ordinary to the exceptional. Begin by listing the obvious dishes anyone would shout first, then deliberately discard them, because the recorded list is built almost entirely from entries that a normal shopper would never think of. Switch to the registers that generate thousands of names: protected regional products, farmhouse cheeses, cured meats, biscuits, fruit varieties, preserves, sweets and drinks. For each one, ask whether it has a documented local identity and a name longer than one word. If a candidate feels like something you would find in a village shop or on a monastery table rather than a supermarket, write it down. Quantity matters here, so keep producing variations of the same theme instead of hunting for one perfect answer, and prefer the spelling used by the producer.
Get a hint
Start from the widest map of what the two cuisines actually produce, from everyday staples and farmhouse dairy to festival baking and preserved fruit, then notice how many carry a place in their name.
A little more
Narrow the field to certified regional products, artisan dairy and cured meats, small-batch preserves and old bakery specialities whose fame never travelled beyond their own district.
One step further
Finally think of single-variety produce and monastic or farmhouse cheeses with an appellation, plus the sort of sweet that exists in one village only; the more precise the name, the better it fares.
Reveal answers 3,528
- Trappe ÉchourgnacDeep Cut85points
- Treacle sconeDeep Cut85points
- Treacle spongeDeep Cut85points
- Trebor SoftmintsDeep Cut85points
- TreetsDeep Cut85points
- TrèfleDeep Cut85points
- Tregroes wafflesDeep Cut85points
- TreipaïsDeep Cut85points
- Treize dessertsDeep Cut85points
- TrianonDeep Cut85points
- TricandillesDeep Cut85points
- Tricorne de MaransDeep Cut85points
- TrinqueuxDeep Cut85points
- TrinxatDeep Cut85points
- Trio barDeep Cut85points
- Tripe and onionsDeep Cut85points
- Tripes à la lyonnaiseDeep Cut85points
- Tripes à la mode champenoiseDeep Cut85points
- Tripes à la mode de CaenDeep Cut85points
- Tripes à la provençaleDeep Cut85points
- Tripes landaisesDeep Cut85points
- Triple-cooked chipsDeep Cut85points
- TripotxaDeep Cut85points
- TripouxDeep Cut85points
- Trois cornesDeep Cut85points
- TrolliesDeep Cut85points
- Trou du CruDeep Cut85points
- TruffadeDeep Cut85points
- Truffe de BourgogneDeep Cut85points
- Truffe de ValensoleDeep Cut85points
- Truffe de VentadourDeep Cut85points
- Truffe noire du TricastinDeep Cut85points
- Truite à la vauclusienneDeep Cut85points
- Truite au bleuDeep Cut85points
- Truite au champagneDeep Cut85points
- Truite aux amandesDeep Cut85points
- Truite meunièreDeep Cut85points
- TtoroDeep Cut85points
- TuileDeep Cut85points
- Tuile d'AmiensDeep Cut85points
- Tunis cakeDeep Cut85points
- Tunnock's caramel logDeep Cut85points
- Tunnock's Caramel WaferDeep Cut85points
- Tunnock's teacakeDeep Cut85points
- TunworthDeep Cut85points
- Turkey TwizzlersDeep Cut85points
- Turtle soupDeep Cut85points
- TwigletsDeep Cut85points
- TwirlDeep Cut85points
- TwisterDeep Cut85points
Why these answers count
The shape of the reveal says almost everything. Out of 3,495 recorded answers, 3,430 reached sixty points or better, and 2,728 of those landed on the same eighty-five-point shelf. That enormous middle band is where the game lives: any candidate specific enough to be verifiable and obscure enough to feel like local knowledge scored well, whether it was Bedfordshire clanger (100), Abbaye de Belloc (85) or Aberdeen buttery (85). The single hundred-point outlier shows the ceiling is reserved for the pick that almost nobody else found. At the other end, 701 answers stopped at sixty points, and those are the safe, obvious shouts that thousands of players produce at once. Rarity, not fame, drives the score here. A named farmhouse cheese, a village bake or a protected fruit variety outranks a dish everyone learned at school, because the scoring rewards the answer the crowd missed. Aim for precision and specificity, and accept that a long, half-forgotten name usually beats the famous one.