Krillion Recorded answers
4,534 recorded answers
How to approach it
The efficient route is a structural sweep rather than a memory test. Take one outer layer at a time — a sheet of dough, a batter shell, a hollowed vegetable, a folded wrapper, a casing — and ask what gets sealed inside it, savoury first and then sweet. For each, run the technique list: folded, crimped, rolled, stuffed, injected, moulded, sandwiched, wrapped. Then push across regions and languages, because the list rewards local names over generic ones, and include commercial products, frozen goods, seasonal items and street snacks. Write candidates in bulk without judging, then audit each one: if the core is merely spread on top or mixed through, it is not a filling and the pick will not hold.
Get a hint
Start from geometry: any preparation where an outer layer is wrapped, folded, crimped or hollowed around a distinct core qualifies, whatever the cuisine, the era or the price point.
A little more
With the shape fixed, sweep the techniques — folding, sealing, hollowing, injecting, moulding, layering two sheets with a middle — and run each one across both the savoury and the sweet register.
One step further
To reach the deep tail, drop in scale and specificity: small hand-held street bites, packaged commercial items with a named centre, and regional or seasonal specialties sit at the obscure end of this list.
Reveal answers 4,534
- Ou heDeep Cut85points
- Ouro BrancoDeep Cut85points
- OuziDeep Cut85points
- OvolinoDeep Cut85points
- Ovos molesDeep Cut85points
- Oxford TartDeep Cut85points
- OyakiDeep Cut85points
- Oyster cakeDeep Cut85points
- Oyster pattiesDeep Cut85points
- Oyster PieDeep Cut85points
- P.S.Deep Cut85points
- PaanDeep Cut85points
- PaasuchiiDeep Cut85points
- Paçanga böreğiDeep Cut85points
- Pacayas rellenasDeep Cut85points
- Paccheri ripieniDeep Cut85points
- PachesDeep Cut85points
- Pagnotta alla disgraziataDeep Cut85points
- Pai cocoDeep Cut85points
- Pai falaDeep Cut85points
- Pai siamuDeep Cut85points
- Pai susuDeep Cut85points
- Paille d'OrDeep Cut85points
- Pain accaraDeep Cut85points
- Pain au jambonDeep Cut85points
- Pain bouchonDeep Cut85points
- Pain chargéDeep Cut85points
- Pain gato pimentDeep Cut85points
- Pain suisseDeep Cut85points
- Pal-o-mineDeep Cut85points
- Palmier recheadoDeep Cut85points
- PaltDeep Cut85points
- Palta rellenaDeep Cut85points
- PambazoDeep Cut85points
- Pan bagnatDeep Cut85points
- Pan con asadoDeep Cut85points
- Pan con bistecDeep Cut85points
- Pan con chicharrónDeep Cut85points
- Pan con chileDeep Cut85points
- Pan con chimbomboDeep Cut85points
- Pan con croquetaDeep Cut85points
- Pan con lechónDeep Cut85points
- Pan con lomo al jugoDeep Cut85points
- Pan con minutaDeep Cut85points
- Pan con pejerreyDeep Cut85points
- Pan con polloDeep Cut85points
- Pan con rellenoDeep Cut85points
- Pan con salchicha de HuachoDeep Cut85points
- Pan con timbaDeep Cut85points
- Pan con tortillaDeep Cut85points
Why these answers count
The scoring tracks obscurity, and the shape of the reveal makes that plain. A single answer holds the 100-point slot, and it reads like an overbuilt novelty item that almost nobody outside one country's pop-culture memory would reach for. Below it, 3,822 entries share the 85-point tier, and that is where the real competition sits: regional street snacks, branded packaged goods, transliterated local names, seasonal specialties. Picks such as 'Shroom Burger, 10 Won bread, A-gei, Aborrajado, Acarajé and Agnolini all land there, specific enough to be genuine answers yet findable by anyone who knows the cuisine. The 559 answers on 60 points form the fallback tier, where the broadly familiar choices settle. The practical lesson is that precision pays: a narrow local name beats a generic description every time, and an item with a clearly separable core outscores anything where the filling is arguable.