BALSAMICadjectiveFrench43 findersProducing balsam.

BOUGIEnounFrench224 findersA tapered cylindrical instrument for introducing an object into a tubular anatomical structure, or to dilate such a structure, as with an esophageal bougie.

CRAMPONnounFrench69 findersAn attachment to a shoe or boot that provides traction by means of spikes for climbing or walking on slippery surfaces, especially ice.

FUSELAGEnounFrench344 findersThe main body of an aerospace vehicle; the long central structure of an aircraft to which the wings (or rotors), tail, and engines are attached, and which accommodates crew and car

GELATINOUSadjectiveFrench460 findersJelly-like.

MACAROONnounFrench17 findersA soft biscuit or cookie prepared with almond or coconut dough.

PERLITEnounFrench15 findersAn amorphous volcanic glass formed by the hydration of obsidian.

PRISMATICadjectiveFrench287 findersOf or pertaining to a prism; having the form of a prism; containing one or more prisms.

RACLETTEnounFrench16 findersA dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.

SACHETnounFrench55 findersA small scented cloth bag filled with fragrant material such as herbs or potpourri.

SHELLACnounFrench14 findersA processed secretion of the lac insect, Coccus lacca; used in polishes, varnishes etc.