Plural of bisque; either thick creamy soups made from shellfish or vegetable purees, or glossy ceramic or porcelain ware fired twice.
From French 'bisque,' which may derive from Biscay (a region) or from a process name. In ceramics, 'biscuit' ware (fired once) became 'bisque' when fired a second time.
Lobster bisque is legendary in fancy restaurants, but the word 'bisque' also refers to the first stage of firing pottery—it's one of those words that jumped completely different meanings across fields!
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