Glossary (Ordering Made Easy)

By Hklbrries

Put our glossary where your mouth is:

By now, everyone knows how to pronounce ratatouille. Many of us – ahem – have Disney to thank for that. But as eclectic world-fusion cuisine rivals forearm tattoos for cultural ubiquity, we're all gonna have to learn a few more food phrases – if for no other reason than to avoid sounding like jackasses when dining out. In an effort to curb confusion over words like "confit," "nicoise" and "viognier," we at 7 decided to compile a list of commonly bungled menu items. Many of them may already be familiar, but consider it a gastronomic glossary designed to help gluttony sound good.

Aioli (Ay-OH-Lee): Mayonnaise blended with garlic (and often other ingredients)

Andouille (Ahn-DOO-Ee): Spicy smoked pork sausage

Arugula (Ah-RUE-Guh-Luh): An aromatic Mediterranean salad green

Asiago (AH-See-AH-Go): Hard yellow Italian cheese

Beaujolais (BOH-Jho-LAY): Light red wine from Beaujolais region of France

Bouillabaisse (BOO-Yuh-Base): Seasoned fish stew

Bruschetta (Broo-SHET-Uh): Italian appetizer bread topped with garlic, oil and other ingredients, then grilled or baked

Bulgogi (Buhl-GOH-Gee): Korean barbecue dish

Caprese (Cah-PRAY-Say): A salad of tomatoes, basil, fresh mozzarella and olive oil

Caramel (CAR-Muhl; CARE-Uh-Mel): Flavor and coloring agent made from heated sugar

Carpaccio (Car-PAH-Chee-Oh): Thin, raw fish meat

Chevre (Sheh-vruh): Goat cheese

Chipotle (Chih-POHT-Lay): Smoked jalapeno pepper

Cioppino (Chih-PEEN-Oh): Tomato-based seafood stew

Coq Au Vin (COKE-Oh-VAN): Chicken cooked in red wine

Confit (Con-FEE): Method of preserving cold meat, often in the animal's own rendered fat

Crème Fraiche (Krem-Fresh): Heavy cream soured with buttermilk

Cuvee (Coo-VAY): A wine blend

Demiglace (DEH-Mee-GLASS): A brown reduction sauce

Edamame (ED-Uh-MAHM-Ay): Steamed soybeans

Empanada (EM-Pah-NAH-Dah): A Spanish turnover

Focaccia (Foh-KAH-Chee-Ya): Seasoned, oiled Italian flat bread

Foie Gras (Fwah Grah): Goose/duck liver pate

Gewurztraminer (Guh- VURTS-Trah-MEE-Ner): A type of white wine from the Alsace region on the border of France and Germany

Ghee (Pronounced with a hard "g"): Indian; clarified butter

Gnocchi (Knee-OH-Kee): Potato dumpling pasta

Gratin (In French, Gra-TAHN but you don't pronounce the n; GRAH-tin in English): A brown crust on top of a casserole cooked au gratin, with bread crumbs or cheese on top

Gratinee (GRA-tin-AY): To cook au gratin

Gruyere (Grew-YAIR): A type of Swiss cheese

Gyro (YEE-Roh): Roasted, ground lamb shaved into a pita sandwich

Hoisin (HOY-Sin): Sweet Chinese sauce made of soybeans, spices and garlic

Meritage (American; pronounced like "heritage"): Bordeaux-style red wine blend made by an American winery. Often mispronounced Merit-ahj, but trust us, that's incorrect – it's not a French word.

Nicoise (Nih-SWAH): A type of olive. Also a type of mixed vegetable salad (with no leafy vegetables)

Paella (Pa-ELL-Ah; Pie-Ay-Ah): Saffron-flavored dish of rice, seafood, vegetables and meat

Pho (Fuh): Vietnamese noodle soup

Phyllo (FEE-loh): Thin sheets of unleavened pastry dough

Pinot Gris (PEE-Know-GREE): A white wine grape varietal

Pommes Frites (Pom Freets): French for "French fries"

Prosciutto (Pro-SHOOT-Oh): Dry-cured Italian ham

Quinoa (KEEN-wah): An annual herb whose seeds are used for flour

Raclette (Rah-KLET): Type of Swiss cheese served melted, or a dish featuring the cheese

Ragout (Ra-GOO) : French stew

Raita (Write-Ah): A dip made with yogurt and other ingredients in Indian cuisine

Remoulade (REM-Ooh-Lahd): A mayonnaise-like dressing using savory herbs

Riesling (REE-Sling): A white wine grape varietal

Sangiovese (SAN-Gee-Oh-VAY-Say): Red wine grape used in Chianti

Sommelier (Som-El-YAY): A wine steward/expert

Sriracha (Sri-RAH-Cha): Brand-name hot sauce, also called "rooster sauce"

Tzatziki (Sah-Zee-Kee): Yogurt-based Greek appetizer/sauce with cucumbers and garlic

Viognier (VEE-Ohn-Yay): White wine grape varietal

Ingredients

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Preparation

Step 1

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