AP style foreign food and cooking terms
For this week’s AP style tips feature, we’ve pulled together a list of the AP Stylebook’s official rulings on some of our favorite international foods and cooking terms. If you’re anything like us, you won’t be able to make it through this post without your stomach growling!
al dente Italian for “to the tooth.” Pasta when cooked until tender, but slightly firm.
amuse-bouche French. A bite-sized dish served at restaurants before the meal.
antipasto Italian for “hors d’oeuvre” or “appetizer.”
baba ghanoush Middle Eastern dish of pureed roasted eggplant with tahini, lemon juice and garlic.
caipirinha A Brazilian cocktail.
macaron A French, usually brightly colored sandwich cookie made from egg whites, sugar and almond powder, typically filled with jam or ganache.
- Not to be confused with the macaroon, which is a chewy cookie typically made from coconut, egg whites and sugar.
shawarma A Middle Eastern flatbread sandwich of slow-roasted meat topped with hummus.