green butter

en-noun

green butter (usually uncountable, plural green butters)

(cooking) Any type of butter that has been combined with herbs or other savory ingredients.


pastry ring

(cooking) A metal cylinder for retaining the shape of a pastry as it bakes.


tart ring

LL-Q1860 (eng)-Flame, not lame-tart ring.wav

(cooking) A small pastry ring for use when baking tarts.


onion roll

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(cooking) A yeast-raised roll that is flavored with onion and is often topped with dried onions or poppy seeds.


caudilie

(oenology) A unit of how long the taste of wine lingers on the palate after swallowing or spitting it out, equivalent to one second.


crazy water

(cooking) An Italian dish of poached whitefish and tomatoes.


ascescence

As the ascescence of wine is by far the most common, one might almost say it is the most natural disease of wine; for the vinous is naturally followed by the acetous fermentation.

1825, James Busby, A Treatise on the Culture of the Vine, and the Art of Making Wine, page 228:

[…] he affirmed that the gypsum prevented the ascescence of the wine made from the Bourre and the Aramon.

1868, The Horticulturist and Journal of Rural Art and Rural Taste, page 270:

(oenology) A sharp sweetish and sourish quality of wine, arising from the presence of acetic acid and ethyl acetate.


ascescent

en-adj

ascescent (comparative more ascescent, superlative most ascescent)

more ascescent (comparative)
most ascescent (superlative)

(oenology) Having the property of ascescence.


butter pat

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(cooking) A type of wooden paddle used to shape butter.

(cooking) A piece of butter formed into a ball or other shape for table use.


double-decant

en-verb

double-decant (third-person singular simple present double-decants, present participle double-decanting, simple past and past participle double-decanted)

double-decants (present singular third-person)
double-decanting (participle present)
double-decanted (participle past)
double-decanted (past)

(oenology, transitive) To decant (wine) first into a decanter and then back into the original bottle.


tooth-stainer

(oenology, informal) Any strong red wine.


sherrify

sherrify (third-person singular simple present sherrifies, present participle sherrifying, simple past and past participle sherrified)

sherrifies (present singular third-person)
sherrifying (participle present)
sherrified (participle past)
sherrified (past)

The other red sweet wines, however, have been unbalanced, very deficient in color, and apt to oxidize or sherrify at an early age.

1944, Maynard Andrew Amerine, Albert Julius Winkler, Composition and Quality of Musts and Wines of California Grapes, page 640:


silver needle noodle

en-noun

silver needle noodle (plural silver needle noodles)

silver needle noodles (plural)
silver-needle noodle (alternative)

LL-Q1860 (eng)-Flame, not lame-silver needle noodle.wav

(cooking, chiefly in the plural) A kind of short Chinese noodle.


New England baked beans

New England baked beans pl (plural only)

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(cooking) A comfort food dish that originated in the New England region of the United States.


cocktail wiener

cocktail wiener (plural cocktail wieners)

(cooking) A small hot dog usually served as an appetizer or at a cocktail or drink hour.


cheese wiener

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(cooking) A hot dog, frankfurter, or wiener topped with cheese.


saveloy dip

saveloy dip (countable and uncountable, plural saveloy dips)

(cooking) A dish of a smoked sausage sandwich dipped in gravy and filled with stuffing, pease pudding, and mustard.


drunken chicken

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(cooking) Any of various Asian dishes of chicken cooked with alcoholic beverages.


Hainanese pork chop

Hainanese pork chop (plural Hainanese pork chops)

(cooking) A Singaporean dish consisting of a fried breaded pork chop in a tomato-based sauce.


loh kai yik

(cooking) A traditional Chinese dish of braised meats in a sauce.


mee siam

(cooking) An Asian dish of thin rice vermicelli with hot, sweet and sour flavours, originating in Penang.


lor mee

(cooking) A Chinese Hokkien noodle dish served in a thick starchy gravy.


ngo hiang

(cooking) A southern Chinese dish of various meats and vegetables, etc., seasoned with five-spice powder.


NEIPA

Also listed as Vermont, East Coast, or Northeast IPAs, the typical NEIPA has a hazy appearance, ranging from bright yellow to deep bronze in color and across the board in alcohol content.

2018 March 22, Jpn Hill, “New England IPA a growing trend in Northeast”, in Utica Observer Dispatch:


smoking compartment

smoking compartment (plural smoking compartments)

LL-Q1860 (eng)-Flame, not lame-smoking compartment.wav

(cooking) An enclosure used for smoking fish.


dry biscuit

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(baking, cooking) A hard or crisp baked good that is similar to a cracker or cookie.


off-dry

(oenology) Of (usually white) wine: having a very small amount of residual sugar, less than in a semidry wine.


à la nage

French à la nage (“swimming”, literally “in the (act of) swimming”).

bor

When fish is served à la nage, the vegetables should be chopped carefully so they create a decorative effect in the bowl. Some chefs like to cut grooves in the sides of the carrots with a channel knife so that the sliced carrots have a distinct cog[…]

2017, James Peterson, Sauces: Classical and Contemporary Sauce Making, Houghton Mifflin Harcourt, →ISBN, page 295:

(cooking, of fish) Served in a broth in which it was poached or cooked.


molded salad

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(cooking) A salad made of vegetables, fruits, or meat that is set in gelatin, essentially forming a shape within a mold.


grenki

From Russian гре́нки (grénki), гренки́ (grenkí), plural of гре́нка (grénka), грено́к (grenók).

гре́нки,гренки́

RUSSIAN BREAKFAST, TAM. COFFEE GROUND INTO TAR, GRENKI WITH SAUSAGE AND KISSEL.

2011, Fabian Nicieza, “The Rabbit Hole; Part One: Broken Promises”, in 7 Days of Death (Red Robin), New York, N.Y.: DC Comics, published 2012, →ISBN:

Now, I tink only of latkes and grenki with jam and curly sausages, and oladyi crepes and patato rolls…

2012, Kelly Andria, chapter 25, in The Art of Change, [Bloomington, Ind.]: Xlibris, →ISBN, page 193:

Jonathan walked slowly down the stairs to the large dining room prepared for breakfast. He took some Grenki, which he remembered as being somewhat like French toast and added some sour cherry preserves.

2012, M. D. Johnson, “Vladivostok, Russia”, in Midnight in Moscow (The ISIS Project; 2), Minneapolis, Minn.: Mill City Press, →ISBN, page 249:

Knowing what a foodie Mary was, I inquired about the Russian food. The waitress explained in detail about some of these items, like galushki, grenki, and something called kutia with rice and raisins.

2015, Frank G Schafer, “The Garden of Eden”, in Sammy: Gaia Lives, →ISBN, page 221:

He chuckled, passing him a plate full of fruit, bacon, and breakfast grenki.

2020, M. W. Upham, “Lucius: On the Town”, in Running from Blood, Conneaut Lake, Pa.: Page Publishing, Inc., →ISBN:

(Russian cuisine) Toasts or croutons fried lightly in butter or vegetable oil, until crisp and brown.


China tea

Camellia sinensis
Camellia sinensis#Translingual

(botany, beverages) A tea made from the leaves of the Camellia sinensis plant, a variety of the tea plant that is mainly grown in southern China.


sushi terrorism

Compound of sushi + terrorism Coined in early 2023.

Several acts of what is being called “sushi terrorism” have emerged on Twitter and other social media in recent days, although some apparently date back weeks, and even years.

2023 February 3, Justin McCurry, “Wave of ‘sushi terrorism’ grips Japan’s restaurant world”, in The Guardian:

(economics, food, neologism) Any of a series of unhygienic pranks committed at conveyor belt sushi restaurants in Japan. The pranks include licking shared soy sauce bottles, spitting on food, and touching other diners' sushi.

sushiterrorismi

unhygienic pranks towards Japanese sushi restaurants


khargosh

I had the khargosh masala with keema rice.


krachai

(cooking) In Thai cuisine, fingerroot (Boesenbergia rotunda).


Canadiano

en-noun

Canadiano (countable and uncountable, plural Canadianos)

Canadianos (plural)
canadiano (alternative)

Blend of Canadian + americano; although it has been used previously for various coffee-based drinks, it gained popularity in Canada as a replacement term for americano in February 2025 in response to tariffs imposed on and calls to annex Canada by the second Trump administration.
Some sources claimed that Kicking Horse Coffee in British Columbia was the origin of renaming "americano" as "Canadiano".

Canadian roastery Kicking Horse Coffee is calling for cafés across Canada to rename the popular Americano as Canadiano on their menus.
The Kicking Horse Café in Invermere is said to have served Canadianos since its inception in 2008 but is now calling for a nationwide name change.

2025 February 7, April Hawksworth, “Canadian cafés invited to rename Americanos to Canadianos”, in Global Coffee Report:

As Canadians push back against U.S. tariffs and annexation threats, some cafes in Ottawa have renamed the 'Americano' to the 'Canadiano.'

2025 March 9, “These Ottawa cafes are brewing up a Canadian twist on a classic”, in CBC:

(Canada, politics, cooking) A drink made of espresso coffee diluted with hot water; an americano.

2025 United States trade war with Canada and Mexico

Movements for the annexation of Canada to the United States#Proposals to annex Canada by Donald Trump


Texas strip

Blend of Texas + New York strip. Popularised by Texas Lieutenant Governor Dan Patrick to support beef ranchers in his state, and to mock the state of New York over liberal beliefs.

(US, politics, cooking) Synonym of New York strip.


turtle soup

turtle soups (plural)
turtle-soup (alternative)

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(cooking) A soup or stew made from the meat of turtles.


cucumber salad

cucumber salad (countable and uncountable, plural cucumber salads)

(cooking) A type of salad consisting of sliced cucumber


fish boil

fish boil (countable and uncountable, plural fish boils)

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(US, cooking) A culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations.


hay ko

(cooking) A Chinese paste made from fermented shrimp.


green fat

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(cooking) The gelatinous part of a turtle of a green color, used in cooking.


rinktum ditty

(cooking) An American variant of Welsh rarebit, consisting of a cheese-and-tomato sauce on toast.


Murrumbidgee oyster

Murrumbidgee oyster (plural Murrumbidgee oysters)

(Australia, cooking) A raw egg consumed with vinegar, pepper and salt.


Utica greens

(cooking) An Italian-American dish made of escarole sautéed with garlic and olive oil.


mess of greens

mess of greens (plural messes of greens)

LL-Q1860 (eng)-Flame, not lame-mess of greens.wav

(cooking, Southern US) A large, substantial serving of cooked leafy greens, often collard greens, mustard greens, or kale.


patty iron

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(cooking) A metal mould used to make a patty shell by deep-frying.


Irish horse

Irish horse (countable and uncountable, plural Irish horses)

LL-Q1860 (eng)-Flame, not lame-Irish horse.wav

(cooking) A type of salt beef that is tough and undercooked.


unterhefe

German Unterhefe (literally “under-yeast”)

bor

(brewing) The yeast that forms at the bottom of the vat.


New World wine

(oenology) Any type of wine that is produced outside the traditional winegrowing areas of Europe and the Middle East.


oberhefe

(brewing) The yeast that forms at the top surface of the vat.


green sauce

en-noun

green sauce (countable and uncountable, plural green sauces)

green sauces (plural)
greensauce (alternative)

(cooking) Any of a family of cold uncooked sauces based on chopped herbs.


green seal

(oenology) Wine that is distinguished by a green seal on the cork, indicating that it has been produced using sustainable and environmentally responsible practices.


green-seal

(oenology) Designating a wine that has been produced using sustainable and environmentally responsible practices.


Arzak egg

(cooking) An egg poached sous-vide so that it cooks in a shape resembling the head of a flower.


terrapin à la Maryland

diamondback terrapin
diamondback terrapin

(cooking, historical) A stew of diamondback terrapin with cream and sherry, popular in Maryland in the 19th century.


New York snowball

New York snowball (plural New York snowballs)

(cooking) A dessert consisting of a small, cream-filled cake typically covered in chocolate icing and desiccated coconut, popular in the city of New York.


vin du pays

The thin light vin du pays is the table-drink of the poorest peasantry.

1817, Lady Morgan (Sydney), Sir Thomas Charles Morgan, France, Volume 1, page 65:

(oenology, uncommon) A local or country wine.


PBMA

(cooking) Initialism of plant-based meat alternative.


nib sugar

nib sugar (countable and uncountable, plural nib sugars)

(baking, cooking) A product of refined white sugar that is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking.


castle pudding

castle pudding (countable and uncountable, plural castle puddings)

(baking) A traditional British steamed dessert, baked in a dariole mold.


taucheo

(cooking) A fermented yellow soybean paste used in Chinese cooking.