Words of Mouth, 2016

Ten dining definitions all foodies should be familiar with.

You know you'll see kale and octopus all over Florida menus this year as well as some food terms that may be new to you:

Bavette: A thick steak from the flap under the flank, one of many "butcher's cuts" that you'll see as prices rise for traditional luxury steaks .
Brik: Middle Eastern pastry-like phyllo, often rolled into a cigar and stuffed.
Branzino: European sea bass, aka loup de mer or robalo especially popular in Italy and Greece and now here. Often roasted or grilled.
Farro: An old peasant grain from Europe; a species of wheat that looks like barley and can be used like rice.
Schlag: Homemade whipped cream added to desserts in Austria and grand steak houses here.
Paccheri: Traditional pasta from southern Italy in very large short tubes, a favorite in the trend toward wider, artisanal noodles.
Porchetta: Extravagant pork roast made by wrapping pork belly around pork loin, cooked and sliced for entrees or sandwiches.
Street corn: Corn on the cob on a stick, served with pepper, herbs and white cheese as in Mexico.
Josper: The latest chef's toy. This is a high heat, Spanish-designed grill-oven for vegetables as well as meats.
Poutine: The ultmate French fries, slathered with cheese curds and gravy, was invented in Quebec but U.S. gastropubs now try to outdo it.

Related:
For Florida's finest restaurants, browse the Golden Spoon Awards.

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