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[needsthesun]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ��blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

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