Food descriptions have a bad habit of leaning on the same stale phrases over and over. Instead of telling you something useful, they throw around words like “decadent” or “explosion of flavor” like it’s a requirement. It’s the kind of writing that sounds impressive until you realize it says absolutely nothing. If you’re tired of hearing about food that “melts in your mouth” or dishes that are “next-level,” you’re not alone. These overused lines aren’t doing anyone any favors—so let’s call them out.
“Melts in your mouth”
This tired phrase has been slapped onto everything from buttered steaks to undercooked brownies. It’s supposed to highlight tenderness or creaminess, but at this point, it just feels lazy. Instead, describe what actually makes it special—like a perfectly marbled steak or silky ganache. People can imagine texture without a spoon-fed cliché.
“Explosion of flavor”
Unless you’re biting into a firecracker, nothing is exploding. This over-the-top phrase might sound exciting, but it doesn’t tell anyone why the flavors are great. Is it the bright acidity from lemon? The kick of chili? Be specific or risk sounding like a food blogger on autopilot.
“Next-level”
The phrase “next-level” feels like a shortcut for saying something is better without explaining why. Is it because of high-quality ingredients? A creative twist? A chef’s technique? If you’re going to hype it up, give some substance to back it. Otherwise, it’s just fluff.
“To die for”
This exaggeration has overstayed its welcome. No one’s laying down their life for a slice of cheesecake. If a dish is truly great, focus on why—whether it’s the balance of flavors, a perfectly flaky crust, or a hint of unexpected spice. Saying someone would die for it just sounds dramatic and empty.
“Elevate your dish”
Recipes and menus love to promise this vague “elevation” as if your food is about to be knighted. Instead of dangling the word like a magic trick, explain what the ingredient or technique adds—like extra crunch, depth, or a fresh contrast. Your dish doesn’t need a promotion; it just needs clarity.
“Bursting with freshness”
Unless you’re eating something that literally explodes, this phrase feels like overkill. Fresh produce and bright herbs are easy to describe without resorting to theatrics. Just say the tomatoes are ripe, the basil is fragrant, or the citrus is sharp. The food can speak for itself without “bursting” on command.
“Decadent”
Once a word for indulgence, now a crutch for lazy descriptions. “Decadent” gets tossed on anything remotely rich—chocolate cake, pasta, even coffee. Instead of defaulting to this overused label, focus on what’s actually happening. Is the cake fudgy? Is the sauce creamy? The more specific you are, the less people roll their eyes.
“A symphony of flavors”
Unless an orchestra is playing while you eat, this phrase has no business being in food descriptions. Calling something a symphony doesn’t make it poetic—it makes it sound like a dinner theater cliché. Instead, explain the harmony: sweet, salty, tangy—whatever makes the dish stand out.
“Guilt-free”
This phrase pretends to be positive but implies food should come with shame. Eating is eating—there’s no need to justify a snack. Focus on what makes the food good: light, crisp, satisfying, or energizing. You don’t need to attach guilt to someone’s plate.
“Flavor bomb”
It’s another loud phrase that tries to cover up a lack of detail. If something is packed with flavor, say what those flavors are—savory garlic, spicy chili, tangy lime—anything but “bomb.” Food doesn’t need an explosion to be exciting.
“Mouthfeel”
This word tries to sound technical, but it’s awkward and borderline pretentious. Texture matters, but it’s much easier to say something is creamy, crunchy, or smooth. “Mouthfeel” just makes it sound like someone ran out of real words.
“Farm-to-table”
What started as a genuine movement now feels like a marketing buzzword. It’s fine to highlight fresh, local ingredients, but if you’re going to use the term, back it up. Talk about the crisp greens, seasonal veggies, or where the food came from. Anything else just sounds like empty branding.
10 Embarrassing Things You’ve Definitely Googled About Cooking
Everyone’s had those “I should probably know this” moments in the kitchen. You’re halfway through making dinner, and suddenly you realize you’ve been guessing what “sauté” actually means for years. You’re hardly alone in these embarrassing episodes. Here’s a few of the most common ones.
Read it Here: 10 Embarrassing Things You’ve Definitely Googled About Cooking
11 Embarrassing Kitchen Mistakes You’ll Definitely Relate To
If there’s one thing I’ve mastered in the kitchen, it’s finding new ways to mess things up. Somehow, those “simple” recipes always turn into a test of my patience and my smoke alarm’s battery life. Whether it’s a small oversight that snowballs or a habit I didn’t realize was actually causing problems, the kitchen is a minefield of mistakes waiting to happen. If you’ve ever found yourself frantically Googling mid-cooking crisis, you’re definitely not alone. Take a look at some of the classic kitchen blunders that get the best of us and figure out how to avoid them next time
Read it Here: 11 Embarrassing Kitchen Mistakes You’ll Definitely Relate To
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
