We’ve all had that moment when a food name gets stuck on the tongue and comes out completely wrong. Some of these words seem designed to fool even the most confident eater, with spellings that barely hint at how they should sound. Learning the right way to say them brings a little confidence to the table and shows respect for the culture each dish represents. This list takes on some of the most hard to pronounce foods and makes sure you can order or cook them without second guessing yourself.
Quinoa
This protein-packed seed shows up in salads, soups, and even breakfast bowls, but the name often trips people up. Say it like “keen-wah” and you’ll match how it’s pronounced in its South American home. The word comes from the Quechua language, which explains the unexpected spelling.
Gyro
A Greek pita stuffed with seasoned meat, vegetables, and creamy sauce deserves to be ordered with confidence. The right way to ask for it is “yee-roh,” which sounds closer to “year-oh.” The name is rooted in the Greek word for “turn,” a nod to the rotating spit the meat cooks on.
Bruschetta
If you’ve ever watched an episode of Giada on Food Network, you likely know how to pronounce the Italian appetizer classic. Crisp bread piled with tomatoes, olive oil, and garlic is a staple in Italian kitchens, yet many say it wrong. Italians pronounce it “broo-sket-ta,” giving the “ch” a clear hard “k” sound. Using the correct pronunciation honors the Italian origins and avoids the common soft “sh” mistake.
Pho
This fragrant Vietnamese soup layers rice noodles with rich broth and herbs. Despite the spelling, it’s pronounced “fuh,” not “foe.” The name likely stems from the French word “feu,” meaning fire, which reflects the long, slow cooking of the broth.
Gnocchi
These pillowy Italian dumplings are made from potatoes, flour, and eggs, and pair well with sauces from simple butter to hearty ragu. Say “nyoh-kee” to match the Italian pronunciation. The “gn” at the start sounds like the “ny” in canyon, which gives the name its distinctive start.
Acai
Known for its deep purple color and antioxidant punch, acai berries are blended into smoothies and bowls everywhere. The correct way to say it is “ah-sigh-EE,” with the emphasis on the final syllable. This pronunciation reflects its Brazilian Portuguese roots.
Croissant
Flaky layers of buttery pastry make the croissant a breakfast classic across the world. The French say it as “krwah-SAHN,” rolling the “r” lightly and barely sounding the final “n.” Saying it this way mirrors the soft cadence of the French language.
Edamame
These young soybeans are lightly salted and often served as a starter at Japanese restaurants. Pronounce it “ed-ah-MAH-meh,” letting each syllable stand on its own. The name simply means “stem bean” in Japanese, which describes how they’re traditionally sold on the stalk.
Charcuterie
A board filled with cured meats, cheeses, and condiments deserves the elegance of its French name. Say it as “shar-coo-tuh-ree,” keeping the middle syllable smooth. The term comes from the French words for flesh (chair) and cooked (cuit), a reference to the craft of preserving meats.
Jalapeño
This small green chili pepper adds a gentle heat to countless dishes. The correct pronunciation is “hah-lah-peh-nyoh,” where the “j” is soft and the “ñ” sounds like “ny.” Using the Spanish form respects the pepper’s Mexican heritage and keeps you from the common “ja-lap-en-oh” slip.
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*Select images provided by Depositphotos.
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.
