London - Cooked up by the foodie generation, they’re the words and phrases that would leave Fanny Cradock and the Galloping Gourmet scratching their heads.
Over the last few decades, a gastronomic lexicon has been created to describe our changing eating habits.
And now the BBC’s Good Food magazine has put them into a handy guide to help those who thought life was as simple as a plate of meat and two veg.
For instance, instead of spud peelers, these days cooks have "spiralizers" – and by eating a cheap cut of beef you could inadvertently be part of the "nose-to-tail eating" scene.
Pretty cupcakes are now regarded as "unicorn food", while indulging in meat and fish only a few times a week may classify you as a "flexitarian".