Confit, gochujang, beurre blanc — 12 menu terms decoded
A plain-English glossary of the menu jargon that trips up most diners. No food-writing flourishes — just what each term actually is, how it's made, and what it tastes like.
Read article →Gustia Journal
Allergens, hidden ingredients, menu jargon, accessibility, portion sizes — written plainly, by the team building Gustia. No food-writing flourishes, no clickbait. Just the things diners actually ask.
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A plain-English glossary of the menu jargon that trips up most diners. No food-writing flourishes — just what each term actually is, how it's made, and what it tastes like.
Read article →
There's a quiet ritual to reviewing the menu at home — choosing your dish, putting the phone down at the table, being fully present. Here's how to make it work.
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Low light, small print, glossy paper — restaurant menus have always favored a specific kind of vision. Here are the workarounds that make dining out work for more diners.
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When the menu says "served with seasonal vegetables," how much is that, really? A guide to reading between the lines on portions, sides, and what's actually included in the price.
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An Ethiopian sharing platter. A Korean banchan setup. A Sicilian seafood spot with no English in sight. Practical tactics for ordering with confidence when the menu reads like a different alphabet.
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A "gluten-free" dish fried in the same oil as breaded items isn't really gluten-free. Here's what cross-contamination actually means, and the three questions to ask before you order.
Read article →Gustia scans any restaurant menu and shows allergens, hidden ingredients, and dishes that match your dietary profile — before you order.
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