All that food writing.  All those “nubbins.”  The new Associated Press stylebook includes a 16 page section on food-writing with an AP Style for recipe writing and answers to questions dealing with food issues.  Jim Romesko’s excellent journalism website Poynter.com has an article about this.

http://www.poynter.org/latest-news/romenesko/132481/ap-stylebook-has-new-food-guidelines-section/

According to Romesko entries include:

* locavore The preferred term for a person who strives to eat locally produced foods.
* adobo sauce A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking.
* amuse-bouche French, a bite-sized dish served at restaurants before the meal, usually free.
* blind bake To bake the crust of a pie before filling it.
* farmstead Generally used to describe a cheese produced solely from the milk of one farm.

* ghee A clarified butter used in Indian cooking.

· orecchiette A small, disk-like pasta.

· pears In general, capitalize most varieties, including Anjou, Asian (also called apple pear), Bosc and Bartlett.

· sashimi A Japanese dish of thinly sliced raw seafood.

“With all the cooking shows, blogs and magazines focusing on food, as well as growing interest in organic and locally sourced foods, our new food section feels timely and on trend,” said Colleen Newvine, product manager of the AP Stylebook. “With this new addition to the AP Stylebook, The Associated Press is proud to bring clarity to the writing that describes and informs the new food movement.”

The entire 2011 Stylebook Online edition is available by subscription for $25.  Romesko includes a definition of  huitlacoche, also known as corn smut.
“A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.”