Isn't it "an oven safe skillet?"

I would think a baking pan implies it is oven ready....or "ovenable" :-) How else would it be used?

I'm guessing it's more about those inferior saucepnas and skillets that have handles which melt at 400°F, or, I have a couple of small "stock" pots that have decorative decals which can't go in the oven. They're more for heating and serving cider or something than cooking. :)

young employees trying to be 'creative'

I’ve not heard any new cooking/baking terms lately but agree with plllog when it comes to “ovenable” and the construction of the pan. I‘ve known people who had no clue about plastic, wood or other parts that can’t take the heat.

New word, "Inverter" technology microwave.

I don't understand why they use the word "Inverter". An inverter is a common electronic device that convert one single voltage to another voltage, one single current, DC typically to AC. For instance, you can buy a 12vDC inverter and convert it to 110vAC to power your TV, PC, etc,

The technology for a microwave seems more like a dimmer technology for a light bulb.

Variable power controls can be variable voltage amplitude control (AM) or variable PWM (like FM) control. But you don't call those controls inverters.

dcarch

Not entirely new, but it seems to have become the buzzword on food shows- “flavourful”. I really dislike it. What’s wrong with ”tasty”?

Flavorful isn't new here in the USA, so maybe it's an import? It's a direct translation of how one would say it in a number of languages, so I can see it being used a lot in professional kitchens, here in SoCal, where the workers come from all over.

Some people don't like it, but on a positive note for me, I really like the word "umami". It describes exactly what it is, and what used to take a whole paragraph to explain. :)

I hate words like ovenable. It's very lazy language and I get the feeling I'm being fed (haha) new words to keep someone's marketing new and exciting (NOT)!!!

It's not a new word, but I really dislike all these young bloggers discovering foods that have been around for decades and acting like they just now created them. Pudding cake for instance..

pudding cake has been in my family for 70 years.

I was searching for a culinary term yesterday.... I needed something that sounded better than 'vessel', as in: "pumpkin pie is nothing but a vessel for whipped cream". I didn't find a better term, but I did learn a new culinary term for me!

Vandyke: The article I read described it as making a zigzag cut around a lemon, to be used as a garnish. Or more generally, I guess it would be cutting zigzags in the edges of fruit and vegetable halves to be used as a garnish.

eta: plllog, I totally agree on 'umami'!

How new is 'new'? I can't think of any unfamiliar cooking/food term recently crossing my path. I have seen some new-to-me tools tho. I want a meat mixing tool now 😃

Why do people have averse reactions to new terms and words? Language is a dynamic thing, IMO, and is constantly updating and changing. Buzzwords come and go, and humans, by nature, are curious and collective in most behaviors. It's like fashion, I think, in that someone sees/hears/reads something novel by another person and wants to do it too. And then, when it seems everybody's doing it, the culture moves on to the next popular thing.

I’m not much of a baker but I remember my mother referring to piecrusts and pie tins as ’coffins’.

I think that's a medieval term, roxsol. I like to watch Tasting History on YouTube and the host shows and explains the recipes and terms from long past - all the way back to ancient Rome.

I think you are right, carol.

My mother was raised in the Black Country of England and she had some terms that I only ever heard her use.

"Vessel" reminds me of my sister, who has a lifelong distaste for chicken breasts, which she describes as just the "carrier" for the sauce that comes along with it. She recently is extolling the virtues of dark meat only.

It's not a new word, but I really dislike all these young bloggers discovering foods that have been around for decades and acting like they just now created them.

I would agree with you except that my young adult kids have been showing a growing interest in cooking, and I'm going over some of the old basics and recipes to which they are now paying attention. Same experience when they asked me one day, "Hey, Mom, have you ever heard of Fleetwood Mac?"

I wondered why a piecrust would be called a ’coffin‘ and I found this:

Coffin piecrust

Nice find, party!

And Atlas Obscura is one of my faves 😃

Excellent article!

I always understood a pie-crust-coffin to be a vessel to hold something else and was rarely eaten. (Maybe by the Staff but never by the guests.) The article seems to clarify this idea.

I did know that coffin just meant "box", and I know about the collar of similar dough used to seal a covered pot, but I find the concept of making one's bake ware as one needs it really charming! I have a number of casserole dishes of different sizes and shapes and uses. Making a box to fit on the fly is delightful! And no need to worry about breaking it during cleanup!