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BRUSCHETTA (broo-SKEHT-ah): Toasted bread rounds often topped with olive oil, garlic and vegetables.

CEVICHE (seh-VEE-chay): Lime-marinated seafood salad.

DEGUSTATION (DAY-goo-STAH-see-ohn): Chef’s tasting menu, which is probably the best way to say it in the U.S.

FOIE GRAS (FWAH-GRAH): Controversial engorged duck liver enjoyed outside Chicago.

GYROS (YEE-roh): Vertically roasted lamb and beef meat.

KOLACHY (koh-LAH-tchkey): Light, buttery, fruit-filled cookies.

PHO (fuh): Aromatic Vietnamese noodle soup that should be pronounced like a question.