Texture descriptive words: List of Descriptive Words to Critique Art

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List of Descriptive Words to Critique Art

Have you ever been to an art museum and wished someone had given you a list of descriptive terms you could use to critique the works of art on display? Do not despair; you are not the only one who feels this way. Many people wish they knew more about art. Here are some words to help you be more art savvy the next time you spend the day at the art museum.

boy learns to critique art in museum

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75 Words to Describe Art Elements and Principles

Many words can help you be more descriptive when it comes to critiquing art. In fact, there are words to comment on every single aspect of art. The line, tone, movement, texture, and shape are just a few ways in which art can be critiqued. Discover many different words you can use to critique various elements and principles of art.

10 Words to Critique Line

In art, a line can be described in several ways. The words used to describe line in artwork are not fancy terms that require formal education in art. They are ordinary terms often used in everyday conversation.

  • flowing
  • delicate
  • simple
  • bold
  • thick
  • thin
  • fine
  • vertical
  • horizontal
  • flowing

10 Words to Critique Tone

When it comes to tone in art, a number of words can help you describe and critique a piece. None of the words are complex, though they may not all be used in your everyday conversations with friends.

  • subtle
  • contrasting
  • muted
  • flat
  • light
  • dark
  • mid (between light and dark)
  • dramatic
  • depth
  • shadowy

10 Words to Critique Texture

Texture is a very common art element. It is often used when referring to clothing, furniture, or hair. If you have ever painted a wall in your home you are most likely familiar with the many of the descriptive words for texture.

  • rough
  • fine
  • smooth
  • coarse
  • prickly
  • scaly
  • uneven
  • embossed
  • silky
  • shiny

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10 Words to Critique Shape

Art comes in various shapes. This is true whether a work of art is a painting or a sculpture. Choosing the right word to describe the form of a piece of art is very important.

  • organic
  • curvaceous
  • circular
  • geometric
  • angular
  • cylinder
  • triangular
  • cone
  • elongated
  • irregular

10 Words to Critique Movement

Movement is seen in every piece of art. Movement helps to create or define a piece of art.

  • swirling
  • flowing
  • gentle
  • rippling
  • sudden
  • stillness
  • rhythm
  • dynamic
  • placement
  • sensory

10 Words to Critique Scale

Scale is basically the size of the art, considered in relation to other objects. The words used to critique scale are fairly common terms that you have probably used or read in a book.

  • large
  • life-size
  • small
  • intimate
  • microscopic
  • miniature
  • monumental
  • massive
  • grand
  • vast

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Ten Words to Critique Color

In art, color is very important. This is what helps each piece of art stand out. The color, no matter what type of artwork helps define the piece and the artist. The creator of a lot of artwork can be identified just by looking at the colors, because certain artists use specific colours in every piece of their work.

  • bold
  • vibrant
  • vivid
  • cool
  • warm
  • subtle
  • pale
  • earthy
  • naturalistic
  • graduated

5 Words to Critique Contrast

While there aren’t as many ways to describe contrast as there are for the other elements and principles of art, it can be important to mention contrast when critiquing a work of art.

  • dramatic
  • strong
  • subtle
  • minimal
  • tonal

More Ways to Appreciate Art in Words

The lists above don’t include every possible descriptive word that can be used to critique art. Not all critical comments about art directly relate to a specific art element or principle. Other descriptive terms that can be helpful when trying to describe art are listed below.

  • saturation- refers to the brightness of color
  • geometric — refers to the shapes such as circles, triangles, squares, etc.
  • organic — free flowing or rounded
  • symmetry — meaning it is equal on both sides
  • asymmetrical — unequal proportioned elements
  • flat tones — no tonal effect in the color
  • negative space — the space around the actual form of art
  • depth — the illusion of space
  • broken color — dabs or small amounts of color
  • focal point — the spot that stands out in the artwork
  • distorted — a shape that is changed and no longer looks proportioned

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Apply Your Descriptive Art Vocabulary

Now that you have a list of descriptive words to critique art, you’re ready to talk about art in a knowledgeable way. It’s the perfect time to take another trip to the art museum. Look at the same pieces you saw before and try to critique it using descriptive terms to convey what you are seeing. The artwork will now have new meaning and more significance now that you can describe it rather than just looking at it. If you have enjoyed learning new ways to describe art, it’s a great time to learn how to increase your vocabulary even more. You might also want to begin exploring famous artists, like Frida Kahlo.

Staff Writer

73 Adjectives for Food Descriptions

Last updated on 2/11/2020

When it comes to writing a menu, word choice is critical. Although menu pricing is important, the words you use to describe your food and how you make your menu could entice customers and increase sales if properly chosen. Conversely, a poorly written menu can turn customers off or confuse them if you’re not careful. Below, we break down the key components to menu writing and offer a list of descriptive words for food to get you started.

Words to Describe Taste

The flavor of your food is what most customers focus on when they are deciding what to eat. The way you engineer your menu can help build anticipation, and a good menu description could even convince a hesitant customer to try something new. With this in mind, it’s important to be precise and thorough when choosing words to describe your food’s flavor.

Here are some words that are commonly used to describe food:

  • Acidic: A food with a sharp taste. Often used to refer to tart or sour foods as well.
  • Bitter: A tart, sharp, and sometimes harsh flavor.
  • Bittersweet: A less harsh taste than bitterness. Couples tartness with sweetness.
  • Briny: Another word for salty.
  • Citrusy: A bright flavor like that of lemons, limes, oranges, and other citrus fruits.
  • Cooling: A taste that mimics the feeling of cold temperature. Often used to describe mint.
  • Earthy: Reminiscent of fresh soil. Often used to describe red wines, root vegetables, and mushrooms.
  • Fiery: A taste that feels as though it gives off heat. Another word for spicy.
  • Fresh: A light and crisp taste. Often used to describe produce or herbs.
  • Fruity: Any taste reminiscent of sweet fruit flavors.
  • Full-bodied: Rich flavor that can feel heavy in the mouth. Often used to describe wines.
  • Herbal: A bright, fresh, or sometimes earthy taste created by the incorporation of herbs.
  • Honeyed: A sweet or candied taste that may be reminiscent of honey.
  • Nutty: Any taste similar to the flavors of nuts. Often used to describe cheeses.
  • Rich: A full, heavy flavor. Often used to describe foods containing cream.
  • Robust: A rich taste with some earthiness. Often used to describe wines or aged liquors.
  • Sharp: A harsh, bitter, or tart taste. Often used to describe acidic foods.
  • Smoky: A smoky taste is reminiscent of the smell of smoke. 
  • Sour: A biting, tangy, tart flavor.
  • Spicy: A burning taste from hot spices.
  • Sweet: A sugary flavor.
  • Tangy: A tart, biting taste that feels tingly in the mouth.
  • Tart: A sharp, bitter, or sour flavor. Often used to describe acidic foods.
  • Yeasty: An earthy taste reminiscent of yeast. Often used to describe beer and breads.
  • Woody: An earthy, sometimes nutty taste. Often used to describe coffees or cheeses.
  • Zesty: A fresh, vivid, or invigorating flavor.

Words to Describe Texture

Another consideration when describing your food is texture. Properly using food adjectives to describe mouthfeel helps your guests to imagine what it will be like to eat your food before they order it.

Here are some words that are commonly used to describe texture:

  • Airy: A light, pillowy texture often created by the incorporation of air.
    • Buttery: A smooth and creamy texture similar to that of butter.
    • Chewy: The texture of a food that needs to be chewed thoroughly before swallowing. Can be light and bouncy or heavy and sticky.
    • Creamy: A smooth and rich texture that usually comes from the incorporation of dairy.
    • Crispy: A light texture with a slight crunch.
    • Crumbly: The texture of a food with a loose structure that falls apart into small pieces or crumbs.
    • Crunchy: A firm, crisp texture often identified by the sharp, audible noise that the food makes when being eaten.
    • Crusty: The texture of a food with a hard outer layer and soft interior.
    • Delicate: A light, fine texture that may come apart easily.
    • Doughy: A soft and heavy texture that is often coupled with pale coloring.
    • Fizzy: A texture brought on by the presence of many small bubbles, usually referring to carbonated liquids.
    • Flaky: A light texture characterized by layers that come apart during eating.
    • Fluffy: A light and airy texture.
    • Gooey: A viscous, sometimes sticky texture arising from the presence of moisture in a dense solid food.
    • Hearty: A firm, robust texture.
    • Juicy: A succulent, tender texture characterized by the presence of liquid in a solid food.
    • Silky: A fine, smooth texture characterized by a sleek feel in the mouth.
    • Sticky: A texture characterized by gluiness in the mouth.
    • Smooth: A consistent texture free of grit, lumps, or indentations.
    • Succulent: A tender, juicy texture.
    • Tender: A soft texture that is easy to break down.
    • Velvety: A smooth and rich texture.

    Words to Describe Food Preparation Method

    One of the best ways to describe food on your menu is by indicating how it was prepared. So long as your customer recognizes the words you choose, it will give them a clear picture of your food’s flavor and appearance.

    Here are some words that indicate preparation and cooking method:

    • Baked: A food that was cooked in an oven, often resulting in a crispy outer coating.
    • Blanched: A food that was scalded in boiling water and then moved to cold water to stop cooking. Results in a softened texture.
    • Blackened: A food that was dipped in butter and coated with spices before being cooked in a hot pan, resulting in a blackened appearance.
    • Braised: Food that is briefly fried in a small amount of fat and then is slowly stewed in a covered pot. Results in a seared, crispy exterior coupled with a tender interior texture.
    • Breaded: A breaded food is one that was coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer.
    • Broiled: A food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture.
    • Caramelized: A caramelized food is one that has been cooked slowly until it is browned and becomes sweeter in taste.
    • Charred: Food that is grilled, roasted, or broiled and gains a blackened exterior coupled with a smoky flavor.
    • Fermented: A food that has been introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. May result in a pungent, biting flavor.
    • Fried: Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color.
    • Glazed: A food that becomes moistened by having a flavorful coating dripped or brushed onto its surface. May result in a glossy appearance and thin, crisp outer layer.
    • Infused: A food that has been steeped in liquid with another ingredient in order to extract the flavor of the ingredient. Often used with herbs.
    • Marinated: A food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar, and oil.
    • Poached: Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture.
    • Roasted: Food that has been cooked with dry heat in an oven or over a fire. Often results in a browned exterior and crisp coating.
    • Sauteed: A food that has been cooked quickly in a small amount of fat.
    • Seared: A food that is cooked in a small amount of fat until caramelized and then finished by roasting, grilling, or another method. Results in a crisp outer texture and tender interior.
    • Smoked: Smoked food is food that is cooked or preserved by long exposure to smoke from smoldering wood. Results in a distinctive, bold flavor.
    • Whipped: Food that has been beaten to incorporate air. Often results in a light, fluffy texture.

    Positive Food Adjectives

    The easiest way to accidentally influence your customers into passing over a menu item is to use a word with a negative connotation. Before you put a word in your menu description, take a moment to think about how that word is commonly used. Does it bring a positive image to mind, or is it unappetizing? Additionally, the positive alternatives to negative words are often more specific, so they give your customers a more precise idea of what your food is like.

    Here are some examples of negative describing words and the positive food adjectives that you can use to replace them:

    • Dry vs. crispy: Chicken with a dry breading compared to Chicken with a crispy breading
    • Greasy vs. velvety: Pasta in a greasy sauce compared to Pasta in a velvety sauce
    • Sugary vs. honeyed: Pears with a sugary drizzle compared to Pears with a honeyed drizzle
    • Burned vs. blackened: Burned salmon compared to Blackened salmon
    • Tough vs. hearty: A piece of tough bread compared to A piece of hearty bread
    • Mushy vs. tender: A mushy crabcake compared to A tender crabcake

When you’re trying to find the right words to describe the food on your menu, be sure to explore the hundreds of options that you have. Remember to use words that are appealing enough to catch a customer’s eye, common enough to explain your food at a glance, and specialized enough that you don’t have to resort to cliches. Next time you add a new dish or want to overhaul your menu, keep in mind that the time you invest in your menu descriptions can help sell your food to customers.

Catering Menu Ideas

One of the first steps in starting a catering business is brainstorming ideas for your catering menu. By offering original catering recipes, you can take your company to the next level and leave a lasting impression on your guests. To create a diverse menu that appeals to a variety of clients, consider adhering to our list of catering menu ideas. Variables to Consider When Choosing Catering Recipes Before you choose which recipes to feature on your menu, you must consider the many variables that can influence your decision. Everything from your budget to the time it takes to prepare your staff can change depending on which recipes you choose. Below, we’ve provided a list of common variables that influence your catering menu: Ingredient Avai

How to Create the Best Bar Food Menu

Your guests likely crave a range of tastes when enjoying drinks at your bar, so what is the best bar food to serve? Creating a bar food menu can be challenging, since some customers just want your standard basket of fries, while others want a unique experience. To meet the needs of your guests, listing typical bar foods as well as your own inventive recipes are both great ideas. Below are some useful tips and bar food ideas to create a well-rounded menu that’s sure to satisfy any hungry customer. Create a Bar Food Menu with the Classics Among the changing bar trends in the industry, some of the best bar food staples remain the same. Below are some common bar menu ideas to satisfy your customers and maximize your profits. French fries Onion

Adapting Your Menu for Delivery

Before you can set up a delivery service for your restaurant , you need to make sure that you have a menu suitable for take out. With meal kit options booming and more customers choosing to order out rather than dining in, having a delivery-friendly menu is essential for your bottom line. As the coronavirus continues to force business closures, you can keep your restaurant running by offering a delivery option to your customers. Shop All Disposable Food Packaging Take Out Menu Considerations Whether you use a third-party delivery service or your own in-house delivery fleet, picking the right menu items for your take-out menu is essential for ensuring successful deliveries. It is important to understand that not every meal on your restaurant

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Adjectives to Describe Texture and Feeling

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What does it look/feel like? Describing texture should enable the reader to imagine the texture in their hands or against their skin.

With 325 words to describe texture, you can give your writing vivid detail to engross your literary fans.

A

Abrading
Abrasive
Acute
Affected
Angular

B

Bald
Ballooned
Barbed
Bendable
Blemished
Blistered
Bloated
Blunt
Boiling
Bolstered
Bouncy
Broken
Bristly
Bubbly
Bulging
Bulky
Bumpy
Burning
Burnished
Bushy

C

Caked
Caressing
Carved
Chafing
Channeled
Chapped
Cheap
Chilly
Chunky
Clammy
Clean
Coagulated
Coarse
Cold
Concentrated
Cool
Corduroy
Corrugated
Cozy
Cottony
Cratered
Crawly
Creamy
Creepy
Crocheted
Crooked
Crude
Crumbly
Cuddly
Curdled
Cushioned
Cut
Cutting

D

Damaged
Damp
Dank
Decorated
Dehydrated
Dense
Dented
Dirt-Free
Dirty
Disfigured
Distended
Downy
Drenched
Dripping
Dry
Dull
Durable
Dusty

E

Elastic
Emblazoned
Embossed
Enameled
Encrusted
Engorged
Engraved
Enlarged
Etched
Even
Expanded
Extreme

F

Fat
Feathery
Fiery
Filmy
Filthy
Fine
Finish
Firm
Fizzy
Flat
Flattened
Flawed
Flawless
Fleecy
Fluffy
Fluted
Foamy
Freezing
Fresh
Frigid
Frothy
Furred
Furry
Fuzzy

G

Gelatinous
Glassy
Glazed
Glossy
Glutinous
Gooey
Gossamer
Grainy
Granular
Grating
Gravelly
Greasy
Grimy
Grinding
Gritty
Grooved
Grubby
Grungy

H

Hairy
Hard
Harsh
Heated
Hot

I

Icy
Ill-Defined
Immaculate
Impenetrable
Imperfect
Imprecise
Imprinted
Indented
Inflated
Inflexible
Inlaid
Inscribed
Inset
Ironed
Irregular
Itching
Itchy

J

Jagged
Jarring
Jumbled

K

Keen
Kiss
Knitted
Knobbed

L

Lacy
Layer
Level
Limp
Lined
Longhaired
Lustrous

M

Malleable
Marked
Matte
Matted
Mild
Moist
Mosaic
Mucky
Mushy
Muted
Mutilated

N

Neat
Nonglossy
Not Glossy
Not Shiny
Numbing

O

Ornamented

P

Padded
Parched
Patterned
Perfect
Pitted
Pleated
Pliable
Plush
Pocked
Pockmarked
Pointed
Pointy
Polished
Potholed
Pressed
Prickly
Printed
Puffed Out
Puffed Up
Pulpy
Pure

R

Ragged
Raw
Razor Sharp
Refined
Ribbed
Ridged
Rigid
Rough
Runny
Rutted

S

Sandy
Sanitary
Satiny
Saturated
Scalding
Scaled
Scarred
Scorching
Scored
Scraped
Scratched
Scratching
Scratchy
Sculptured
Searing
Serrated
Set In
Severe
Shaggy
Sharp
Sharp-Edged
Sheer
Silky
Silky-Smooth
Sleek
Slick
Slight
Slimy
Slippery
Smooth
Smooth As Glass
Smoothed
Smudged
Snarling
Soaked
Soaking
Soapy
Sodden
Soft
Soggy
Soiled
Solid
Sopping
Sparkling
Spick-And-Span
Spikey
Spiny
Splintered
Spongy
Spotless
Springy
Squishy
Stamped
Steamed
Steely
Sterile
Sticky
Stiff
Stinging
Strong
Stubbly
Swollen
Syrupy

T

Tangled
Thick
Thin
Thorny
Tickling
Tidy
Tiled
Tingly
Toothed
Tough
Tweedy

U

Unblemished
Unbreakable
Uncomfortable
Uncompromising
Undulation
Uneven
Unsoiled
Untarnished
Unyielding

V

Varnished
Velvety
Veneered
Very Cold
Viscous

W

Warm
Waterlogged
Wavy
Waxy
Well-Defined
Well-Honed
Wet
Withered
Wool
Woolen
Woolly
Woven

Y

Yielding

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240 Food Adjectives | Adjectives to Describe Food in English

by Prasanna

Food Adjectives: When it comes to composing a menu, word choice is very crucial. The words one uses to describe food on their menu could entice customers and increase sales if one chooses them well, but they could also set the mood of the customers off or confuse them if one is not careful. Below is the breakdown of the vital menu writing components and offers a list of descriptive words for food to get one started.

  • Words to Describe Taste
  • Words to Describe Texture
  • Words to Describe Preparation Method
  • Choose Positive Words to Describe Your Food
  • List of 240 Adjectives to Describe Food

Words to Describe Taste

The flavour of the food on one’s menu is what most customers concentrate on when they are choosing what to eat. How one presents the dishes on their menu can help build anticipation, and a proper menu description could even convince an indecisive customer to try something new. With this in mind, it’s essential to be precise and thorough when choosing words to describe an individual’s food’s flavour.

Here are few words that are generally used to describe food:

  • Acidic: A food with a distinctive and sharp taste. Often related to refer to sour or tart foods as well.
  • Bitter: A sharp, tart, and sometimes harsh flavour.
  • Bittersweet: A less severe taste than bitterness. Couples sourness with sweetness.
  • Briny: Different term for salty.
  • Citrusy: A rich and bright flavour like that of limes, oranges, lemons, and other citrus fruits.
  • Cooling: A taste that simulates the sensation of cold temperature. Often used to express mint.
  • Earthy: Reminiscent of fresh soil. Often used to express root vegetables, mushrooms and red wines.
  • Fiery: A taste that seems as though it carries off heat. Another word for spicy.
  • Fresh: A crisp and light taste. Often used to describe herbs or produce.
  • Fruity: Any taste recollective of sweet fruit flavours.
  • Full-bodied: Rich and intense flavour that can sense heavy in the mouth. Often practised describing wines.
  • Herbal: A fresh, bright, or sometimes earthy taste generated by the incorporation of herbs.
  • Honeyed: A candied or sweet taste that may be suggestive of honey.
  • Nutty: Any taste related to the flavours of nuts. Often related to describe cheeses.
  • Rich: A full, beefy flavour. Often related to describe foods comprising cream.
  • Robust: A rich taste with fascinating earthiness. Often related to describe aged liquors or wines.
  • Sharp: A harsh, tart or bitter taste. Often related to describe acidic foods.
  • Smoky: A taste recollective of the smell of smoke.
  • Sour: A tangy, tart, biting flavour.
  • Spicy: A burning taste from roasting spices.
  • Sweet: A sugary flavour.
  • Tangy: A biting, tart taste that senses tingly in the mouth.
  • Tart: A sharp, sour or bitter flavour. Often utilised to describe acidic foods.
  • Yeasty: An clayey taste reminiscent of yeast. Often used to describe bread and beer.
  • Woody: An earthy, sometimes nutty taste. Often related to describe cheeses or coffees.
  • Zesty: A fresh, invigorating or vivid flavour.

Words to Describe Texture

Another consideration while describing one’s food is texture. Matching the right texture words to their dishes encourages the guests to imagine what it will be like to eat the food ere they order it. Here are few words that are usually used to describe texture:

Airy A pillowy, light texture is often generated by the incorporation of air.
Buttery A creamy and smooth texture related to that of butter.
Chewy The texture of a food requires to be crushed or chewed thoroughly before swallowing. It can be bouncy and light or sticky and heavy.
Creamy A rich and smooth texture that ordinarily comes from the association of dairy.
Crispy A light taste with a slender crunch.
Crumbly The texture of food with a loose structure that drops apart into small crumbs or pieces.
Crunchy A crisp, firm texture is often recognised by the sharp, audible noise that the food makes when being eaten or chewed.
Crusty The texture of food with a soft interior and a hard outer layer.
Delicate A light, fine texture that may come apart easily.
Doughy A heavy and soft texture that is often united with pale colouring.
Fizzy A texture produced by the presence of numerous small bubbles, normally referring to carbonated liquids.
Flaky A light texture is defined by layers that come individually during eating.
Fluffy An airy and light texture.
Gooey Sometimes sticky or a viscous texture emerging from the presence of moisture in a compact solid food.
Hearty A robust, firm texture.
Juicy A tender, succulent texture is described by the presence of liquid in a part of solid food.
Silky A smooth, fine texture characterised by a svelte feel in the mouth.
Sticky A texture is described by gluiness in the mouth.
Smooth A consistent texture is free of lumps, indentations or grit.
Succulent A juicy, tender texture.
Tender A delicate texture that is loose to break down.
Velvety A rich and smooth texture.

Words to Describe Preparation Method

One of the best methods to describe one’s food on their menu is by indicating how it was served. So long as their customer acknowledges the words one chooses, it will provide them with a clear picture of the food’s appearance and flavour. Here are few words that indicate the preparation process:

  • Baked: A food that was prepared in an oven, often ending in a crispy external coating.
  • Blanched: A food that was scalded in steaming water and then proceeded to cold water to finish cooking. Ends in a softened texture.
  • Blackened: A food that was coated with spices and dipped in butter before being cooked in a hot pan, ending in a darkened appearance.
  • Braised: Food that is concisely fried in a little amount of fat and then is slowly simmered in a closed pot. Results in a crispy, seared exterior coupled with a tender texture of interior.
  • Breaded: A food that was coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer.
  • Broiled: A food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture.
  • Caramelized: A food that has been cooked gradually until it is browned and becomes sweeter in taste.
  • Charred: Food that is roasted, grilled, or gains and broiled with a blackened exterior united with a smoky flavour.
  • Fermented: A food that has been introduced to yeast, bacteria, or another microorganism to produce alcohols, organic acids, or gases. May result in a biting, pungent flavour.
  • Fried: Food that is prepared by submerging fully or partially into the hot oil. It often ends in a crunchy or crispy texture and golden colour.
  • Glazed: A food that matures moistened by having a flavorful coating brushed or dripped onto its surface. May result in a glossy appearance and thin, crisp outer layer.
  • Infused: A food that has been steeped in fluid with a different ingredient in order to extract the flavour of the ingredient. Often practised with herbs.
  • Marinated: A food (usually meat) that has been dipped in liquid containing flavorful ingredients like spices, vinegar, oil and herbs.
  • Poached: Food that has been prepared in approximately boiling liquid. Often results in a moist texture, tender.
  • Roasted: Food that has been prepared with dry heat over a fire or in an oven. Often results in a crisp coating and browned exterior.
  • Sauteed: A food that has been prepared instantly in a small amount of fat.
  • Seared: A food that is prepared in a small amount of fat until caramelised and then completed by grilling, roasting, or another method. Results in a tender interior and crisp outer texture.
  • Smoked: Food that is preserved or cooked by long exposure to smoke from smouldering wood. Results in a bold, distinctive flavour.
  • Whipped: Food that has been stirred to incorporate air. Often results in a fluffy, light texture.

Choose Positive Words to Describe Your Food

The easiest way to unwittingly influence someone’s customers into passing over a menu item is to practice a word with a contrary connotation. Before one put a word in their menu description, take a moment to think about how that word is generally used. Does it produce a positive thought to the mind, or is it unappetising? Additionally, the positive options to negative words are often more particular, so they provide their customers with a more precise idea of their food.

Here are few examples of negative describing words and the positive adjectives that one can use to substitute them:

  • Crispy vs dry: Chicken with a crispy breading compared to Chicken with a dry breading
  • Velvety vs greasy: Pasta in a velvety sauce compared to Pasta in a greasy sauce
  • Honeyed vs sugary: Pears with a honeyed drizzle compared to Pears with a sugary drizzle
  • Blackened vs burned: Blackened salmon compared to Burned salmon
  • Hearty vs tough: A piece of hearty bread compared to A piece of tough bread
  • Tender vs mushy: A tender crabcake compared to A mushy crabcake

List of 240 Adjectives to Describe Food

When a person is trying to find the right words to describe the food on their menu, be certain to explore the hundreds of possibilities that one has. Remember to practice words that are appealing adequate to catch a customer’s eye, common enough to describe their food at a glance, and specialised enough that one doesn’t have to resort to cliches. Next time one adds a new dish or want to overhaul their menu, keep in mind that the time one invests in their menu descriptions can support sell their food to customers.

Here is the list of adjectives to describe food in English:

  1. Acid
  2. Acidic
  3. Appealing
  4. Appetising
  5. Astringent
  6. Ample
  7. Aromatic
  8. Beautiful
  9. Bite-size
  10. Bitter
  11. Bland
  12. Baked
  13. Balsamic
  14. Boiled
  15. Briny
  16. Brown
  17. Burnt
  18. Buttered
  19. Blazed
  20. Blended
  21. Blunt
  22. Caramelised
  23. Caustic
  24. Centre cut
  25. Cheesy
  26. Chocolate
  27. Cholesterol free
  28. Chunked
  29. Caked
  30. Calorie
  31. Candied
  32. Cool
  33. Crafted
  34. Creamed
  35. Creamy
  36. Crisp
  37. Crunchy
  38. Cured
  39. Cutting
  40. Classic
  41. Classy
  42. Cold
  43. Delicious
  44. Delight
  45. Distinctive
  46. Doughy
  47. Dressed
  48. Dripping
  49. Drizzle
  50. Dry
  51. Dull
  52. Dazzling
  53. Deep-fried
  54. Delectable
  55. Extraordinary
  56. Famous
  57. Famy
  58. Fantastic
  59. Fetid
  60. Fiery
  61. Filet
  62. Fizzy
  63. Flaky
  64. Flat
  65. Flavoured
  66. Flavorful
  67. Fleshy
  68. Fluffy
  69. Fresh
  70. Fragile
  71. Free
  72. Fried
  73. Edible
  74. Elastic
  75. Ethnic
  76. Fruity
  77. Furry
  78. Frozen
  79. Gingery
  80. Glazed
  81. Gourmet
  82. Garlic
  83. Generous
  84. Greasy
  85. Grilled
  86. Golden
  87. Gorgeous
  88. Gritty
  89. Heady
  90. Honey
  91. Hot
  92. Harsh
  93. Icy
  94. Intense
  95. Infused
  96. Insipid
  97. Jumbo
  98. Juicy
  99. Kosher
  100. Lean
  101. Leathery
  102. Large
  103. Lavish
  104. Low
  105. Low-fat
  106. Lite
  107. Lively
  108. Luscious
  109. Mashed
  110. Mellow
  111. Marinated
  112. Mild
  113. Minty
  114. Mixed
  115. Mouth-watering
  116. Moist
  117. Nutmeg
  118. Nutty
  119. Nationally famous
  120. Natural
  121. Nectarous
  122. Non-fat
  123. Organic
  124. Overpowering
  125. Oily
  126. Open face
  127. Peppery
  128. Perfection
  129. Petite
  130. Pickled
  131. Piquant
  132. Plain
  133. Palatable
  134. Penetrating
  135. Pleasant
  136. Plump
  137. Poached
  138. Popular
  139. Prickly
  140. Pulpy
  141. Pungent
  142. Pureed
  143. Pounded
  144. Prepared
  145. Reduced
  146. Refresh
  147. Rich
  148. Ripe
  149. Roasted
  150. Rancid
  151. Rank
  152. Rubbery
  153. Robust
  154. Rotten
  155. Saporous
  156. Satin
  157. Satiny
  158. Sauteed
  159. Saccharine
  160. Saline
  161. Salty
  162. Sapid
  163. Savorless
  164. Savoury
  165. Scrumptious
  166. Sea salt
  167. Seared
  168. Seasoned
  169. Sharp
  170. Sharp-tasting
  171. Silky
  172. Simmered
  173. Sizzling
  174. Skillfully
  175. Small
  176. Smothered
  177. Soothing
  178. Soporific
  179. Sour
  180. Special
  181. Spiced
  182. Spicy
  183. Spiral-cut
  184. Spongy
  185. Sprinkled
  186. Stale
  187. Steamed
  188. Smelly
  189. Smoked
  190. Smoky
  191. Sticky
  192. Stinging
  193. Strong
  194. Stuffed
  195. Succulent
  196. Sugar-coated
  197. Sugared
  198. Sugar-free
  199. Sugarless
  200. Sweet-and-sour
  201. Sweetened
  202. Syrupy
  203. Sugary
  204. Superb
  205. Sweet
  206. Tasteless
  207. Tasty
  208. Tender
  209. Tepid
  210. Terrific
  211. Thick
  212. Thin
  213. Tossed
  214. Tough
  215. Toasted
  216. Topped
  217. Traditional
  218. Treacly
  219. Treat
  220. Tangy
  221. Tantalising
  222. Tart
  223. Tasteful
  224. Unsavoury
  225. Unseasoned
  226. Unflavored
  227. Vanilla
  228. Vinegary
  229. Velvety
  230. Warm
  231. Weak
  232. Whipped
  233. Waxy
  234. Whole
  235. Wonderful
  236. Yummy
  237. Yucky
  238. Zesty
  239. Zingy

Filed Under: English Grammar

The Magic of Sensory Words (with a List of 75 Example Phrases)

Sensory language spices up your writing and allows readers to experience your words as if they’re living your story. You can use sensory words in any type of writing, including business writing.

How to use sensory details

Aarggh …

A thumping headache.

Does it ever happen to you?

You should work, but you can’t. You don’t want to deal with your to-do list, an overflowing inbox, an incessant stream of tweets.

You find your walking boots and get out.

The smell of rain lingers in the air. A gentle breeze soothes your aching head. You watch the sun rays play with the golden leaves.

Can you picture the scene?

That’s because of the sensory details

You might think that sensory words are for poets and novelists. For creative spirits. Not for serious business people like you and me.

But that’s not true.

Using sensory language can help you captivate your audience—a business audience, too. Sensory language helps readers experience your words, almost as if they’re present, right in the middle of your story. What’s more, sensory details add personality and flavor to boring content, helping you stand out in a sea of grey voices that all sound the same.

Shall I explain?

The science behind sensory words

Sensory words are more powerful and memorable than ordinary words because they make your reader see, hear, smell, taste, or feel your words.

When reading non-sensory words, your brain processes text. But when you read sensory words different areas of your brain light up. Your brain processes sensory words as if you taste a sweet cake, as if you see a dazzling display of colors, as if you feel a rough texture.

And we also know from research that when we can hold a product the desire for the product increases. Might we be able to increase desire simply by using sensory words so people can imagine holding our products?

Sensory words can even boost sales. Research into menus suggests that describing dishes using sensory words makes more people buy them.

So, sensory words are truly magic.

Want to write with more power?
Click here to get the 22-page ebook How to Choose Words With Power and Pizzazz (it’s free!)

What are sensory words?

Sensory words are descriptive—they describe how we experience the world: how we smell, see, hear, feel or taste something.

  • Words related to sight indicate colors, shape, or appearance. For instance: gloomy, dazzling, bright, foggy, gigantic.
  • Words related to touch describe textures. You can use them to describe feelings and abstract concepts, too: gritty, creepy, slimy, fluff, sticky.
  • Words related to hearing describe sounds. For instance: crashing, thumping, piercing, tingling, squeaky. Often these words mimic sounds—that’s when they’re called onomatopoeic.
  • Taste and smell are closely related. Most taste and smell words are easy substitutes for bland words like good, nice, or bad. For instance: zesty, tantalizing, sweet, stinky, stale.
  • Motion is sensory, too. By using active words or describing movement, you help your readers experience your words. For instance: vibrating, soaring, mind-boggling, staggering, bumpy.

You can create a multi-sensory experience in your writing. Here’s an example from Benjamin Myers’ book The Offing:

Sitting here now by the open window, a glissando of birdsong on the very lightest of breezes that carries with it the scent of a final incoming summer, I cling to poetry as I cling to life.

Within one sentence Myers shares a visual detail (the open window), an auditory detail (a glissando of birdsong), a sense of motion and touch (the lightest breeze), and a sense of smell (the scent of the incoming summer).

But sensory words are not just for novels …

Example sentences: How to appeal to the senses in business writing

In business writing, we don’t need to write sentences as poetic as Myers’ sentence above.

We can add a touch of poetry by using one or two sensory words—to make our writing more vivid and to shape a stronger writing voice.

You can find opportunities to use sensory words almost everywhere—in headlines and email subject lines, on your About page, in product descriptions, business emails, or e-newsletters.

For instance:

A headline without sensory words:

5 Tips for Turning Boring Information Into a Practical Tutorial

With sensory words:

5 Tips for Turning Drab Information Into a Tantalizing Tutorial

A business email without sensory words:

Unfortunately, I’m currently too busy to take on new projects.

With sensory words:

Unfortunately, my schedule is jam-packed; and I’m unable to squeeze in new projects.

A product description without sensory words:

These long-lasting cabinets are made from the best material, guaranteed for 10 years.

With sensory words:

These cabinets remain squeak-and-creak free. That’s guaranteed for 10 years.

A bio without sensory words:

Irreverent copywriter on a mission to eradicate gobbledygook and to make boring business blogs interesting.

With sensory words:

Irreverent copywriter on a mission to stamp out gobbledygook and to add sparkle to business blogs.

A sentence without sensory words from a blog opening:

Imagine your writing is slowing readers down.

With sensory words:

Imagine your readers trudging. Their shoes feel heavy. Squelch. Sploosh. Squelch. Sploosh.

Sensory details inject a dose of personality into your writing. They make your writing stand out, and help readers picture the scenes you’re describing.

Sensory words for emotions

Emotions can often be expressed with sensory words.

For instance, you can use the word prickly (tactile) to describe feeling irritated. And when you’re calm, you’re cool-headed (also tactile). When you’re energetic, you’re buzzing (auditory) or bouncing (motion). You can feel bitter (taste). You can be bright or gloomy (visual).

To find a sensory word for an emotion, think about the sensation that that emotion causes in your body. When you’re nervous you become jittery or jumpy. When you’re angry, your body temperature rises, so you feel fiery or hot-headed.

Amplify your words with sound symbolism

There’s a little-known category of words that can make your writing even more expressive.

You may have heard of onomatopoeic words?

Onomatopoeic words express a sound such as to squeal, whoosh, or boom!

But there’s a different, more subtle category of words. Words with sound symbolism are associated with a specific sensory experience. For his master’s thesis, James Harbreck studied such words and found that their usage has been increasing over the last two centuries.

Harbreck mentions examples like:

  • Words starting with gl– are associated with light, such as glint or glimmer
  • Words ending with –irl or –url often relate to circular or spiral motion or shape such as curl, swirl, whirl, or twirl
  • Words ending with –ump tend to be associated with roundness or heaviness, such as lump, clump, hump, or rump

According to Harbreck, words with sound symbolism (more here) are used more regularly in fiction than non-fiction.

But we can change that.

We can use such words to make our writing glitter and glow more brightly.

The truth about captivating your audience

You can use the same words every business writer uses.

It’s a quick way to write a lot of text. But you sound the same as everyone else, and the noisy internet machine drowns out your words. Your message gets lost.

So, try to release your inner poet and pick your words with care and precision.

Make your readers crave your next article.

Get them to fall in love with your writing, and get them to fall in love with your voice.

Want to write with more power?
Click here to get the 22-page ebook How to Choose Words With Power and Pizzazz (it’s free!)

A list of 75 sensory phrases

Sensory language #1: Visual words

Sensory words for sight allow you to paint vibrant (or gloomy) pictures.

What are you seeing? What’s the size? What’s the light like? What are the colors?

Examples of visual words:

Gigantic
Teeny-tiny
Bulky
Glitter
Sparkling
Shimmering
Shiny
Glowing
Crooked
Hazy
Shadowy
Gloomy
Drab
Murky
Dull
Knotty
Vibrant

Sensory language #2: Tactile words

Sensory words for touch allow readers to sense the silky-smoothness of your words.

How does something feel when you touch it? What’s the texture? The temperature? How does the humidity or pressure of the air feel?

Examples of tactile words:

Fluffy
Gritty
Rough
Smooth
Slimy
Sticky
Creepy
Crisp
Hairy
Chilled
To stifle
Woolly
Crisp

Sensory language #3: Auditory words

Sensory words for hearing allow readers to hear what’s happening.

How does someone’s voice sound? What kind of sounds are made? Is it loud or soft?

Examples of auditory words:

Buzz
Hubbub
Humming
Faint
Deafening
Squeaky
Earsplitting
Serene
To sizzle
To hiss
To shriek
Snappy
Boom!
Roaring
Thundering
Crunchy

Sensory language #4: Words related to taste and smell

Sensory words for taste and smell help you turn a bland text into lip-smackingly tasty writing.

What kind of aroma is there? Is it natural or artificial? Strong or subtle? Pleasant or repulsive? And does something taste sweet, sour, savory, salty, or bitter?

Examples of words related to taste and smell:

Bland
Rotten
Fragrant
Stale
Juicy
Stinky
Gooey
Bitter
Yummy
Lip-smackingly
Pungent
Zesty
Sweet
Spice

Sensory language #5: Motion words

When you use strong verbs to describe motion, readers experience the motion as if they’re there, too.

Is the car swerving? Is the flight turbulent? Is the sea choppy?

Examples of motion words:

Soaring
To resonate
To breeze through
Staggering
Blown away
Paralyzed
Eye-popping
Gobsmacked
Shocking
To grab
Jaw-droppingly good
Turbulent
Choppy
Swirling
To wriggle

Want to write with more power?
Click here to get the 22-page ebook How to Choose Words With Power and Pizzazz (it’s free!)

6 books that showcase sensory writing

The books listed below showcase sensory writing.

When you see how others use sensory details in their writing, it becomes easier to appeal to the senses in your own writing, too.

To accelerate the learning process, pay attention to imagery in the text. How do the authors help you imagine the scenes they describe? Which smells, feelings, tastes, sounds, motions, and sights do they refer to? Which words do they use to describe those sensory experiences? Which words do you like best? Add your favorite sensory words to a list and see whether you can include them in your own writing.

You can learn from any type of writing. If you’re writing about business, you can learn from fiction or science writing, too.

The links below are affiliate links. If possible, please support your local bookstore.

1. A sensory novel

Elif Shafak excels at sketching multi-sensory images to transport her readers to a different world. Here’s an example:

The brothel where Leila worked was among the oldest in the area. A single fluorescent tube flickered at the entrance with the force of a thousand tiny matches catching light and burning one after another. The air was thickened by the scent of cheap perfume, the taps encrusted with deposits of limescale and the ceiling coated with the sticky brown stains of nicotine and tar from years of tobacco smoke.

From: 10 Minutes 38 Seconds in this Strange World by Elif Shafak

2. A sensory business book

Chip and Dan Heath are my favorite business writers. In their book The Power of Moments, they show how to weave miniature stories into your writing—even a business book.

The Power of Moments explains why certain customer service experiences have extraordinary impact. Here’s an example of their writing:

Let’s start with the cherry-red phone mounted to a wall near the pool. You pick it up and someone answers, “Hello, Popsicle Hotline.” You place an order, and minutes later, a staffer wearing white gloves deliver your cherry, orange, or grape Popsicles to you at poolside. On a silver tray. For free.

From: The Power of Moments by Chip Heath and Dan Heath

3. A science book that appeals to the senses

In his book The Eloquence of the Sardine, Bill François uses vivid imagery to show us what it’s like to be a fish. Here’s a snippet:

Some fish emit sounds through their swim bladders, pouches of gas located in their abdomens that keep them neutrally buoyant. They use these swim bladders as a drum, like children who tap out rhythms on their bellies after eating, an unaccountable music we’ve all made at one time or another. Patting their bellies like this, with the help of special stomach muscles, drum fish croak, groupers grunt and gurnards rumble. Their sounds are reminiscent of foghorns, drum solos or TV game-show buzzers.

From: The Eloquence of the Sardine: The Secret Life of Fish & Other Underwater Mysteries by Bill François, translated by Antony Shugaar

4. A nature book full of sensory language

Braiding Sweetgrass by botanist Robin Wall Kimmerer mixes Native American wisdom with western science, plus lots of sensory descriptions of nature. Here’s a sample:

You could smell ripe strawberries before you saw them, the fragrance mingling with the smell of sun on damp ground. It was the smell of June, the last day of school, when we were set free, and the Strawberry Moon, ode’mini-giizis. I’d lie on my stomach in my favorite patches, watching the berries grow sweeter and bigger under the leaves. Each tiny wild berry was scarcely bigger than a raindrop, dimpled with seeds under the cap of leaves. From that vantage point I could pick only the reddest of the red, leaving the pink ones for tomorrow.

From: Braiding Sweetgrass by Robin Wall Kimmerer.

5. A food memoir

As Nina Mingya Powles shows in her book Tiny Moons: A Year of Eating in Shanghai, food writing isn’t just about describing taste and smell.

Here’s a tiny taster:

I eat my guotie right there, standing beneath the fluorescent lights. First the crunch, then hot soup scalds my tongue – I wasn’t expecting so much soup – then gingery, garlicky pork in the middle.

From: Tiny Moons: A Year of Eating in Shanghai by Nina Mingya Powles

6. A guidebook to smell

In her book Revelations in Air, Jude Stewart describes a variety of aromas, the stories behind them and the memories that smells can evoke.

For instance, here’s how Stewart describes the smell of oranges:

They smell sparkling, clean, literally zesty. Oranges invigorate the nose with a bright acidic tang, over which plays a light, balanced sweetness. It’s affable and domestic, a lunchtime smell.

From: Revelations in Air by Jude Stewart

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101+ Descriptive Words For Foods

Posted by: Kathy Temean | April 25, 2009

Characters have to eat, right? Well, here is a list of 450 words you can use when food is present in  your story. If you think of some others and I will add them to the list.

NOTE: English spellings and expressions.

Acid
Acidic
Acrid
Airy
A la carte
A la king
A la mode
Alcoholic
Al dente
Almond flavored
Ambrosial
Appetizing
Aroma
Aromatic
Au fromage
Au gratin
Au jus
Balsamic
Barbecue
Battered
Béarnaise
Bite-size
Biting
Bitter
Blackened
Blah
Blanched
Bland
Blended
Boiled
Bold
Bolognese
Boned
Brackish
Braised
Brewed
Briny
Brittle
Broiled
Browned
Bubbly
Burning
Bursting
Buttercream
Butterflied
Buttery
Cacciatore
Cakey
Candied
Canned
Caramelized
Caustic
Chalky
Charcuterie
Charred
Cheesy
Chewy
Chili
Chilled
Chipotle
Chocolaty
Chopped
Chowder
Clarified
Classical
Comfort Food
Condensed
Condiment
Course
Creamed
Creamery
Creamy
Creole
Crisscrossed
Crispy
Crumbly
Crunchy
Crusty
Crystalized
Cuisine
Curd
Curdled
Cured
Curried
Dash
Decadent
Deglaze
Dehyrated
Delectable
Delicious
Delightful
Dense
Devein
Deviled
Dietary
Diluted
Dipping
Disagreeable
Disgusting
Distasteful
Distinctive
Divine
Doughy
Dredged
Drenched
Dripping
Dried out
Drizzled
Dry
Dry-Roasted
Dull
Dusted
Earthy
Eatable
Edible
Enjoyable
Enticing
Entrée
Escalloped
Etouffee
Evaporated
Exquisite
Fatty
Fermented
Fine
Finger Licking Good
Fibrous
Filled
Filling
Fiery
Fishy
Fizzy
Flakey
Flambé
Flavorless
Flavorful
Flavorsome
Florentine
Floury
Fluffy
Foie gras
Folded
Fondant
Foul
Fra diablo
Fragrant
Feathery
Fresh
Freeze dried
Fricasseed
Fried
Frosty
Frozen
Fruity
Fudgy
Full-bodied
Full-flavored
Gamy
Garlicky
Garnish
Gastric
Gingery
Glazed
Glopy
Glossy
Gluteny
Golden
Good
Gooey
Gourmet
Grainy
Granulated
Grated
Gratifying
Greasy
Griddled
Grilled
Gritty
Gross
Hardboiled
Heady
Heat
Heavy
Healthy
Hearty
Heavenly
Herbaceous
Hint
Homogenized
Honeyed
Hors d’oeuvre
Hot
Hot Sauce
Icy
Infused
Intense
Inviting
Jiggly
Juicy
Julienne
Kick
Kneaded
Kosher
Laced
Laden
Laiche
Layered
Lemony
Light
Limp
Lip-smacking
Liquid
Low-Fat
Lumpy
Luscious
Lusty
Lyonnaise
Malodorous
Malted
Marinate
Marvelous
Mashed
Mealy
Medium
Mellow
Melting
Messy
Microwave
Mild
Milky
Minced
Minty
Mixed
Mixture
Moist
Moldy
Morsel
mouth-watering
Muddy
Mushy
Nasty
Natural
Nauseating
Nectarous
Nosey
Nourishing
Noxious
Nuked
Nutriment
Nutritious
Nutty
Odoriferous
Odorless
Orgasmically-delicious
Oily
Oniony
Oozing
Organic
Overpowering
Packed
Palatable
Pan-fried
Paprika
Parboiled
Parched
Parfait
Pasteurized
Pasty
Pâté
Peanut butter
Peck
Penetrating
Peppered
Peppery
Perfumed
Perishable
Piccata
Pickled
Piping
Piquant
Pleasant
Plump
Powdered
Powdery
Potent
Pouched
Preserved
Puffy
Pulp
Pulverized
Pungent
Puréed
Ragout
Rancid
Rank
Rare
Raw
Redolent
Reduced
Reeking
Refrigerated
Refreshing
Relish
Rich
Rib Sticking
Ripe
Roasted
Robust
Rolled
Rotten
Roux
Ruined
Runny
Saline
Salted
Salty
Saturated
Sapid
Saporous
Sauté
Savory
Scalded
Scented
Scorched
Scrambled
Scrumptious
Seared
Seasoned
Sharp
Shredded
Sizzling
Simmering
Skimmed
Skunky
Slathered
Sliced
Slimy
Slippery
Slivered
Smelly
Smokey
Smooth
Smothered
Snappy
Snappy
Soaked
Sodden
Soft
soft-boiled
Soggy
Solid
Solidify
Sordid
Soufflé
Soupy
Sour
Sparkling
Spicy
Spirited
Spoiled
Spongy
Spread
Sprinkled
Spritzed
Stale
Starchy
Steamy
Stewed
Sticky
Stiff
Stinging
Stringy
Stinky
Strong
Stuffed
Subdued
Succulent
Sunnyside up
sugar-coated
Sugary
Sweet
Sweet and Sour
Syrupy
Tainted
Tangy
Tantalizing
Tart
Tasteless
Tasty
Tempting
Tender
Tepid
Texture
Thick
Titillating
Toasted
Toothsome
Tough
Tumaceous
Umami
Unsavory
Vanilla
Velvety
Viscous
Vinegary
Warm
Watery
Well-done
Wet
Whey
Whipped
Wholesome
Wild
Wilted
Wrapped
Yucky
Yummy
Zest
Zestful
Zesty
Zippy

I know there are more. Let me know.

Kathy
http://www.kathytemean.comn

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Dictionary 58+ delicious words for descriptions of dishes in the

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