Apparently The Associated Press. While working on updates this week, we entered several hundred entries for new AP words, names and terms — about 90% are related to cooking. So all you kitchen warriors, check out what’s new and what’s changed.

If you don’t already know, find out what Peppadew, Fluffernutters, panko and ghee are – and glad to know AP lists huitlacoche, the Mexican delicacy, as the head entry instead of corn smut (how unappetizing).

Also find out what’s capitalized and what’s not (Portobello, but not porcini mushrooms; shiraz, the wine not the city), what’s one word (wineglass, potpies, ladyfingers, chickpeas and milkshakes), and what’s two or more (angel hair pasta, bok choy, adobo and hoisin sauces).

Hmmm, it also appears that there are not too many hyphens this time around (drive-thrus and extra-virgin olive oil excepted). Well, let’s hope that’s a trend (in my personal opinion).

Moreover, which words or terms are sans accent (saute pan, a la mode); learn about the French terms sous vide and mise en place; note AP’s recommended or preferred terms for colander and frying pan – strainer and skillet, respectively.

And while we are ”talking gourmet”, for you die-hard foodies, we are eagerly awaiting the newest release of a very talented young author (and Tansa user) over at The New York Times, Keith Dixon. Cooking for Gracie is due to hit the bookstores (and Amazon) in May – and we wish Keith continued success. You can get more info at: www.readkeithdixon.com