'Housemade' the Latest Word in Fine Dining
Artisanal flavor sets cuisine apart from mom's 'homemade'
By Katherine Thompson,  Newser Staff
Posted May 24, 2009 4:16 PM CDT
Even drinks as everyday as lemonade are getting the label of "housemade" in place of "homemade."   (©MR G)
camera-icon View 2 more images

(Newser) – A word that isn’t yet in the dictionary has been cropping up on menus across America: “housemade” is the new trend. Don’t confuse it with “homemade,” which has lost its buzz and now suggests an unprofessional cook or a hokey menu-writer. “Housemade has more cachet,” one restaurateur tells Newsweek.

Is this just a matter of linguistic pretension? The author of The Food Snob’s Dictionary doesn't think so. “They’re not only preparing the food, they’re also preparing the ingredients that go into it—and that’s a good thing.” The adjective is, however, likely to bestow a higher price tag on the food it describes.