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açai, strawberry, blueberry
açai \ ˌä-ˌsä-ˈē, -sī-ˈē \, strawberry \ ˈstrȯ-ˌber-ē, -b(ə-)rē \ blueberry \ ˈblü-ˌber-ē, -ˌbe-rē, -b(ə-)rē \
zuc·​chi·​ni, tagliatelle, gnocchi
zuc·​chi·​ni \ zu̇-ˈkē-nē\ tagliatelle \ ˌtäl-yä-ˈte-(ˌ)lā \ gnocchi \ ˈnȯ-kē, ˈnyȯ-, ˈnä-\
lychee, sri​ra​cha
lychee \ ˈlē-(ˌ)chē, ˈlī-\, sri​ra​cha | \ sə-ˈrä-chə, sē- \
bouil​lon, an​ise, filet mignon
bouil​lon \ ˈbü(l)-ˌyän, ˈbu̇l-yən; ˈbü-ˌyōⁿ \, an​ise \ ˈa-nəs also ə-ˈnēs \, filet mignon \ ˌfi-(ˌ)lā-mēn-ˈyōⁿ \
meringue, quiche
meringue \ mə-ˈraŋ \ quiche \ ˈkēsh \
sherbet, Cognac
sherbet \ ˈshər-bət \ or less commonly \ ˈshər- bərt \ Cognac \ ˈkōn-ˌyak also ˈkȯn- or ˈkän-\
brioche, croissant, beignet
brioche \ brē-ˈōsh, -ˈȯsh \ croissant \ krȯ-ˈsänt, krə-; krwä-ˈsäⁿ | beignet \ ˌbān-ˈyā, ˌben- \
hors d'oeuvre, hors d’oeuvres, cru​di​tés
hors d'oeuvre \ ȯr-ˈdərv \ hors d’oeuvres \ ȯr- ˈdərv(z) \ cru​di​tés | \ ˌkrü-di-ˈtā \, krᵫ-dē-ˈtā \
dai​qui​ri, guaca​mo​le, qui·​noa, jalapeño, paella
dai​qui​r \ ˈda-kə-rē, ˈdī-kə-rē \, guaca​mo​le \ gwä-kə-ˈmō-lē\, qui·​noa \ ˈkēn-ˌwä, kē-ˈnō-ə \, jalapeño \ ˌhä-lə-ˈpā-(ˌ)nyō \, pa·​el·​la \
cum​in, cinnamon, endive
cum​in | \ ˈkə-mən, ˈkyü-, ˈkü- \ cinnamon \ ˈsi-nə-mən \ endive| \ ˈen-ˌdīv, ˌän-ˈdēv
caramel, parmesan
caramel \ ˈkär-məl; ˈker-ə-məl, ˈka-rə-, -ˌmel \ parmesan \ ˈpär-mə-ˌzän, -ˌzhän, -zən, -ˌzan\
Worces·​ter·​shire sauce, espres​so, cap​puc​ci​no, turmer​ic
Worces·​ter·​shire sauce | \ ˈwu̇-stər-ˌshir-, -stə-, -shər- also -ˌshī(-ə)r- \
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