12 Tricky New York Food Names That Outsiders Always Struggle With

New York City has a language all its own, especially when it comes to food. From delis to bakeries, these iconic eats come with names that can trip up even the most confident visitors.

Mispronounce one of these culinary classics and you might as well wear a sign that says ‘tourist’!

1. Knish (kuh-NISH)

That golden-brown square of doughy goodness stuffed with potato or kasha? New Yorkers don’t say ‘ka-nish’, it’s ‘kuh-NISH’ with barely any emphasis on the first syllable.

Jewish immigrants brought these hearty snacks to the Lower East Side over a century ago. Grab one at Yonah Schimmel’s, where they’ve been making them since 1910!

2. Rugelach (ROO-guh-lakh)

First-timers stumble with ‘RUG-a-lack’ or worse, ‘ROO-guh-latch.’ The proper pronunciation uses that throat-clearing ‘kh’ sound at the end that many non-New Yorkers find challenging.

These crescent-shaped pastries filled with chocolate, cinnamon, or fruit preserves are worth mastering the name. Find the city’s best at Breads Bakery near Union Square.

3. Bialy (bee-AH-lee)

Say ‘BYE-ah-lee’ instead of ‘bee-AH-lee’ and watch locals cringe! This cousin to the bagel features a depression in the center (not a hole) typically filled with onions and poppy seeds.

Named after Białystok, Poland, these chewy rounds arrived with Jewish immigrants. Unlike bagels, they’re baked, not boiled first. Kossar’s on Grand Street has been the bialy headquarters since 1936.

4. Schmear (shmeer)

Nothing screams ‘out-of-towner’ like asking for a ‘smear’ of cream cheese. The proper Yiddish-influenced ‘SHMEER’ requires that subtle ‘sh’ sound that’s unmistakably New York.

What makes it different from regular cream cheese spreading? Quantity! A proper schmear is generous; applied with the back of a knife in a thick, smooth layer that nearly spills over the bagel edges.

5. Chopped Cheese (chop’t cheese)

‘Oh, you mean like a Philly cheesesteak?’ Absolutely not! This bodega masterpiece features chopped ground beef with onions, melted cheese, lettuce, and tomato on a hero roll.

Born in East Harlem bodegas, the sandwich has cult status in the Bronx and upper Manhattan. Blue Sky Deli (aka Hajji’s) claims to be its birthplace, though debate continues about its true origins.

6. Egg Cream (no egg, no cream)

The name throws everyone off; there’s no egg or cream in this classic Brooklyn beverage! Just milk, seltzer, and chocolate syrup (specifically Fox’s U-Bet).

The origins remain mysterious, but some say ‘egg cream’ is an Americanization of ‘echt keem’ (Yiddish for ‘pure sweetness’). The magic happens when the ingredients create that frothy white head that looks like whipped egg whites.

7. Hero (not “sub” or “hoagie”)

Ask for a ‘sub’ or ‘hoagie’ and you’ve immediately revealed your non-New York status. The long sandwich stuffed with meats, cheeses and toppings is strictly a ‘hero’ in the five boroughs.

The name supposedly comes from a 1930s food writer who claimed you needed to be a ‘hero’ to finish the massive sandwich. Italian delis across the city serve the best versions, piled high with capicola, provolone, and vinegar dressing.

8. Black and White Cookie

Called ‘half-moons’ upstate or ‘half-and-halfs’ elsewhere, these iconic treats are firmly ‘black and whites’ in NYC. The cake-like cookies feature a vanilla base with chocolate frosting on one half, vanilla on the other.

Jerry Seinfeld made them famous when he used them as a metaphor for racial harmony. ‘Look to the cookie!’ he declared. Glaser’s Bake Shop created the original version, though sadly they closed in 2018.

9. Pizza Pie

When New Yorkers say they’re ordering a ‘pie,’ they’re not talking about dessert. This classic NYC slang refers to a whole pizza, not just a slice.

‘Lemme get a whole pie’ confuses tourists expecting apple or cherry. The terminology dates back to early Italian immigrants who noted the round shape resembled traditional pies. Today, neighborhood pizzerias still use the term for their thin-crust creations.

10. Katz’s Delicatessen (KATS-iz)

Tourists often say ‘KATZ’ (rhyming with ‘bats’) when referring to this Lower East Side institution. Locals know it’s ‘KATS-iz’ with that subtle ‘iz’ at the end.

Founded in 1888, this deli gained worldwide fame from the ‘When Harry Met Sally’ scene. Their hand-carved pastrami requires a three-week curing process. Don’t lose your ticket while ordering – that’s another rookie mistake!

11. Russ & Daughters (RUSS-n-DAW-terz)

Newcomers carefully enunciate ‘Russ AND Daughters,’ but true New Yorkers run it together as ‘RUSS-n-DAW-terz.’ This ‘appetizing’ shop (another NYC term) specializes in smoked fish, particularly their velvety sliced lox.

Founded in 1914, it earned its name when Joel Russ made his three daughters partners. Their hand-sliced salmon and sturgeon have been a Lower East Side tradition for generations of Jewish families.

12. Zabar’s (ZAH-barz)

Say ‘ZAY-bars’ and you’ve outed yourself immediately. This Upper West Side institution is properly pronounced ‘ZAH-barz’ with that flat ‘a’ sound that’s quintessentially New York.

Since 1934, this gourmet emporium has supplied New Yorkers with imported cheeses, freshly roasted coffee, and the city’s best babka. The cramped aisles and orange shopping baskets are as iconic as their famous smoked fish counter.