Translating Paleo Cooking Terms

The first time I went to America, I was confused. The restaurant menus all had pages of entrée’s, but no main courses. Fortunately before too long, I realised entrée is American for main course, not a starter course, as I am used to the word. I was also excited to try a new herb I had read about in lots of cooking blogs, cilantro – before I found out it is just another was of describing coriander.

As a Brit, living in Australia, reading lots of American Paleo Diet blogs and books, I've noticed a lot of cooking and food terms with completely different names. Australian terms seem to be mainly British, but often American – and sometimes different again. The list below shows the most common terms on which our terms differ, not all Paleo related, but hopefully useful all the same:

Of course, in addition to the different terms, American recipes use imperial measurements (pounds, ounces, tablespoons and Fahrenheit), Australian recipes are metric (grams, millilitres and centigrade) and British recipes never quite seem to be able to decide if they should embrace the metric system, or stick to the traditional imperial measurements.

More Translation Confusion in the Paleo Kitchen

Once you dive deeper into international Paleo cookbooks and food blogs, you start noticing even more subtle differences that can easily trip you up. It’s not just ingredients and cooking terms — the differences can show up in meal names, shopping habits, and even food availability.

Take for example, something as simple as “biscuits”. In the US, this refers to a fluffy, savoury baked item often served with gravy — nothing like the crunchy sweet treat the British and Australians call a biscuit. The American equivalent of a British or Aussie biscuit is a “cookie”, unless it’s a chewy one, in which case confusion deepens. So when you see a Paleo recipe for “biscuits and gravy” in an American cookbook, know that it’s referring to something more akin to a savoury scone, not a dessert.

Supermarket Aisle Challenges

Shopping for ingredients can also become an adventure. Looking for “scallions” in an Australian supermarket? You’ll find them labelled as “spring onions”. “Beets” are just “beetroot” down under. “Shrimp” become “prawns”, and while both may be technically correct depending on the species, the names are used almost exclusively in different regions.

If a US recipe calls for “half-and-half”, Australians and Brits are left wondering whether this means pouring cream, single cream, or just mixing milk and cream together. Likewise, “heavy cream” and “double cream” aren’t always identical, with differences in fat content and consistency depending on where you are.

More Ingredient Name Differences

Cooking Instructions That Vary By Region

Instructions like “broil until golden” or “put under the broiler” in an American recipe may confuse Aussie and British readers. That simply means place it under the grill — the overhead heat source, not the outdoor barbecue. In contrast, “grilling” in the US often refers to cooking over flames outdoors, which Aussies and Brits would call “barbecuing”.

Measurements can be another stumbling block. A “stick of butter” means 113 grams in the US, but recipes from the UK or Australia are more likely to just list butter in grams or tablespoons. Meanwhile, Australian tablespoon measures are 20ml — not the 15ml standard used in the UK and US — which can make a big difference in recipes that require precision.

Egg Sizes and Baking Confusion

Did you know that even the standard size of eggs differs by region? Most recipes assume a standard “large egg”, but a large egg in the US is closer to a medium or even small egg in Australia. When baking Paleo treats, where proportions matter more than ever without gluten to help things rise or bind, these differences can affect your final results. When in doubt, weigh your eggs — most recipe writers will use around 50–60 grams per large egg, including shell.

Terminology Around Dairy Alternatives

Another area where confusion arises is with non-dairy milk. American recipes often mention “almond milk” or “coconut milk” without specifying whether they mean the tinned, thick variety or the carton-style diluted version. Australians tend to default to the carton form, whereas in some American recipes, particularly those based around curries or rich sauces, tinned full-fat coconut milk is assumed. This can affect the consistency and fat content of your finished dish.

Sweeteners and Pantry Basics

With Paleo baking, sweeteners like “maple syrup”, “honey”, “date paste”, and “coconut sugar” are often used. While these terms are fairly universal, it’s helpful to know that “syrup” in the UK can refer to golden syrup — which is definitely not Paleo — while “treacle” might be used to describe molasses. If you're in Australia, most health food shops carry Paleo-friendly sweeteners, but you may need to double-check labels for additives or processing methods.

Embracing the Multilingual Paleo Kitchen

The key takeaway is that food culture is beautifully diverse, but when following recipes from across the globe, it pays to know the local language — especially in the kitchen. Reading ingredient lists carefully, checking measurements, and researching unfamiliar terms will help you avoid mistakes and better understand what you're putting on your plate.

If you're following American Paleo recipes from Australia, make sure to double-check measurement conversions and terminology. Keep a note of ingredient swaps and equivalents, and don’t be afraid to adjust recipes based on what’s seasonal or available locally.

Final Thoughts

Learning the global language of food can make your Paleo journey more accessible and enjoyable. Whether you’re cooking from an American blog, a British book, or your own Aussie kitchen, a bit of translation and flexibility goes a long way.

Have you come across a confusing term in a Paleo recipe? Or found an unexpected substitute that worked perfectly? Share your discoveries in the comments below — let’s build a global Paleo glossary together!

I'm sure there are many more, so please share the terms that have confused you, or that you have recently discovered, in the comments below. And if you’re in New Zealand – which versions of the terms do you use, mainly Australian, or a completely different term?