Fainting Spell

I've had the privilege both of being an editor, and of being edited.
Being edited is hard, because it means somebody else gets to fool around with your prose.
A common remark at newspapers is that you should try to get your copy edited by two people. The first one changes what you wrote, and the second one changes it back.
Then there's copy editing. Now, that's something any writer really shouldn't scoff at, but these days it seems like copy editors are mere 12-year-olds with no actual world knowledge and little inclination to ever open a dictionary.
I worked as a copy editor at a big paper for a while, and the rest of the crew laughed at me for always having an open dictionary on my desk. Their thinking seemed to be "The buck stops with me. If I don't know what that word means or how it should be spelled, then why the hell would any of our readers know?"
That's too bad. When I had my own copy edited, I always told the guys "Make me look good!" And sometimes they saved my ass.
Other times, no. Spell-check was their friend on a rushed late shift, but it was seldom my friend. We all know that a computer can't tell whether you meant "to," "too" or "two."
So, just for the heck of it (and I hope I don't make any enemies today), here are some of the words I've seen misspelled on food blogs.
Palate. It's in your mouth. It is not spelled "palette," which is an artist's paint board. It is also not spelled "pallet," which is a wooden cargo platform. You don't want those things in your mouth.
Pore (as in "pore over a book"). It is not spelled "pour," which seems a lot foodier, but how (or what), exactly, would you pour over a book? Syrup?
Caesar (as in salad). I know, it just looks wrong, but "Ceasar" is wronger.
Shiitake. Ubiquitous mushroom of Japanese origin, now part of the American food landscape — but we haven't yet earned the right to drop that second "i." Not "shitake." Also not "shittake."
Spaghetti. You may think that "h" is useless, but Italians know what it's there for.
Mascarpone. Yummy, melty, slippery, creamy cheese of Italian origin — you knew that. But did you know it's not "marscapone"?
Artisanal. Pooty, trendy word used to describe food made by hand. I think one of the reasons it's misspelled as "artisinal" so much is that it's usually mispronounced with the accent on the second syllable. But no lessons on pronunciation today. Besides, the adjective is more commonly being shorted to "artisan" nowadays, which works just fine for me.
I'm gonna stop now. Feel free to contribute any funny spellings you've seen.
By the way, there's a whole other category or two of food misspellings: Menu writing, and produce stand signs. Cute as can be. My brother told me yesterday about the "Mandrain Chicken" on his cafeteria's offerings. And how many times have we seen "avacados" for sale at roadside vendors?
(Actually, I have a theory about that "avacado" spelling. I think they do that to seem bumpkinly adorable. I said to my brother, "It's like calling your moving company something sweet like 'Starving Students' when it's actually run by thugs." He said, "Why not just call it 'Two Guys What Will Move Youse' ?")
OK. Moving along.