Culinary recipes specific to other countries carry elements of cultural identity, so through the translation of these recipes we can get familiar with some aspects of other cultures, enhancing the necessity for qualitative translation of cuisine terminology. Our study is based on theoretical premises pioneered by prominent linguists and terminologist such as M. Baker, M.T. Cabre, P. Newmark, L. M. Murphy. As the world and humans developed so did the words we use, thus some words preserved their meaning, but some of them gradually changed in form and sound, while other words remain as loanwords, borrowed from other languages, due to migration of people, which enter into contact with other cultures. In this regard, different internal means of term formation are worth to be mentioned [1]. Compounding is considered to be the simplest, most common and productive type of term-formation in English language, defined as a process through which a new term with a new meaning is created by adding two or more already existing words. Valerie Adams states that “a compound word is usually understood to be the result of the fixed combination of two free forms that have an otherwise independent existence” [2, p.10-11]. Relevant examples of cuisine compound terms are breadcrumb, meatball, icing sugar, peanut butter, Trapani-style rigatoni, stir – fry. Derivation is an important source of new words in English language, since there are quite a few possibilities in this sense, that is, there are many suffixes and prefixes that can be added to a root to form a term. Relevant examples of cuisine terms formed via derivation are: unpeeled, saltiness, spoonful, meaty, minty. Abbreviation is another method of creating cuisine terminology, however compared to other methods such as compounding or derivation, is less frequently used and are mostly related to units of measurements: veg (vegetables), pud (pudding), 2 cm piece of fresh ginger, 1x400 ml tin of coconut milk. Borrowing represents one of the most frequently used methods of term formation in English language, especially in the cuisine field where many terms are borrowed from other languages such as Italian, Greek, Japanese and many other languages. Relevant examples that emphasize the impact of internationalization and the influence of other cultures over the term formation process in the English language and subsequently over the Romanian language are halloumi, ganache, feta. Another aspect important to mention when speaking about cuisine terminology is the concept of realia words or culture-bound words, a concept that denotes culture specific objects, phenomena or practices particular to one culture or a language community which are absent in another culture, for instance pizza, spaghetti, salsa, guacamole [3, p.126]. Semantic relationships in cuisine field are an interesting aspect to study, due to the diversity of terms. When referring to the semantic aspect in culinary terminology, we have to highlight that even if many terms have monosemous character, polysemy is also met, being exemplified by such terms as pudding, flesh, pastry. In cuisine terminology, synonymy occurs mostly in the case of terms related to cooking methods and techniques, whereas in the case of antonyms it is somewhat more difficult to identify terms that have a semantic relationship of perfect antonymy. When translating English cuisine terminology into Romanian language several different translation techniques were used among which we identified equivalence (add the caster sugar and a pinch of salt – adăugați în bol zahărul tos și un praf de sare), transposition (roughly chop and mix the jarred peppers – tăiați în bucăți mai mari ardeii din borcan), addition (a splash of balsamic – puțin oțet balsamic), expansion (put the mince into the largest frying pan – Puneți carnea tocată în tigaia cea mai mare). Overall, it may be said that food terms preserve a rich and long history, since using food items has always been a part of humans’ lives and existence. As a result of the analysis we conclude that the most productive means of term formation is compounding, in particular open compound terms, followed by borrowing, and the least used method of forming cuisine terms is abbreviation, which is mainly used with regard to measurement units. Translation techniques used to render cuisine terminology from English into Romanian are various and are used to overcome translation difficulties, among the most frequent used being transposition, addition, expansion and equivalence.