The subject line is taken from the Melissa Clark article in the New York Times a few years ago.
The link is below; I believe it should be free to access (with registration).
This is born of a thread on the LA Board about "secret" added ingredients that developed out of discussion about The Water Grill. It seemed worthy of a larger conversation. The basic idea is that chefs routinely use added fats in composing dishes that are nowhere mentioned in the menu description, where they eschew "poached in goose fat" for the more palatable "lightly poached", which not so curiously encourages people to order such enticingly tasty "light" dishes.
Props to my peep M.C. for encouraging further discussion!