There was a lot to swallow in 2020. Our plates have been too full, as we chewed on now-commonplace terms like personal protective equipment, contact tracing, quarantine, social distancing and essential, or front-line, workers. All the while, the liquid pleasure in our glasses has needed refilling, perhaps with more frequency than we’d like to admit.

The pandemic changed the way we work, learn and play, and certainly the way we eat and drink. Here, in no particular order, is a recap of some terms that defined the way we dined when 6 feet became the measurement that mattered.

Comfort food: Mac and cheese, fried chicken, casseroles, tacos, pizza, pasta, soup — you name it, we ate it and called it comfort. The pantry snack shelf offered plenty of comfort, too.

Quarantine 15: These were the extra pounds that some of us gained as a result of staying hunkered down at home, stress-eating, day-drinking, ordering takeout and doomscrolling in our pajamas.

Curbside: This is the safest way to transfer a pickup order from restaurant to customer. The best curbside operations keep things socially distanced and contactless, letting you pay in advance and simply pop the trunk upon arrival — no need to exit the car. Curbside waned over the summer. It is back.

Online ordering: This technological feature is something that every restaurant wished it had set up by the time COVID-19 arrived.

Reduced or limited capacity: In many areas of the country, restaurants were permitted to reopen for on-premises dining and were required to limit capacity, based on the square footage of public space, and to seat parties at least 6 feet from one another.