It seems to have become a cliche for restaurant reviewers to use the
phrase "a well-aged steak" when the steak hasn't been aged at all.
I know the difference between a dry-aged steak and an un-aged steak,
and sometimes the chef himself doesn't seem to know.

Another time, a reviewer described an undercooked potato as being
overcooked. I've gone to these places and found the opposite of the
food critic's opinion to be true.

Do these people know what they're talking about?

Do you have any other glaring errors in food writing?
Thanks for letting me vent.