Canard à l'orange: Canard a l'orange is a French culinary term which means a duck cooked in a sauce . . . Read More

Volaille is the French word for fowl or poultryPoultry or game fowl, such as the Canard (duck), Poulet . . . Read More

Cuisses is the French word for "thighs" or "legs", as in Cuisses de Volaille (legs/thighs of poultry) . . . Read More

Demoiselles de Cherbourg French term referring to small lobsters from the town of Cherbourg in Normandy . . . Read More

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from . . . Read More

Food Information: The 2009 Top 50 World's Best Restaurant: 1. El Bulli, Spain (1) 2. The Fat Duck, UK . . . Read More

Abattis de Volaille is the French term referring to "Poultry Giblets", the internal and edible organs . . . Read More

Beignets de Foie Gras refers to a French dish made of small pieces of foie gras (goose liver) dipped . . . Read More

Beurre cru is a French butter that is made with raw cream. It is also known as beurre crème crue (made . . . Read More

Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the . . . Read More