Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted . . . Read More

A la Creole: a la Creole is a French cooking term a la Creole is a French cooking term for dishes prepared . . . Read More

A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More

Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, . . . Read More

À blanc: à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also . . . Read More

Macedoine refers to a French cooking term for diced mixed vegetables that usually contains at least one . . . Read More

Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More

Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More

Hareng fume refers to smoked herring in French. Before being smoked, the fish is cleaned and gutted. . . . Read More