Côtoyer /Cotoyer: Cotoyer refers to a French cooking and culinary term that means to turn a joint in . . . Read More

Absorber: In the industrial context, an absorber is a device or system used to remove or absorb a particular . . . Read More

Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables . . . Read More

Bouchee feuilletee refers to a bite-size vol-au-vent case or small puff . . . Read More

Jus lie is a French cooking term for a thickened gravy. . . . 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

Terrine is a French forcemeat loaf that is served at room temperature. . . . Read More

Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More

Vacation Time! Culinary Holidays, Learn Basic Food Terms in 6 Languages: It is spring time, the weather . . . Read More