Côtes de Porc à l' Auvergnate is French culinary term which literally means "Pork cutlets in the style . . . Read More

Papillote is a French culinary term for paper, that is: - 1. frilled to be used in decorating the ends . . . Read More

Agneau aux haricots is a French culinary term which means Lamb with French beans. It is pronounced as . . . Read More

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

Gratin dauphinois is a French culinary dish made of thinly sliced potatoes that have been baked in milk, . . . Read More

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

Oignon brule is a French word which literally means "burnt onion". It is a culinary term wherein a half . . . Read More

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

Paillarde is a French culinary term which means a lightly pounded until thin or flattened cut of meat . . . Read More

Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More