Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, . . . Read More

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

Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil;  to give vegetables, . . . Read More

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

Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . 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

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