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| Course | ■■■■■ |
Course: In the food context, a course refers to a particular stage or part of a meal, with each course . . . Read More | |
| Hibachi | ■■■■■ |
Hibachi refers to a small, portable grill that has its origins in Japan, inspired by its shichirinAs . . . Read More | |
| Châtaigne | ■■■■ |
Châtaigne: In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type . . . Read More | |
| A point | ■■■■ |
A point: a point a widely used French term which means "to the point", of perfection. It is a term that . . . Read More | |
| French Classic Sauces | ■■■■ |
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More | |
| Abaisse | ■■■■ |
Abaisse is the French food term which means "rolled-out pastry". It refers to a term in pastry-making . . . Read More | |
| Short Ribs | ■■■■ |
Short Ribs refer to a popular cut of meat from beef cattle, a part of the beef rib beside the vertebrae. . . . Read More | |
| Hero | ■■■■ |
Hero refers to a sandwich made of a small loaf of Italian or French bread filled with layers of meats, . . . Read More | |
| Dentelle | ■■■■ |
Dentelle is the French word that literally means "lace", it is a culinary term that describes a portion . . . Read More | |
| Atelets | ■■■■ |
Atelets is the French word for small silver skewers. Atelets are old silver decorative skewers taken . . . Read More | |