Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and . . . Read More

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

- Gelato con panna montata : Gelato Con panna montata is the Italian term for "parfait", or ice cream . . . Read More

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

Psistaria a variety of eating establishment in Greece. It refers to a barbecue-style eating place with . . . Read More

Volaille is the French word for fowl or poultry; Poultry or game fowl, such as the Canard (duck), Poulet . . . 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

- Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More

A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More

Cassata siciliana also known as Cassata alla Siciliana refers to a traditional sweet from the province . . . Read More