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A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.