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A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

A cheese that is French in origin, which is also made in other European countries and the United States.

Slate green lentils, also known as French green lentils. They were originally grown in Puy, France in the volcanic soil there, but are now also grown in Italy and North America.

A soft, richly flavored French cheese that has the texture of very soft cream cheese and contains between 60 and 75 percent milk fat.

Refers to a type of cuisine that combines French and Louisiana cooking and is noted for its spicy quality.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A French term meaning ''in the manner of'', referring to the way in which a dish is prepared. It is often used in the United States to describe a dessert topped with ice cream such as pie a la mode.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

The term "doux" is a French descriptor of sweet wine. Wines that are "doux" are typically labeled "vin doux".

Descriptor of sparkling wine made by the charmat method. French term.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.