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1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

A French heirloom melon with a unique shape and appearance. Its flattened shape and bumpy, straw-colored skin makes it an eye-catcher.

Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

Appelation of Controlled Origin. 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.

A type of mixing utensil that is best used to blend light sauces and ingredients. The head of this whisk has a broader more round shape than a French whisk, and commonly ranges in size from 8 to 14 inches in length.

A fish paste made from anchovies and sardines. It is used as a topping for a French onion tart, referred to as a pissaladière, which is similar to a pizza or a savory pie.

An unpasteurized sheep's milk cheese from the French Mediterranean island of Corsica. The cheese is a very pale yellow with an exceptional flavor that is mild and sweet, which becomes richer with age.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

Russet or cinnamon gold in color, this variety of Pear is a relative to the French Comice Pear and may be referred to as a Taylor's Golden or simply the Gold Pear from New Zealand....

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A goat's milk cheese, native to France, that is similar and synonymous with a French chevre. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.

A fortified wine that has been seasoned with herbs and spices that is served as an aperitif. French in origin, this beverage is available as a red wine, known as Dubonnet rouge or a white wine referred to as Dubonnet Blanc.

Pronounced Shahm boor San. Hybrid red grape varietal introduced in 1963 by Joannes Seyve. A highly grown French hybrid that is native to the East Coast, the variety is of unknown parentage.

Pronounced vee-dahl-blahngk. A grape varietal used in the production of white wine. A French-American hybrid is a cross of Ugni Blanc and Seibel 4986 that was first developed in France.

A very fine-grained salt that sticks better to popcorn and other foods such as French fries. If the surface of the popcorn has some oil present, the salt will remain on the outer skin of the corn.

A thickened Turkish cream. This cream is used most often in desserts. It may be substituted with a French crème fraîche or an English clotted cream.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.