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A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

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(1) French word for “vat”. (2) French refer to a wine as Cuvée if it is a specific blend, typically derived from different varietals/vintages.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home.

A type of bread very similar to a French baguette only it is smaller in size. Ficelle is a French term meaning “string” and it is prepared with the same type of dough as a baguette.

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

A French term for an alcoholic beverage that is distilled from fermented fruit to produce a clear brandy or liqueur.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

A French term for wine that contains 5 percent or less sugar, making it a semi-dry wine. A wine may be classified as demi-sec, which means "half dry" in French or sec, which means "dry".

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

A natural French sea salt, translated to mean "gray salt", that comes from the Atlantic waters off the coast of France.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A term that refers more to the shape of the bread than any particular type. The French word boule means ball or round, so “boule” may be used to describe a variety of breads that all have the boule shape in common.