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A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

A small, round, black berry with a sweet, juicy flavor, which is grown mainly in France and northern Europe.