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pate,

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

This kitchen utensil, similar to a French whisk, is best used for whipping light food ingredients. It is available in different sizes ranging from 6 inches to 20 inches in length....

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

A bread that is a crusty yeast loaf prepared with water mixed into the dough instead of milk. It is almost identical to French bread.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

A French term used to describe food associated with the Burgundy region of France, the preparation of food in the region or the use of beef and wine as an ingredient in the preparation of a food similar to stew.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.