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A French term meaning "rust" that is used to describe a burnt red colored sauce made from chile peppers, garlic and olive oil.

A French word that means "roasted".

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

A French term for a small, young chicken that is only four to six weeks old. It does not have much flesh and is not particularly flavorful, but is a perfect size for a single serving.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A French term referring to the serving of breadcrumbs, chopped eggs, chopped parsley and melted butter sprinkled over a cooked food, generally vegetable, such as cauliflower or asparagus.

The French word for "bread."

French for ''egg''.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A French term for chilled. A frappé usually consists of a fruit juice or sweet flavoring that has been frozen until it is slushy.

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

A French term used in reference to a small amount of rich, strong flavored coffee usually served after meals in a small cup called a demitasse cup.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

French in origin, this variety of cheese is made from either pasteurized or unpasteurized cow's milk from Salers cattle that graze in the Auvergne region of central France.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A French cheese made from pasteurized or unpasteurized goat's milk. Made as a log of cheese, the traditional Saint-Maure will be produced with a blade of straw or a wooden stick placed through the cheese log, end to end.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.