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A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

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 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.

The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.

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

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.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

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

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

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 traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A French cheese made with cow's milk that is a dull yellow color with a natural grey, crusty rind. It has a hard texture and a flavor that is similar to cheddar the longer it is aged.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

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....

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.