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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 flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

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 fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

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

A French word used to describe foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

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 cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A traditional French fish dish, most often made with sole, consisting of small pieces of meat that are fried in a batter of sweet or hot paprika and fresh seltzer or soda water.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.