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A French cheese made with goat's milk with an off-white color, soft texture, and off-white natural rind.

A cornichon or French pickled cucumber (gherkin) that is smaller in size and has a crunchy textured meat.

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.

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

A French cheese made with cow's milk that is a pale yellow to golden yellow color with a hard texture and is produced in large wheel shapes.

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

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

A French sheep's milk cheese produced in various sized wheels. It has a firm, hard texture that is perfect for grating and a slightly sweet, nutty flavor.

A French cow's milk cheese that is off-white in color and has a savory outer layer that covers and interior area which is dryer and saltier.

A French cow's milk cheese that has a soft texture, off-white color, and a spiced flavor that is slightly strong.

A French unpasteurized goat's milk cheese that gets its name from the fact that when it is produced, it is shaped like a fig.

A French cow's milk cheese that is similar to brie. It has a natural white rind that covers a creamy off-white cheese with a distinctive mushroom flavor.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

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.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A French term meaning in paper which is used to describe the technique of placing food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

The French term meaning "with milk". The term refers to the mixing of milk with beverages such as coffee or various types of foods.