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The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.