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The French term translated as "with blue". The term references the skin color of a fish as it is boiled.

A French term used to refer to the pastry chef, pastry cook or person working with confections, such as cake and pastry decorators.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty flavor.

A dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.

A French phrase meaning ''of the day'' and is commonly used on menus. For example, soup of the day would be ''soup du jour''.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

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

A traditional French bread with dough made from wheat flour and yeast and is usually about 1 1/2 to 2 feet in length and 3 to 4 inches in diameter.

A French word that designates an alcoholic drink served before a meal in order to stimulate the appetite.

A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A term used to reference a type of French restaurant which for some was considered to be the same as a small bistro.

A French cheese made from unpasteurized or pasteurized goat's milk. Typically coated with ash, this cheese is formed into small disks with one flat and one rounded side.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality winemakers and vineyards from those low quality producers who were using the names of the higher quality vineyards on their labels.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.