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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 heirloom melon with a unique shape and appearance. Its flattened shape and bumpy, straw-colored skin makes it an eye-catcher.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.