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Raison d’être
[French] literally meaning "reason to be" – Signature dish.
Rump cap
A cut of meat prepared from a rump by removal of the cap muscle along the natural seam.
Vincotto
A rich fruit vinegar glaze made with cooked pressed grapes.
Etouffé
French for Smothered. A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid.
Pancetta
Italian bacon that has been cured in salt and spices and then air-dried.