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Culinary Terms

Jus
French for juice. Jus refers to the unthickened juices from roasted meat.
Ragu
[Italian] Meat and tomato sauce. Typically served with pasta.
Sweetbreads
The thymus glands of veal, young beef, lamb and pork.
Carpaccio
Italian for "thin shavings". Very thin slices of raw beef or fish.
Confit
Meat, such as duck, that has been salted, then cooked and preserved in its own fat.