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Culinary Terms

Tataki
Grilled on the surface, then sliced – eg seared red beef.
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.
Jullienne
Vegetables or other items cut into thin strips; 1/8-inch square x 1 to 2 inches is standard.
Aspic
A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
Antipasto
Italian for snacks served before a meal – an assortment of cold appetizer.