• Last updated 1/21/12 by Nicko

The process of adding rennet (an animal based enzyme) which, when making cheese, coagulates the milk in to curds and whey. read more

• Last updated 1/21/12 by Nicko

This term is used frequently in sauce making and French cuisine. To reduce means to boil a liquid so that the volume reduces. In saucemaking, reducing the volume of a sauce or stock intensifies the flavor and body of the sauce/stock. Reducing wine reduces the overall acidity. read more

• Last updated 1/21/12 by Nicko

A vegetable stew originating in Provence, France. It is comprised of tomatoes, peppers, eggplant, onions, garlic, and zucchini, all of which are stewed together (perhaps after an initial sauté to better develop their flavors) until the mixture is very soft and the flavors have blended together. It is often flavored with a hint of bay leaf and thyme. It is most often eaten hot, but is also delicious served cold on a hot day. read more

• Last updated 1/21/12 by Nicko

The French word for stew. read more

• Last updated 1/21/12 by Nicko

See Puff  Pastry read more

• Last updated 1/21/12 by Nicko

(Also called pate feuillete in french) This dough is comprised of many very thin layers of butter and dough. As the dough bakes, the butter creates steam which make the dough rise into a multitude of very thin crispy layers. read more

• Last updated 1/21/12 by Nicko

A specialty long-grain rice from Louisiana that is very flavorful (not unlike popcorn). The rice's texture is fluffy. It is available in both the white and brown forms (the brown has the outer layer of bran left on it read more

• Last updated 1/21/12 by Nicko

A cooking method in which the item is cooked in its own juices, in a covered pot, and it is usually done in the oven. Also known as butter roasting. read more

• Last updated 1/21/12 by Nicko

These are small bones found in most fish fillets. They stick directly out of the thickest part of the fillet and can be easily removed with a pair of pliers or specialized fish tweezers. Most restaurants remove them before cooking the fish. read more

• Last updated 1/21/12 by Nicko

A variety of olive that is always sold green. It is medium size, elongated and has its origins in the south of France. Its flavor is mild and nutty. read more