Raptor: adj. and nm (word coming from the Latin rapax, cis, on the stem of rapere “to seize, to delight”). […]
Culinary glossary
Entomatadas
Entomatadas (Mexican cuisine): Entomatadas (Spanish pronunciation: [entomaˈtaðas]) are a typically Mexican dish consisting of a […]
Cheddar sauce (English cuisine)
Cheddar sauce (English cuisine): Cheddar sauce (or cheddar cheese sauce) is a traditional sauce used in […]
Mother sauces (French cuisine)
Mother sauces (French cuisine): In French cuisine, “mother sauces”, also called grande sauces or sauces […]
Red Acoupa (fish)
Red acoupa (fish): The fish Cynoscion acoupa, called in French Acoupa Toeroe, Akoupa or Courbine or more commonly “[…]
Dorayaki (Japanese cuisine)
Dorayaki (Japanese cuisine): Dorayaki (Japanese: どら焼き) is a Japanese pastry. In Japanese, dora means “gong […]
Lampredotto (Italian cuisine)
Lampredotto (Italian cuisine): Lampredotto is an Italian culinary specialty, which is also part of street food […]
Rechta (Maghreb cuisine)
Rechta (Maghreb cuisine): Rechta (also sometimes written richta) is a dish made from fresh artisanal pasta, […]
Adreze n'taguela (Algerian cuisine)
Adreze n'taguela (Algerian cuisine): Adreze n'taguela is a typically Algerian sauce, originating from the Mertoutek oasis. Etymology: “Adreze […]
Taguella (Tuareg cuisine)
Taguella (Tuareg cuisine): Taguella (or taghella or tagella) is a staple food of the Tuaregs (*), composed […]
Fried vastedda (Italian cuisine)
Fried vastedda (Italian cuisine): Fried vastedda is a sweet or savory pancake typical of Gratteri (metropolitan city of […]
Fried pizza (Italian cuisine)
Fried pizza (Italian cuisine): Fried pizza (pizza fritta) is a food product typical of the south-central and […]
Cocido montañés (Spanish cuisine)
Cocido montañés (Spanish cuisine): Cocido montañés (mountain stew) is a typical spoon dish from […]
Compango (Spanish cuisine)
Compango (Spanish cuisine): Compango is the accompaniment of smoked meat used in the preparation of Asturian fabada and […]
Caldo gallego (Spanish cuisine)
Caldo gallego (Spanish cuisine): Caldo gallego in Spanish (literally “Galician broth”) or caldo in Galician, is a […]
Inscriptions on eggshells
The inscriptions on egg shells: Eggs sold in France (and in European Community) have numbers stamped […]
Kachori (Indian cuisine)
Kachori (Indian cuisine): Kachori (or kachauri or kachodi or katchuri) (in Hindi: कचौड़ी or कचौरी; in […]
Shirako (Japanese cuisine)
Shirako (Japanese cuisine): Shirako or fish seminal fluid, the ingredient that the Japanese love (etymology: shiro means […]
King cake bean
Galette des rois bean: Putting a bean in the galette des rois dates back to Roman times. During […]
Inverse puff pastry
Inverted puff pastry: Inverted puff pastry is like classic puff pastry, but instead of putting the […]
Five high-end king cakes for the epiphany of January 2024
Five high-end king cakes for the epiphany of January 2024 (*): Attention bean hunters! There […]
Dobrada (Portuguese cuisine)
Dobrada (Portuguese cuisine): Dobrada (in Portugal) or dobradinha (in Brazil) is a traditional Portuguese and Brazilian dish made from […]
The 2023 Christmas Log Selection
For this Holidays 2023, the biggest names in pastry have competed in imagination, technicality and daring to offer […]
Remora (fish)
Remora (fish): Remora is a genus of fish from the Echeneidae family, commonly called remora. These fish […]
Half-mourning chicken
Poularde demi-deuil: Poularde demi-deuil (or petit mourn) is a truffled chicken cooked in a chicken broth […]
Carciofi alla giudìa (Italian cuisine)
Carciofi alla giudìa (Italian cuisine): Carciofi alla giudìa (literally “Jewish artichokes”) are one of the […]
Kaluga, Huso dauricus (fish)
Kaluga, Huso dauricus (fish): The Kaluga, Huso dauricus, is a species of fish belonging to the genus Huso which includes […]
White omelette
White omelette: The egg white omelette, commonly called a “white omelette”, is ideal for people who have […]
Matsusaka Beef
Matsusaka beef: Matsusaka-ushi (松阪牛, Matsusaka beef) is a black-coated Japanese beef (wagyū*) also known […]
Beef – Butcher cuts of beef and their uses in cooking
1. Tongue: A highly valued piece of offal, the tongue is eaten poached or braised. You always have to cook it […]