Culinary Term of The Day

Migas ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters in southern Spain.

Migas - Wikipedia Migas (Spanish pronunciation: [ˈmiɣas], Portuguese pronunciation: [ˈmiɣɐʃ]) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and...

Baozi (Chinese: 包子ⓘ), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed.

Baozi - Wikipedia Baozi (Chinese: 包子ⓘ), or simply bao, is a type of yeast-leavened filled bun[1] in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.

Balanzoni is a traditional Italian pasta dish originating from Bologna. The dish consists of large green tortellini-like pasta that's stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. The pasta is green because it's been prepared with spinach.

The stuffed pasta is cooked and it's then traditionally served with butter and sage sauce. The name refers to Dr. Balanzone, a carnival mascot of Bologna, and more specifically his hat, which resembles the shape of this pasta.

Balanzoni | Traditional Pasta From Bologna | TasteAtlas Balanzoni is a traditional Italian pasta dish originating from Bologna. The dish consists of large green tortellini-like pasta that's stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin

A panade (from Latin pan, bread) is a mixture of bread and milk used to keep ground proteins moist when cooked over high heat (such as meatballs or meatloaf)

For Spoon-Tender Meatballs, You Need to Make a Panade A mushy mix of milk and bread can do wonders.

Gratin dauphinois (GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. It is distinguished from ordinary potatoes au gratin by the use of raw rather than boiled potatoes.

Gratin dauphinois - Wikipedia Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise an...

Zabaione (origin uncertain) is an Italian dessert made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, zabaione is usually served with strawberries, blueberries, peaches, etc.

Zabaione - Wikipedia Zabaione (Italian: [dzabaˈjoːne]) or zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).[2] Some versions of the recipe incorporate ...

Confit (adj, "con fee," from the French word "confire," literally "to preserve") is any type of food that is cooked slowly in grease or oil at a low temperature (as opposed to deep frying):

Confit - Wikipedia Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) (from the French word confire, literally "to preserve")[1][2] is any type of food that is cooked slowly over a long period as a method of preservation.[1]

Velouté is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. Velouté is French for "velvety."

Velouté sauce - Wikipedia A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandais...

Chervil (from Latin meaning "leaves of joy") is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh.

Chervil - Wikipedia Chervil (/ˈtʃɜːrˌvɪl/; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinou...

Mignonette sauce (from the French word "cute") is a condiment made with minced shallots, cracked pepper, and vinegar traditionally served with raw oysters.

Mignonette sauce - Wikipedia Mignonette sauce is a condiment made with minced shallots, cracked pepper, and vinegar traditionally served with raw oysters.

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. https://en.wikipedia.org/wiki/Sambal

Vadouvan, or French curry, is a ready-to-use blend of spices that is a French derivative of a masala. It is a curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in India.

Vadouvan - Wikipedia Vadouvan (occasionally spelled vaudouvan), or French curry, is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam.[1] It is a curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from Fre...

Egusi soup, considered by many to be a Nigerian national dish, is a one-pot meal typically made with egusi (seeds of squash, melon, and gourd that are dried and ground), palm oil, onions, hot peppers, locust beans, stock fish, crawfish powder, and various parts of beef. https://www.willflyforfood.net/food-in-nigeria/

Mofongo is a Puerto Rican dish made with roasted, mashed plantains. They can be mixed with other ingredients into a matzo ball like dumpling, or (as I prefer) used as a pie crust and stuffed with shrimp, fish, vegetables, etc. https://en.wikipedia.org/wiki/Mofongo

Caul fat, also known as lace fat, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs. It is used to add fat when cooking very lean cuts of meat. (The word Caul comes from early 14c., "close-fitting cap worn by women," from French cale "cap") https://en.wikipedia.org/wiki/Caul_fat

Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.

The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. https://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce

Béarnaise sauce - Wikipedia Béarnaise sauce (/bərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce.[1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white ...

A croquette (French, derived from croquer, meaning "to crunch") is roll consisting of a binder combined with a filling, which is then breaded and deep-fried. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices.
https://en.wikipedia.org/wiki/Croquette

Croquette - Wikipedia A croquette /kroʊˈkɛt/[1] is a deep-fried roll consisting of a thick binder combined with a filling, which is then breaded.[2] It is served as a side dish, a snack, or fast food worldwide.

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Traditionally, bo**elaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
https://en.wikipedia.org/wiki/Bordelaise_sauce

Bordelaise sauce - Wikipedia Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bo**el...

Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. The sauce is said to take its name from Charles de Rohan, Prince de Soubise. https://en.wikipedia.org/wiki/Soubise_sauce

Soubise sauce - Wikipedia Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice,[1] or cream.[2] It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat.[2] It is first documented in 1836.[3] It has many variations, the simplest including just oni...

Béchamel sauce (named for Louis XIV's steward, Louis de Béchamel, marquis de Nointel (1630-1703), who perfected it) is one of the "mother sauces" of French cuisine. This sauce is traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk, with ground nutmeg added to enhance the flavor. https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce

Béchamel sauce - Wikipedia Béchamel sauce (/ˌbeɪʃəˈmɛl/ French: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk.[1] Bechamel may also be referred to as besciamella (Italy),[2] besamel (Greece),[3] or white sauce (U.S.).[4] French, Italian and Greek be...

In Italian cuisine, ragù (rah GOO) is a meat-based sauce that is commonly served with pasta. In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, cooked with vegetables and tomatoes.
https://en.wikipedia.org/wiki/Rag%C3%B9

Ragù - Wikipedia In Italian cuisine, ragù (Italian: [raˈɡu]) is a meat-based sauce that is commonly served with pasta.[1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.[2] The recipes' common characteristics are the presence of meat and the fact that all are sa...

Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of a duck or goose. It’s a popular delicacy in French cuisine. Torchon refers to the tradition of wrapping the foie gras in a towel or cloth, poaching it, and letting it steep for a few days. https://foodservice.winstonind.com/blog/a-tasty-french-treat-foie-gras-torchon/

A Tasty French Treat: Foie Gras Torchon Foie Gras Torchon is a specialty food made from the liver of a duck or goose. Chef Sam cooks up this treat in a CVap.

Escarole, or broad-leaved endive, has broad, pale green leaves and is less bitter than the other varieties. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
https://en.wikipedia.org/wiki/Endive

Endive - Wikipedia Endive (/ˈɛndaɪv, -dɪv, ˈɑːndiːv/)[1] is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter-leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common ...

Culinary (adj.), 1630s, "of the kitchen;" 1650s, "pertaining to the art of cookery," from Latin culinarius "pertaining to the kitchen," from culina "kitchen, cooking stove, food"
https://en.wikipedia.org/wiki/Culinary_arts

Culinary arts - Wikipedia Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals.[1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary...

Caponata (word origin unknown) is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers.
https://en.wikipedia.org/wiki/Caponata

Caponata - Wikipedia Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.[1]

Espuma, Italian for foam. Culinary foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. https://en.wikipedia.org/wiki/Foam_(culinary)

Foam (culinary) - Wikipedia In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. F...

Maque choux (mock-shoo or maca-shoo) is a dish of Louisiana, thought to be an amalgam of Creole and American Indian cultural influence. The name is likely to derive from the French interpretation of the Native American name. Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal containing bite-sized portions of chicken or crawfish or Shrimp. https://en.wikipedia.org/wiki/Maque_choux

Maque choux - Wikipedia Maque choux /ˈmɑːkʃuː/ is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

Aguachile (“chili water” in Spanish) is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber and slices of onion. Raw vegetables such as cucumber are usually added. This raw seafood dish comes from the west region of Mexico and is normally prepared in a molcajete. The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepines, small round chili peppers from Sinaloa.
https://en.wikipedia.org/wiki/Aguachile

Aguachile - Wikipedia Aguachile (“chile water” in Spanish) is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber and slices of onion. Raw vegetables such as cucumber are usually added. This raw seafood dish comes from the west region of Mexic...

Pork Secreto (Cap of Shoulder) Pork secreto is cut from the outside of the pork shoulder which makes for an amazing cut of meat—with the consistency of a ribeye cap but the look of a skirt steak https://www.secondcityprime.com/products/pork-iberico-secreto

Iberico Pork Secreto The secret it out! Our Pork Secreto is ingrained with layers of marbled goodness and flavor. Get your cut of the action only at Second City Prime. All meats come individually vacuum sealed and frozen.

Galette (from the Norman word gale, meaning "flat cake") designate various types of flat round or free-form crusty cakes . https://en.wikipedia.org/wiki/Galette

Galette - Wikipedia Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes,[1] or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buc...