ORANGE COUNTY, CA – It was an early morning on the West Coast when I first spoke with Chef Piaggio. The fog hanging over the […]
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Every wonder what Asafoetida, Entrecôte or Puy Lentils were? Well, Mobile Cuisine wants to help you out. Beginning this afternoon, we have released our Gourmet Glossary for your use to […]
A Blanc: A French term meaning “in white” and identifying foods, usually meats, that aren’t browned during cooking.
Acetic Acid: The acid in vinegar that comes from a […]
Bain-Marie: A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep […]
Caerphilly: A mild, crumbly, moist, and slightly sour cows’ milk cheese.
Calvados: A spirit made from distilled cider, in France.
Canapés: Small savory appetizers served with drinks.
Cape Gooseberries: A small round […]
Dandelion: Wild and cultivated leaves used in salads.
Dariole: A small cylindrical mold.
Date: The stoned fruit of the palm tree.
Daube: A method of braising meat, vegetables or fish.
Dauphinoise: A slow baked […]
Eau de Framboise: Raspberry brandy.
Eggplant: American name for aubergine.
Eggwash: Beaten egg and milk, used to glaze pastry or bread.
Emulsify: To combine fats with vinegar or citric juice into a […]
Fava Beans: Fresh or dried broad beans.
Fennel: There are two main uses for this aromatic plant as vegetable and as a herb.
Fenugreek: Aromatic seeds used as a flavoring.
Galangal: A member of the ginger family, used in a similar manner.
Gammon: Cured whole leg of pork, served hot.
Garam Masala: A mixture of spices used in Indian dishes.
Garlic: A […]
Haddock: White sea fish, with flaky flesh, also available smoked.
Haggis: A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings.
Hake: White sea fish.
Halibut: Flat […]