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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

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 [...]

Ice Cream: A frozen dessert made from cream, or a mixture of cream, milk, sugar, and usually eggs. It can also be made from combination of [...]