Food Truck Branding Basics
Every food truck operation is a brand, whether it’s a single taco truck parked on the side of the highway or part of a huge [...]
Every food truck operation is a brand, whether it’s a single taco truck parked on the side of the highway or part of a huge [...]
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:Â 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 [...]
Dandelion:Â Wild and cultivated leaves used in salads. Dariole:Â A small cylindrical mold. Date:Â The stoned fruit of the palm tree. Daube:Â A method of braising meat, vegetables or [...]
Eau de Framboise:Â Raspberry brandy. Eggplant:Â American name for aubergine. Eggwash:Â Beaten egg and milk, used to glaze pastry or bread. Emulsify:Â To combine fats with vinegar or citric [...]
Fava Beans:Â Fresh or dried broad beans. Fennel:Â There are two main uses for this aromatic plant as vegetable and as a herb. Fenugreek:Â Aromatic seeds used as [...]
Galangal:Â A member of the ginger family, used in a similar manner. Gammon:Â Cured whole leg of pork, served hot. Garam Masala:Â 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:Â A frozen dessert made from cream, or a mixture of cream, milk, sugar, and usually eggs. It can also be made from combination of [...]