Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Carbonnade à la flamande

Culinary arts; Cooking

Beer, bacon, onions and brown sugar flavour this thick Belgian beef stew from Flanders. Also referred to as carbonnade of beef.

Fettucce

Culinary arts; Cooking

Both are fettuccine noodles, with fettucce the broadest, at about 1/2 inch wide; the 1/8-inch wide fettuccelle are the narrowest. See also pasta.

Chèvre cheese

Culinary arts; Cooking

French for "goat," chèvre is a pure white goat's-milk cheese with a delightfully tart flavour that easily distinguishes it from other cheeses. Some of the better known chèvres include banon, ...

Croquembouche

Culinary arts; Cooking

French for "crisp in mouth," this elaborate dessert is classically made with profiteroles (tiny, custard-filled cream puffs), coated with caramel and stacked into a tall pyramid shape. As the ...

Glacé

Culinary arts; Cooking

French for "glazed" or "frozen," such as marrons glacéS (candied chestnuts). It can also refer to the frosting on a cake or frozen desserts or drinks.

Flambé

Culinary arts; Cooking

French for "flamed" or "flaming," this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.