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Charcuterie is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Learn about the history, terminology, and methods of charcuterie, as well as the different types of forcemeats, sausages, and cooked products.
Andouillette is a French sausage made from pork intestine, pepper, wine, onions and seasonings. It has a strong odour and is served hot or cold with vegetables and sauce.
A charcuterie board is a selection of cured meats, cheeses, and other foods served as an appetizer on a wooden or stone slab. Learn about the history, composition, and variations of this French-origin dish in Europe and North America.
Garde manger is a French term for a cool, well-ventilated area where cold dishes are prepared and stored. The chef garde manger is in charge of this area and the savory cold foods served by the restaurant. Learn about the origin, evolution and modern applications of garde manger in different settings.
Saucisson is a type of dry-cured sausage in French cuisine, usually made of pork or a mixture of pork and other meats. Learn about its origin, production, varieties and cultural significance in France and Switzerland.
The Dictionnaire de l'Académie française (French pronunciation: [diksjɔnɛːʁ də lakademi fʁɑ̃sɛːz]) is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes ...
In French, the word pâtisserie also denotes a pastry as well as pastry-making. While the making and selling of pastries may often be only one part of the activity of a bakery , [ a ] in some countries pâtisserie or its equivalents are legally controlled titles which may only be used by bakeries that employ a licensed "master pastry chef ...
Choucroute garnie is an Alsatian dish of sauerkraut with sausages and other meats and potatoes. Learn about its history, ingredients, variations and regional differences.