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Culinary Terms – A to Z

À la Russe

Service à la russe (French, service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially.

Agrarian Society

Agrarian Society

An agrarian society is a society that depends on agriculture as its primary means for support and sustenance. The society acknowledges other means of livelihood…


In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals.

Cajun Holy Trinity

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, capsicum and celery, the base for much of the cooking…


Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

Tomato Concasse


Concasse is a cooking term meaning to rough chop any ingredient, usually vegetables.

Salmon Darnes


A darne is a single-serving portion taken from a thick cross section straight through the backbone of a substantial whole, dressed, round fish, such as…


Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that…


Today, many types of ekiben can still be purchased; at stands in the station, on the platform, or on the train itself. They come with…



Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results…