French Cuisine

In professional kitchens, presentation and flavour meet at one elegant point: glazing. Glazing (Glacer) is the French term for this...

In cooking, some techniques transform ingredients quietly yet powerfully. Reduction, or réduction in French culinary language, is one of them....

If you have ever seared meat or sautéed vegetables and noticed the golden-brown bits stuck to the bottom of the...

What Is a Liaison? In classical French cooking, a liaison refers to a mixture of egg yolks and cream used...

Beurre manié, which translates from French as “kneaded butter,” is one of the simplest yet most effective thickening techniques in...

Chefs create beurre monté by whisking cold butter into a small amount of warm water. The result is a glossy,...

What Is Brown Butter (Beurre Noisette)? Brown butter, known in French as beurre noisette, is one of the simplest yet...

Beurre blanc, which translates to “white butter,” is one of the most elegant butter sauces in French cooking. Unlike heavy...

What Is Sauce Tomate? Sauce tomate is one of the five classical mother sauces of French cooking. Although many people...

What Is Sauce Espagnole? Sauce espagnole is one of the five classical mother sauces of French cooking. Dark, complex, and...