French Cuisine

What Is Sauce Velouté? Sauce velouté is one of the five classical mother sauces of French cooking. The name “velouté”...

What Is Bouquet Garni? Bouquet garni, which translates from French as “garnished bouquet,” refers to a small bundle of herbs...

Sauce béchamel stands as one of the five mother sauces of classical French cooking. The classic sauce bechamel is smooth,...

What Is Court Bouillon? Court bouillon is a light, aromatic cooking liquid used primarily for poaching fish and seafood. The...

What Is Chicken Stock? Chicken stock forms one of the most important foundations in French cooking. Cooks make it by...

What Is Veal Stock? Veal stock forms one of the most important foundations in classical French cuisine. Cooks prepare it...

What Is Mirepoix? Mirepoix is one of the most important building blocks in French cuisine. At its simplest, it is...

What Does Terroir Really Mean? The word terroir comes from the French word terre, meaning land. However, in French cooking,...

A French Landscape You Can Taste French cooking is often described as “refined,” but that word only captures the surface....

In classical French cooking, a glaze—glace—is the result of reducing a stock until it becomes thick, sticky, glossy, and almost...