Iconic Dishes
This Louisiana stew commonly begins with a roux and the “holy trinity” of onion, celery, and bell pepper.
What is gumbo?
This French term describes food cooked or served immediately after it is ordered rather than prepared in advance.
What is à la minute?
This Korean fermented chile paste adds sweetness, heat, saltiness, and umami.
What is gochujang?
Each thread of this costly spice is the hand-harvested stigma of a crocus flower.
What is saffron?
After sautéing, a cook adds wine or stock and scrapes the browned bits from the bottom of the pan.
What is deglazing?
This British showpiece surrounds beef tenderloin with mushroom duxelles and puff pastry.
What is Beef Wellington?
This Italian term describes pasta cooked until it is tender but still firm when bitten.
What is al dente?
Ordinary garlic becomes soft, sweet, and almost balsamic-like after controlled aging.
What is black garlic?
Trained dogs are often used to locate these valuable fungi growing underground near tree roots.
What are truffles?
A steak continues increasing in temperature after it leaves the grill because of this phenomenon.
What is carryover cooking?
This Korean dish presents seasoned vegetables, rice, chile paste, and often beef and egg in one bowl; its name translates roughly to “mixed rice.”
What is bibimbap?
Meaning “under vacuum,” this French technique cooks vacuum-sealed food in a precisely controlled water bath.
What is sous vide?
Frequently used in North African cooking, this ingredient is packed in salt until its rind becomes soft and intensely flavored.
What is preserved lemon?
This luxury food consists of salt-cured sturgeon eggs.
What is caviar?
When making custard, a cook gradually whisks hot dairy into the eggs before returning the mixture to the heat.
What is tempering?
This slow-cooked French dish combines white beans with meats such as duck confit, pork, or sausage beneath a browned crust.
What is cassoulet?
This French technique briefly ignites alcohol in a pan to burn away some of the alcohol and develop flavor.
What is flambéing?
This North African chile paste commonly contains red peppers, garlic, spices, and olive oil.
What is harissa?
Strict lineage and extensive marbling help make this Japanese beef exceptionally expensive.
What is Wagyu?
A cook pours oil into mayonnaise too quickly. The finished sauce becomes thin, greasy, and visibly separated. What failed to form properly?
What is an emulsion?
This Mexican sauce may combine dried chiles, spices, nuts or seeds, and chocolate, although chocolate is not used in every version.
What is mole?
Traditionally used for preservation, this French technique slowly cooks food—often duck—in its own fat.
What is confit?
The dried berries of this plant provide a tart, lemony flavor. One species is widely used as a Middle Eastern seasoning, while related species are native to North America and have long been used by Indigenous peoples.
What is sumac?
The flowers of this orchid often require hand-pollination, while its harvested pods require months of curing.
What is vanilla?
A cook removes a finished pan sauce from direct heat, then gradually swirls in cubes of cold butter to add body, shine, and richness without allowing the sauce to separate. Name this finishing technique.
What is monter au beurre, or mounting with butter?