Regional Dishes
This Louisiana rice dish is cooked with meat, vegetables, and Creole or Cajun seasonings, often in one pot.
What is jambalaya?
This spice, made from dried flower buds, is commonly used in both sweet baking and savoury spice blends.
What are cloves?
This technique means to briefly cook food in boiling water, then cool it quickly in ice water.
What is blanching?
This reaction creates browned flavours in seared meat, toasted bread, and roasted coffee.
What is the Maillard reaction?
This Italian cheese is traditionally made from water buffalo milk and is often used in Caprese salad.
What is mozzarella di bufala?
This Peruvian dish is made from raw fish cured in citrus juice, often with onions and chili.
What is ceviche?
This fermented fish sauce is essential in many Thai and Vietnamese dishes.
What is fish sauce?
This French term means to cook vegetables slowly in butter or oil without browning them.
What is sweating?
This process allows fat and water to stay mixed in foods like mayonnaise and hollandaise.
What is emulsification?
This Greek brined cheese is commonly made from sheep’s milk or a mix of sheep and goat milk.
What is feta?
This North African dish is named for the clay pot it is traditionally cooked in.
What is tagine?
This Japanese stock base is commonly made from kombu and bonito flakes.
What is dashi?
This method cooks vacuum-sealed food in a precisely controlled water bath.
What is sous vide?
This protein network gives bread dough elasticity and structure.
What is gluten?
This blue cheese from France is traditionally made from sheep’s milk and aged in limestone caves.
What is Roquefort?
This Filipino dish is usually made by braising meat in vinegar, soy sauce, garlic, bay leaves, and peppercorns.
What is adobo?
This Middle Eastern spice blend often includes thyme, sumac, sesame seeds, and oregano or marjoram.
What is za’atar?
This technique uses a small amount of liquid to loosen browned bits from the bottom of a pan.
What is deglazing?
This process causes starch granules to absorb water and swell when heated, thickening sauces and custards.
What is gelatinization?
This semi-hard Swiss cheese is famous for its role in fondue and has a nutty, slightly sweet flavour.
What is Gruyère?
This Georgian cheese-filled bread often has a runny egg added on top in the Adjarian version.
What is khachapuri?
This Italian cured pork cheek is traditionally used in carbonara and amatriciana.
What is guanciale?
This technique involves repeatedly folding and rolling dough with butter to create thin, flaky layers
What is lamination?
This process causes proteins to unfold and bond together, changing texture in cooked eggs, meat, and custards.
What is protein coagulation?
This washed-rind French cheese is known for its strong smell and comes from Burgundy.
What is Époisses?