Tag: Word of Mouth | Apartment Therapy

Word of Mouth: Clabber

Clabber, noun: soured milk Back before there was baking powder to use as a quick leavener in baking, there was clabber. This was something that every farm wife or person with access to fresh milk cou...

Word of Mouth: Labneh

labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls. Several of us here at the Kitchn were traveling over the holida...

Word of Mouth: Cassoulet

Cassoulet (cass-oo-lay'), noun: A traditional French "casserole" with origins in the southwestern Languedoc region and usually containing white beans and several kinds of meat. In our always humble o...

Word of Mouth: Le Trou Normand

Le Trou Normand (luh trew nor-mahnd): A pause in the middle of a meal where everyone has a drink of brandy and then continues to eat. Folklore has it that the shot of alcohol burns a hole ("un trou")...

Word of Mouth: Tournée

Tournée (tour-nay): Literally, French for "turned." In culinary terms, this describes a specific method for preparing and presenting vegetables by cutting them into uniform oblong shapes. If y...

Word of Mouth: Marron Glacé

marron glacé (ma-rohn glay-say): n. A chestnut preserved in syrup, usually eaten out of hand like candy or used as a topping for desserts. Chestnuts are a common ingredient this time of year,...

Word of Mouth: Unctuous

Unctuous (ung-choo-us) adj.: 1. Having the quality or characteristics of oil, slippery; 2. Containing or composed of oil or fat; 3. Abundant in organic materials, soft and rich. Nora's post on Forste...

Word of Mouth: Tisane

tisane (tih-zahn): n. an herbal tea, made from steeping herbs, spices, or flowers in boiling water. We simply call this drink herbal tea. We rarely use its proper name, but unless a drink contains l...

Word of Mouth: Bouillabaisse

Bouillabaisse (buoy-ya-base), noun: A saffron-flavored fish stew from Marseille in the Provence region of France. Possibly one of our favorite seafood dishes, a traditional bouillabaisse does have so...

Word of Mouth: Coulis

Coulis (coo-lee), noun: A dessert sauce made of pureed fruit that is just thin enough to be poured. The word coulis is actually derived from the French verb couler, which means to run! More details an...

Word of Mouth: Galette

galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France. We've been talking about crostatas a lot lately, and we started to wonder what the difference is between o...

Word of Mouth: Al Dente

Al Dente; adjective, Italian: Literally, "to the tooth." In practice, this means cooked just enough to still be firm, where the center still remains a bit under-cooked and the pasta still offers resis...

Word of Mouth: Chemesthesis

Chemesthesis, noun: The chemically stimulated sensation of pain and temperature in the eye, nose, mouth and throat. A sensation related to taste and smell, chemesthesis includes the tickle of carbon...

Word of Mouth: Pistou

pistou (pee-stoo): n. A sauce from Provence made of basil, garlic, and olive oil. Click below for more details, including a link to the dish above......

Word of Mouth: Ramekin

Ramekin (ram-eh-kin), noun: a small dish used for baking or serving. Simple, serviceable, and durable, ramekins are used in the highest of high end restaurants and the humblest of home kitchens. What'...

Word of Mouth: Sabayon

Sabayon, noun (sah-bye-on): A sweet dessert sauce made of egg yolks, sugar, and Marsala. More details and a recipe after the jump!...

Word of Mouth: Scorpacciata

scorpacciata [score-POTCH-chee-yatta] n. eating a particular ingredient in copious amounts in peak local season. We first heard this word from Nina Planck who says she is indebted to Brian Halweil o...

Word of Mouth: Anglaise

Anglaise: noun, a coating for food that will be fried; verb, the act of coating or breading food before frying. Coating food that's destined for the fryer with an anglaise simultaneously seals in moi...

Word of Mouth: Aromatics

Aromatic; noun: Any herb, spice, vegetable or combination thereof that is used to infuse flavor into a final dish and add to its aroma. This is another building block for cooking without recipes! Onc...

Word of Mouth: Brassica

Brassica n. (Brás-si-ca) - A genus of plants in the mustard family that includes broccoli, cabbage, kale, and many other bitter greens. ...

Favorite British Kitchen Words

Pudding, meaning dessert. Biscuit, meaning cookie. Clingfilm, meaning plastic wrap. I love the differences between British and English cooking (cookery!) words. It's always disappointing when Ame...

Word of Mouth: Mouthfeel

Mouthfeel, noun: The physical sensation of food in the mouth. This has always struck us as a rather odd and inelegant word. Drop it in conversation among non-foodies, and you're likely to get a lot o...

Word of Mouth: Lagniappe

Lagniappe, lay-GNAP: a Cajun-Creole word meaning a small gift given by a merchant to the buyer at the time of purchase, often of food. Flipping through the most recent issue of Gastronomica, we notic...

Word of Mouth: Aux Fine Herbes

Aux Fine Herbes (oh feen air'b): Translated literally from French, meaning "with fine herbs." For culinary purposes, meaning a blend of four fresh herbs, one of which is always chervil. The other thr...

Word of Mouth: Fell

Fell (noun): The papery, porous membrane covering the fat and muscle of lamb and mutton. This membrane is incredibly high in lanolin. This might be a desirable ingredient in soap and candles, but whe...

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Posts tagged “Word of Mouth”