-
A tartare is a dish of seasoned raw meat (usually beef) sometimes topped with an egg yolk and served with bread or crackers. (Not to be confused with tartar sauce.)
Learn how to make it here.
-
Crème brûlée is a classic French dessert made from a sweet custard topped with caramelized sugar.
Learn how to make it here.
-
A bisque is a type of puréed soup (usually made from seafood) that is super creamy.
Learn how to make a classic lobster bisque here.
-
A consommé is a clear soup.
It's made by clarifying stock — a process that takes a bit of practice to get right. Learn how to do it here.
-
Blanching is a cooking process in which you quickly boil something and immediately transfer it into an ice bath.
This comes in handy when cooking certain veggies like green beans or broccoli. Learn how to do it here.
-
A gastrique is a tangy sauce made from caramelized sugar and vinegar.
The term can be applied to many types of sauces, but the main characteristic is the sweet yet sour flavor. Learn how to make one here.
-
Chiffonade is a slicing technique in which leafy greens (usually herbs) are rolled up and sliced into thin strips.
Learn how to do it here.
-
A crudo is a dish of raw seafood generously seasoned with some sort of dressing (such as oil and citrus juice).
Learn how to make it here.
-
A quenelle is a football-shaped scoop of something — usually ice cream or whipped cream.
It also refers to a poached dumpling made out of minced meat (usually fish). Learn how to perfect the quenelle shape here.
-
An amuse-bouche is a small bite of food the chef sends out before a meal.
It's a way for chefs to give a little something extra and set the tone of the meal.