au lait
adjectivereferring to a dish or beverage that is made or served with milk as an ingredient
3
a la king
adjectivereferring to a dish made with diced meat, cooked in a cream sauce with mushrooms and peppers
4
au naturel
adjectivereferring to a dish that is prepared simply and without additional seasonings or flavorings
7
en vessie
adjectivereferring to a cooking technique where meat or fish is cooked inside a bladder
9
en croute
adjectivea French term used in cooking that refers to a dish that is baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough
10
en brochette
adjectivereferring to food items that are skewered and cooked on a broiler or grill
11
a la mode
adverbreferring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation
12
to cook-chill
verbto cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use
14
devilled
adjectivereferring to a cooking method or flavor profile where a dish is made spicy
16
dry-roasted
adjectivereferring to a cooking method where food, usually nuts or seeds, is roasted in a dry pan or oven without the addition of any fats or oils
18
frosted
adjective(of glass) having a roughened coating resembling frost
21
gentle
adjectivemild or soft; not strong or violent
22
jointed
adjectivehaving joints or jointed segments
24
scalloped
adjectiveprepared by being baked with a creamy sauce or milk
31
smoked
adjective(used especially of meats and fish) dried and cured by hanging in wood smoke
32
chasseur
adjectivecooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce
40
cured
adjective(used especially of meat) cured in brine
41
farci
adjectivereferring to food items that are stuffed or filled with a mixture of ingredients
42
lyonnaise
adjectivecooked with onions
43
marengo
adjectivereferring to a style of cooking that uses tomatoes, onions, garlic, wine, and often includes chicken or veal as main ingredients
44
newburgh
nounreferring to a dish made with cooked shellfish, served in a creamy sauce
45
parmentier
adjectivereferring to a dish made with potatoes, often mashed or sliced, as a key ingredient or featured element
46
provencale
adjectivereferring to a style of cooking or a dish that is characteristic of the cuisine of Provence in southeastern France
47
undressed
adjectivereferring to food that is not seasoned, garnished, or otherwise prepared with additional ingredients or sauces
48

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