"To the tooth" in Italian, the term refers to firm pasta cooked to the right level of resistance when chewed.

A rich white sauce infused with milk, herbs and butter.

A rich white sauce infused with milk, herbs and butter.

Delicate looking curlicues of shredded or finely cut vegetable leaves used to garnish a plate or soup.

To lightly coat food with a mixture of cornmeal, breadcrumbs and flour.

To have one liquid suspended in another, often with liquids that do not mix easily, so emulsions are performed through vigorous stirring or shaking. For example, the combination of oil and vinegar to make salad dressing. The video above demonstrates a few different emulsion techniques for dressings and sauces.

A seasoning mix that forms the basis of French cooking. Involving a combination of fresh herbs, such as parsley, garlic greens, and tarragon, fines herbes are used in the preparations of meat and vegetables. A gratin of pumpkin pasta and minced meat. (Photo: teleginatania/Shutterstock)

To apply butter or oil to a cooking surface to prevent food from sticking when cooked.

To soak herbs, teas or fruits in liquid to extract their repsective flavors.

A flaky type of granular salt preferred by cooks due to its lack of additives, such as iodine.