In Italian the phrase means “to the tooth”and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, [..]

To tie some type of fat (bacon or fatback) around what you are cooking to prevent it from drying out while roasting. Often used with fowl or extremely lean meats, barding bastes the meat while it is c [..]

To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavor

A cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooki [..]

a little bundle of herbs, tied together or placed together in in a piece of cheesecloth, used to enhance the flavor of a soup or stew. The classic combination of herbs is parsley, thyme, and bay leaf, [..]

comes from the French word caboche, a colloquial term for head. The most common cabbage is the tight leafed compact head that ranges in color from white to red although there are many other types of c [..]

A large white Italian kidney bean that’s great in soups and stews.

The market name for rapeseed. As the most popular oil in Canada, the name was changed to protect the innocent. Now popular in the US because it only contains about 6% of saturated fat. Also it contain [..]

Is the French term for a particular knife cut where herbs and leafy greens are cut into thin strips.

Coming from the Dutch term, koolsla, which means “cool cabbage”, it’s a salad made with shredded cabbage mixed with mayonnaise as well as a variety of other ingredients. Check out my dad’s cole slaw r [..]