Mise en place your vocabulary with these culinary gems.
French verb meaning 'to stuff'—commonly used for vegetables or meats filled with forcemeat or other stuffing. It's the technique that turns humble vegetables into main courses.
A common area in a shopping mall or similar venue with multiple quick-service restaurant stalls surrounding a shared seating area. Diners can purchase food from various vendors and eat together in the communal space.
An ancient whole grain that is a type of hulled wheat, nutty in flavor and chewy in texture, used in cooking for risottos, salads, soups, and side dishes. It is highly nutritious and has a lower glycemic index than modern wheat varieties.
A humorous twist on the baker's dozen concept where 16 items equals one Filipino dozen instead of the standard 12. It's either generosity or someone's brilliant idea to get more value.
A thin, flexible sheet of dried fruit puree and added ingredients produced by General Mills, rolled into a portable snack that comes in bright colors and fruit flavors. Often enjoyed as a lunchbox staple or unwound and worn as a temporary tattoo.
A powdered candy product by Nestlé consisting of a dextrose stick that is licked and dipped into small packets of colored, flavored sugar powder to coat the stick. The consumer controls how much powder they get with each dip.
A spiral-shaped pasta variety that traps sauce in its ridges, making it objectively superior to inferior pasta shapes from a sauce-holding engineering standpoint.
A Swiss dish in which small pieces of food (typically bread, meat, or vegetables) are dipped into a communal pot of melted cheese, chocolate, or broth. It is both a cooking method and a social dining experience.
A flowering plant with feathery leaves and small yellow flowers, whose seeds, bulb, and fronds are all used in cooking and medicine. Fennel has a mild licorice flavor and is common in Mediterranean, Indian, and Asian cuisines, as well as in herbal teas and traditional remedies.
A dining concept where restaurants source local ingredients and charge three times more for the privilege of eating at a place that values virtue signaling over profitability.