Glossary

Charcuterie

A collective term in French cuisine meaning "cooked meat" such as rillettes, terrines, pate, confit, and saucisson.

When cooking dried beans or pulses, don't add salt until they are tender. Salt toughens the skins and lengthens the cooking time.

Describing wine or other food that has been in contact with air too long, causing it to darken and smell stale.