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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Braising. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Texas Sheet Cake. There's a reason why sheet cakes are our go-to easy dessert here at Delish. They're big enough to feed a crowd, simple to throw together, and require very little decorating. One ...
Food pairing. Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices. From a food science perspective, foods may be said to combine well with one another ...
In the months since it has premiered at Cannes, “The Taste of Things,” a lushly romantic love letter to French cooking, has quickly been anointed one of the best food-focused movies ever made.