Beef Fillet:

A prime cut of beef, the fillet is the undercut of the sirloin of beef that is tender and has a delicate flavour.

Bouillabaise:

Classic fish soup from Marseilles, France. Typically, this Provencçal dish will contain many types of fish, shellfish, fennel, saffron, and croutons with rouille floating on top.

Brik:

Bril(pronounced breek) is a Tunisian burek consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Cataplana:

Portuguese cooking vessel "clam shell" made of aluminum or copper, that opens in the middle. Great for cooking and steaming seafood.

Chitterlings:

The small intestines of animals, usually pigs. They are cleaned, simmered, then served with a sauce or used as a sausage casing. Chitterlings are also added to soups or battered and fried.

Chorizo:

A is richly flavored, smoked garlic sausage from Spain. Smokiness and red color are imparted from Spanish paprika or pimenton.

Court Buillon:

A poaching liquid used primarily to poach seafood and fish. Water is just simmered with onion, carrot, celery (mirepoix) bay leaf, wine, peppercorns, lemon. The Langoustines added depth of flavor and I added some red pepper flake, some green peppercorns. I strained the stock through cheescloth then froze it for my next chowder or risotto

Foie Gras:

A currently maligned delicacy at the epicentre of food morality controversy and the subject of a "ban" in Chicago. Liver of ducks or geese intentionally fattened by a force-feeding process called "gavage".

Fregola:

Fregula (also fregola) is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.

Onglet:

Known as "Onglet" in France and "hanger steak" in the U.S. There's only one per cow, and it hangs from the kidney, between the rib and the loin. It usually weighs about a pound and is the thick muscle which attaches to and supports the diaphragm. The cut is usually reasonably priced, but you'll probably have to go to a butcher to find it.

Panko:

From Japan, Panko is a type of breadcrumb made from wheat bread that has a lighter, crispier texture than Western breadcrumbs.

Rouille:

("roo - ee") - Literally, rust. A type of paste that is rust colored. Made from garlic, olive oil, breadcrumbs and chile peppers. Served like a aioli on top of croutons or toasts in the classic Provençal dish Bouillabaise

Sel Gris:

Sel Gris ("Grey Salt") is a “moist” unrefined sea salt usually found on the coastal areas of France. Its light grey, almost light purple color comes from the clay found in the salt flats. The salt is collected by hand using traditional Celtic methods. Grey Salt has gained great fame in the mainstream culinary world in the last few years and is considered by many to be the best quality salt available. It is available in coarse, stone ground fine and extra fine grain.

Tripe:

The stomach tissue of ruminant (chewing animals) usually beef. There are two main types of tripe: "blanket" or ridged from the first stomach and "honeycomb" from the second stomach

Truffle:

An edible fungus which is found underground. It is round and can be black, white, dark brown or grey in color. The scarcity and decline in truffles has led this once widely used item becoming an expensive garnish. Probably the best and most expensive truffle is the black Périgord truffle. There are some 70 varieties of truffle. Truffles are also sold in jars and cans, truffle oil can also be bought and used to finish dishes with.nage - Shellfish may be prepared à la nage, literally "swimming." They are cooked in a court-bouillon flavored with herbs and served hot or cold in this broth.

Vittelotte:

Vitelotte (also called Negrèsse or Truffle de Chine) is an ancient (quite like an heirloom rose) cultivar of blue-violet potato.