Tandoor-baked, unleavened, Indian bread.
This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
A cream, butter and sherry sauce classically paired with shellfish.
Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
A small sphere of colored sugar, used to decorate confections.
An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.