French for "eggplant."
Italian egg custard.
Bold and meaty, these are called "black mushrooms" on Chinese menus.
Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.