Aromatics - Vegetables and herbs that add fragrance and flavor to a dish, Broth - A flavorful liquid made by simmering meat, poultry, or vegetables in water., Demi-glace - A rich, concentrated brown sauce made from stock., Füme - To infuse a liquid with smoke flavor by burning wood or other ingredients., Mirepoix - A base of diced vegetables (typically onion, carrot, and celery) used to flavor stocks, sauces, and soups.,

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