Named for the French technique of creating a crusty topping on dishes with grated cheese, butter or breadcrumbs (...)
Blanching is a culinary technique where ingredients, typically vegetables, are briefly scalded in boiling water (...)
The braiser takes its name from the French word for "live coals'' or "embers" (...)
Braising is a cooking method that uses both wet and dry heat and is typically used to prepare both tougher cuts of meat and hearty vegetables (...)
Browning is a technique designed to remove excessive fat from meat and give it a flavourful brown coloured crust by partially cooking the surface of it (...)
A cassoulet is a slow-cooked stew that contains white beans, sausages, and duck and is a recipe that originates from southern France (...)
A cast iron skillet is a versatile and durable pan that can be used to cook anything from meats and proteins to vegetables and desserts (...)
Casting is a process in which a liquid metal is melted down before being poured into a mould (...)
A chef's knife is a multi-purpose kitchen tool that can be used to slice, dice, and chop ingredients with precision (...)
Cocotte is the French term for what is also known as a French Oven or Dutch Oven (...)
Conduction is the process by which heat or electricity is transferred from the cooking vessel to the ingredients (...)
Convection is one of five heat transfer methods commonly used in cooking, including conduction, boiling, condensation, melting, and radiation (...)
The coquelle, also known as a cast iron Dutch oven, was initially designed by industrial designer Raymond Loewy in 1958 (...)
The crêpe pan is a French-inspired cast iron pan designed to produce thin and perfectly browned crepes and pancakes (...)
A creuset is the French term for ‘crucible’ or ‘cauldron’ and serves as the inspiration behind the Le Creuset name (...)
The Dutch Oven (also known as the French Oven or Cocotte) is a thick-walled cooking pot with a tight-fitting lid that can be used for a number of recipes (...)
A faitout, as the name suggests, is versatile and can serve many purposes (...)
Fondue derives its name from the French verb “fondre”, which means ‘to melt’ (...)
The French Oven (also known as the Dutch Oven) is a versatile pot and serves many different uses, including braising, baking, searing, sautéing, and (...)
A grill pan is similar to a frying pan but differs in its distinctive grill lines on the surface of the pan (...)
A helper handle is an additional, short handle add-on attached onto a pan or a skillet (...)
Simply put, induction compatible cookware means it can be used on induction cooktops (...)
Kitchen towels are an essential component to any kitchen and are typically more durable than regular towels (...)
Measuring Cups and Measuring Spoons
Measuring cups and measuring spoons ensure precise and consistent measurement for all recipes and are perfect for baking or cooking (...)
Mise en place is the French term for ‘everything in place’ (...)
A nonstick skillet is a flat-bottomed pan that serves many purposes, including searing, frying, baking and browning (...)
A pâté terrine is an enamelled cast iron cooking and serving dish that was traditionally used to compact a meat mixture like pâté or terrine (...)
A patina is a layer that is gradually produced over time on cast iron cookware that creates an easy-release surface on the base of a pan (...)
Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients (...)
A saucier and a saucepan are very similar with a few key differences (...)
The sauté pan is often used interchangeably with the skillet but differs from its counterpart due its design (...)
Sautéing is a cooking technique which derives its name from the French verb for jumping (...)
Sauteuse is the French term for frying pan and can typically serve two purposes: as a classic sauté pan or as a rounded saucepan (...)
Searing is a cooking technique that exposes ingredients (typically meat) to a high temperature to create a crisp browning on the outside (...)
Seasoning involves baking oil onto cast iron and is a simple yet effective process that prevents rust and provides a natural finish on cookware that (...)
Slow cooking is a cooking method used to cook food slowly over a long period of time, typically in a rounded, lidded pot on the stovetop or in the oven (...)
Stainless steel cookware is great for sautéing, browning, deep-frying, or boiling and is capable of withstanding high temperatures (...)
A tagine is a conical, earthenware, cooking pot typically used in slowly simmered recipes that lock-in flavour, and takes its name from the traditional (...)
Toughened nonstick cookware is cookware that is made of premium materials coated to prevent ingredients from sticking to the surface while cooking (...)
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