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To pour heated alcohol over food and ignite it, burning off most of the alcohol while adding dramatic flair and complex flavor. It's basically controlled fire with delicious intentions.
A small bundle of herbs (usually bay leaf, thyme, parsley) tied in cheesecloth or a tea bag. It's the culinary equivalent of a convenient plot device—adds flavor but is easy to remove.
A light, aerated foam made by whipping a liquid and fat together under pressure (usually in a whipped cream charger). It's foam with culinary pretensions that somehow tastes incredible.
The tactile sensation and texture of food in your mouth—creamy, crunchy, smooth, grainy, etc. It's the non-flavor part of flavor that separates a good dish from an unforgettable one.
To finish a sauce by whisking in cold butter just before service, adding richness, shine, and body. It's the culinary equivalent of a power move—literally mounting the sauce with butter.
A gelatin substitute derived from seaweed that sets at room temperature without refrigeration. It's the vegan and vegetarian chef's secret weapon for making things wobble dramatically.
A delicate Japanese stock made primarily from kombu (seaweed) and bonito flakes, serving as the foundational broth for countless Japanese dishes. It's Japanese cooking's equivalent to French stock, but takes 20 minutes instead of 8 hours.
Meat (usually chicken, fish, or game) that's deboned, filled, rolled tightly, and then tied or sewn before cooking. It's basically meat engineering for those who want stuffing without the bird.