Let’s admit it: there are dozens of hard-to-pronounce food words and terms out there! Here are a few that are quite common—have you been mispronouncing them, too?
Compote is made up of whole or chopped berries that are cooked in sugar, water, and optional spices and flavorings. Slather compote over your sandwiches, pancakes, waffles, and panna cotta!
The classic French confit dish that you most likely know about is duck, usually the leg part, slowly cooked in its own rendered fat. Confit may also refer to the cooking method of preserving meats, fruit, and vegetables by cooking and preserving them in a liquid that holds off bacteria.
Also known as a “Fisherman’s Stew,” bouillabaisse is a well-loved French stew that contains different kinds of fish and seafood, and a broth flavored with citrus, saffron, and fennel.
These sweet preserved cherries are what make your cocktails, fruit salads, banana splits, and milkshakes extra awesome!
Clink! This brandy was named after a town in France.
This sauce is an easy favorite for marinating meats, making salad dressings, and simmering stews. This fermented condiment was created by two chemists, John Wheeley Lea and William Henry Perrins, whose secret sauce easily became a kitchen staple!
This light and creamy Italian cheese is a main ingredient for one of your favorite desserts: tiramisu!