Standard nutritional values developed by the U.S. Food and Drug Administration for use on food labels.

The temperature range from 41° to 135°F/5° to 57°C; the most favorable condition for rapid growth of many pathogens.

A pastry of rich yeast dough with a butter roll-in, possibly filled with nuts, fruit, or other ingredients, and iced.

A classic French stew of meat, vegetables, and seasonings braised in red wine, traditionally cooked in a daubière, a specialized casserole with a tight-fitting lid and indentations to hold hot coals.

To remove the shaggy, inedible fibers from a mussel. These fibers anchor the mussel to its mooring.

An oven in which the heat source is located underneath the deck or floor; food is placed directly on the deck instead of on a rack.

To cook food by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before cooking.

To cook food gently in enough simmering liquid to completely submerge the food.

To use a liquid such as wine, water, or stock to dissolve food particles and/or caramelized drippings left in a pan after roasting or sautéing. The resulting mix then becomes the base for the accompanying sauce.

To skim the fat off the surface of a liquid such as a stock or sauce.