Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
MirepoixA mixture of diced vegetables - usually onion, leek, carrot and celery - and sometimes bacon and herbs. It's sautéed in butter and is the basis of many sauces, soups and stews. It's often used as a foundation for braising meat, poultry or fish as well.
Mirepoix is the classic French mix, but nearly all cuisines have their own. Italians for instance have 'soffritto', which is usually onions, carrots and celery sautéed in olive oil rather than butter.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
