This list will slowly build as we use and add new term.
Fond: The stuff that sticks to the bottom of a pot or pan when cooking. There’s a lot of flavor in here, so when making a soup, stew or gumbo, you’ll want to deglaze that and scrape it all up to get that taste onto your spoon!
Mise en place: French for “everything in it’s place”, mise en place is the practice for prepping all your ingredients and laying them out prior to cooking.