Forcemeat Academy

Forcemeat dishes, including pâtés, terrines, meatloaf and sausages, are emulsions of meat and fat. Success means a tasty forcemeat dish that doesn’t fall apart—and binders are responsible for...

Pâté en Croûte—which is pâté surrounded by pastry—is a showstopper and takes considerable attention to detail to do well. It’s not a beginner recipe and it’s for sure out of my current...

Liver pâté is delicious and, if you buy it in the store, it can be expensive. Fortunately, it’s easy to make at home, as I’ve recently discovered. Since I now know the joys of at-home liver...

When I first explored confit, I had a vague idea that it involved duck legs and fat. Since then, I’ve learned more about what confit is (not just duck legs!) and I wanted to put together a helpful...

When I “discovered” forcemeat (and charcuterie) dishes, I wondered what kitchen tools I’d need to make some (or all) of these dishes successfully. I did some research and put together this...

When I first came across the term forcemeat, I had no idea what it was. Nor did I know that my favourite delicacies—chicken liver mousse and good ole sausages—fell under the category of...