While I was convincing myself I can make a galantine this year, I wanted to learn more about what kind of meats I could use for the wrapping and the stuffing. Since I was researching this question...

When you look up terrine—also known as pâté en terrine or just pâté—you’ll come across a lot of French words, at least I did! Some of these words I didn’t know and had to look up. I...

When you make too many sausages at a time—like when you buy the family pack and it’s just you—you’re bound to end up with leftover sausage. If eating all this leftover sausage as is seems too...

Pâté en terrine—also known as pâté and terrine—is a French country cooking dish that can be made with a bunch of specialized equipment or none at all. This equipment flexibility means pâté...

Since confit is cooked entirely in fat—usually animal fat—people wonder if confit cooking is healthy. It’s definitely delicious but I wanted to do a little research to answer this question and...

Galantine is forcemeat wrapped and cooked in poultry skin (usually chicken). This project strikes me as intimidating as one must debone a chicken, keeping the skin intact. I’m writing this article...