Rillettes are a delicious and chunky meat spread, also known as potted meat. They’re generally made in a pot on the stove, in the oven or in a large, cast iron cauldron. But rillettes can also be...

When I made my first pâté en terrine, the recipe called for weighing it down overnight. Later I came across advice about not weighing pâtés and terrines down. I wanted to know which advice was...

When I first “discovered” rillettes, I wondered what equipment I’d need to make them and if any specialized equipment was required. Now that I know the answers to these questions, I wanted to...

While I was eyeing up a stunning Le Creuset enamelled cast iron terrine mold, I found myself wondering what other options there are for terrine molds. So, I did a little research to make sure I knew...

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...

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...