Pâté and forcemeat are culinary terms, one common and one obscure, yet very much intertwined. But what exactly are they, what makes them different or are they actually the same thing? If you’re...

Confit and confiture are French food terms, one associated with meat, one associated with sweet. But what exactly are they, what makes them different and does one have a double meaning? If your...

Confit and rillettes are French foods from the craft of charcuterie. But what exactly are they and what makes them different? If you’re dying to know the answers to those questions, you’re in the...

Confit and magret are both French words associated with fatty, delicious duck. But since my grade 10 French education didn’t cover either of these words, I decided to learn for myself and share...

Confit and braising are both ways to slow cook chicken and other meats. But what’s the difference and why would you choose one method over another? I wanted to know these answers (partly because my...

Confit and deep frying are both delicious ways to cook chicken and other meats in a whole bunch of fat. But what’s the difference and why would you choose one method over another? If you want to...