Chicken liver pâté isn’t for everyone but the smoother and creamier it is, the more likely people will love it. However, grainy and gritty chicken liver pâté disappoints even the most fervent...

Confit is associated with poultry and pork, but did you know there’s a whole sub-category of confit dedicated to vegetables? While vegetable confit may not be real confit to some, it’s another...

When I first came across instructions to press and weight a pâté, I wondered how I was going to do that. I’ve now tried enough do-it-yourself (DIY) options to know temporary solutions for...

While we can enjoy rillettes all year round, they’re particularly good to make and eat during the Christmas holidays. Since Christmas is coming soon, I wanted to share what I’ve learned about why...

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...

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...