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 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...

Making a pâté en terrine—aka terrine—can be simple or difficult. Before I made my first terrine, I was a little intimidated by the process and I didn’t know much about the topic at all. So, I...

Though you can make terrines, pâtés and mousses in any old dish, you might want to buy a proper terrine mold. I know I do! But I’m not sure which one to buy so I’m doing a bit of research...