Before I started making pâté, I only knew one numbered spice mix: Chinese five spices. But as I read more pâté recipes, I kept seeing “four spices” and “quatre épices” and I wondered...

The question of fatback going rancid never crossed my mind until I opened a large pack of it, and it smelled off. But how off is too off when it comes to vacuum-packed meat? I didn’t know so I...

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...

When I was thinking about having a dairy-free friend over, I wondered if terrine would be a suitable dish to serve. I wasn’t sure if terrine was typically dairy-free or I’d need to make major...

When I was researching forcemeat, I came across a term I hadn’t heard of before: forcemeat balls. I didn’t know they were, so I did some research and decided to write a helpful post on forcemeat...

When I was looking for a terrine recipe to test out, I wondered if I’d need to buy liver as part of my preparations. I just didn’t know if liver was a standard ingredient in terrines! I...