French

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

The grandmother of European sauces is the essential building block for many a soup and gravy.

In French cuisine, cooking au jus is a natural way to enhance the flavour of meat by serving it the light gravy that is given off by the meat as it cooks.

There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'