Parboil To boil food only slightly, often used to soften foods like potatoes before roasting them. Helps to speed up the cooking process.

Pan-Fry Pan Fry Pan-frying differs from Sauteing, in that, pan-frying is a form of frying food using a minimal amount of cooking oil or fat, using just enough to lubricate the bottom of the pan and in some cases where the food may be of a fatty nature, no fat or oil would be added. […]

Pancetta Italian bacon from the belly of a pig, that is cured with salt and spices, it is unsmoked. Used to add depth of flavour to soups and pasta.

Quatre-epices Quatre épices is French for “four spices”; it is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger.

Purée To Purée cooked food, usually, vegetables is to mash or blend the food to form a paste-like consistency.

Orzo Literal meaning “Barley”, Orzo is an Italian rice-shaped pasta, can be used in soups, or as a side dish. Also known as risoni.