Toque - the white hat chefs wear in the kitchen; a symbol of a good cook.

Concasser - to chop coarsely, usually tomatoes.

Coulis - a thin puree, usually of fresh-cooked fruit or vegetables, soft enough to pour.

Deglaze - to dissolve congealed cooking juices or glaze on the bottom of a pan by adding liquid, scraping, and vigorously stirring while bringing the liquid to a boil. The juices may be used to make gravy or add to sauce.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.