Blanching – Think veggies like beans or asparagus. You boil them for just a minute or two, then plunge them into icy water. Why? It keeps their colour bright, texture snappy, and helps with peeling (hello, tomatoes).

Blind bake – When you bake a pastry base before adding the filling. Use ceramic weights or dried beans to stop it puffing up like a balloon.

Carpaccio – Whisper-thin slices of raw or barely-seared meat, laid out like artwork on a plate.

Cartouche – A paper lid (yes, really) that sits on your stew or sauce to reduce evaporation. Gentle, clever, and very French.

Caramelise – Gently cooking something (like onions) until golden and sweet. It’s low and slow magic.

Charcuterie – The cured meat board you pretend is dinner. Includes things like pâté, terrine, salami… basically meat that’s been preserved with flair.

Confit – Duck legs cooked slowly in their own fat. Originally to preserve them before fridges existed—bonus, it tastes divine.

Crudités – Raw veggie sticks. The classy cousin of chips and dip.

Emulsify – Like turning oil and vinegar into one silky dressing. Science meets salad.

Fond – Those brown bits stuck to your pan? Don’t wash them away! Deglaze with wine or stock to make instant flavour bombs.