Also called crawfish or crawdads, these are freshwater crustaceans that look like very small lobsters. They are usually boiled and eaten by hand.

A cutting technique involving quick, heavy blows of the knife to cut food into pieces.

A popular vegetable in France, Italy and Spain, it looks like a bunch of large celery stalks and taste like an artichoke.

A British term referring to dishes that are traditionally served after dessert to cleanse the palate. Today it can also refer to small dishes served as appetizers.