Skip to main contentBoquerones: Spanish white anchovies, usually cured in vinegar and packed in oil.
Compressed fruit or vegetables: These items have been squished in a vacuum sealer to make them look like jewels.
Farro: Whole spelt grains.
Flammekueche/tarte flambée: An Alsatian dish resembling an onion pizza.
Fines herbes: Fresh parsley, chives, chervil and tarragon.
Glacier lettuce: Sometimes called ficoïde glaciale, a succulent with fuzzy leaves. The next big thing, we hear.
Gnudi: Cheesy dumplings, like ravioli without the wrapper.
Harissa: A North African sauce made from chiles and olive oil.
Merguez sausage: A beef or lamb sausage, spiced with chile and garlic, from North Africa.
Mortadella: An Italian sausage consisting of pureed meat and small cubes of pork fat.
Ponzu: A citrus-based Japanese dipping sauce.
Porchetta: A pork preparation in which a whole pig is boned, rolled with herbs and spices and roasted.
Rémoulade: a spicy mayonnaise-based sauce.
Rilletes: Chopped meat (usually pork, but sometimes goose, duck or even salmon) cooked slowly in fat until it is soft enough to be shredded into a paste.
Salsa verde: Any sauce made from green things.
Saucisson sec: A dry-cured French sausage.
Shiso: A Japanese herb related to perilla.
Sous vide: A cooking method in which food is sealed in a plastic bag and immersed in 140-degree water for a very long time, sometimes over 24 hours.
Speck: A juniper-flavored, salt cured and smoked ham from Tyrol, a region of northern Italy.
Tasso ham: Not ham at all, but a spicy smoked shoulder butt.
Tesa: Italian bacon.
Togarashi: A Japanese spice mix containing chili pepper, Szechuan pepper, orange peel, sesame seed and nori.
Uni: Sea urchin, usually raw.
WWeek 2015