🧁 PastryGanache
Ganache is a smooth cream of chocolate and hot cream; a filling, glaze, and base for truffles.
🫕 SaucesGastrique
Gastrique is caramelised sugar deglazed with vinegar; a sweet-sour base for fruit and meat sauces.
🧪 MolecularGelification
Gelification is giving liquids the form of a gel or jelly using gelling agents: gelatine, agar, pectin.
🧁 PastryGénoise
Génoise is a classic whole-egg sponge, whipped with sugar to a fluffy foam; a light base for cakes.
🥬 IngredientsGhee
Ghee is clarified rendered butter free of milk solids; a base of Indian cuisine with a high smoke point.
🍽 ServingGlassware
Glassware brings transparency, lightness, and geometry. It highlights the layering of dishes, cocktails, and desserts, making presentation visually striking.
🔪 TechniquesGlazing
Glazing is coating a dish with a shiny glaze or syrup for flavour, sheen, and an appetising look.
🧪 MolecularGluten
Gluten is the network of wheat-flour proteins that gives dough its elasticity and bread its structure.
🧀 CheesesGorgonzola
Gorgonzola is an Italian blue cow's-milk cheese veined with noble mould; creamy and piquant.
🧀 CheesesGouda
Gouda is a Dutch semi-hard cow's-milk cheese, mild and creamy, with nutty notes when aged.
