Charcuterie looks simple until you compare how it’s done in France and the US. This video builds the same board in both ...

Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...

For those craving unfranchised gastronomy, France’s “charcuterie” is bringing in homegrown cookery for a pleasant surprise. The French Embassy hosted a series of events last week to promote the ...

America’s charcuterie boom started in the mid-2000s with chefs reviving Old World curing traditions, and picked up steam when ...

Gilles & Nicolas Vérot / 9781962098076 / September 10, 2024 / Hardcover / $45 / 232 pg. / 8.07 x 10.2 in. Miami, FL, Sept. 10, 2024 (GLOBE NEWSWIRE) -- Charcutiers Gilles and Nicolas Vérot release ...

Peyton Barrell grew up in Houston but often visited New Orleans, where his father is from. He was in the first class of graduates of the New Orleans Culinary and Hospitality Institute (NOCHI). After ...

From whole duck foie gras with Armagnac to all natural, pork-free truffle mousse, Fabrique Delices, a traditional French charcuterie company in San Mateo, has been preparing time-honored classics ...

France, a country with undeniably great food and culture, has brought a culinary specialty to Korea for the France-Korea Year that marks 130 years of friendship. A range of charcuterie, prepared meats ...