- Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.
- The French call this cooking technique bain marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.
- A rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks.
- Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.
- A small marine snail. Whelks are poached and served hot or cold.
- Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
- A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.