Learn how turnips are cooked in French cuisine, with detailed recipes, techniques, origins and practical advice from regional experts. Turnips in French cuisine Turnips are one of the oldest cultivated root vegetables in Europe. In France, they are called “navets”, and they appear in traditional dishes dating back to the Middle Ages. Turnips are used […]
Learn how to cook with sorrel in French cuisine: buying tips, flavor profile, classic recipes, and practical cooking advice for every French meal. Understanding sorrel in French cuisine Sorrel is a traditional ingredient in French cuisine, used in sauces, soups, and vegetable preparations. Known as oseille in French, it has a sharp, lemony taste due […]
Learn how tomatoes are cooked, eaten and grown in France, from regional varieties to popular dishes and culinary traditions. Tomatoes in French cuisine Tomatoes are a common ingredient in food in France, especially during the warmer months. Introduced from South America in the 16th century, tomatoes became part of Provençal and southern French cooking in […]
Learn how French flour types differ by number and usage. Get practical tips for cooking and baking in France with accurate conversions and data. Why French flour is different from others French flour is classified differently than flour in the UK or the US. The system used in France is based on the amount of […]