A rich French sauce made with red wine, bone marrow, shallots, butter, and brown sauce; usually served with broiled meats.

A lean, mild fish found along the South Atlantic coast.

An aromatic herb related to the mint family. It comes in summer and winter varieties, and has a strong flavor resembling a mix of thyme and mint. It's used to flavor pates, meats, beans, etc.

Refers to boiling water at a high enough temperature such that the bubbles cannot be dissipated by stirring the water.