A blend of dried herbs typical of Provence, used to season meat, poultry and vegetables. Recipes vary but it commonly consists of basil, summer savory, fennel, marjoram, rosemary, thyme, sage, oregano, and lavender.

Similar to foamy (tiny, airy bubbles).

The French term for "English cream", it's a pourable custard that is used as a sauce for dessert. It's made with egg yolks, sugar, hot milk, and often vanilla.

Not actually a cod, this fish is a greenling that is native to the North Pacific Ocean along the North America west coast. It's flavor is mildly sweet and its texture is firm and low fat. It's a popular eating fish and can be prepared in various ways.