Emulsifiers and the egg
Understanding emulsifiers won't just give you interesting facts to impress your friends with, it will also help you rescue a separated sauce and make a better Hollandaise.
The basic terrine
Terrines, the shortened name of a dish known classically as pâté en terrine, are traditionally understood to be forcemeat mixtures baked in an earthenware mold with a tight-fitting lid. This preparation gets its name from its association with the material used to make the mold, once exclusively earthenware of unglazed clay or terra cotta.