Mispronounced Foods - Pin it, print it, repeat it!

14 Foods You're Probably Pronouncing Wrong

Mispronounced Foods - Pin it, print it, repeat it!

Gorgeous walnut Charcuterie Board, 36" long. "Charcuterie Board", the pronunciation and definition are all laser-engraved into the surface. Available soon at MatsonWoodworking.com.

Gorgeous walnut Charcuterie Board, 36" long. "Charcuterie Board", the pronunciation and definition are all laser-engraved into the surface. Available soon at MatsonWoodworking.com.

How to Pronounce Charcuterie - YouTube

How to Pronounce Charcuterie - YouTube

VACHERIN   Pronunciation:  vahsh-er-AHN  Notes:  This is a cheese-lover's cheese, with a complex nutty flavor.  It's a good melting cheese that's often used to make fondues.  Try heating it a bit and serving it with crusty French bread.   Substitutes:   Fontina OR Appenzell OR Emmenthal

VACHERIN Pronunciation: vahsh-er-AHN Notes: This is a cheese-lover's cheese, with a complex nutty flavor. It's a good melting cheese that's often used to make fondues. Try heating it a bit and serving it with crusty French bread. Substitutes: Fontina OR Appenzell OR Emmenthal

TOMME CRAYEUSE CHEESE Pronunciation:  TUM cray-YOUZ  Notes:  This soft French cheese is rich and buttery.  Don't eat the rind.  Substitutes:  Tomme de Savoie OR Saint Nectaire OR Muenster

TOMME CRAYEUSE CHEESE Pronunciation: TUM cray-YOUZ Notes: This soft French cheese is rich and buttery. Don't eat the rind. Substitutes: Tomme de Savoie OR Saint Nectaire OR Muenster

Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.[1]

Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: ​[pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.[1]

Vegetable Terrine - Recipes from Laura Calder on French Food At Home - The Cooking Channel

Vegetable Terrine

Vegetable Terrine - Recipes from Laura Calder on French Food At Home - The Cooking Channel

EXPLORATEUR = l'Explorateur   Pronunciation:  ex-plor-ah-TUR  Notes:  This soft, creamy French cheese is rich and complex.   Substitutes:  Brie OR Camembert

EXPLORATEUR = l'Explorateur Pronunciation: ex-plor-ah-TUR Notes: This soft, creamy French cheese is rich and complex. Substitutes: Brie OR Camembert

GRUYERE = Gruyère   Pronunciation:  grew-YARE  Notes:   Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches.  Varieties include Swiss Gruyère, Beaufort, and Comté.  Substitutes:  Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese

GRUYERE = Gruyère Pronunciation: grew-YARE Notes: Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comté. Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese

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