A mixture of flour, liquid (water, milk, etc.) and other ingredients (e.g. leavening agent). It's soft enough to be kneaded but stiff enough that it can't be poured (unlike batter).

A thin cut of meat from the leg or rib section of veal, pork, or lamb.

Mozzarella made from the milk of the water buffalo instead of cow milk.

French meaning "new cuisine", it's a style of French cooking characterized by fresher, lighter, and more delicate foods. It contrasts with classic French cuisine which is richer and more strongly flavored (e.g. the use of heavier sauces).