Glossary of terms

Frog legs are a dish prepared from the hind legs of edible frogs, most commonly the green frog or bullfrog. They are considered a delicacy especially in French but also in Asian cuisine. The meat of frog legs is tender, white, and tastes similar to chicken. They are most often pan-fried in butter with garlic and parsley, but braised, grilled, and deep-fried versions also exist. In the Czech Republic, frog legs were traditionally consumed in southern Bohemia, where ponds and wetlands are abundant.

Frying is a cooking technique in hot fat or oil that creates a characteristic crispy crust through the Maillard reaction. Types include pan-frying with a small amount of fat, deep-frying in an oil bath, and stir-frying with constant stirring. Proper oil temperature is crucial for achieving a crispy result without excessive fat absorption. Frying is one of the oldest cooking techniques known to humanity.

Fusilli are Italian spiral-shaped pasta that excellently capture sauce thanks to their twisted form. They pair well with both meat and vegetable sauces.