Also called hing, asafetida is a gum extract that is used heavily in Indian cooking. A member of the celery family, the sulfuric powder adds funkiness while amplifying the other flavors in a dish.

Brigade de cuisine is a hierarchical system that restaurants use to maximize efficiency. The system was first developed in the 19th century to delegate different responsibilities to cooks in the kitchen.

Creole cuisine represents many dishes originating in Louisiana. These dishes are influenced by West African, French, Spanish, and Indigenous cuisines. Jambalaya and crawfish étouffée are quintessential Creole recipes.