Mirepoix (meer-PWAH) – One of the two most famous “aromatics” and the base to most wet French dishes. A paste used in French cuisine. Named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757). Made by slowly cooking onion, carrot and celery on a gentle heat without colour or browning. Typically with butter, but any fat or oil can be substituted. Proportions 2:1:1 (In Order of Appearance) It’s a close cousin to the onions and garlic with red and green...

Soffritto (or Sofrito) – One of the two most famous “aromatics” and the base of many wet dishes like sauces, soups or stews. A paste used in Italian cuisine. Literally translating to, 'fried' in Italian. It’s made by slowly sautéing onions and garlic with red and green bell peppers cut into small pieces in olive oil. Proportions 2:1:1 (In Order of Appearance) It’s a close cousin to the onion, carrot and celery based Mirepoix used in French cuisine. The additional bell peppers in Italian...