For the final week, I made Strawberry Charlotte. In the post I discuss when and why it was necessary to use adaptation or transcreation.

This week I made a beautifully fresh fish and coconut milk dish from Tahiti. In the post, I talk tuna varieties, and unusual turns of phrase

Croque madame, a grilled cheese with mustard, ham, bechamel. I talk regionalisms, Anglicisms, and the effect on the translated text.

This week I made the iconic baguette. Crusty. Chewy. Unbeatable. I discuss how I dealt with translating a specific kneading technique.

This week's recipe is Corsican cannelloni stuffed with brocciu cheese and chard. I discuss translating regional specialties & Italian terms.

This week’s recipe is the classic French omelette. I discuss the importance of appealing and accurate terms in culinary translation.

Creamy beetroot verrines. But what is a 'verrine', and should we translate it? I also discuss different title options.

Almond shortbread biscuits from a guest baker. In the post, I discuss interpreting handwriting, abbreviations, and internet-speak.

This week's recipe is the French 75 cocktail, made with gin and champagne. I discuss order within recipes, and the impact of changing it.

This week I made Ti Punch, a rum-based cocktail from the French West Indies. I discuss cocktail-specific terms and 'rhum agricole'

This week I made the retro rum baba, a yeasted cake liberally doused with a rum syrup. II talk about French words with lovely imagery.

This dish hails from Réunion, in the Indian Ocean. I discuss the meaning of rougail, Creole, and Creole sausages.

I made the classic French pastry the millefeuille this week. In this blog post, I discuss how to translate 'a bit' of sugar.

Hollandaise - one France's five 'mother sauces'. I talk whisk types and how to translate 'tourner'.

This week's recipe comes from Nice, featuring sweet onions, anchovies, and olives. I talk measures, mistakes, and 'garnitures'.

On the menu: a delicious custard-based dessert. In the post I discuss the etymology of 'far', 'prune', and share some plum expressions.

Tourte Pascale, or French Easter Pie made with spinach, ricotta, eggs, and parmesan. I discuss what chopping 'grossièrement' means and more

Served alongside this hearty dish, a side of history, discussion about false friends, and bean varieties.

What is sourdough? What about 'levain' - sourdough? starter? preferment? All of the above? And when does afternoon stop and evening begin?

I talk about posh versus plain rice puddings, rice varieties, and how the French and British express measurements in recipes.