The process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or pork rib

The process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames

A boneless piece of meat, poultry, or fish; the French version, spelled as “filet,” is also used when referencing a cut of beef that is boneless, such as filet mignon