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At his sous vide demo in Aspen, chef David Chang talked about his affinity for cooking with gojuchang. Gojuchang (pronounced "go-joo-chong") is a Korean red pepper paste. Usually fermented, it contains dried chile peppers and an emulsifying sweetener such as molasses. The paste is used sparingly for marinating, cooking, and as a condiment for marinated beef, mixed vegetables over rice, noodles, and other dishes. It can be purchased at most Asian markets.

Have you ever tried gojuchang?
Source: Flickr User joyosity

When it comes to saving energy when cycling, two riders are better than one. That's because the pair can draft, a technique that puts aerodynamics to work. The two cyclists ride in a tight single file line, with the back rider taking advantage of the slipstream created by the front rider. Essentially, the front rider cuts through the wind, decreasing the wind resistance of the second cyclist, who saves a significant amount of energy — estimated to be as high as 40 percent. The front rider will experience a slight push from the second rider as well.

Drafting is an important tactic in bike racing. Teams use it to save energy and rotate in and out of the lead position. The single file line of two or more cyclists is referred to as a paceline. This is also a technique used to propel a rider to the finish line, allowing the back rider to draft and save energy before jumping to the lead and sprinting to the finish.

To properly draft in a headwind, cyclists must ride with mere inches between their wheels. In a crosswind, cyclists will form an echelon, a staggered diagonal line with each rider slightly downwind of the previous rider.

In Aspen, Thomas Keller talked about beurre monté, or what he refers to as "the workhorse sauce." Beurre monté (pronounced "bur mahn-tay") is an emulsified sauce made by whisking butter with water over heat. It contains about two percent milk solids, 80 percent milk fats, and 18 percent water. It can be used to cook meats and create sauces and is ideal for poaching delicate shellfish like lobster. Have you ever worked with the French sauce?

Source: Flickr User lucy like whoa

Not to be confused with terrine, a verrine ("ver-een") is an appetizer or dessert made of components layered in a small glass. The word, which translates to "protective glass" in French, refers to a trend that began in France a decade ago that has spread to the United States and other corners of the culinary world.

Les verrines, as French chefs call them, are served in a very small transparent glass or bowl that highlights layers of color and texture. Ingredient layers can be sweet or savory, hot or cold, raw or cooked, custardy or whipped, creamy or liquidy — just about anything with contrast to create an element of surprise for the diner. Have you ever tried a verrine?

Source: Flickr User fred_v

A compote is fresh or dried fruit that's been stewed or baked in a syrup. The dish is slow-cooked on low heat to break the fruit down gently and allow it to retain some shape. Compote may involve one or a variety of fruits, and may be spiced with the addition of citrus peel, cinnamon, or cloves, or with alcohol. The dish can be served warm or chilled for breakfast or dessert, either on its own or as a topping for another dessert, such as ice cream.

Compote also refers to a deep, stemmed dish that's used to retain fruit, nuts, and candy.

Source: Flickr User jules:stonesoup

If you like sashimi, chances are, you'll enjoy crudo (pronounced "crew-doh"). The word, which means raw in Italian and Spanish, refers to the preparation of slicing fish thinly, then drizzling it with oil, acid, and seasonings.

A classic example, which has been served for generations in Italian fishing towns, might include olive oil, citrus juice, and salt.

Source: Flickr User fabriziocolors