Culinary school taught me plenty of things most home cooks would never dare try (seriously, look up "chicken galantine"). But ...

Don't mix up a ballotine with a galantine: This is a common point of confusion, since both involve meats being stuffed and rolled up. However, a galantine is usually poached and served cold.

What is the difference between a pate, a terrine and a galantine? I enjoy eating them all, but I've never understood the difference. Should they be served differently? Thanks, Rob. A pate differs ...