With all due respect to Diana Ross and her girl band, suprêmes have more to do with food than Motown. In the world of French cookery, a suprême is a method of preparation that can be applied to anything from fish to fruit. 

To suprême something means to remove anything that is extraneous to the meat. Suprêming a chicken or fish means removing the skin and bones, while suprêming an orange involves separating each segment and removing the skin, pith, membrane and seeds. Once this process is complete, and you have your stripped poultry, fish or citrus, you can then tag the word “suprême” onto it (Chicken Suprême, Citrus Suprême, etc.) — an impressive-sounding title to reward all the painstaking work you’ve just done.

Use today’s Word of the Day: Voodoo Manhattan Cocktail Recipe