"Pâté is a fancy meatloaf served cold," explains Ariane Daguin, CEO, Owner & Co-Founder of D’Artagnan, which purveys gourmet and organic meats.
Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Though some consider terrine to imply a coarser, heartier pâté, the two terms are used interchangeably today.
There is one notable exception in the naming of pâtés: When pâté is made entirely with foie gras, it shouldn’t be called pate, but "terrine of foie gras," says Daguin.
For beginners, Daguin recommends pâté de campagne. This country-style pâté is traditionally made with coarse ground pork meat and pork liver with garlic, parsley and sometimes onion, rosemary and clove, making it a savory and easy intro.