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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition Aioli A strongly flavored garlic mayonnaise, often with other herbs added, from the Provence region of southern France. It often accompanies meat, fish or vegetables. al dente An Italian term, usually referring to pasta, used to describe the texture of slight resistence when bitten. The meaning of the phrase is "to the tooth." Dentists, perhaps, mean something else. Albacore A variety of tuna fish, with white meat and a high fat content. almond paste Made of ground blanched almonds, sugar and glycerin or other liquid. Almond extract is sometimes added for more intense almond flavor. Almond paste is less sweet and slightly coarser than marzipan. Used in a variety of confections, it is available in most supermarkets. Amaranth An annual plant. Greens have a slightly sweet flavor and can be cooked or served in salads. Seeds can be ground into flour or used as cereal. Found in Caribbean and Asian markets. Considered nutritious and high-protein. Anaheim chile One of the most common fresh chiles available in the U.S. Long, narrow, green, and usually mild. Named after Anaheim, California. No further relation to the Angels. angel hair pasta Very thin strand-style pasta. Anglaise A French term for boiled or poached food, meaning "English style." Also used for breaded and fried foods. Appellation A designated wine growing area, as defined under local laws. Somewhat standardized across many countries. Applejack A brandy made from apple cider. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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