On Line Cookbook
Cooking Glossary
Home . Contents . Index . Search . Glossary
* | 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 | *
Previous Page
Can't find it? Suggest a glossary entry.
Next Page
TermDefinition
a la mode A French term meaning "in the mode of", describing how a dish is prepared. Americanized to mean ice cream with your pie.
acini de pepe Italian for "peppercorns", these are tiny peppercorn-shaped pasta.
Albumen Egg whites.
alfredo A rich sauce of butter, cream, grated parmesean cheese and black pepper most commonly served over fettuccine.
Ancho chile Dried poblano chile. Deep reddish brown color, 3 to 4 inches long. Considered the sweetest of dried chiles.
Angelica A sweet herb grown in Europe. Member of the parsley family, with pale green stalks.
Arroz Spanish word for rice. Arroz con pollo, for example, is a dish made with rice and chicken.
Arugula A bitter and aromatic salad green. Good source of iron and vitamins A and C.
au lait A French term meaning "with milk."
Aurore sauce A pink sauce made by combining bechamel (white) sauce with tomato puree.

Next page...

Search cookbook recipe content:

Definitions per page: 10 | 20 | 30

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.