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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 Appellation A designated wine growing area, as defined under local laws. Somewhat standardized across many countries. Applejack A brandy made from apple cider. Arborio rice Short, fat, starchy rice. Usually used to make risotto. armagnac A fine French brandy which, like cognac, is aged in oak for up to 40 years. It is from the town of Gascony near Bordeaux. Artichoke The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves. When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf. At the center, scrape off the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat. The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish. Babka A Polish sweet bread made with rum, almonds, raisins, and orange peel. Bagna cauda An Italian appetizer dip made with olive oil, butter, garlic, and anchovies. Usually served with raw vegetables. Basmati rice A long-grain, nutty flavored rice. Originally grown in the Himalayan foothills in India. Beau Monde Seasoning A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets. beignet New Orleans pastry, deep fried and served with powdered sugar, like a fritter. A savory beignet may be made with herbs. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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