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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 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. Albumen Egg whites. alfredo A rich sauce of butter, cream, grated parmesean cheese and black pepper most commonly served over fettuccine. 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. Ancho chile Dried poblano chile. Deep reddish brown color, 3 to 4 inches long. Considered the sweetest of dried chiles. angel hair pasta Very thin strand-style pasta. Angelica A sweet herb grown in Europe. Member of the parsley family, with pale green stalks. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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