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 | * Can't find it? Suggest a glossary entry. Term Definition 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. 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. 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. Arroz Spanish word for rice. Arroz con pollo, for example, is a dish made with rice and chicken. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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