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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 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. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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