 A la broche |
| Food cooked on a skewer |
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| A la king |
| Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos |
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| A la mode |
| Generally refers to ice cream served on top of pie or cake |
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| A la Newburg |
| A seafood cream sauce colored slightly with paprika and flavored with sherry wine |
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| A la Provencale |
| With garlic and oil |
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| Achiote |
| A hard seed from the annatto tree, achiote is pounded into a powder or made into a paste. It has a mild, earthy flavor. |
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| Adjust seasoning |
| To taste the dish before serving to determine the need for salt, herbs, or other seasonings. |
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| Aging |
| The term applied to meat being held at a temperature of 34-36 degrees F. for the purpose of making the meat tenderer. |
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| Aioli |
| A strongly flavored garlic mayonnaise, often with other herbs added, from the Provence region of southern France. It often accompanies meat, fish or vegetables |
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| Al dente |
| Refers to slightly chewy or being tough to the bite |
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| Albacore |
| A variety of tuna fish, with white meat and a high fat content. |
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| Allemande |
| A white sauce with egg yolks added |
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| Allspice |
| Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg, and cloves. Allspice is used in both savory and sweet dishes. |
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| 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. |
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| Amaretto |
| An almond-flavored liqueur, often made with kernels of apricot pits. |
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| Anaheim chile |
| One of the most common fresh chiles available in the U.S. Long, narrow, green, and usually mild. |
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| Anchovy |
| A very small fish from the herring family |
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| Angel hair pasta |
| Very thin strand-style pasta |
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| Angelica |
| A sweet herb grown in Europe. Member of the parsley family, with pale green stalks. |
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| Anisette |
| A cordial flavored with anise seed |
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| Antipasto |
| An Italian appetizer |
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| Appetizer |
| A small serving of food served before, after, or as the first course of a meal to stimulate the appetite |
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| Applejack |
| A brandy made from apple cider. |
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| Arborio rice |
| Short, fat, starchy rice. Usually used to make risotto |
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| Aromatic Rice |
| Rice with a nutty or popcorn aroma and flavor. |
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| Arrowroot |
| Used as a thickening agent in certain soups and sauces, bringing out a high sheen |
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| 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. |
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| Asiago |
| Cow's milk cheese made in northern Italy. Mild nutty flavor when young, more pronounced with age. |
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| Aspic |
| A clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables. |
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| Au gratin |
| Foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown |
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| Au jus |
| Food served with its natural juice |
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| Au lait |
| A French term meaning "with milk." |
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| Avocado |
| A thickened skin, pear-shaped tropical fruit with a green buttery flesh and can also be known as an alligator pear |
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