a la - French for the style of, such as "a la Francaise" meaning "in the style of the French"

a la Bourgeoise - French for in "the style of the family"

a la Broche - French for cooked on a skewer over a flame

a la Carte - A list of food items each priced and served separately

a la Florentine - Literally French for "in the style of Florence". In Italian, "alla Florentine". It refers to dishes served with spinach and topped with a mornay sauce.

a la King - An American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, onions, mushrooms, green peppers and sometimes sherry.

a la Mode - Meaning "In the fashion"

a la Provençal - French for dishes prepared with garlic and olive oil.

Ababai Fruit - Fresh off the tree, ababai has a thin skin and looks like a small papaya with a flesh that is firm and uniform in texture. It is one of the few fruits that will not dissolve when cooked. It can be sautéed with vegetables, broiled or grilled. Ababai is never eaten fresh due to its high enzyme content. After processing, the pale yellow color turns a brilliant gold.

Abaisee - 1. A French term for a puff pastry sheets that have been rolled very thin.
2. Sometimes it refers to a thin slice of sponge cake used in a dessert.

Abalone - A mollusk related to the sea snail, eaten fresh, dried and salted, or cooked in dishes similar to clam chowder. Known as "awabi" in Japanese cuisine, as "loco" in South American, as "ormer" in the English Channel, as "muttonfish" in Australia and as "paua" in New Zealand. Its iridescent shell is a source of mother-of-pearl.

Aberdeen Sausage - A long Scottish beef sausage that is wrapped in a cloth, boiled, and then coated in bread crumbs.

Accolade - En accolade means serving two like kinds of food leaning against each other. The term usually applies to poultry and game hens.

Acetic Acid - Wine or cider that fermented beyond the stage of alcohol. In a diluted form acetic acid is vinegar. Acetic acid is also used in preserving fruits to keep them from discoloring.

Achar - A strong spiced pickle relish served in Indian cuisine. It usually consists of chopped fruits and vegetables in a spicy sauce.

Acid Rinse - Discoloration of peeled fruits and vegetables are prevented from browning when exposed to air by a bath of acidulated water.

Acidulate - To give a dish or liquid a slightly acidic, tart or piquant taste by adding some lemon juice, vinegar, or unripened fruit juice.

Acidulated Water - Cold water with vinegar, lemon or lime juice added

Acerola - A small, deep-red, cherrylike fruit that grows on the acerola tree found primarily in and around the West Indies and Brazil. The fruit has a sweet flavor and one of the highest concentrations of vitamin C. It is used in desserts and preserves. It's also known as the Barbados cherry, Puerto Rican cherry and West Indies cherry.

Achar - Pickling relish used in Indian and West Indies dishes, made of palm cabbage, bamboo shoots, spices, and other fruits and vegetables.

Acorn Squash - A small to medium-sized acorn-shaped winter squash with an orange and green or orange, yellow and creamy white ridged shell with pale orange flesh, and a slightly sweet, nutty flavor.

Adabado - A sour paste used to marinate fajitas (Mexican skirt steak) before grilling, made with vinegar, chiles, and herbs.

Ade - A fruit drink made by combining water with sugar, dissolving the sugar, then adding a citrus juice and ice.

Adjust Seasoning - To taste the dish before serving to determine the need for salt, herbs, or other seasonings.

Adzuki Bean - A small reddish-brown bush bean (they grow on bushes rather than vines) cultivated in China and Japan. Extremely versatile, adzukis can be eaten fresh or dried, or ground into flour and used to make cakes or other confections such as Yokan. The skin of the adzuki bean is quite thick, requiring long soaking and a cooking time of about two hours.

Adobo - 1. A Philippine national dish of braised pork, chicken, or fish. 2. Also, a seasoned Mexican sauce made with vinegar and chilies like the sauce in which Chipolte peppers usually are sold.

Aemono - A Japanese salad served with dressing, or the dressing itself.

Aerate - To sift ingredients through a fine-mesh screen to break up lumps and to add air to make them lighter.

Aftertaste - Term used to describe the impression that remains after food or beverages are swallowed. Wine is evaluated on the character and length of aftertaste.

Agar-Agar - An extract of seaweed used as a thickening agent. The Japanese use it in soups.

Agaricus Mushrooms - Plump, dome-shaped mushrooms, ranging in size from small (button mushrooms) to jumbo. These common mushrooms have a mild, earthy flavor and are available year-round in bulk and 8-ounce packages. Their color can range from white to pale brown, and their caps should be firm, tightly closed and evenly colored.

Agave - A Mexican plant with large, fleshy leaves. Fermented agave sap is used to make tequila, pulque, and mescal.

Agneau - French term for lamb.

Agnolini - Small stuffed pasta similar to ravioli.

Agnolotti - Round or crescent-shaped stuffed pasta, usually filled with meat.

Ail - French term for garlic.

Aioli - Sauce of southern France made with garlic, olive oil, egg yolks, and other seasonings. Aioli is used with potatoes, poached fish, snails, salt cod, and added to bouillabaisse. It is similar in consistency to mayonnaise.

Ajo - Spanish term for garlic.

Akee, Ackee - Tropical fruit, native to Africa, commonly eaten in Jamaica with salt cod. The cherry-size fruit, slightly oval in shape, has a flavor similar to grapes, and looks like scrambled eggs when cooked. Certain parts of the fruit are toxic when underripe so it is important to identify the stage of maturity before using this fresh fruit, but canned akee is safe. Also known as genipa, genip, ginup, honeyberry, limoncillo, Spanish lime and mamoncillo.

Aging - A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to tenderize.

Aïoli - A strong garlic mayonnaise from the Provence region of southern France. It is a favorite addition for fish, meats and vegetables.

Al Carbon - In Italian and Mexican cooking, foods grilled over charcoal.

Al Forno - Italian term for food baked in an oven.

Al Fresco - Italian term for an outdoor meal or social event held outside.

Al Pastor - Italian term for food cooked over an open fire on a long spit.

Alambre - Spanish or Mexican shish kebab.

Al Dente - Italian meaning "to the tooth". Used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone.

Albacore - Albacore is a high-fat tuna with light flesh and a mild flavor. Found in temperate marine waters throughout the world, it weighs between 10 and 60 pounds. It is the only tuna that can be called white, and the most expensive canned tuna.

Albumen - 1. Egg white. 2. An important type of protein found in egg whites, rare beef, milk and some vegetables. It is a vital component of human blood serum.

Alfalfa Sprouts - A popular choice for salads and sandwiches, alfalfa sprouts are best eaten raw. They also may be stir-fried or sautéed, but should only be cooked for 30 seconds or less to avoid wilting. Alfalfa sprouts are widely available in supermarkets. Look for crisp sprouts with buds attached, and avoid musty-smelling or slimy-looking sprouts. Once purchased, they should be refrigerated in the ventilated plastic container in which they are usually sold and kept for no more than two days.

All-purpose Flour - White wheat flour blended to contain a moderate amount of protein and used for a wide range of general baking and cooking.

Allspice - A member of the pimento family and native to tropical regions. It's brown berries have a flavor similar to a mixture of cinnamon, clove, nutmeg, ginger and pepper. Allspice is also known as Jamaican pepper.

Allumettes - The French word for "match," also refers to potatoes that have been cut into thin "matchsticks"

Almond Extract - A concentrated flavoring made from alcohol and bitter-almond oil, primarily used baking.

Almond Paste - Blanched, ground almonds combined with sugar and glycerin; used in a variety of confections including amaretti cookies; similar to marzipan but is less delicate and not as sweet. Ground kernels of peaches or apricots are often added to enhance the almonds. Almond paste is available in most supermarkets. After opening, wrap tightly and refrigerate. Heating for two or three seconds in a microwave oven can soften hardened almond paste. It should be firm but pliable before using.

Almonds - Commonly grown in the Mediterranean, California and other warm climates, almond varieties are classified as either sweet or bitter. Sweet varieties are used as edible nuts. They are highly nutritious and can be used raw, roasted or toasted.

Aluminum - Cookware made from this tough, strong, light metal holds heat well, but has a tendency to react with acids and can give foods an off-taste. For this reason never use aluminum for a recipe which calls for a non-reactive pan.

Aluminum Foil - A thin pliable sheet of aluminum which can be folded, molded and sealed. It conducts heat well and can withstand extremely high and low temperatures.

Amandine - This French term refers to dishes garnished with almonds. Often spelled Almondine.

Amaranth - A pseudo-cereal grain cultivated for more than 5,500 years by the Aztec and related cultures. Virtually unknown for the last 500 years, it is currently grown commercially in the United States by a few dozen farmers. This grain exceeds all common grains as a source of protein and, as such, is expected to experience wider availability. It may be cooked in liquid or popped. The leaves have a slightly sweet flavor and are often used like spinach. Amaranth is also called Chinese Spinach, een choy and callaloo.

Amaretti - Italian almond cookies reminiscent of the macaroon.

Amaretto - An almond-flavored liqueur, often made with kernels of apricot pits.

Ambrosia - A dessert of chilled fruits combined with coconut. Bananas and citrus fruit like oranges are common ingredients. Ambrosia may also be served as a salad.

American Cheese, Processed - any of the group of US cheeses made with emulsifiers to increase smoothness and pasteurized milk to increase storage life; 51% of the final weight must be cheese.

Amori - Hollow, rigid pasta spirals.

Anaheim Chilies - Mild, long green chilies named for the area near Los Angeles where they were once cultivated. They are available canned (whole or chopped) and fresh.

Ancho Chilies - Dried poblano chilies that come in color ranging from dark red to almost black. They are moderately hot with a smoky flavor.

Anchovy - A small fish used primarily as flavoring. It has a very salty and has a distinctive taste.

Andouille Sausage - A spicy sausage made from pork chitterlings and tripe. Andouille is traditionally used in Cajun dishes, like jambalaya and gumbo.

Angel Food Cake - A light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; traditionally baked in a tube pan.

Angel Hair Pasta - A thin, delicate pasta. These strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals.

Anise - An herb of the parsley family native to the eastern Mediterranean region. It has bright green leaves with a mild licorice flavor.

Anisette - A sweet French liqueur made with aniseed. It is produced as a flavor blend of aniseeds and aromatic herbs.

Annatto Extract - A dye made from the pulp surrounding the seeds of the South American annatto tree; mainly used to color cheese, particularly cheddar. See also Annatto Seed.

Anolini - A semicircular, stuffed pasta.

Antioxidants - 1. Natural or synthetic substances that prevent or delay the process of oxidation. Some food additives are antioxidants that act as preservatives by retarding deteriorization, rancidity or discoloration caused by oxidation. 2. Compounds found in various foods that reduce premature aging or degenerative disease.

Antipasto - An Italian dish of cold meats, hors d'oeuvres and vegetables, which is commonly served before the pasta.

Aperitif - An alcoholic drink taken before a meal that is supposed to sharpen the appetite. It is usually strong and very small.

Appetizer - A small serving of food or beverage served before first course of a meal.

Apple - A pome fruit with generally firm flesh, which can range in flavor from sweet to tart. They have a thin peel or skin ranging in color from yellow to green to red. Apples can be eaten raw, cooked, pureed or used for juice.

Apple Brown Betty - A dessert with layers of apples and buttered crumbs or oats and spices.

Apple Corer - A small kitchen tool with a sharp metal gouge attached to a handle; used to remove the core of an apple.

Applejack - 1. An American brandy made from apple cider that must spend a minimum of two years in wooden casks before being bottled; very potent, ranging in strength from 80 to 100 proof. 2. Apple syrup or a type of apple turnover.

Applemint - A member of the mint family, applemint sprigs have a slightly fruity flavor and can be added to fruit salads, cream or cottage cheeses, or used to garnish drinks.

Apple Slicer - A tool with a round frame sectioned off by either wire or metal blades. The tool is pressed over an apple, dividing the fruit into even sections while also removing its core.

Apricot - A small fruit with a thin, velvety, pale yellow to deep orange skin, a meaty golden cream to bright orange flesh and an almond-shaped pit.

Arborio Rice - A short-grain rice with a hard core, white color and mild flavor. It has a creamy consistency when cooked and is used for risotto.

Aroma - Odor or fragrance

Arrowhead - Ferns that look similar to asparagus and have a flavor that is a cross between asparagus and artichoke. Similar to some vegetables, arrowhead ferns collapse considerably when cooked.

Aromatic Rice - Rice with a nutty or popcorn aroma and flavor

Arrowroot - A tasteless, starchy substance used as a thickening agent.

Arroz - Spanish term for rice.

Artichoke - The large flowerhead of a plant of the thistle family. It has tough gray-green petal-shaped leaves with soft flesh underneath (which is eaten), a furry choke (that is discarded) and a tender center (called the heart which is also eaten).

Arugula - A tangy, aromatic salad green with a mustard flavor; often used in Europe, but becoming increasingly popular in North America. Arugula perks up a salad or sautéed vegetable dish, and can usually be found in specialty produce markets and supermarkets, often in small bunches with their roots still attached.

Asadero Cheese - A white semifirm Mexican cheese made from whole cow's milk. Asadero has a mild flavor and is usually found in loaves that vary from 8 ounces to 11 pounds. Asadero means "fit for roasting," indicating this cheese is very suitable for melting; also known as Chihuahua and Oaxaca.

Asado - Term used to describe Mexican dishes of broiled or roasted meat.

Ascorbic Acid - The chemical name for vitamin C. It is used as an antidarkening agent for fruits, as well as an antioxidant and preservative.

Asiago Cheese - Made from cow's milk, this semifirm Italian cheese has a rich, nutty, pungent flavor. Asiago di Taglio is aged for up to 60 days, is semifirm and used as a table cheese. When cured for six months or more asiago becomes hard and is used for grating.

Asparagus - A vegetable with an upright stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves at the top. Tender stalks are usually youngerand have a slightly pungent, bitter flavor, an light green color and a purple-tinged tip.

Aspic - 1. A clarified jelly used to cover cold foods. 2. Also a gelatin salad.

Au Buerre - Means with butter. Used to describe dishes sautéed, cooked, or finished with butter.

Au Four - In the oven

au Gratin - A French term for a dish with a browned topping of bread or cracker crumbs and/or grated cheese. Also known as gratiné.

Au Jus - A French term for roasted poultry or meats served with their natural, unthickened juices.

Au Lait - With milk

au Rouge - Served in a red sauce

Avocado - A tropical pear shaped fruit with a large single pit. It's skin can have a smooth or rough-textured green to dark purple color. It's flesh is a light green or yellowish green with a smooth creamy texture. It has a high unsaturated fat content and is usually eaten raw served in salads or in guacamole.