Cooking Glossary A

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United States -Canada Cooking Glossary Education

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"Cooking Glossary"
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Term Definition

A la mode

A French term meaning "in the mode of", describing how a dish is prepared. Americanized to mean ice cream with your pie.

Acini de pepe

Italian for "peppercorns", these are tiny peppercorn-shaped pasta.

Aioli

A strongly flavored garlic mayonnaise, often with other herbs added, from the Province region of southern France. It often accompanies meat, fish or vegetables.

Al dente

An Italian term, usually referring to pasta, used to describe the texture of slight resistance 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 parmesan 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.

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.

Arugula

A bitter and aromatic salad green. Good source of iron and vitamins A and C.

Au lait