Kitchen Glossary

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Abalone		A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam. The size of an abalone ranges from a few inches to nearly 12 inches.
Abate Fetel Pear		A traditional Italian pear that historically been associated with being developed by monks centuries ago. Medium to large in size, this pear is tall and well rounded at the bottom, covered by a russet and yellow smooth outer skin. Inside, the flesh of the pear is white, juicy and sweet flavored. It is a variety that can become soft quickly, so when selecting check for firmness, making sure it not too ripe.
Abbaye de Bellocq Cheese		A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq. Milk from ewes of the red-nosed Manech sheep raised in this area of France provide the milk that is gathered and taken to the Abbaye for the production of this cheese. Pale yellow in color, the cheese has a firm, semi-hard texture that is covered by a thick, naturally rough rind that may be grey, ivory, tan, or dark brown in color. The cheese is rich with the sweet flavor of caramelized sugar after it has been aged for 6 to 8 months. It is an excellent choice for hors d'oeuvres and appetizers and it is often grilled or melted into sauces.
Aberdeen Buttery Rowies		A Scottish pastry-like bread that is prepared with white flour and has a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape. They are a popular treat in Scotland, especially in the northern regions of the country.
Abertam Cheese		A sheep's milk cheese that has a firm, hard texture and a natural rind that is yellowish-orange in color. The cheese has a distinctive, strong flavor and is delicious by itself and useful as a melting cheese. Abertam is made in the Czech Republic.
Abruzzese		A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy. Commonly referred to as "all'abruzzese" or "d'Abruzzo" some of the foods assoicated with Abruzzo include Abruzzese cheeses, pasta, pasta sauces, soups (Minestrone Abruzzese), fresh produce such as small red peppers (peperoncino or diavoletto), and meats that may include pork, lamb, poultry or cured meats are all examples of well-known foods from this area. Their sausages or hams are typically seasoned to create spicy flavors.
Abruzzese Sausage		A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper. This meat can be served as a topping on pizzas, as meat for main dishes, or as an appetizer.
Absinthe		A somewhat bitter, anise flavored liqueur, distilled from wormwood that is produced with a proof of 136 and an alcohol content of almost 70%. It is a drink that has been banned in many countries, being classified as a habitual stimulant. This liqueur has a green color that becomes a cloudy white when diluted as it is prepared for consumption. A typical procedure for dilution is to pour the absinthe over a sugar cube in a strainer and then drip water into the sugar strained solution, which turns the color from green to cloudy white.
Acacia Leaf		Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten. If consumed fresh, the aroma and bitter flavor of the Acacia Leaf is most often reduced by adding a dipping sauce such as shrimp paste sauce. Generally it is cooked to provide mild flavored greens that are added as seasonings to eggs, omelets, stir-fried foods, or served as a vegetable side dish. Asian names or spellings for this type of Asian greens include cha-om, chaom, cha om, sa-um, saum, and sa um.
A�ai Berry		Pronounced "ah-sigh-EE" this fruit is small, round, dark purple in color, and very similar in appearance to a blueberry. Native to the Amazon rainforests of Brazil, the acai berry contains more calcium than comparable amounts of milk and more antioxidants than blueberries. It is considered to be a very nutritious fruit providing a sweet flavor that has a chocolate overtone. It is a berry that is added to fruit drinks, such as smoothies and various health-related beverages to increase energy and to provide a variety of beneficial nutrients.
Acerola		A very sweet, ruby-red fruit that is much like a small cherry. It grows mainly in the West Indies and is an excellent source of vitamin C. It is also known as the Barbados cherry, Puerto Rican cherry, and the West Indies cherry.
Acesulfame-K		An artificial sweetener that contains no calories and is most often used for cooking or baking, since it retains its sweetness when heated. Commercial food products such as candies and imitation dairy products will often use this sweetener as a low calorie alternative for sugar. It can become bitter tasting when consumed in large quantities. It is also known as Ace-K
Acetic Acid		The chemical compound that forms by the interaction of bacteria in oxygen or the air around us coming in contact with the alcohol from fermented products, such as beer and wine. Acetic acid is the odor and sharp sour taste that is noticeable in vinegar. Vinegar is produced from dilute solutions of alcohol.
Achar		Relishes from East India that are pickled, salted and seasoned, ranging from sweet tasting to hot and very spicy.
Achiote		A traditional Mexican sauce or marinade, of Mayan origin, that is made by grinding annato seeds with spices, chiles, and added to other ingredients such as fruit to create a mild red paste used to flavor foods. Pork is often seasoned with achiote by rubbing the pork and wrapping it in a cornhusk or banana leaf before steam cooking the meat. The sauce is also used on fish and poultry. Achiote may be referred to as annatto seed paste or recado rojo.
Achiote Seed		A rust colored seed that is harvested from the annatto shrub to produce the Achiote spice. Native to Latin America, Spain, and East India, the Achiote seed is protected by a pod containing 40 to 60 red seeds. The triangular-shaped Achiote seeds are surrounded by a red pulp that is separated from the seeds and pod when they are harvested. The pulp is processed to produce a commercial dying agent while the seeds are dried and made into a rust colored paste that is often used for coloring foods such as rice, smoked fish, butter, or cheese. Cheshire, Edam, Leicester, and Muenster cheeses are commonly colored with the rusty-toned paste to enhance the appearance of the cheese. Also used as a spice for flavoring foods, Annatto seeds provide a sweet and somewhat peppery taste when added to various food dishes. To prepare the Achiote, place the seeds into the liquid ingredients being prepared or add the seeds to hot water to obtain the color and flavor desired before using the mixture to color rice or as a stock to add flavors to other foods. In addition to foods, this seed and pulp are used to color candies, cosmetics and textiles. Achiote or Achote is the common name for the spice made from this seed in Mexico and Latin America, while in the Philippines the Annatto seed is known as Atsuwete or Acheute and it is also commonly known as Anatta, Annato or Annatto. To store, keep the seeds in an airtight container away from heat.
Acid		Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is necessary for a wine to age well. Grapes contain Malic, Citric, and Tartaric acids.
Acidic Foods		Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.
Acidify		A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor. Marinating meat often involves the use of lemon juice or wine in order to weaken the connective tissues running throughout the meat, thus tenderizing the food item.
Acidity		Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed. The term �acidity� is displayed on wine labels to express the total acid content of the wine. Dry wine with an acid level of .6% to .075%, and sweet wine with an acid level of .70% or above is desired. Wines with too much acidity tend to be harsh and tart, wines with too little tend to be dull.
Acidophilus Milk		A milk product that has a bacteria additive to improve the digestibility of the milk. The lactobacillus acidophilus bacteria is added to whole, low fat, or nonfat varieties of milk for a product that is believed to be beneficial for the digestive tract. It is also known as sweet acidophilus milk.
Acidulant		An acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads. Phosphoric acid is an example of an Acidulant that is added to cola beverages to provide a tart and acidic flavor. Naturally produced organic acids such as citric acid taken from lemons and limes are also commonly added as Acidulants to flavor various foods. Tomato products use citric acid to keep canned tomatoes firmer in texture as well as reducing the pH level to assist with the sterilization process when canning.
Acidulated		To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods. Sour drops or lemon drops are examples of candy that has been acidulated to provide a sour flavor. Acidulated water is a solution that is made with small amounts of vinegar, wine, or lemon juice (lime juice can be substituted) to serve as a food preservative for keeping fruits and vegetables from browning after being cut.
Acidulated Water		A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water. An acidulated water solution is often used to prevent cut fruits (apples and pears) and some vegetables (artichokes) from becoming discolored and brown from exposure to air. The peeled or sliced fruit and vegetables are dipped or placed in the mixture for short periods of time, allowing the food to absorb the liquid to avoid turning brown. Acidulated water can be made by adding 1-1/2 tablespoons of vinegar or 3 tablespoons of lemon juice (lime juice can be substituted), or 1/2 cup of white wine to a quart of water. Mix thoroughly and use to dip the food into the solution or place a small amount in the bottom of a shallow pan and allow the food to be dipped and sit in the solution.
Acini Di Pepe Pasta		A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.
Acitr�n		The candied pad or paddle (leaf) of the prickly pear cactus that is sweetened by packing the pad in a sugar syrup solution. The prickly pear, also referred to as nopal, is native to warm climates where it produces an edible fruit as well as edible pads. The pads are called nopales and when fresh or cooked, they provide a somewhat sour green bean flavor that can be served as a vegetable dish or as a complement to other food dishes such as soups, salads, and egg dishes. The Acitr�n is a sweetened version that is served for snacks, desserts or after dinner appetizers.
Ackee		A tropical fruit, shaped like a pear, that is served throughout the Caribbean. The fruit has a bright red flesh that surrounds white creamy inner meat containing 3 large black seeds. Use caution when eating this fruit since ackee that is not ripe may be toxic. Ackee is traditionally served with salt fish in countries like Jamaica. This fruit is also known as achee and akee.
Acorn		A nut that is grown and harvested from the oak tree. Generally, the acorn is not often eaten, due to their higher levels of tannins, which provide a bitter taste to the nut. The tannins can be removed by continually boiling the nuts in fresh water. This removes the tannins, which color each batch of new water. The majority of tannins are removed when the boiling water is no longer colored. The red and black oak acorns are more bitter tasting than those on the white oaks. The varieties of acorns considered edible are roasted in the shell, similar to chestnuts and eaten as an appetizer. They can also be served raw or baked in main dishes.
Acorn Squash		A type of winter squash that resembles an acorn in shape and typically measures from 6 to 10 inches in length. Acorn squash may be dark green, tan, white, or gold colored. The most common variety is the Green Acorn with a dark green ridged outer skin and a deep yellow to orange flesh. The Golden Acorn has a pumpkin orange colored outer skin with the traditional orange inner flesh. Both the Green and Golden are smaller sized Acorn squash. A more oval or longer shaped type of Acorn Squash is known as the Fordhook Acorn Squash. This variety is an elongated version of the common Green Acorn Squash and often grows to a size of 8 to 10 inches in length. Formed with the typical protruding outer ribs of the Acorn, the Fordhook is tan colored on the outside with a tradtional golden flesh on the inside. When baked, all varieties of Acorn Squash are similar tasting. They are especially delicious topped with brown sugar, honey, and butter, providing a sweet and somewhat nutty flavor. Smaller individual squash are commonly served whole and may be stuffed with ingredients such as sausage, bread, vegetables, and seasonings which have been baked once and then again inside the squash so it is served as a "stuffed squash". The acorn squash contains only a minor amount of beta-carotene, unlike other winter squashes, but is a good source of calcium.
Acqua Cotta		A traditional Italian vegetable soup originating from the Tuscan region of Italy. Translated, acqua cotta means "cooked water." This country-style soup is made with a variety of vegetables, which may include tomatoes, onions, carrots, zucchini, and mushrooms. When served, the soup is often poured over an artesian or rustic bread and then grated Romano cheese is spread over the surface of the soup.
Acrid		A term used to describe wine with overly pronounced acidity (excess sulfur). The wine has harsh, sour, unpalatable characteristics.
Acrylamide		One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process. However, there are many other foods that also contain this chemical, such as roasted nuts, snack foods, taco shells, juices, such as prune juice that is processed at high temperatures, granola bars, cereal, and a variety of other processed foods. It is also a chemical that is used for industrial purposes such as the production of organic chemicals and textile dyes as well as a coagulant added in small, regulated amounts for use in treating drinking water. Water from treatment facilities using the chemical appears to have one of the lowest levels of Acrylamide being consumed daily, containing .015 micrograms per ounce of water in comparison to French fries that can contain from 10 to 13 micrograms of the chemical per ounce of fries. Researchers and nutritionists throughout the world are presently debating the concern regarding this chemical, some using evidence that consumption of higher levels of Acrylamide may cause cancer in lab animals as the key issue behind their position to revise guidelines for healthy diets. However, more research is being undertaken to consider the results from the consumption of Acrylamide in order to adequately propose action that fully considers all concerns associated with the chemical.
Active Dry Yeast		Used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk.
Ade		A nonalcoholic beverage made from fruit juice, water and sweetener. Depending on the fruit juice used to make the drink, the name of the drink becomes the same as the fruit juice used for its preparation such as, lemonade or limeade.
Adelost Blue Cheese		A blue cheese variety that originated in Sweden. It is made from cow's milk and it is characterized by streaks of dull blue mold that are throughout the cheese. Like other blue cheeses, Adelost has a sharp flavor that makes it excellent as an addition to salads or as a dessert cheese.
Adobo		Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar. It can be made into an Adobo sauce or and Adobo paste. The sauce or paste can be applied as a rub or marinade and are most often used for soups, stews, and meats that are barbecued or slow roasted. Adobo can also be used to refer to a Philippine dish made of braised pork and chicken mixed with coconut milk.
Adobo Sauce		A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices. The ingredients are generally cut with 4 parts of water or broth before being heated moderately and served over poultry, seafood, pork, or vegetables. It is considered to be one of the traditional Mole sauces that can be used as either a condiment to flavor foods or as a marinade to season and improve the taste of meats and vegetables.
Advocaat		A beverage traditionally served in the Netherlands that is made from egg yolks and brandy. It has a thick creamy consistency, similar to egg nog with a sweet flavor. The Dutch term for this drink is advocaatenborrel.
Adzuki Bean		A small, oval bean, reddish-brown to maroon in color, and native to China. It is usually sold in a dried form, but can also be purchased as a paste or flour. It has a sweet taste and is used in many Asian dishes, but is especially useful and flavorful in desserts.
Aebleskiver		A Danish pancake that has a round ball-like shape rather than a flattened rounded shape, like a crepe or a traditional flatbread pancake. The aebleskiver is made with a batter that is often mixed with fruit or other fillings and poured into a pan with individual round indentations that are molded into the pan. It is a cooking utensil designed specifically for making this pancake ball. One half of the pancake bakes and when the bottom half has turned golden brown it is rolled over manually to bake the other side. Aebleskivers are most often served for breakfast or brunch, but they can also be filled with a savory filling and be served as an appetizer. The Aebleskiver is also known as an Ableskiver, Aebelskiver, Ebleskiver, Danish Ball Pancakes, Krapfchen, Merfeilles, Norwegian Puff Balls, Poffertjes, and Puffers.
Aebleskiver Pan		A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling. This type of pancake has a round ball-like shape rather than a flattened plate-like shape, similar to a crepe or a North American pancake. The aebleskiver is made with a batter that is often mixed with fruit or other tasty ingredients. The batter is poured into the individual round cup indentations molded like a ball cut in half, so they become a ball shape overall once the batter is poured and allowed to puff up. The bottom half of the pancake bakes and when it becomes golden brown, it is rolled over manually to bake the other side. Aebleskivers are most often served for breakfast or brunch, but they can also be filled with a savory filling and be served as an appetizer or main dish. The pan for aebleskivers is also referred to as a Munk pan or a Danish cake pan.
Aemono		A Japanese term used to describe foods that are mixed with a traditional pur�ed tofu dressing that complements the ingredients. It may be a main dish having a dressing similar to a salad dressing, or it may apply to an appetizer in which the dressing may appear as a sauce.
Aerate		The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration. For example, sifting flour removes lumps and adds air making the resulting flour and typically the food dish using the flour, lighter in texture and consistency. Beating egg whites adds air, which increases the volume or whipping butter accomplishes the same purpose. Adding air to wine enables it to "breathe" resulting in changes in flavor, some favorable and some that may decrease the anticipated taste.
Aeration		When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air. The process of swirling wine in a glass or funneling it through a decanter that has been designed to aerate wine is considered as an aeration process. This is more common with red wine and is thought to soften tannic wines. (See also �Decanting�) In addition to wine, foods use aeration as a means to introduce air into the item or ingredients to affect the texture, flavor or results of the food being prepared. When flour is sifted, air is added to the flour making it lighter, thus improving the consistency of the food. When dough is kneaded, air is brought into the dough by creating air pockets that assist in producing carbon dioxide gas, which makes bread rise. If the kneading is accomplished by a machine, which adds more air into the dough, the texture of the baked bread is finer in consistency than bread kneaded by hand and results in developing less air or aeration. Cakes use butter that is creamed with caster sugar as a means to add small amounts of air so the cake mix rises into a well formed texture. Ingredients such as butter, margarine or shortening, known as "plastic fat" can be formed into smooth and creamy mixtures with tiny air pockets that are contained within the fat. Cooking oils and other liquid fats however, will not aerate as effectively as plastic fat, so they cannot be used to create desired textures as well as plastic fats.
Affumicato		An Italian term used to describe meat that is smoked.
African Eggplant		A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety. Since this fruit is a member of the nightshade family, which includes the potato and tomato, it is classified as a fruit. The African eggplant is similar to the Thai eggplant in size and shape. Small in size, the eggplant may be smooth and round or evenly shaped with indented and rounded sections, similar to miniature pumpkins. This variety of eggplant is generally bitter, and is often served in soups and stews, complimenting the flavors of other ingredients. The African eggplant may also be known as Garden Eggs, Mock Tomato, ngogwe, or nyanya chungu. An eggplant requires a long, warm growing season, so it is most plentiful in late summer to fall. Eggplant is excellent when stuffed with a variety of ingredients, saut�ed, broiled, baked, grilled, or slowly cooked in meat, rice, or cheese dishes and stews. Eggplant can also be substituted for pasta in lasagna dishes. When selecting this fruit, choose those that have a shiny tight skin, making sure they are not dull colored or lightweight with rust spots. For the best flavor, refrigerate eggplant unwashed in a plastic bag for no more than a week. An eggplant may also be referred to as aubergine (French), berenjena, brinjal, Guinea squash, garden egg (bitter ball or bitterball), melongene, or melanzane.
African Sea Salt		A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt. With weather that is hot, dry and lacking in rain, the salt harvesting regions of Africa can effectively produce solar salts relying on evaporation of waters that are high in saline and thus, productive in forming sea crystals for salt. Salts from the west coasts of Africa are typically large in size and crunchy in texture. Salts produced in the North African regions are often smaller in size and finer grained. Typical of other sea salts, the coarse salts are often used as a roasting salt for fish, poultry and meats while the finer grained salts become finishing salts to season a variety of foods from meats, poultry, and pasta to salads, soups and sauces.
Aftertaste		Term describing the taste that remains in your mouth after wine has been consumed, spit, or swallowed. The aftertaste can be profusely different than the taste sensed while consuming. Also known as the �finish�. The �finish� or �aftertaste� is part of a wine�s evaluation. Great wines should have a pleasantly long aftertaste.
Agar		A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin. It actually sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. It is also known as agar-agar, kanten and Japanese gelatin.
Agave		A family of plants native to warmer climates from the southwest United States through Central America that are used as an ingredient to produce the syrup for a variety of beverages, such as mescal, pulque, and tequila. This plant is poisonous when raw, but when cooked it becomes a sweet flavored food component. It is the main stalk or heart of the plant that is harvested, cut into pieces and cooked to extract the juice.
Age		The process of storing and conditioning food products so the flavor, texture or some other aspect improves the product for consumption. Foods such as meat, cheese, and wine are all aged to improve the product. Meat becomes tender, deeper colored, and more flavorful when aged, due to an enzyme action and a tissue softening process. Cheese is aged to enhance and intensify the flavor while also giving the product a better texture. Wine, whiskey, some brandies and rums are stored in temperature-controlled environments for aging to reduce the tannic acid and produce a more flavorful blend of ingredients. There are also many types of wine, such as light red and white wines that are produced and sold almost immediately after bottling.
Agedashi		A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin. The tofu becomes crisp on the outside and remains soft on the inside. To create a more crisp result, flour can be added to the tofu. As a garnish, slices of daikon radish and chopped green onion accompany this dish, flavored with grated ginger and pepper. This food is also referred to as agedashi dofu.
Ageing		The process of maturing a food or beverage to improve the flavor of the item being aged. The purpose of storing a product so it can age is to improve the overall taste and to impart the distinct characteristics provided by each storing technique. For wine and many liquors, ageing refers to the amount of time the product is stored in oak barrels, stainless steel barrels, or in bottles. Beverages can be aged for a few weeks or for lengths of time that can be for many decades. When applied to cheeses or meats, ageing decreases the amount of moisture contained in the food, which results in a shaper and more concentrated flavor. Typically, when cheese or meat is aged, the food also becomes harder in texture. Cheeses become less buttery or smooth textured while the color darkens. Meats can become grainer in texture and noticeably less moist.
Agemono		The Japanese term used to describe the foods and the process of deep-frying with oil. Foods such as agedashi or tempura are cooked in this manner.
Agemono-nabe		A Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi. Thick in substance, the Agemono-nabe will typically be made from either brass or cast iron steel so the temperature can be maintained with a high heat for ingredients being fried.
Aggressive		Term used to describe a harsh taste or the unpleasant texture of a wine. Wines described as aggressive are generally high in tannin or acid.
Agilio		The Italian word for garlic. A food ingredient may be referred to as agilio e olio or garlic and oil.
Aglianico		Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines. Originating in Southern Italy, it is grown primarily in the Campania and Basilicata regions. The Aglianico is vinified as a 100% varietal wine and Falerno Del Massico produces an excellent blend with a high proportion of the Aglianico varietal. Though a majority of wines produced with the Aglianico grape tend to be dull and of low quality, 100% varietals from Taurasi and Aglianico Del Vulture have D.O.C. status. Characteristics: Young Aglianico are high in tannins and acidity, making them harsh. Aged, high quality, Aglianico wines tend to be balanced, subtly fruity, earthy, chocolately, satiny in texture with the aroma of coffee. This powerful, structured wine is typically associated with a long finish. Ageing: Ageing of 3-10+ years is recommended. Serving temperature: Serve at a temperature of 64.4�-68� F. Food pairings: Roasted meats, game, aged cheese, pasta, lamb, grilled poultry, sausage.
Aglio e olio		The Italian word for garlic (aglio) and oil (olio).
Agneau		The French term for lamb.
Agnello		The Italian term for lamb.
Agnolotti Pasta		A pasta filled with various ingredients that is made as a circle or square of pasta dough that is folded over and sealed on the open edge to form a half circle or rectangular shape. After being folded, the edge is sealed with a utensil that provides a rippled edge to the half circle or square so the stuffing remains contained within the pasta. Similar to ravioli, agnolotti pasta is stuffed with various ingredients, such as meats and cheeses and then served as a main dish with a sauce, or added to soups, or combined with salad ingredients. Cappelletti, ravioli, and tortellini can be substituted if agnolotti is not available.
Agrinion Olive		A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat. It is brine-cured so it may also have a slightly salty flavor. It is often served as an hors d'oeuvre or a complement to pastas or salads.
Agrodolce		The Italian word for sweet and sour.
Aguacate		The Spanish term for avocado.
Ahi		The Hawaiian term for one of the types of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw. This fish is also known as yellowfin or bigeye tuna.
Aigre doux		The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.
A�oli		A flavored mayonnaise, originating from Provence in southern France, that is heavily seasoned with garlic. It is served to complement meat such as beef or poultry (chicken, grouse, turkey), fish (salted or fresh cod, mullet, grilled salmon, baked bass) and vegetable dishes (beets, steamed vegetables, potatoes). In addition its use as a sauce for foods, aioli has many other uses in main dishes. It may be used as a base for fish stock, thinning it out with the stock and then serving it as a topping that is drizzled over the baked fish to make Bourride, a fish soup. Another version uses aioli as a dipping sauce to be served with a platter of boiled or fresh vegetables, fish, shellfish, beef, and/or chicken to make A�oli garni that is commonly served in France for Christmas eve celebrations or on Friday evening gatherings. A�oli Monstre which may also be referred to as Le Grande A�oli, is a dish that uses ailoi combined with eggs, fish, boiled meats, chicken, and chick peas. Considered to be the "butter of Provence" aioli has many uses and is a common condiment, sauce, and cooking ingredient, much like butter for many recipes.
Airelle		A French term for an alcoholic beverage that is distilled from fermented cranberries for use as a brandy or liqueur. In France, this type of beverage can also be referred to as eau de vie, or "water of life."
Aisy Cendre Cheese		A French cow's milk cheese that is off-white in color and has a savory outer layer that covers and interior area which is dryer and saltier. It is cured and allowed to ripen in an unusual way. The cheese is completely covered with ashes for 30 days or more. It is removed from the ashes and any remaining ashes are brushed from the surface of the cheese before it is served.
Aitchbone		Refers to the back section of the pelvic bone on an animal with the other end being the hip bone. It is often removed from beef, pork, and lamb before the surrounding meat is cooked, in order for the meat to cook more evenly.
Aiysh		A type of flat bread, made with whole-wheat that probably originated in Egypt, but gradually became popular throughout the Middle East. The bread is baked into a round, flat shape. The diameter is usually smaller than pita bread, but the bread is slightly thicker. It is known by a variety of names depending on the country in which the bread is available.
Aji Amarillo Chile Pepper		A variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color. The Aji Amarillo Chile is thought to have originated in Bolivia or Peru and it is believed to have been domesticated in Peru about 2500 B.C. Also known as Aji Escabeche.
Aji Limon Chile Pepper		A Peruvian chile that is 1 to 2 inches in length and grows upright or horizontally, instead of downward or as a hanging fruit. Green in color when it is immature, this chile becomes bright yellow and hot in taste as it matures. The aji limon has a mild lemon or fruity flavor and is an easy chile to grow in pots or small spaces. It is also known as a Peru yellow aji.
Aji Panca Chile Pepper		One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown. Growing from 3 to 5 inches in length, the aji panca has a somewhat thick flesh that matures from a green to dark red in color. This chile is mild in heat intensity and provides a fruity, berry-like flavor that goes well in stews, sauces and fish dishes.
Aji Serranito Chile Pepper		A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures. It is a cross between an aji amarillo and a serrano chile, providing a mildly hot tasting chile.
Ajowan		A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme. In addition to use as a spice, the ajowan seed is processed into an oil known as thymol that is used in foods, in antiseptics and in germicides. For foods, it is commonly used to flavor breads and pastries, in snack mixes of nuts and seeds, and to season root vegetables and legumes. It is often used as a spice to aid in digestion of legumes to reduce flatulence.
Ajwain Seed		A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking. Pungent, spicy and bitter in flavor, this seed is often considered to have value as a food containing medicinal properties that help to soothe stomach discomfort or indigestion. It is often mixed into vegetables dishes, fish dishes, dals, chutneys, curry dishes, and breads. It is also a common ingredient in some varieties of Garam Masala. Ajwain seed may also be referred to as bishop's weed, carum capticum, carom seed, ajowan, ajwon, or ajwan.
Al Dente		An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta. It refers to pasta that is cooked firm and tender but never mushy. Pasta cooked al dente will hold up to any type of sauce that is used with it whereas pasta cooked too long may fall apart.
Albacore Tuna		A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna. It is generally more expensive than other varieties and the canned version is often called "white tuna." The meat is tender and flaky when cooked and like all tuna, it is fairly high in fat content.
Albumen		A transparent protein substance that is the main component of an egg white other than water.
Alcohol Content		The amount of alcohol by volume in a wine, specifically ethyl alcohol. Ethyl alcohol is the prominent alcohol found in wine. It is derived from the effect of yeast (natural or added) on the sugar content of grapes during fermentation. Required by law, alcohol level must be stated clearly on the wine label. The presence of alcohol is measured in percent by volume or "proof". For consumption purposes, the amount of alcohol or the lack of alcohol affects the character of the wine.
Ale		A type of beer, sometimes referred to as English beer, made from fermented barley malt and hops. It has a stronger and slightly bitterer taste than most beers. A dark malted beer, lighter and paler than Stout, buttery, soft but noticeable fruitiness, minimal hop bitterness.
Aleppo Olive		A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety. The black olive is dry cured and has a somewhat bitter taste while the green olive is brine cured and has a slightly salty flavor.
Alex Potato		A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated. It has a creamy flesh with a slightly waxy texture and a mild flavor. Like other varieties of new potatoes, the Alex potato can be prepared with most cooking methods. It also holds up very well when used in salads. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.
Alfajores		A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers. The wafers are filled with a sweet Carmel mixture and coated with sweet ingredients, such as coconut or chocolate. The filling, referred to as "dulce de leche" is made with sweetened condensed milk that is baked until thick and creamy and caramel flavored.
Alfalfa Sprouts		Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food. The sprouts, similar to other sprouts, are a popular addition to salads and sandwiches, providing crispness as an ingredient. Sprouts can also be saut�ed or stir-fried, but are very delicate and can only be heated for 20 to 30 seconds before wilting. Sprouts should be kept refrigerated for only a few days before they become wilted or too moist and slimy for use. The FDA has cautioned consumers about the eating of raw sprouts, especially clover and alfalfa sprouts, due to concerns for their developing of e-coli and salmonella bacteria causing food illnesses from undetected contamination that cannot be removed by the washing of sprouts. Therefore, it is suggested that the sprouts be cooked to remove the potential of harmful bacteria.
Alfonso Olive		A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat. It is brine-cured in vinegar and has a rich olive flavor that may be slightly bitter or acidic in taste. It is most often used to season stews, soups, or other foods. This olive may also be referred to as an Alphonso olive.
Alfredo Sauce		An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo. The sauce consists of heavy cream or half and half that is mixed with butter, grated Parmesan cheese, pepper, and occasionally nutmeg to create a rich Italian meal.
Alioli Sauce		A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings. Today, it is more common to replace the emulsion sauce with mayonnaise.
Alla Grica Sauce		A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country. Made with the distinct flavor of cured pork, the traditional Alla Grica Sauce will use cured pork saut�ed in olive oil and seasoned with onions, possibly garlic, and a very small amount of ground chile pepper with a pinch of black pepper as well. When prepared as a local Amatrice sauce, the recipe will contain guanciale, which is the cheek meat of the pig. Since guanciale is not always available outside of Italy, this sauce may be prepared in other countries with pancetta, an Italian bacon or other pork substitutes such as Canadian bacon.
Allemande Sauce		Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil. It is often spread over cold vegetables, most notably asparagus.
Allgauer Emmentaler Cheese		A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture. The flavor is rich and slightly sweet. The cheese is often used as a snack, for sandwiches, and for cooking.
Allspice		A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions. The berries, which are typically the size of a small pea, can be ground into a powder, which is the form that is the most popular in the United States. It has a flavor much like a blend of cinnamon, nutmeg, cloves, ginger, pepper, with a mild fruity overtone. Allspice is also referred to as Jamaican pepper or peppercorns.
Almond		An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut. The bitter nut must be cooked in order to remove a naturally occurring toxin, so they are not consumed raw, but instead are processed for almond oil or almond extract. It is the sweet almond that is the nut commonly available to be served as snacks or added to salads, entrees, side dishes, baked goods, and desserts. There are a variety of almonds available in both different types and forms. As an example, Marcona almonds are a Spanish variety that are more plump than other varieties and richer in flavor. Almonds can be purchased in the shell, shelled whole, sliced, slivered, chopped, or ground. They can be blanched (skins removed), roasted or used as a raw nut. When preparing almonds, roasting the almond at 350 degrees F for approximately 10 minutes enhances the nutty flavor for snacking or as an ingredient to other foods. Blanching also improves the flavor, which can be accomplished by placing the nut in cold water, boiling for 2 minutes, draining the water, and then removing the outer skins. For recipes requiring almonds, a quarter pound of almonds equals 1 cup of finely ground almonds. To store almonds, store them in a refrigerator or for longer periods of time in a freezer. Always keep the nuts away from heat, sunlight and other foods with strong aromas, since they easily absorb other odors, thus changing their flavor.
Almond Butter		A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture. Other liquids may be added such as lemon juice, oils or butters to enhance the flavor of the butter. Also, one or several varieties of nuts, such as hazelnuts, can be added to create distinctive flavors in the nut butter.
Almond Extract		A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles. It is best to purchase a small bottle because if it is seldom used, evaporation of the alcohol over time may result in the flavor becoming even more concentrated. For this reason, it is important to keep the bottle tightly closed. Extracts may be labeled as pure, natural, artificial, or imitation. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial or imitation extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as imitation lemon extract.
Almond Milk		A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture. The almonds are then pressed and a milky liquid is forced out of the nut resulting in a liquid that becomes almond milk. The type of nut milk can be used for recipes requiring cow's milk or cream, adding a distinctive taste to the food being prepared. It is also a liquid that can be served as a beverage or as an ingredient for other types of prepared beverages.
Almond Oil		A type of nut oil extracted from the almond. The oil has a distinctively nutty flavor that is typically used as an ingredient in salad dressings, sauces and mayonnaise, and it is often used in desserts. However, unlike almond extract, almond oil is not concentrated enough to provide a strong almond taste to sweets. It has a high smoke point so it may be used for high heat cooking.
Almond Paste		A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste. The sugar content is measured as half of the weight of the almonds or less to reduce the sweetness of the paste. This paste provides an excellent flavor to a variety of recipes for sweets. A paste similar to almond paste that is sweeter, as well as coarser, is marzipan. A bitter almond paste can also be made or purchased that is used in some cookie and dessert recipes. Almond paste keeps well when refrigerated. When it hardens, heat it slowly to soften the consistency.
Alphabets Pasta		Refers to pasta that is shaped like tiny letters. They are most often used in soups and are very popular with children.
Alum		A chemical compound used for its astringent effects, which makes it useful in home pickling. It gives crispness to vegetables, such as cucumbers and onions, that are used for pickling.
Alumette		A French term meaning "match" that refers to foods cut into very narrow strips and having a matchstick-like appearance. An alumette cut is most often considered to be 1/8 inch square and approximately 1 to 2 inches in length. Similar to a b�tonnet, which is a narrow cut 1/4 square or a julienne that is 1/16 inch square, the alumette cut is a size between the two.
Aluminum Foil		A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods. It is a versatile product commonly used for numerous household tasks, many of which are related to food preparation. A few of the points to consider favoring the use of aluminum foil include: It is a metal-based product so it acts as an effective vapor barrier to keep liquids and drippings off pan surfaces. When used to wrap foods for cooling or freezing, it works very well for reducing the transfer of moisture and vapor if the material is sealed tightly around the food. Line pans with foil to make clean up easier when catching drippings from pies, fruits, meats, and poultry. Foil conducts heat well in ovens or grills, withstanding excessive temperatures, so it acts as a good barrier to protect food areas from over baking, such as pie crusts and poultry skins, allowing the foods to cook slower and more thoroughly without burning. Foil serves as a means to make various foods, such as cookies, crispier on the bottom. Cookie dough placed on foil-lined baking sheets that are sprayed with cooking spray prior to placing the dough on the sheet, bake with a crispier bottom. The dough spreads our slightly as the cookie bakes and the cookie becomes crunchier as the temperatures increase on the foil resting against the bottom of the cookie. Although the metal in the material may work well for a variety of uses, it also may hamper some procedures so beware of the following: When storing foods with vinegar, highly salted foods, highly spiced foods, or highly acidic foods such as tomatoes, the food substances can adversely react with the metal, causing it to breakdown and damage the food. When wrapped around some metals such as sterling silver, silverplate, iron, or stainless steel, an electrolytic reaction may occur causing the aluminum foil to breakdown and alter its beneficial properties. Aluminum foil works well in some cooking processes but not in all others. It is a material that causes sparks and arcing to occur when large pieces are used for cooking foods in microwaves, so extreme caution is advised if foil is to be used in any manner when microwave cooking. In some microwaves, a small amount of material can be used to cover only small surface areas, but it is most often not advised, unless it has been successfully attempted and accomplished previously. Do not line the bottom of ovens in kitchen stoves with foil to catch spilled foods. The foil has excellent reflective properties but when used in ovens an adverse reaction may occur as the properties in the aluminum foil may cause uneven heating to occur within the oven, damaging not only the food but possibly the stove as well. Aluminum foil typically has a dull and a shiny side, which occurs during the manufacturing of the material. Typically, neither side is significantly better than the other for the general purposes of cooking, wrapping, covering, or lining processes when preparing or storing foods. However, since there is a dull and a shiny side, and since the shiny side is a better reflector of heat or cold, it may be of some value to use each side accordingly when cooking or storing foods. It is simply that the difference in value is very small and probably not noticable. That said, since the shiny side of foil will reflect heat better, wrap foods to be stored in refrigerated conditions with the shiny side out so warmer temperatures are reflected away and kept out of the wrapped food. Similarly, if an item is being cooked, it may slow some of the cooking process only slightly if the shiny side is on the outside of the item resulting in the heat being reflected. Or if you want wrapped foods to remain warm, wrap the food with the dull side out so the heat reflects off the shiny side and back into the food.
Amaranth		An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds. The amaranth plant grows as high as 7 feet or taller with a celery-like stalk that tastes somewhat like an artichoke. Its leaves have a taste similar to spinach, but are much sweeter. The head of the amaranth plant sprouts crimson red flowers with seed heads that resemble bushy versions of corn tassels. One plant may produce as many as half a million seeds. Amaranth is usually grown as a secondary crop in many areas of the world such as Asia with most of the production in the United States limited to Nebraska, Colorado, and Minnesota. Amaranth is generally available as either a red amaranth variety (such as red saag, red spinach, all red amaranth, or red leaf amaranth) or a green amaranth (such as green pointed leaf, white leaf, bayan, tender leaf, or green round leaf). The red variety of the herb has broad green leaves with crimson colored veins or deep red leaves, while the green variety has broad leaves that are entirely dark or light green in color. In addition to the different varieties of amaranth, another way to classify this plant is according to usage as grain amaranth, leaf amaranth, or as grain and leaf amaranth. Fresh amaranth greens are common ingredients in a variety of Asian food dishes. Chinese foods typically use the red-leafed variety while the cuisines of India, Japan and Taiwan prefer the lighter green Amaranth. Amaranth greens, which can be served as a good substitute for spinach, will last several days but are best if prepared immediately after being harvested. To prepare, wash the greens thoroughly, then slice off the older woodier stems using only the younger tender stems and leaves with a mild spinach flavor for salads. Stems and leaves that may be more mature can be used in stir-fry dishes, soups and steamed dishes with noodles. The older amaranth greens provide a sharper and tangier flavor due to age. To store, place the stems with leaves in a plastic bag and refrigerate. The amaranth seed (or grain) is light tan in color and has a very mild tangy or peppery flavor. Since it is gluten free, it is a good substitute for those who are allergic to grains containing gluten. When used like a cereal grain, it can be processed into cereal flakes, added to baked goods such as muffins and breads, or used to make a hot porridge cereal that is crunchy and nutty tasting. Amaranth can also be used as a food extender, for cookies and desserts, or as a side dish similar to potatoes or polenta. The seeds are often milled into flour that can be used for a variety of baked goods and pasta. As a source of nutrients, amaranth provides protein, calcium, iron and zinc. Amaranth is also known as callaloo, Chinese spinach, quelite, yeen choy, yin choy, hsien, marsa, tamri bhaji, lol cholai, chaulai, Jacob's coat, Joseph's coat, piru namul, or hiyu.
Amaranth Flour		A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods. Amaranth flour contains very minute amounts of gluten and is most often processed into a gluten-free flour product. Because of the lack of gluten, it must be added to other types of flour when preparing yeast breads. A suitable mixture contains one part of amaranth flour to three or four parts of gluten flour (such as wheat flour). It does not have to be added to other flours when preparing pastas or flatbreads. Amaranth flour can also be used as a food extender, for cookies and desserts, or as a side dish similar to potatoes or polenta. It may also be added to other foods simply as a means of increasing the nutrient value. As a source of nutrients, amaranth flour provides protein, calcium, iron and zinc. It contains more fiber and iron than wheat and it is a good source of calcium. Amaranth flour is high in protein and when it is used in combination with other flours (such as wheat), the protein value is as beneficial as fish or poultry. Amaranth seeds are very small and are very difficult to grind into flour with conventional kitchen equipment. The flour is usually found in natural food stores. It will keep for up to a half year if it is tightly covered and stored in the refrigerator or freezer.
Amaretto		An liqueur made from the extract of almonds and/or apricots, giving it a distinctively sweet, almond flavor. Originally made in Italy, this after dinner drink is now produced in the U.S. as well. Amaretto is also a common ingredient used in cakes, sweet desserts and flavoring cookies.
Amarone Wine		An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness. If the process of fermentation stops, either naturally or by human intervention, the wine is left with residual sugar. The resulting wine is a Recioto. If the fermentation process continues, the resulting wine is dry. The dry wine is an Amarone, which means strongly bitter. Passito Method: An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method. Fresh grapes are partially dried on mats or by hanging them in bunches. The producer either allows them to dry directly in the sun or may place them in a cool, ventilated room. The amount of time the grapes are dried is dependent on the technique used. Time required can vary from several weeks to several months. The process of drying removes the water content of the grapes while concentrating sugar and flavor content. The grapes are then crushed and fermentation begins.
Amatriciana Sauce		Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents. Two versions of this sauce exist, however the second sauce became known as Alla Gricia to separate the distinctive quality of each. The traditional Amarticiana Sauce will typically include tomatoes combined with pork meat saut�ed in olive oil, and seasonings which generally are minced onions, garlic if desired, a small amount of ground Chile pepper, and a pinch of black pepper. The recipe when made in the manner of a true Amatrice sauce, is served with cured pork meat from the cheek of the pig, which is referred to as guanciale. However, it is common to find the Amatriciana Sauce prepared with the Italian bacon known as pancetta, or to use other pork substitutes when preparing the sauce outside of Italy due to limited access to guanciale or pancetta. Pork substitutes such as Canadian bacon, may be used when necessary in an attempt to keep the flavor of sauce as close to the original as possible. The second sauce from Amatrice is an Alla grica sauce, which is considered as the "white" version of Amatriciana. Both sauces are prepared in the same manner using the same ingredients except the Alla grica sauce does not contain any tomatoes and therefore, does not have the dark red coloring, but instead is white in color. Some of the variations of these sauces have changed over the years and may include a cheese, such as Romano, as an additional ingredient to enhance the flavors. Both sauces go well as a topping for strand pasta such as spaghetti. However, in traditional Amatrice cooking the pastas most often used include bucatini, perciatelli or fresh ravioli.
Amazake		A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour. As a non-dairy product, it can be used as a milk alternative for those who are lactose intolerant. Or it can simply be a refreshing beverage, a flavoring or an ingredient for various recipes. Also known as rice milk.
Ambrosia		A dessert dish prepared with pureed fruit combined with whipped cream or yogurt. Another version of ambrosia is made with sliced fruit combined with coconut.
Ambrosia Apple		A medium size apple with red color with some striping on a creamy yellow background. The ambrosia apple does not have a long storage life so it should be used within approximately four months of harvesting. The apple originated from British Columbia and is a good snacking apple with its crisp texture and juicy aromatic flesh. Its flesh does not oxidize and turn brown as quickly as other apples so it works great for salads.
Amchur		A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder. Commonly used in the preparation of East Indian foods, amchur provides a citrusy acidic taste that is somewhat sweet to spicy in flavor. It is often used to enhance the flavor of curries, chutneys, marinades, dipping sauces, soups, stews, fish, poultry, and meats. When used in the powder form, it is typically providing a tart or sour flavor to the foods while the whole slices serve to provide a spicier flavor. Amchur can also be used like many citrus marinades, to tenderize and add flavor to meats prior to cooking or grilling. Although it is similar in use to other citrus tenderizers such as lemon or lime juice, the amount of amchur required for tenderizing is significantly less. For recipes the amount of amchur equals a 1 to 8 ratio to other juices, so for every 8 teaspoons of other juices in a marinade, it will only require 1 teaspoon of amchur. Other names used for this spice include amchor, amchoor, aamchoor, aamchur, umchoor, green mango powder, dried mango powder, and manguey.
American Cheese		A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste. The cheese ranges in color from yellow to orange, is very smooth in texture, and provides excellent melting properties. It is a popular addition to sandwiches and for use in main dishes not requiring a cheese that will alter the flavor, but will melt well throughout the food dish.
American Hybrid		A grape varietal bred from one or more American vines and one or more European vines.
Amino Acid		A class of organic compounds that are the building blocks from which proteins are constructed. The body can manufacture some amino acids, but other essential amino acids must be obtained through diet. Foods such as eggs, milk, meat and fish provide many of the essential amino acids that the body cannot produce.
Amlou		A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches. The tree yields a green fruit containing a hard-shelled interior that covers several almond-like nuts. Eaten raw, the nuts have a bitter flavor. When processed into argan oil, the slower traditional methods of production generally require 20 to 30 hours of work to produce a liter of oil, resulting in a higher priced oil. Following the removal of the oil from the nut kernels, the remaining by-product is a thick nut paste that is deep brown in color. Similar to tahini or peanut butter, amlou is most often used as a dip or spreading butter to be served over bread, toast or crackers.
Ampelography		(1)The science of identifying grape varieties by their appearance. (2)A reference book used by growers to identify grape varietal in their fields. The book is based on the science of grape varietal identification.
Amphissa Olive		A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor. This olive is often served as an hors d'oeuvre or snack. Amphissa is also spelled amfissa.
Ample		Describes the impression of fullness of the mouth after wine tasting.
Amuse-Bouche		A French term commonly used to describe "little bites" of food or appetizer sized portions of food. This term is often used as a way to describe French hors d'oeuvre recipe.
Anadama Bread		A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise. Anadama bread is also given a distinctive flavor with the addition of molasses.
Anago		A Japanese term to describe conger eel that has been broiled and then glazed with a sweet sauce and served as sushi tane. Anago cannot be served raw and thus, it is cooked. It is best when warm as it begins to loose it's flavor when it cools.
Anaheim Chile Pepper		A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor. Named for the California city where they originated, the Anaheim Chile Pepper is sold fresh and is also available roasted, dried, or canned in many food stores. It may at times, be referred to as the New Mexico chile, but the actual New Mexico chile has a slightly hotter flavor. Anaheim chiles are a good complement to egg dishes, stews, and vegetable dishes or it can be added to fruit salsas. Recipes for Chiles Rellenos is one of many food dishes that uses the Anaheim Chile Pepper as a pepper to hold stuffed ingredients.
Anasazi Bean		A dried bean considered to have originated in New Mexico as a traditional Native American food for over a thousand years. This bean, which has a dark red and white color, is a relative to the pinto bean. When cooked, the bean becomes light beige or pink colored and provides a meaty texture with a mild flavor that is somewhat sweet tasting. Uncooked beans can be stored in glass containers for up to a year, while cooked beans should be refrigerated and can last for up to a week. This bean may also be referred to as a cave bean, a New Mexico cave bean, a New Mexico appaloosa, the Aztec bean, and Jacob's Cattle bean.
Ancho Chile Pepper		A dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone. When it is fresh it is green colored and when dried it becomes dark crimson to black in color.
Anchovy		A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel. Typically no more than 6 inches in length, the anchovy is green colored as a fresh fish, but changes to a greyish black color when cured. Similar to a sardine in size, this fish is used often in the same way as a sardine, being served in appetizers or as an ingredient to season and garnish a variety of foods, such as salads, soups, pasta, or pizza. Anchovies are processed into filets and preserved by curing them in salt and packing in olive oil, by pickling the filets in vinegar and oil (referred to as "boquerones" in Spain), or by preserving the filets as fresh fish. When cured, they become dark black in color and salty in flavor. Anchovies packed fresh in oil (olive or sunflower) and wine vinegar are referred to as white anchovies, retaining more of their white silvery color. White anchovies are fresher in age, more perishable and may not last long after being purchased. The white anchovy filets however, provide less of the salty taste present with salt cured anchovies.
Anchovy Bread		A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies. It goes well with hearty soups and stews.
Andouille Sausage		A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking. It is produced in two main varieties: a mild sausage (French in origin) and a spicer, Cajun version (derived from French influence) that is used as an ingredient for various Cajun foods such as soups, stews and meat dishes. There are a number of versions produced that generally provide a spicy, smoky, rich, earthy flavor, which may also have a slightly sweet taste. Andouille, which has a noticeable flavor of herbs and garlic, is used as an ingredient in meat dishes, as an appetizer, and is especially well suited for jambalaya or gumbo. Tasso, also known as Cajun ham, can sometimes be subsituted for Andouille, but if combined in a main dish, it may not offer the distinct flavors of Andouille and may also add too much of a smoky flavor to the food. Andouilettes, which are generally 1 inch or less in diameter, are smaller versions of Andouille sausage.
Anelli Pasta		Small rings of pasta that are used in various soups and are also suitable for salads. A smaller version of the pasta is known as anellini. Pasta varieties that may be substituted include ditali, ditalini, and tubetti.
Anellini Pasta		Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.
Angel Food Cake		A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.
Angel Hair Pasta		Extremely thin, long strands of pasta, which are available in both strands and nests. It is most suitable for use with light sauces. Angel hair pasta is also known as Capelli d'angelo.
Angelica		A hardy plant used as an herb that grows in temperate zones throughout the world. The sweet, spicy, and slightly bitter and acidic roots, stems, seeds, and leaves are used for a variety of purposes. The roots and seeds are used to flavor various liqueurs. The seeds are also used for the production of perfume. The stems are often candied with sugar and used as a decoration for desserts. The leaves add a unique flavor to salads and entrees. Angelica is also useful for medicinal purposes to help digestion and relieve cold symptoms.
Angular		Descriptive term for a wine that lacks roundness, depth, softness, and generosity. Wine that is described as �angular� is too acidic and tart. These wines tend to be from poor vintages.
Anise		An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. It is popular for use as a flavoring in cooking, liqueurs, and medicines.
Anise Extract		A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking. Extracts may be labeled as pure, natural, imitation or artificial. Pure and natural extracts are governed by laws in many countries that require compliance with procedures that take the extract ingredients directly from the named flavor, such as extracting oils directly from the vanilla bean to make pure or natural vanilla extract. Artificial or imitation extracts are flavors that do not necessarily use any ingredients directly from a source named for the extract but instead used combinations of ingredients to arrive at a flavor representative of the named food extract, such as imitation lemon extract.
Anjou Pear		A short-necked variety of pear that originated in France. The green Anjou has a pale green skin that doesn't change color as the pear ripens, while the red Anjou has a deep red skin that darkens as it ripens. Anjou pears are less expensive than some of the other pear varieties, but they are also less flavorful, having a somewhat bland pear flavor. They are often used in baking various food dishes with pears.
Annatto		A spice that is made from the Annatto seed which grows in a pod on Annatto shrubs. Protected by a pod containing 40 to 60 red seeds, the triangular-shaped Annatto seeds are surrounded by a red pulp that is separated from the seeds and pod when they are harvested. The pulp is processed to produce a commercial dying agent while the seeds are dried and made into a rust colored paste that is often used for coloring foods such as rice, smoked fish, butter, or cheese. Cheshire, Edam, Leicester, and Muenster cheeses are commonly colored with the rusty-toned paste to enhance the appearance of the cheese. Also used as a spice for flavoring foods, Annatto seeds provide a sweet and somewhat peppery taste when added to various food dishes. To prepare the Annatto, place the seeds into the liquid ingredients being prepared or add the seeds to hot water to obtain the color and flavor desired before using the mixture to color rice or as a stock to add flavors to other foods. In addition to foods, this seed and pulp are used to color candies, cosmetics and textiles. Sometimes spelled as Anatta or Annato, the Annatto seed may also be referred to as an Achiote or Achote seed which is the common name for the spice in Mexico and Latin America, while in the Philippines the Annatto seed is known as Atsuwete or Acheute. To store, keep the seeds in an airtight container away from heat.
Anolini Pasta		Stuffed pasta that is small and round in shape or shaped like a half circle with an edging that has an embossed or ruffled appearance. The pasta is typcially 1 to 2 inches in diameter and if shaped like a half circle, it becomes similar to agnolotti pasta. Anolini may also be referred to as tortelli pasta.
Anthocyanin		A member of a family of pigments (carotenoids and chlorophyll are the other members) that is responsible for the coloration of flowers and fruits. Anthocyanins create the blue, red and purple hues in plants such as apples, berries, eggplant, radishes, red cabbage, and red grapes. This plant pigment is easily altered and changed as it is cooked and it is readily water soluble, unlike carotenoids and chlorophyll.
Antipasto		Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal. Traditionally served as a variety of hot or cold appetizers, Antipasto may include a variety of small servings of rolled or sliced meats, such as salami, prosciutto, anchovies, smoked or pickled fish, included with a selection of cheese and marinated vegetables such as stuffed grape leaves, peppers, artichokes, eggplant, onions, zucchini, tomatoes, and olives.
Anya Potato		A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture. Its delicious flavor is slightly nutty. The Anya potato is a good boiling potato but can be prepared using most cooking methods. They are especially good in salads. When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.
AOC		Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC. For cheese producers, four categories were created for the production of the product. If the cheese was made with raw milk from the "home farm" dairy, mountain chalet or hut dairy, and it did not include milk from other sources or farms, the cheese was labeled as a Fermier cheese. The next category is the Artisanal cheese that is produced from milk that may be from either the home farm or farms within the region, but produced into cheese by the home farm dairy. Cooperative cheese is the third category of AOC production designation, which includes all cheese made from only one dairy using the milk of the cooperative members. This designation is also known as the Fruiti�res. The fourth category is the Industrial (Industriel) designation which includes cheeses made from milk that is purchased from a variety of areas and produced in a commercial environment with larger production facilities. For wine producers, the designation criteria focuses on such aspects as land, grape varietal, vitacultural practices, amount of yields, alcohol content, winemaking practices, and official tastings. The AOC designation is used to eliminate winemakers and vineyards producing low quality products from using the names of the higher quality vineyards on their labels. The designation of AOC is the highest classification given to a food product. The other classifications are (from top to bottom): vin d�limit� de qualit� sup�rierure, vin de pays, and vin de table.
Aperitif		A French word that designates an alcoholic drink served before a meal in order to stimulate the appetite. In Europe, the traditional aperitif is a wine based drink and usually served at room temperature. In the United States, an aperitif is now part of what is now often referred to as the cocktail hour and almost any type of drink may be served.
Apfelnussbrot		A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts. Apfelnussbrot is most often baked in a rounded shape and features a good crust, but the primary feature is the unusual blend of flavors provided by the various grains in combination with the apples and walnuts.
Appareled		A flat ribbon pasta that is 1" to 1 1/4" wide and can have a smooth or crinkled edge, used in main dishes, as a side dish and in salads.
Appearance		Term used in the evaluation of wine describing clarity, not color. The appearance can be described as crystal clear, brilliant, cloudy, or contains sediment.
Appellation		A grape growing region. Each appellation has its own regulations for wine making. For example, Appellation d�Origine Controlle (AOC) are a series of laws which were developed in France in the early twentieth century. These laws regulate specifics such as the regional boundaries, grape varieties that are allowed to be grown in the region, and labeling rules. If a wine is labeled with an Appellation, the wine must be in compliance with the regulations of that region. All wine countries of the world have their own AOC laws. Wine produced in a specific region is known to have the specific characteristics of that appellation.
Appellation d'Origine Contr�l�e		Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC. For cheese producers, four categories were created for the production of the product. If the cheese was made with raw milk from the "home farm" dairy, mountain chalet or hut dairy, and it did not include milk from other sources or farms, the cheese was labeled as a Fermier cheese. The next category is the Artisanal cheese that is produced from milk that may be from either the home farm or farms within the region, but produced into cheese by the home farm dairy. Cooperative cheese is the third category of AOC production designation, which includes all cheese made from only one dairy using the milk of the cooperative members. This designation is also known as the Fruiti�res. The fourth category is the Industrial (Industriel) designation which includes cheeses made from milk that is purchased from a variety of areas and produced in a commercial environment with larger production facilities. For wine producers, the designation criteria focuses on such aspects as land, grape varietal, vitacultural practices, amount of yields, alcohol content, winemaking practices, and official tastings. The AOC designation is used to eliminate winemakers and vineyards producing low quality products from using the names of the higher quality vineyards on their labels. The designation of AOC is the highest classification given to a food product. The other classifications are (from top to bottom): vin d�limit� de qualit� sup�rierure, vin de pays, and vin de table.
Appellation of Controlled Origin		A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC. For cheese producers, four categories were created for the production of the product. If the cheese was made with raw milk from the "home farm" dairy, mountain chalet or hut dairy, and it did not include milk from other sources or farms, the cheese was labeled as a Fermier cheese. The next category is the Artisanal cheese that is produced from milk that may be from either the home farm or farms within the region, but produced into cheese by the home farm dairy. Cooperative cheese is the third category of AOC production designation, which includes all cheese made from only one dairy using the milk of the cooperative members. This designation is also known as the Fruiti�res. The fourth category is the Industrial (Industriel) designation which includes cheeses made from milk that is purchased from a variety of areas and produced in a commercial environment with larger production facilities. For wine producers, the designation criteria focuses on such aspects as land, grape varietal, vitacultural practices, amount of yields, alcohol content, winemaking practices, and official tastings. The AOC designation is used to eliminate winemakers and vineyards producing low quality products from using the names of the higher quality vineyards on their labels. The designation of AOC is the highest classification given to a food product. The other classifications are (from top to bottom): vin d�limit� de qualit� sup�rierure, vin de pays, and vin de table.
Appenzeller Cheese		A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland. The cheese has a pale, yellowish-orange color and a firm texture. It is bathed in a mixture of wine, spices, and salt which produces an orange rind that is hard and dry. The flavor of Appenzeller is rich and buttery which sharpens with age. It is excellent for snacks, sandwiches, grilling, or as a melting cheese.
Appetizer		A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal. In France, the appetizer course is known as hors d'oeuvres and in Italy it is known as antipasto. In Scandinavian countries, the appetizer course is called a smorgasbord, which may also be a main meal, depending on the variety of the dishes offered. In Turkey, appetizers are called meze and in Spain, tapas.
Appetizer and Wine Serving Tray		A type of tray built to serve appetizers while also holding wine glasses. Made from plastic, wood, metal, or composites, the Appetizer and Wine Serving Tray is designed to function as either individual serving trays for each guest or as a larger version with multiple glass holders so wine and appeatizers can be served to guests as the tray is carried around. The Serving Tray is made with a lip so food remains on the tray and a circular hole with an opening so wine glasses with stems can be positioned and held steady while holding the tray in hand.
Apple		A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. The fruit has a thin skin that may range in color from shades of green, yellow, and red or any combination of these. The flesh is generally off-white or cream colored and is very juicy. The generally sweet flavor may be slightly sour, tart, or even a bit bland depending on the variety. Among the many varieties some of the common apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose. Apples can be eaten plain or they can be included in a variety of salads, meat dishes, and desserts. As a dried fruit, apples can be added to a variety of baked goods or in a raw form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, such as hard cider and apple brandy. See also Braeburn Apple.
Apple Butter		A condiment made basically from pureed apples combined with sugar, cinnamon, and vinegar. It is used as a spread for muffins, bagels, toast, crackers, and cheese sandwiches, as a topping to be added to desserts, or as an ingredient to be used in making a variety of cakes, pies, and pastries. For storage, refrigerate apple butter and use within several weeks or if frozen it can be kept for several months.
Apple Cider		A beverage produced from pressing the pulp of apples to extract the liquid. Sweet cider is apple juice that has been pasteurized, but has no alcohol content. Hard cider is juice that has fermented, transforming the sugar content into alcohol. Hard cider usually has an alcohol content of no higher than 7 percent. Generally, apple cider and apple juice are very similar with only a few differences. Apple cider may be unfiltered and may be processed without preservatives, while apple juice is filtered and may have preservatives added. Apple cider may be unpasteurized if sold by small merchants such as vegetable stands, but will be pasteurized if sold in a food market. Apple juice and pasteurized apple cider are located on the shelf in food stores, while unpasteurized apple cider is kept refrigerated. For recipes from the United States, apple juice and apple cider may be used interchangeably in recipes without causing a noticeable difference in the end product. Since apple cider continues to mature as it sits in the refrigerator, it will begin to ferment, developing carbonation as it ages. If allowed to ferment for longer periods of time, it develops into hard cider, a product with a low level of alcohol content. The fermentation of the cider is not harmful for consumption and for some is preferred, depending on the taste and texture desire.
Apple Corer		A tool used to extract the core from the apple without cutting the apple into sections and then individually cutting out each part of the core. This tool has a circular cutting edge that is forced down into the apple, allowing the apple to remain whole so it can then be easily sliced into sections for eating it out of hand or baking it whole with the outer skin intact.
Apple Juice		A type of fruit juice that is made from the pulp of apples processed for their juice. It is a very clear liquid from which the pulp has been removed. This juice is often used to flavor meats, or as an ingredient in dressings and sauces, adding a sweet apple flavor. Generally, apple cider and apple juice are the same, however there may be several differences. Apple cider may be unfiltered or have no preservatives, while apple juice is filtered and may have preservatives added. And, apple cider may not be pasteurized while apple juice is typically pasteurized. For recipes from the United States, apple juice and apple cider may be used interchangeably in recipes without causing a noticeable difference in the end product.
Apple Peeler		A tool used to trim the outer skin of an apple from the apple flesh. This device will most often remove the core while removing the skin around the apple, leaving it cored and either whole or sliced.
Apple Sauce		A sweetened sauce made from cooked apples and spices. Applesauce can be smooth or chunky, very sweet or tart, and can be flavored with other fruits to create a blend. It can be made fresh or purchased in several varieties, usually packed in jars.
Apple Wedger		A kitchen utensil that is used to cut whole apples into individual sliced wedges, while also cutting around the core so that the seeds and core can be easily discarded. This tool is generally made of aluminum or stainless steel with sharp blades that are formed to slide smoothly through the outer flesh and meat of the fruit.
Applesauce Bread		A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread. The applesauce provides the bread with flavor and moistness. Other flavoring ingredients include brown sugar, cinnamon, nutmeg, raisins or currants, and nuts. Applesauce bread is especially popular in the United States.
Approachable		Term used to describe an easy to drink, pleasurable wine.
Apricot		A yellow-orange fruit harvested from small trees native to China, but are grown in many other regions of the world. The fruit resembles a smaller version of a peach and has many uses. It can be eaten whole with the pit removed, processed into juice or preserves, or can be an ingredient in many recipes. Apricots can be preserved through drying which allows them to be used whenever they are needed. When cooked in liquid, the apricots will absorb some of the liquid and become softer and less chewy.
Apricot Kernel Oil		Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell. The oil is then pressed from the kernel. It is a very healthy oil because it is high in monounsaturated fat and contains no trans-fatty acids. It can be used for high heat cooking methods, such saut�ing and pan-frying, and the mild flavor will not overpower the other ingredients in salad dressings. It is also popular as a body oil and is commonly used for cosmetics and pharmaceuticals. Apricot kernel oil is most often available in gourmet shops and in food stores.
Aprium		A hybrid stone fruit that is a cross between an apricot and a plum. The fruit is predominately an apricot, being 3/4's apricot and 1/4 plum with a smooth orange outer skin, without fuzz, that covers a bright orange juicy flesh. The flavor is that of a much sweeter apricot with only a hint of plum taste. As typically occurs with the crossing of two fruits, the Aprium has a higher sugar content than a plum or apricot, so it provides a much sweeter flavor. For serving, the fruit can be eaten out of hand, in salads, in sauces, added to breads, in desserts, or as a sweetener for other foods. Similar varieties are the Pluot and the Plumcot. The Aprium and Pluot names are registered trademarks of Zaiger Genetics of Modesto, California, the company who developed this complex hybrid, which is referred to as an "interspecific," a mix of two or more species of fruit.
Aquavit		A Scandinavian alcoholic beverage distilled from potatoes or at times, from grain, which is then flavored with spices. Among the most popular flavorings added to aquavit are aniseed, fennel seed, caraway seed, and bitter orange. Most aquavit is made in Sweden and Denmark and it is often served as an aperitif.
Aragonez		A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain. Also grown in the Rioja region of Spain, Argentina, and the United States. It is the most significant red grape varietal in Spain and is blended with Mazuelo and Grenache. Also known as: Tempranillo, Tinta Roriz, Cencibel, Ojo de Lieb're, Tinto del Pais, and Ull'de Llebre. Characteristic: Produces wines low in acidity and alcohol. Hints of strawberry, plum, chocolate, smoke, coffee, tobacco and spice. Becomes earthy with age. Aragonez varietal wines can vary from complex to light everyday wine. Ageing: Ages elegantly. Serving temperature: Serve at a temperature of 61�-65� F. Food pairing: Grilled meats, beef, lamb, pasta dishes with red sauce, and spicey foods.
Arame		A variety of seaweed native to Japan that grows in large thick leaves, which are processed into very narrow grass-like strands, very similar in appearance to Hijiki seaweed. Arame, which is dark brown in color, turns to black when cooked or dried. It provides a mildly sweet flavor that can be served in salads, soups, and other food dishes. When preparing it in a dried form, soak the seaweed for 5 minutes before cooking. In a fresh form, wash the seaweed to remove excess salt and particles before preparing. Arame can be saut�ed, steamed, or added to stir-fries. In a dried form, it can be kept indefinitely if stored in a sealed or airtight container placed in a dry cool area. Fresh or cooked arame should be stored in a refrigerator.
Arauco Olive		A large dark green oval shaped olive from Spain that is brine-cured and flavored with rosemary. It is used as a snack or to complement other foods.
Arbequina Olive		A very small light greenish-brown colored olive native to Spain that contains a soft-textured delicately flavored meat. It is brine-cured and provides a nutty flavor. It is often served as an hors d'oeuvre or a complement to pastas or salads. Arbequina olives are also used to produce an excellent and highly valued olive oil. This olive may be referred to as the traditional Catalan olive, grown in the Catalonia region of Spain.
Arbol Chile Pepper		A bright red, slender chile measuring less than 3 inches in length and related to the cayenne chile. It is extremely hot, so it must be handled properly during preparation. The oil in the arbol chile, as well as many other hot chiles, is extremely irritating to the eyes or any small cuts on the hands, so it may be a good idea to wear gloves while handling it.
Arborio Rice		A type of rice, named after a town in northwest Italy, that is one of the most popular varieties used for Italian risotto recipes. Arborio rice is a short-grain variety that is very plump and like other Italian rice varieties, it contains more starch than many other types of rice. The starch is an important component for creating creamy dishes, such as risotto, so it is important not to rinse the rice before cooking or else much of the starch can be washed away. Besides risotto, Arborio rice is used in dishes such as stir-fried rice, sushi, pudding, and recipes where rice is molded into shapes. It is available in well-stocked food stores and Italian markets.
Ardennes Ham		An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham. Thicker cut slices can be pan-fried.
Ardi Gasna Cheese		A French sheep's milk cheese produced in various sized wheels. It has a firm, hard texture that is perfect for grating and a slightly sweet, nutty flavor. The cheese is covered with a thick, yellowish rind. Ardi Gasna may be difficult to find outside of the areas of France where it is produced.
Arepas		A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet. Additional ingredients of meats or cheeses are often enclosed in the arepa to add more flavor and substance to this food.
Argan Oil		An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries. Twisted and gnarled in appearance, this tree has thorny branches that yield a green fruit containing a hard-shelled interior that covers several almond-like nuts. Eaten raw, the nuts have a bitter flavor. When processed into oil, the slower traditional methods of production generally require 20 to 30 hours of work to produce one liter of oil, which results in a product with a high price. After processing, the remaining by-product is a deep brown, thick paste referred to as "amlou", which is similar to tahini or peanut butter and is most often used as a dip or spread that is served over bread, toast, or crackers. Argan oil has a golden yellow color with a slight reddish tint and a pleasing nutty aroma. It provides a smooth, roasted nut flavor somewhat similar to hazelnuts, but with a somewhat sharp overtone. It is commonly used as a cooking oil, as a salad dressing when mixed with lemon juice, or as a condiment.
Arkansas Black Apple		A small to medium size red apple that matures into a deep purplish-red color that may have an appearance of being almost black in color. Originating in Arkansas and hence the name, the Arkansas Black Apple is believed to be a direct decendant of the Winesap apple. The yellow flesh is firm and crisp providing a tart aromatic flavor. As an apple that can remain fresh flavored when kept in cold storage, this variety will keep for 6 months if stored and refrigerated properly.
Arm Roast, Beef		The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast. The arm roast can be reduced to a smaller cut known as an arm steak, which is also referred to as Swiss steak.
Arm Roast, Pork		Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted. It is often smoked and referred to as a picnic ham, although it is not a true ham. Typically, the Pork arm roast is an economical cut of meat to purchase.
Arm Steak		A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak. The arm steak is referred to as Bistec del Cero in Spanish or zero steak. A beef arm steak is popularly known as Swiss steak.
Armagnac		A type of brandy known for its distinctively soft, rich flavor. Produced in Gascony, which is a region located in southern France southeast of Bordeaux, Armagnac is similar to Cognac but has an older history. Made from grape varieties that include Ugni Blanc, Colombard, Folle Blanche, and Bacco, Armagnac differs from Cognac in the distillation and ageing process, requiring fewer distillation processes and developing a more complex flavor over time. Armagnac uses an alhambic still for distillation, which consists of a copper boiler with condensation coils that are used to distill the liquid only once at a very low temperature. After distillation, the Armagnac is transferred to casks made from black oak instead of Limousin oak, which is the wood used for the Cognac casks to impart a lighter vanilla flavor to the Cognac. The black oak cask provides the richer depth of flavor and a warm amber color that is associated with the Armagnac brandy. Armagnac is aged from 20 to 40 years and as it matures both the alcohol content and the volume of liquid decreases, resulting in a deeper more intense liquid and flavor for this brandy.
Armoniche Pasta		A large shaped pasta that is has the appearance of multiple layers of half-rounded ruffles forming irregular wavy shapes that surround a smooth inner surface. Produced with bronze molds to create the unique shape, this pasta is dried at room temperature for a day before being prepared for packaging. Armoniche is typically made from durum wheat and is excellent pasta for holding a variety of sauces, such as mushroom sauces made with morels or chanterelles.
Aroma		Term used to describe the smell of a young wine. More specifically, it refers to the distinct aroma of the grape variety. Aroma that is evident from the processing and/or ageing wine is known as the wine�s �bouquet� rather than the wine�s �aroma�.
Aromatic		Term used to describe a wine with a prominent character such as grapey, spicy, or flowery. The aroma is distinct to each grape varietal.
Aromatic Rice		A variety of rice that provides a natural aroma when cooked and a flavor that may taste somewhat like roasted nuts or popcorn. Aromatic rice traditionally includes basmati, jasmine, Texmati, Wehani, and wild pecan rice.
Aromes Au Gene De Marc Cheese		A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese. Aged in containers of the fermenting residue and skins of grapes (called marc), it completes its aging is then rolled in the remaining residue to be sold with the grape coating. If allowed to age longer, this moist, rich flavored cheese becomes dry, hard and very strong flavored.
Arrabbiata Sauce		Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy. Arrabbiata, which is a term generally used to describe aspects of anger or rage, is applied to the characteristics and intensity of this sauce made with chile peppers that add a spicy flavor to pasta, meats, poultry, seafood, and other foods such as pizza. Penne all'Arrabbiata (angry penne pasta) or Agnello all'Arrabbiata (angry lamb) typify dishes having a spicier taste made with Arrabbiata sauces.
Arrivivi Gusano		A South American chile that is native to Boliva and not very common outside of this region. Pale white in color and exceptionally hot in flavor, this chile has a somewhat fruity taste. It is small and wrinkled in appearance.
Arrowroot		A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing. It is ground into a fine powder and is used in cooking as a thickener in much the same way as cornstarch or flour is used. Unlike cornstarch, it will not develop a chalky taste if it is undercooked, however if it is overcooked, it will become thin and lose its thickening properties. Arrowroot has about 50% more thickening power than wheat flour. It can be cooked at a low temperature, which makes it very suitable for sauces containing eggs. When cooked, it is tasteless and becomes transparent, making it a good thickener for clear fruit sauces. It is often used to thicken glazes, fruit pie fillings, puddings, and sauces. Arrowroot flour is high in fiber and is easily digestible, so it is often used in breads and biscuits for small children. It is also used in commercially prepared ice cream to prevent the formation of ice crystals. Arrowroot may also be referred to as Chinese potato or goo.
Arrowroot Vermicelli Noodles		Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.
Artichoke		A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world. Referred to as a "carciofo" in Italy or "articiocco" in France, this vegetable is actually a flowering bud growing from a stem attached to the Artichoke plant. The Artichoke bud consists of tough, pointed, green leaves that are tightly packed around a gray-green base. The fleshy base, known as the heart of the Artichoke (Artichoke hearts) and the fleshy base of the leaves (bracts) are the sections of the plant that are most suitable for eating. Baby or miniature Artichokes which can be eaten whole are considerably smaller in size, harvested earlier and are grown as specialty varieties, providing a tender species for eating. The most common varieties of Artichokes found in food stores include the Green Globe, the Lyon, the Fiesole, the Anzio, the Campania, and the Big Heart. Green Globe and Lyon Artichokes are large in size with green colored leaves that are closely held within the head of the Artichoke. They are heavy in weight and are good varieties to marinate, to stuff with ingredients, to bake, broil, or to steam cook. The Globe and Lyon are very mild tasting and meaty in texture. The Fiesole is a burgundy to purple colored Artichoke that is not so globe shaped but instead more oval or boxy. Native to the Florence region of Italy, the Fiesole is best prepared by saut�ing, boiling or steam cooking it, providing a mildly nutty flavor when eaten. Another variety of purple or red Artichoke is the Anzio, also native to Italy. Most often this Artichoke is served as a stuffed or baked vegetable and is a common ingredient in Italian cooking. Another red variety is the Campania, which is brighter in red coloring than the Anzio or the purple Fiesole. This Artichoke, which is larger in size than other varieties, is best served stuffed, baked, broiled, or steam cooked. The Big Heart Artichoke is a hybrid seed that has been developed in California to provide a meatier textured vegetable with thicker leaves and a larger heart. Green in color, the Big Heart has a shape that is more oval or square shaped than the Globe or Lyon. It is a variety that can be served much like other Artichokes, providing a mild but full Artichoke flavor. To prepare the artichoke for cooking, wash the bud thoroughly. Chop off the stem attached to the base to remove some of the hard fibers surrounding the base. To keep the exposed base from turning brown, brush it lightly with vinegar or lemon juice. If the artichoke hearts are to be prepared, chop off the top third of the artichoke to remove the leaves and remove any remaining leaves from around the base. Remove and discard the fibers that make up the "choke" of the artichoke by scooping them out of the bud with a spoon or melon baller. The small round heart is now ready to be prepared in water mixed with a small amount of lemon juice or vinegar, cooking it for 5 to 10 minutes.
Artichoke Bottom		The fleshy base section of the artichoke, which is referred to as the artichoke bottom. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green base or bottom. It is the fleshy base of the leaves and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke bottoms have a tender texture and flavorful taste, similar to the artichoke heart. The bottoms, like the heart, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.
Artichoke Heart		The fleshy center section of the artichoke, which is referred to as the heart of the artichoke. The artichoke is a tall plant that is a relative of the thistle plant and native to Mediterranean regions, but is also grown in other parts of the world. It consists of tough, pointed, green leaves that are tightly packed around a gray-green center. It is the fleshy base of the leaves, known as the bottom, and the fleshy center or heart of the artichoke that are the sections of the plant most suitable for eating. Artichoke hearts are favored due to their tender texture and more flavorful taste. The hearts, like the artichoke bottoms, can be served as snacks, appetizers or as a tasty ingredient for salads and other side dishes.
Artichoke Sauce		A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers. Typically the sauce combines the artichoke hearts with olive oil, vinegar, lemon juice and other seasonings to create a rich and creamy sauce for pouring over or spreading on foods.
Artisan Bread		A bread, made by a skilled baker, that is considered to be handcrafted in each step of the process from kneading the ingredients to the baking of the bread. The ingredients are all natural, with flours that are untreated and unbromated. When baked, the bread provides a variety of wonderful aromas that come from a multi-flavored and earthy-textured ingredients. During the process, the bread artisan mixes the ingredients with the best balance of materials, baking time and oven temperature to create a product that has been baked with the proper amount of heat and steam for an excellent crumb and crust. Steam is typically used in the baking process in order to keep the crust crispy in texture, glossy in appearance, and symmetrical in shape. Different varieties of artisan breads are available, some having a very light, delicate flavor while others may have a very strong taste and flavor, depending on the ingredients and preparation or baking processes used to make the bread.
Arugula		A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green. It has a hot, peppery, sharp taste and is a very popular ingredient for Italian dishes. The seeds of the plant are used for flavoring oils, while the greens are good complements to salads, soups, sandwiches, and a variety of pasta and vegetable dishes. For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola.
Asafoetida		A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant. Typically grown in the countries of Afghanistan, Iran and India, the sap is cooked into a resin and processed into a powder or a granular form to be sold as a seasoning. The powder is mixed in with foods while the granular form is often used to rub cooking grills or meats before cooking. Although it has a very pungent aroma that is similar to rotting onions or garlic, asafoetida loses it odor when cooked and provides a distinctive flavor similar to onions when added to food dishes. Popular in Asian foods, asafoetida can be used to flavor food dishes such as meats, fish, lentils, soups, stews, and vegetables, or as a means to reduce flatulence when preparing legumes and lentils. In very small quantities, it can be used to flavor chutneys, sauces, and pickles. Due to the strong flavor of this spice, use small quantities when seasoning foods. To keep the aroma from spreading to other foods, store asafoetida in an airtight container in a cool dark area. The spice is also referred to as asafetida, assafetida, assafoetida, assa foetida, asafotida, devil's dung, devil's dirt, food of the gods, hing, hingu, heeng, and stinking gum.
Ascolano Olive		A large light green olive native to Italy, but also produced in California, that contains a soft-textured delicately flavored meat. It is brine-cured and may have a salty flavor. It is often served as an hors d'oeuvre or a complement to pastas and salads.
Ascorbic Acid		Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries. Foods containing vitamin C are an important part of a balanced and nutritious diet. In addition, it is Ascorbic Acid that assists with keeping various foods green in color, such as pureed vegetables and herbs that are added to recipes. As a tip when working with recipes containing green foods, crush a vitamin C tablet and add it to the other ingredients as the food is being prepared. The Ascorbic Acid will help to keep soups, sauces, dips, and other foods with green ingredients, a brighter green in color.
Ash Coated Cheese		A traditional method of enhancing the appearance of cheese, to make it look distinctive or artesian crafted. The edible ash coatings are made by burning the wood of junipers, white pines, or grape vines, or the remains of vegetables such as bell peppers and eggplants to create a compound for the coating. The ash is then processed further by mashing or pounding it into a fine-textured powder that is dispersed over the area of cheese to be coated. Typically, goat cheeses are the most common varieties with an ash coating, containing a thin outer or inner layer of edible ash. Although other cheeses made from cows or sheep�s milk may have an inner ash coating, such as Morbier or Mobay, it is the goat cheeses that are the types most often associated with an ash coating. Morbier cheese contains a layer of goat's milk cheese and a layer of sheep's milk cheese separated by the layer of ash. Mobay cheese, made from unpasteurized cow's milk contains a layer of ash to separate the first and second batch of curds used in the production of the cheese. Similarly, Humbolt Fog cheese is a variety of goat's milk cheese produced with an inner layer of ash separating two layers. Goat cheeses with an ash coating over the outside surface of logs, disks and cylinders include notable varieties such as Saint-Maure or Selles-Sur-Cher.
Asiago Cheese		A type of Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.
Asian Chile Paste		Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt. The chile paste, which may also be referred to as a chile sauce, has a thick paste texture, unlike the thinner consistency of the chile sauces from the U.S. A typical Asian paste will be made of small bits of ground chiles and other whole or ground ingredients, such as soybeans, garlic and sesame or other seeds. Pastes from China and Korea are processed by fermenting the product and then packaging it, while pastes from Indonesia and Vietnam are typically made fresh and bottled immediately. An Asian chile paste or sauce can be added as a flavoring when the food is being prepared or can be served as a condiment to be added as a topping to foods. Check the intensity of this product before using, so that it does not create too much heat or spice if the paste and sauce are more intense than anticipated.
Asian Eggplant		Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants. The Asian varieties are generally long and slender or round and ball-shaped. Chinese and Japanese eggplants range in size from 3 to 10 inches. The Chinese varieties are generally white to lavender in color while the Japanese are light purple to a dark purplish black. The ball-shaped Thai eggplants range in size from a half inch to several inches in diameter, with a flesh that is colored white to lavender. Most Asian eggplants are smaller in size than the American varieties. They do not last for long periods of time after being harvested, becoming more bitter tasting as they age.
Asian Noodles		A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals. Some of most notable types are Cellophane noodles, Harusame, Ramen, and Rice-Stick noodles. The noodles are made from flours such as buckwheat, potato, and rice, combined with bean, corn, or potato starch. The dried noodles are used as instant noodles for side dishes, soups and salads, while the fresh noodles often become ingredients for main dishes, soups and stir-fried foods. Unlike pasta, many of the dried noodles are served cold as complements to salads, adding a crunchy texture.
Asian Pear		A fruit developed from the crossbreeding of pears with apples to produce a crisp, mildly-flavored pear. There are numerous varieties of Asian pears that are all similar in taste and appearance. Some of the common varieties include the Asia Fragrant, Hosui (Russet), Ichiban, Nashi, Kosui, Olympic, Royal, Shinko, Shinseiki, 20th Century, Yakumo, Yali (meaning dark), Yoinashi, and Yuan Huang. The shape of Asian pears generally resembles an apple shape and the skin has a reddish to pale yellowish-tan color with some having a brown-russet overtone. The inner flesh is white, crisp like an apple, and juicy. Unlike the round species, the shape of the Fragrant and the Ya pear are more of an egg or oblong shape rather than round. When served, Asian pears can be eaten out of hand or sliced as an ingredient in fruit and savory salads. It is also a refreshing dessert when cut in half with a scooped hole made in the center, then heated and served with honey placed in the scooped out section. Some of the traditional terms used for this pear are: the apple pear, Japanese pear, Nashi pear, Oriental pear, or salad pear. In Japan, it is referred to as nasu.
Asparagus		A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family. This vegetable has small leaves that look like scales tightly packed near the tips, which are an especially popular part of the vegetable because of their soft to crunchy texture and mild flavor. Green asparagus is traditionally the most common variety, while purple or white asparagus is usually available on a limited basis in speciality markets. White asparagus is grown underneath a mound of dirt which is a growing method that keeps the stalks from turning green. Once they emerge through the ground, the stalks are harvested and sent to market. The white variety has less flavor than the green or purple. The shoots of the green asparagus are usually harvested when the stalks reach a height of 8 inches and are 1/4 to 1/2 inch thick. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. It is a type of asparagus that provides a somewhat distinctive fruity flavor. When selecting asparagus, choose stalks that are firm and crisp with heads that are full, tightly closed and not discolored. Check the aroma from the bunched asparagus as it should not give off an objectionable odor. The ends of the asparagus that have been cut should be moist and fresh in appearance, not dried or cracking. Asparagus can be boiled, steamed, saut�ed, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and souffl�s. This vegetable is very perishable. Fresh asparagus will last about 3 to 4 days while blanched asparagus can last for 9 months or so in a freezer. Do not wash asparagus before storing. Wash it just before using. To store, wrap in a paper towel and place in a plastic bag that is not airtight, or place upright in a jar or glass containing 1/2 inch of cold water. Tip: For recipes or servings, 1 pound of average size asparagus equals about 22 to 26 stalks so each stalk weighs approximately 1 ounce.
Asparagus Chicory		A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens. The texture of this green is soft and slightly crunch while the flavor is mildly bitter, very similar to lettuce or escarole. Radichetta grows as open heads or stalks of leaves that are loosely arranged around the base. A member of the chicory family, Asparagus Chicory is most often served for use in salads or as a cooked vegetable. It is a common Italian salad green that is also used for a variety of different purposes such as sandwich greens. Other names for this green include radichetta or catalogna.
Asparagus Cooker Rack		A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking. The Asparagus Cooking Rack provides an alternative way to steam asparagus if an asparagus steamer, consisting of a tall narrow circular pot with a steaming basket inside, is not available for cooking the asparagus. Since the height of the Asparagus Cooker is approximately 6 inches and the height of the asparagus will add several more inches overall, the Cooker Rack and asparagus can typically be placed upright to fit in a stockpot that is 8 quarts or larger in size. 2 to 3 inches of water is poured into the pot, so the stems are cooked in water to tenderize the fiberous stalk while the upper stalk and buds are steam cooked to preserve their tender texture.
Asparagus Lettuce		A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting. The leaf can be used for salads if it is harvested early when it is young. The stem is used mainly in salads, stews, soups, and steamed dishes. It is also known as stem lettuce or Chinese stem lettuce.
Asparagus Peeler		A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk. This tool contains a peeling blade that slices through the stalk as the upper arm of this utensil is pressed against the stalk and manually pulled through it to remove the outer layer. The upper arm easily adjusts with pressure to the diameter of the asparagus or any other similar vegetable that is to be peeled.
Aspartame		An artificial sweetener that is used in many manufactured food products such as diet sodas, candy, mints, and gum. It has nearly 200 times the sweetening power of regular sugar, however, unlike Acesulfame-K, it is affected by heat and looses its sweetness when used in cooking or baking.
Aspic		A food base that consists of a jelly-like substance (gelatin), made from beef, veal, chicken, or fish stock. When cooled, the stock congeals because of the natural gelatin found in the meat. The aspic may need additional gelatin in order to set properly. Almost any type of food can be made into aspic such as meat pieces, fruits, and vegetables, to be served cold as an accompaniment to a cold meat dish. Aspic will often be the outside coating of large squares of mousse made with savory fillings served cold. Similarly, tomato aspic is often made into semi-firm textured squares to be served as a cold salad dish.
Assam Tea		A type of tea that has a rich, malt flavor and is Indian in origin.
Assemblage		A blending of wine from various lots, vintages, origins, and/or varieties to create one distinctly complex wine.
Asti Spumante DOCG		DOCG area that is located in the southeastern portion of the piedmont region near the town of Asti. Asti Spumante is Italy�s most famous sparkling wine. The Asti Spumante DOCG is shared with Moscato d�Asti DOCG. Other DOC wines made in the area include Barbera d�Asti and Dolcetto d�Asti. The wines from this DOCG region are made from the Muscat grape. Although related, Moscato d�Asti is a frizzante rather than a sparkling wine. The wines are by and large semisweet to sweet and produced in a modified version of the charmat or autoclave method. Asti Spumante and Moscato d�Asti are differentiated by the time allowed for fermentation. The fermentation of Moscato d�Asti wines is stopped sooner than the fermentation of the Asti Spumante wines. This early interruption of fermentation creates a higher residual sugar content, a lower alcohol level, and less carbon dioxide resulting in a less effervescent wine. Bottling of Asti Spumante DOCG wines are often packaged like champagne with a wired down cork, while Moscato d�Asti DOCG wines are generally packaged with a standard cork. The wines from this wine making area are known for their fresh grapey taste and should be drunk young and fresh.
Astringent		The term used to describe the impression of a slightly dry, rough, puckery feeling in your mouth following wine tasting. Wines that are described as astringent typically have high tannin content. A small amount of tannin is desired in quality wines. With age, tannin levels decrease, lowering the astringency of a wine.
Atalanti Olive		A medium-large pale greenish-gray Greek olive that turns purple as it ripens and contains soft fleshy textured meat. It is brine-cured and has a slightly tart, full flavor. It can be served as an hors d'oeuvre or added as a complement to salads. Atalanti may also be spelled Atalanta.
Atemoya		A pinecone shaped fruit that has a pale green bumpy outer skin with a creamy sweet pudding inner pulp. This fruit is a member of the tropical fruits native to warmer climates of the West Indies and Americas that have pudding-like pulps. The fruit ripens to a darker green color and as it matures, the outer skin may crack and split at the ends. The dense pulp provides a fruity taste similar to a mango that is flavored with vanilla. It is a fruit that is used to make fruit beverages, fruit salads, or tasty fruit dressings.
Athena Melon		A type of muskmelon that has a longer ripening life, allowing it to remain firm and sweeter flavored without becoming soft. When ripe, the outer skin of this melon develops the appearance of coarse, embossed netting covering an orange inner flesh that is sweet and tender. In the U.S. where muskmelons are often referred to as cantaloupes but are not the same as European cantaloupes, Athena melons would be considered to be one of the larger varieties of cantaloupe. A typical Athena melon will weigh 5 to 7 pounds, so it will be somewhat larger in size and weight than some of the smaller varieties of muskmelon. When checking for ripeness, depress the blossom end of the melon, opposite the stem end, to make sure it is not hard and yields slightly when depressed. And, the sweet aroma of the melon should be detectable. To ripen, place the melon in a paper bag at room temperature. To store, place ripe melons uncut in a plastic bag to be refrigerated for up to a week. When serving, add a little lemon or lime juice to enhance the flavor of the fruit.
Atole		A common beverage native to Mexican regions that is served hot or at room temperature. It is made with corn starch or corn dough (masa de maiz), mixed with water and/or milk and sweetened with honey or sugar. The corn starch or dough is dissolved with any remainder strained through a collander. Some recipes add crushed fruit to enhance the flavor. Atole is often served for breakfast, lunch or with dinner meals.
Atole Flour		A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal. In this form it is also known as �harina para atole�. Atole flour is also a common ingredient in puddings, desserts, a variety of flat breads served throughout Mexico, as well as atole, which is a popular Mexican drink. Atole flour is also known as blue atole flour.
Attack		Term used to describe the first impression a wine makes on the palate. The attack ranges from strong and flavorful to weak and flavorless.
Attractive		Term used to describe wine that is not notable, though still light and refreshing. Seen by growers and consumers as a veiled criticism of expensive wines, a compliment for others.
Au Blue		The French term translated as "with blue". The term references the skin color of a fish as it is boiled. It is most often used to describe the process of placing fish, immediately after being killed, into a pot of boiling broth to be prepared for serving.
Au Gratin		Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect. A hot oven, a broiler oven, or a cooking torch are all kitchen utensils used to produce the crust over foods that usually have a toppping of bread crumbs, grated cheese, and/or butter that help to achieve the browning. One misconception is that Au Gratin applies to any cooked dish with cheese as an ingredient, but there are many Au Gratin dishes that do not contain cheese. There are also recipes that have no added toppings and still form the brown crust that is characteristic of Au Gratin dishes. This term is also commonly known as "gratin�" and the pan most often used to prepare the food is referred to as a gratin� pan or a gratin� dish.
Au Jus		The French term meaning "with juice". It is a term used to describe the serving of meat, most often beef, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. Au Jus is also a common dipping sauce used for sandwiches made from a thick French bread topped with slices of beef. A similar term, jus li� refers to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
Au Lait		The French term meaning "with milk". The term refers to the mixing of milk with beverages such as coffee or various types of foods.
Aubergine		A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety. The shape of the different varieties ranges from a pear or globe shape to a long, slender shape. Aubergine requires a long, warm growing season, so it is most plentiful in late summer to fall. Aubergine is excellent when saut�ed, broiled, baked or slowly cooked in meat dishes and stews. In the United States, it is more popularly referred to as the eggplant.
Austere		A description typically given of wine that is dry, hard, and acidic, lacking in depth and roundness. For the most part, wines that are described as austere are not pleasant to the palate. Grape varietal grown in cooler climates or harvested too early tend to produce wines that can be described as austere.
Australian Blood Olive		Clay red to purple in color, this variety of olive is a common and popular food item in Australia. Oval in shape and similar to a Chilean Alfonso or Alphonso olive, the Australian Blood Olive has a meaty texture that provides a somewhat fruity flavor. The red colored juices of the olive add to the overall distinctive appearance of this olive variety. This olive is selected and harvested as it matures into the natural blush red color it displays, before becoming dark purplish-black in color. The Australian Blood Olive is an excellent choice for appetizers or to serve as a condiment with meals.
Australian Sea Salt		A seasoning harvested from evaporated water that is collected on inland salt basins along the Australian coast. Saline water is fed into crystallizer ponds where it evaporates, leaving salt as a byproduct. Removing this salt from the environment is considered to be an ecologically sound practice in Australia. Categorized as a pink salt, Australian sea salt has a pink colored appearance that is due to the red pigmentation of carotene emitted by algae growing in the underground brines producing the salt. When formed, the salt crystals appear like flakes of salt rather than small cubed particles. Australian sea salt, which may also be referred to as red flaked sea salt or Australian Flake salt, is lighter in weight than other salts and thus contains less sodium. It is a good salt for use as a finishing salt to season fish, poultry and a variety of lighter or delicate food dishes.
Austrian Pumpernickel		A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour. Austrian pumpernickel goes well with soups and stews and is excellent for sandwiches.
Autoclave		Sealed tanks used during the Charmat Method of fermentation, the adding of sugar and yeast to sparkling wine to create bubbles. The yeast and sugar are added to the sealed, pressurized tanks allowing a second fermentation to take place. To maintain the bubbles after fermentation, the wine is transferred to a bottle under counter pressure.
Auvernat Noir		A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France. A difficult grape, countries such as the United States (Oregon, CA), Australia, Canada, Germany, and New Zealand strive to grow a high quality Auvernat Noir. A component of Burgundy Reds and Champagne regional wines, it is also sold as a 100% varietal. Widely known as the worlds best classic red grape. The Auvernat Noir varietal produces some of the worlds most expensive and sought after wines. Also known as: Pinot Noir, Pinot Droit, Coraillod, Noirien, Baluer Klevner, Schwartz Klevner, Vert Dore, Pinot Gouges, Pinot Musigny, Sp�tburgunder, Pinot Nero, Blauer Burgunder, Rotclevner, Nagyburgundi, Pineau. Characteristics: Auvernat Noir varietal wines vary greatly in quality and style, from dry reds to sparkling wines. Color can be light to dark red with a brown rim, and the Auvernat Noir is capable of producing light to medium bodied wines. Typically velvety in texture with hints of floral, berry, butter, vanilla, and earthy tones, high in acid and tannins. Auvernat Noir wines are subject to great characteristic debates. Ageing: Drinkable young, 2 to 5 years of aging. Benefits from oak ageing, potential of 3 to 20 years. Serving temperature: Serve at a cool temperature, 55�-65� F. Food pairings: Food friendly. Grilled fish, beef, beef with rich suaces, grilled and/or marinated poultry, game with rich sauces, lamb, pork, veal, pasta, hard and savory cheeses, bean dishes, soups and stews.
Auxerrois		A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France. Auxerrois is a major varietal in Argentina and is also grown in Chili, Australia, the United States, and Italy. Rarely sold as a 100% varietal, Auxerrois is one of six grape varietal approved in Bordeaux, France for the production of wine. Although originating in France, it is rarely produced there in the modern day. The Auxerrois grape is used in Bordeaux blends, Argentine reds, and is blended with varietals such as Cabernet Franc, Cabernet Sauvignon, Merlot, Gamay, and Tannat. Also known as: Malbec, Cot, Malbeck, and Pressac. Characteristics: Intense inky color, varies from medium to full bodied, rustic, potent, rich, and earthy. May present with hints of dark chocolate, plum, anise, blackberry, and smoke. Soft with high tannins. Ageing: Argentina Auxerrois benefit from some oak ageing. Bordeaux, France Auxerrois are short lived. Serving temperature: Serve at a temperature of 64�-68� F. Food pairings: Red meat, cajun cuisine, calzone, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat and chicken, P�t�, pizza, potato salad, spinach souffl�, and pasta.
Auxerrois Gris		A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France. It is a clone of the red Pinot Noir varietal. Also grown in Friuli Italy (largest producer), limited amounts in the United States (primarily California and Oregon), Germany, Austria, Rumania and Hungary. Alsace, France produces the highest quality Auxerrois Gris; it is of average quality when produced elsewhere. It is blended with a wide range of varietals, such as Pinot Noir, to add richness and lightness. Also known as: Pinot Gris, Pinot Grigio, Malvoisie, Pinot Beurot, Rul�nder, Grauer Burgunder, Tokay d�Alsace, Petit Gris, Pinot Buot, R�lander, and Sz�kerbar�t. Characteristics: The characteristics of wine produced with Auxerrois Gris is dependent on the vinification technique used. It could possess oak, vanilla, smoke, mineral, and butter flavoring as well as flavors of citrus, pine, nuts, and a mild floral. It can vary from dry to light and tangy to honeyed. Typically rich and full bodied. Ageing: If vinified into a higher quality dry wine, it has the potential to age well. Typically drunk young. Serving temperature: Serve at a temperature of 50�-55� F. Food pairings: Antipasto, cajun and BBQ shrimp, calzone, cannelloni with ricotta, garlic chicken, stir fry chicken, chicken chow mein, egg rolls, Chinese orange sauce dishes, corned beef, crab cakes, Greek dolmas, deviled eggs, quiche, escargots, smoked fish, Greek cuisine, guacamole, gyoza, fish Tandoori, chicken Tandoori, Indian samosas, Indian pakoras, jambalaya, pad Thai, pasta with garlic and oil, chicken p�t�, goose p�t�, duck p�t�, poultry p�t�, vegetable p�t�, potato salad, Caesar salad, salmon, smoked salmon, oysters, smoked shellfish, cheese souffl�, Spices (thyme, chives, fennel), chicken tajines
Avello		Grape varietal native to the Languedoc area of France with a history dating back to the 17th century. Along with Clairette, it was the basis of Picardan, a hugely popular wine that was exported from Languedoc to Northern Europe. Following the invasion of phylloxera, plantings of the Avello varietal dwindled. At the end of the 19th century growers planted hardier, more disease resistent varietals. Also known as: Folle Blanche, Piquepoul (Languedoc region of France), Gros Meslier (Cotes de St Mont VDQS zone, SW France), Picapoll (Spain), Picpoul, Avello and Picpoule Blanc. Picpoul Noir is one of thirteen grape varietals allowed in Ch�teauneuf-du-Pape wines, but is rarely used. Picpoul Blanc is the basis of Picpoul de Pinet, one of the Crus of Coteaux du Languedoc.
Avgolemono		A Greek soup or sauce that is traditionally made with the cooking liquid from fish or chicken, combined with eggs and lemon juice. As a sauce for fish or poultry, the egg yolks and lemon juice are whisked separately from the egg whites, which are beaten into a stiff foam. The yolks and lemon juice are added to the stiff whites and the ingredients are then combined with the cooking liquid, which is reheated until fairly thick in consistency. The soup generally will have a filler such as rice added and is thinner in consistency than the sauce. The sauce makes a very tasty light textured addition to meals with fish and fowl.
Avocado		A round to pear-shaped fruit with a dark green skin harvested from trees that are grown in semi-tropical regions, such as Africa, Austrailia, Carribbean, Indonesia, Israel, Peru, Spain, South America, and the U.S. Containing up to 30 grams of fat that is high in monounsaturates, the flesh of the avocado provides a rich buttery flavor when eaten fresh or added as an ingredient to a variety of foods. Generally pale yellow to green in color, the flesh color varies with the variety of the avocado, ranging from yellowish green to purple or black in color. Once opened fully, the avocado flesh exposes a large round pit that is easily removed from the center of this fruit. Since this fruit is most often available in stores before it has ripened, it is best to depress the outer skin lightly to make sure it is firm and not too soft. As the avocado ripens, it becomes soft to the touch and can be depressed easily, but should not be mushy. Unripened avocados can be ripened by placing them in an open area at room temperature for a week or for faster ripening, wrap them in newspaper or a brown bag and keep them at room temperature for several days. A ripe avocado should mash well yet be firm enough to be easily cut into slices. When opening an avocado, slice it lengthwise cutting around the pit and around the avocado. Grasp both sides, twist the halves in opposite direction and lift apart. By hand or with the use of a fork, remove the pit. After exposing a sliced avocado to air, the flesh begins to discolor, so if necessary to extend the color, coat or place the exposed avocado flesh in lemon or lime juice. If stored whole in a refrigerator the ripening process begins to decrease slightly, but make sure they are not exposed to temperatures below 42�F or they will begin to spoil and become bitter tasting. There are over 350 varieties of avocados grown throughout the world ranging in size from 5 ounces to over 4 pounds with shapes that may be round, elongated or pear-shaped. Some of the most common varieties include the Bacon from Spain, the Edranol and Reed from Guatemala and South Africa, the Benik, Ettinger and Pinkerton from Israel, and the Fuerte, Hass, Nabal, Ryan, and Wurtz grown in many different countries. One variety that is not often found are mini avocados, which are elongated and do not contain a pit. They have a dark green outer skin which surrounds a pale yellow inner flesh with an appearance similar to a small zucchini. Avocados can be eaten fresh as an appetizer or served with greens as an ingredient in salads. They can be stuffed with a variety of ingredients, such as crab meat or fish and they are often mashed to be made into a sandwich spread or dip. It is a fruit that goes well as an accompaniment to turkey, chicken, lean game birds, or fish and seafood. The oil in the flesh of this fruit gives it a slightly nutty and rich flavor that goes well when partnered with highly acidic or sweeter fruits such as canteloupes, grapefruits, oranges, papaya, pomelo, or tomatoes. A popular appetizer made with avocados is guacamole, which blends the fruit with other ingredients to be served as a dip for crackers and chips. Since this fruit should not be exposed to excessive or long periods of heat, it is not suitable in dishes requiring extended time for cooking.
Avocado Leaf		A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico. It is used in meat dishes, soups and stews, providing a somewhat bitter flavor with an anise tasting overtone. Some studies have been undertaken to determine if various species of avocado leaves are toxic and how harmful they may be for consumption. Although it appears as if the toxic agent is present in a species of the Guatemalan avocado, the leaves of other varieties continue to be used as seasonings, apparently with the belief that the amount used is so small that it is not harmful for consumption. The avocado leaf is also used as a garnish for appetizers, salads and other food dishes.
Avocado Oil		Avocado oil has a light, but unique flavor that makes it an excellent choice for salad dressings or for use as a condiment. It is usually produced from avocados that are damaged or not aesthetically pleasing. Refined avocado oil has the highest smoke point of any plant oil, so it is useful for high heat cooking. It is a good source of monounsaturated fat and vitamin E, which makes it nutritionally beneficial. Avocado oil can be found in some specialty shops.
Azucar Morena Sugar		A granulized cane sugar common in Mexican regions that is processed into a fine textured sweetener. Slightly tannish-white in color, azucar morena sugar provides a sweet caramel flavor when added to foods.


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