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Glossary of Cooking Terms

Agave Glossary Term
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.
Age Glossary Term
The process of storing and conditioning food products so the flavor, texture or some other aspect improves the product for consumption.
Agedashi Glossary Term
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.
Ageing Glossary Term
The process of maturing a food or beverage to improve the flavor of the item being aged.
Agemono Glossary Term
The Japanese term used to describe the foods and the process of deep-frying with oil.
Agemono-nabe Glossary Term
A Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi.
Aggressive Glossary Term
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 Glossary Term
The Italian word for garlic. A food ingredient may be referred to as agilio e olio or garlic and oil.
Aglianico Glossary Term
Pronounced Ah-lee-on-eekoh. A grape varietal used in the production of powerful red wines.
Aglio e olio Glossary Term
The Italian word for garlic (aglio) and oil (olio).
Agneau Glossary Term
The French term for lamb.
Agnello Glossary Term
The Italian term for lamb.
Agnolotti Pasta Glossary Term
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.
Agrinion  Olive Glossary Term
A large Greek olive with light green coloring that contains soft-textured, delicately flavored meat.
Agrodolce Glossary Term
The Italian word for sweet and sour.
Ahi Tuna Glossary Term
The Hawaiian term used to refer to Yellowfin or Bigeye tuna. Ahi Tuna has a light pink flesh and a flavor that is stronger than most fish..
Aigre doux Glossary Term
The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.
Airelle Glossary Term
A French term for an alcoholic beverage that is distilled from fermented cranberries for use as a brandy or liqueur.
Aisy Cendre Cheese Glossary Term
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.
Aitchbone Glossary Term
Refers to the back section of the pelvic bone on an animal with the other end being the hip bone.
Aiysh Bread Glossary Term
A type of flat bread, made with whole-wheat that probably originated in Egypt, but gradually became popular throughout the Middle East.
Aji Amarillo Chile Pepper Glossary Term
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.
Aji Limon Chile Pepper Glossary Term
A Peruvian chile that is 1 to 2 inches in length and grows upright or horizontally, instead of downward or as a hanging fruit.
Aji Panca Chile Pepper Glossary Term
One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.
Aji Serranito Chile Pepper Glossary Term
A variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches.
Ajowan Glossary Term
A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley.
Ajwain Seed Glossary Term
A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking.
Al Dente Glossary Term
An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.
Alaska Pollock Glossary Term
A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.
Albacore Tuna Glossary Term
A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna.
Albumen Glossary Term
A transparent protein substance that is the main component of an egg white other than water.
Alcohol Content Glossary Term
The amount of alcohol by volume in a wine, specifically ethyl alcohol. Ethyl alcohol is the prominent alcohol found in wine.
Ale Glossary Term
A type of beer, sometimes referred to as English beer, made from fermented barley malt and hops.
Aleppo Olive Glossary Term
A variety of olive produced in the Middle East, most notably in Syria, that is available in both a black and green variety.
Alex Potato Glossary Term
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.
Alfajores Glossary Term
A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers.
Alfalfa Sprouts Glossary Term
Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.
Alfavaca Glossary Term
Common in the Amazon region, this plant is a herb that is considered to be similar to or the same as the common herb known as basil.
Alfonso Olive Glossary Term
A large light purple or purplish-brown olive native to Chile that contains soft, almost mushy meat.
Alfredo Sauce Glossary Term
An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.
Alioli Sauce Glossary Term
A popular Spanish sauce served most often with grilled meats, fish or vegetables.
Alla Grica Sauce Glossary Term
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.
Allemande Sauce Glossary Term
Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.
Allgauer Emmentaler Cheese Glossary Term
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.
Allspice Glossary Term
A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions.
Almond Glossary Term
An oval, tan-colored nut harvested from a tree that is related to the rose family.
Almond Butter Glossary Term
A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads.
Almond Extract Glossary Term
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.
Almond Milk Glossary Term
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.
Almond Oil Glossary Term
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.
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