Choose the first letter of the word from the list above to go to the appropriate page of the glossary.
Agar-agar - also called Japanese gelatin
made from dried seaweed and is used for its setting properties, which are five times stronger than regular gelatin.
Aïoli
a garlic mayonnaise, popular in Provençal cuisine.
Allumette
a small matchstick-size strip (e.g., potatoes cut into this shape).
Américaine (à l'américaine)
a dish (usually lobster) prepared with tomatoes, wine and seasonings.
Andouille
a spicy smoked pork sausage, often used in Creole and Cajun dishes such as gumbo and jambalaya.
Antipasto - (Italian: "before the meal")
cold hors d'oeuvres served before an Italian meal, which might include cheese, raw or marinated vegetables, prosciutto with figs or melon, olives, seafood, breadsticks, etc.
Appellation
a French government designation regulating growing regions, grape varieties, etc. in wine making; other appellations are used to designate cheeses and other foods from specific regions.
Arborio
a short-grained Italian rice, used in risotto because its high starch content provides a creamy texture.
Aromatic
a spice, herb or vegetable that is used to flavour a dish.
Arugula
a slightly bitter, peppery salad green of Italian origin; also called "rocket."
Aubergine
French for "eggplant."
