Ama-ebi (Jap.) {“Ama” - sweet, “ebi” - shrimp} - sweet shrimp, usually served raw; known as a nigirizushi topping; also served as sashimi; served with soy sauce
Amandine (Fr.) - dishes made or garnished with almonds.
Amaranth [AM-ah-ranth] - green with slightly sweet flavor, used both in cooking and for salads; e seeds used as cereal or ground into flour for bread; seeds and flour found in health-food stores, as well as in some Caribbean and Asian markets
Amaretti [am-ah-REHT-tee] (It.) - crisp, airy macaroom cookie made either with bitter-almond paste or its flavor counterpart, apricot-kernel paste.
Amaretto - Italian liqueur combining essences of apricot and almond
Amazu shoga [ah-MAH-zoo SHOH-gah] - thinly sliced or shredded fresh ginger pickled in a sweet vinegar marinade; beige or pink in color, as compared to the bright red beni shoga; used as a garnish for many Japanese dishes, particularly sushi; found in Asian markets
Amberjack - lean, mild fish, usually sold whole; best baked or sautéed
Amber Rum aka gold rum, añejo rum, brown rum - rum with an amber color, resulting from aging and caramel coloring
Amberjack - lean, mild fish, usually sold whole; best baked or sautéed
Ambrosia [am-BROH-zhah] - food of the gods on Mt. Olympus; now a dessert of chilled fruit (usually oranges and bananas) mixed with coconut, sometimes served as a salad. also - mixed drink made by shaking cognac, brandy (usually Calvados or applejack) and, depending on the bartender), Cointreau or raspberry syrup with crushed ice, shaken and strained, then topped off with cold champagne; said to have been created at New Orleans' famous Arnaud's restaurant shortly after Prohibition ended
Amchoor; amchor; amchur, aamchur [AHM-choor] - East Indian seasoning made by pulverizing sun-dried, unripe (green) mango into a fine powder; tart, acidic, fruity flavor that adds character to many dishes including meats, vegetables and curried preparations; also used to tenderize poultry, meat and fish; Sometimes called simply mango powder
Amer (Fr.) - bitter; amertume - bitterness
Amer Picon - bitter, orange flavored aperitif; usually served with water and a sweetener (lemon syrup); sometimes mixed with beer
Amfissa Olives - style of prepared olives made from Conservolea olives grown in the Amfissa valley at Delphi; known for its full fruity flavor and distinct black color; large and meaty with tiny pits; constitute over 70% of Greece's table olives
Amiyaki (Jap.) - cooked over a wire grill
Amontillado [ah-mon-teh-LAH-doh] - Spanish sherry, made from the palomino grape; aged longer and is darker and softer than a fino; has a distinctively nutty flavor
Ampalaya (Phil.) - momordica charantia bittermelon or bitter gourd
Amuse-bouche (ah-mewz-BOOSH) (Fr.) - aka amuse-gueule, amusee, petite amuse, lagniappe "mouth amusement" - tiny bites served before a meal to whet the palate; smaller than appetizers; often, something that previews house specialties in better restaurants
An (Jap.) - sweetened pureed paste of cooked adzuki or white kidney bean
Ana-kyu-maki (Jap.) - sushi; conger eel-and-cucumber roll
Anadama bread [a-nuh-DAM-uh] - early American yeast bread flavored with cornmeal and molasses
Anadón (Sp.) - duck
Anago/Annago (Jap.) - saltwater conger eel; popular sushi ingredient; used as a topping for nigirizushi and as a filling in sushi rolls; usually grilled with sweet sauce
Anaheim chile [AN-uh-hime] - generally mild pepper slightly sweet with just a hint of bite, one of the most commonly available Chilis in the United States; usually medium green in color with a long, narrow shape; red strain is also called the chile Colorado; can be purchased fresh or canned; frequently stuffed and commonly used in salsa; dried red variety used for the decorative long string (or wreath) of chiles
Ananas [ah-nah-NAH] (Fr., It.) - pineapple
Anasazi beans [a-nuh-SAH-zee] - relatively "new" heirloom dried beans; red and white anasazi markedly sweet flavor; served alone or in chili
Anatra (Ital.) - duck
Anchois (Fr.) - anchovy, a small fish
Anchoyade (Fr.) - anchovy purée; a Provençal purée made with garlic and olive oil
Anchovy fillets, Anchovies a.k.a.: Sardine, whitebait (these are different kinds of fish yet are often sold interchangeably with anchovies) - bright-silver, salty, strong-flavored small, school fish; white, off-white or grayish flesh with a smooth, fatty texture and rich flavor (after curing, flesh turns deep red); most commonly available canned, filleted and often salt-cured and packed in oil; also sold fresh whole (beheaded) or in flattened and rolled fillets; may be salted, smoked and dried, used in salads, vegetable dishes, pasta and on pizza
Anchovy paste - smooth paste made from preserved fillets of the tiny saltwater fish, combined with oil and packed in squeeze tubes and jars; main ingredient in the French Poutine, a fermented condiment, and in Pissaladiére, a fish and onion pie; also popular in Southeast Asian cooking and are used as a base for Thai fish sauce
Andouille (ahn doo' e) (Fr.) - spicy pork sausage made from tripe, used in gumbo, jambalaya or with red beans and rice
Andouillette Sausage - a tripe sausage specialty from France; various recipes; also - can be used as a swear word
Anejo cheese - aka cotija - salty, crumbly, white cheese similar to feta in appearance
Anejo Rum (Sp.) - aged rum
Anelli (also anellini) (ah-NEHL-lee, ah-nehl-LEE-nee) (It.) - small pasta rings (anellini is the smaller of the two)
Anesone [AN-uh-sohn, an-uh-SOH-nay] (Fr.) - clear anise-flavored liquor, similar to anisette, but drier and having a higher proof
Aneth (Fr.) - dill
Angel food cake - sponge-type, light cake made with stiffly beaten egg whites, containing no yolks or other fats. often baked in a tube pan and referred to as angel cake
Angel hair pasta - very fine, delicate pasta, much thinner than spaghetti
Angels on horseback - hors d'oeuvre consisting of broiled, baked or grilledbacon-wrapped shucked oysters, served on buttered toast points
Angelica [an-JEHL-ih-kah] (Fr.) - sweet herb in the parsley family, mainly used in Europe, stalks are most often candied and used as decorations for cakes and other desserts; also used to flavor liquors and sweet wines
Anginares (Gr.) - artichokes
Angler fish aka Monkfish, Lotte, Bellyfish, Frogfish, Sea Devil, Goosefish, Poor Man’s Lobster - large low-fat, firm-textured, mild, sweet-tasting (compare to lobster) salt-water fish
Angostura bitters - most popular brand name of bitters, a high alcohol flavoring liquid made from aromatic herbs, barks, roots and plants; used to flavor cocktails, aperitifs or foods, also a digestive aid and appetite stimulant; bitter to the taste; oother popular brands are Fernet-Branca and Peychaud
Anguille (Fr.) - eel
Angus, Aberdeen Angus - Scottish breed of beef cattle; reputation for the high quality of its meat
Anis étoilé (Fr.) - anise, aniseed: (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
Anise - sweet and very aromatic, used to make the following confectioneries: liquorice, Aniseed balls (Britain), Aniseed wheels (New Zealand), pizzelles (Italy), and Knotts (Norway); also used to make the Mexican drink atole or champurrado (similar to hot chocolate), absinthe, Anisette, pastis, ouzo, pernod, sambuca, arak, rakı, Becherovka, anice tutone, Chartreuse and other liqueurs, and as a digestive after meals in India
Aniseed aka anise or sweet cumin - seeds of the fruit of an annual plant native to Greece and Egypt; dried, have a strong licorice flavor; whole and ground seeds available
Anisette (also anis) - anise-flavored liqueur mainly consumed in France, Italy and Spain; sweeter and lower in alcohol content (typically 50° by volume, versus 80°) than most anise-flavored liqueurs (such as pastis); first created to replace absinthe
Anitho (Gr.)- dill
Anjou (Korean) - appetizers or little dishes
Anjou pear [AHN-zhoo] - large winter, firm-fleshed, sweet and succulent pear, with yellowish-green skin that is often blushed with red; eaten boths both cooked and raw
Ankimo (Jap.) - Monkfish liver
Anko (Jap.) sweet bean (azuki red beans) paste. an essential ingredient in Japanese sweets
Anko-nabe (Jap.) - monkfish stew
Anmitsu (Jap.) - dessert made from agar-agar and sugar
Anna potatoes, potatoes Anna, pommes Anna - classic French dish of thinly sliced potatoes baked in a shallow dish or pie plate, layered, buttered, sprinkled with salt and pepper; tightly wrapped in foil and the top weighted; inverted after baking and cut into wedges
Annatto [uh-NAH-toh] (Sp.) - derivative of achiote seed, commercial annatto paste and powder, used to color dairy products and smoked fish
Antioxidants - various substances whose cooking use is to help prevent food from becoming rancid or discolored: many health benefits claimed for antioxidants
Antipasto (ahn-tee-PAH-sto) (It.) - combination of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto - can include assorted roasted vegetables
Antojitos [ahn-toh-HEE-tohs] (Sp.) - "little whims" - used in Mexico, refers to appetizers
Ao nori (Jap.) - seaweed and sesame seeds
Aoyagi (Jap.) - yellow clam
Apa (Phil.) - wafer; also - cone for ice cream
Apahap (Phil. - Tagalog) - lates calcarifer,, Barramundi, silver sea bass; similar to grouper
Apee also A.P. [AY-pee] - soft, sour cream-based sugar cookie
Aperitif (ah-pear-uh-TEEF) (Fr.) - drink taken before a meal to stimulate the appetite
Apfel (Ger.) - apple
Apfelmus (Ger.) - applesauce
Apio (Sp.) - celery
Appellation[ap-puh-LAY-shuhn, ah-pel-lah-SYAWN ] (Fr.) - refers to a designated growing area governed by the rules and regulations established by a country's federal government or local governing body; seen on wine bottles
Appenzeller cheese; Appenzell cheese [A-pent-seller] - whole-milk cow's cheese, named for an eastern Swiss canton; golden yellow rind and a firm, straw-colored curd with tiny holes; delicate and somewhat fruity flavor due to wine or cider wash during curing
Appetizer - small serving of food served before, after, or as the first course of a meal to stimulate the appetite
Apple - fruit with thousands of varieties, color, flavor, shape, size and texture; Different varieties are used for different purposes. most common varieties - Delicious, Golden Delicious, Granny Smith, McIntosh, and Rome Beauty
Apple Brown Betty- baked puddings made of layers of (brown) sugared and spiced apple and buttered bread crumbs
Apple butter - thick, dark brown preserve, made by slowly cooking apples, sugar, spices and cider together; used as a spread for bread
Apple Charlotte – layers of cake or breadcrumbs, sugar, butter, spices, and apples; served hot
Apple cider - highly popular early American beverage made by pressing the juice from apples; drunk straight or diluted with water. Before fermentation called "sweet" cider, after called "hard" cider, with varying proofs; also used to make vinegar and brandy.
Apple dumpling - dessert dumplings, consists of a sliced apples encased in a sweet pastry dough; baked and usually served with a sauce, although sometimes poached in a sweet sauce and served with cream
Apple jack - apple brandy made from hard cider; see Calvados.
Apple Liqueur - liqueur made from the distillation of apples
Apple pandowdy - deep-dish dessert made of sliced apples, butter, spices, brown sugar or molasses, topped with a biscuit batter that becomes crisp and crumbly after baking; served hot or at room temperature, often with cream or ice cream
Apple pear aka Chinese pear, Asian pear - fruit of varying size and color, firm to the touch, crunchy to the bite (unlike the pears we're used to), lightly sweet and juicy
Apple pie spice - 4 parts cinnamon + 2 parts nutmeg + 1 part cardamom, all ground
Applesauce - cooked puree (ranging in texture from smooth to chunky) of apples, sugar and, often spices
Apple snow - chilled dessert made by combining applesauce, lemon juice or grated peel, spices (cloves, cinnamon stiffly beaten egg whites and sometimes gelatin, honey, vanilla, and/or food coloring
Apricot - drupe fruit similar to a small peach; used in sweet and savory dishes; velvety, golden-orange skin, often tinged red on the side most exposed to the sun; aromatic sweet-tasting flesh, with a bit of tartness; fruit and ; also available dried
Apricot brandy - brandy distilled from apricots
Apricot Liqueur - liqueur made by the maceration of apricots in base spirit, then distilled a second time
Apricot Nectar - apricot concentrate mixed with water and sugar
Arabic Bread - aka Khubz Arabi, Baladi, Pita, Syrian, Armenian, Middle East bread, pocket bread - flat, round bread; easily split to make a sandwich, or broken apart and used as a utensil for scooping
Aram sandwich aka levant - made by spreading a softened lahvash (Armenian cracker bread) with cream cheese, and laying on it thin slices of meat, cheese, salads and other sandwich fillings, then rolling the lahvash up, wrapping iit tightly, and refrigerating
Arancini - Italian dish of deep fried breaded (sometimes baked) rice balls, often made with leftover risotto; about 3” in diameter; ragu, marinara, mozzarella, and/or vegetables usually mixed with the rice; name comes from their color (somewhat orangish) combined with shape - Italian arancis = “orange“; Sicilian arancini = "little oranges")
Aratiles (Phil.) - muntingia calabura, a little cherry-like wild fruit
Arayess (Arabic) - deep-fried lamb sandwich
Arbol chiles - dried, bright red fresh chiles, related to the cayenne chile. about 2 1/2 inches (6 cm) long; very hot, ranging from seven times as hot as a Jalapeno to more than ten times as hot; To handle arbol chiles: Wear kitchen gloves to prevent any cuts or abrasions on hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling the chiles, and do not touch your eyes or other sensitive areas.
Arborio rice - small, round-grain rice well suited to absorb large amount of liquid; especially suitable for risottos
Arbroath Smokies - a form of smoked haddock from the town of Arbroath in Scotland; hot-smoked over hardwood for short time; generally come in pairs; an intense smoky flavorh moist flesh (due to short smoking time); creamy in texture; served hot, warm, or cold
Arctic Bonito Katsuo (Jap.), Aku (Hawaiian) - small tuna (6 to 8 pounds) has a light-colored meat similar to Yellowfin
Ardrahan - Irish semi-soft cheese; smooth texture, rich buttery flavor with a bit of sharpness; edible full-bodied rind
Arepas (ah-ray-pay-rah) - cornmeal patty or pancake used like bread in South America; considered the national dish of Venezuela (the local equivalent of an American hamburger); now also popular in Miami, Florida
Argan Oil - edible oil from the fruit of the Argan tree (native to south western Morocco); walnut oil-like flavor; 80% unsaturated fatty acid, more resistant to oxidation than olive oil; used for bread dip (alone or in amlou, a dip made of the oil, almonds, peanuts, and sometimes honey or sugar), on couscous, and in salads
Armagnac - grape brandy known for its distinct flavor; similar to Cognac in preparation, but still distinctive (Armagnac distilled from Brandy only once; Cognac twice); very different with regard to its grapes, distillation, blending, aromas, and tastes; sold at at least 80°, but proof decreases with maturity
Arni (Gr.) - lamb
Aromate (Fr.) - aromatic plant, herb; or spice
Aromatics - various spices, plant ingredients, or herbs (parsley, bay leaf, ginger, garlic, onion) that enhance and impart flavor
Aromatic Rice - rices with a nutty or popcorn aroma; most popular are basmati (India), jasmine (Thailand), texmati (Texas), wehani and wild pecan rice (Louisiana)
Aromatic Tea - tea made out of different herbs and flavors
Arrack/Arak (Ah-RAK) - anise-flavored liqueur, popular in Middle East; distilled from grapes, dates, and/or other fruits
Arroces (Sp.) - rice dishes
Arrosé (Fr.) - sprinkled, moistened, or basted
Arrosto (Ital.) - roasted
Arrowroot aka Arrowhead - starch; dried and milled white powder; does not mask or alter natural flavors; used as a thickening agent in place of flour or cornstarch; reaches maximum thickening at lower temperatures than other thickeners, thus it is ideal for use with heat sensitive foods; does not work well with gravy
Arroz (Sp.) - rice; staple of Mexican cooking
Arroz con leche “Rice with Milk“ (Sp.) - pudding made from rice with milk and vanilla, lemon and cinnamon
Arroz con pollo (Sp.) - chicken with rice
Arroz caldo (Phil.) - rice gruel cooked with chicken, often flavored with kasubha (dried plant stigmas used for coloring and flavoring; imparts a saffron-like flavor
Arroz Negro “Black Rice” (Sp.) - Spanish paella cooked with squid and other seafood; obtains its distinctive color from the squid's ink
Artichaut (Fr.) - artichoke
Artichauts à la Barigoule (Fr.) - artichokes sautéed in olive oil with carrot, onion, garlic, and then braised wine
Artichoke - vegetable; name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke; globe artichoke considered the true artichoke
Artichoke hearts - center of the globe artichoke
Artisan baguette - fresh baguette finished with a criss-cross pattern and dusted with flour
Arugula - green leaf vegetable, Mediterranean in origin, with slender, multiple-lobed leaves that have a peppery, slightly bitter flavor; often used raw in salads; also known as rocket
Asa gohan (Jap.) - breakfast
Asadero cheese (Mex.) - white, semi-hard cheese, similar to un-aged Monterey jack; excellent melting qualities; frequently used as the base for queso blanco (literally "white cheese"), a dip popular in Mexican restaurants
Asafetida (ah-sah-FEH-teh-dah) - bitter tasting with pungent aroma (similar to garlic) spice used in India and the Middle East, both for cooking and as a condiment, from the fennel family
Asiago - semi-firm Italian cheese with a rich, nutty flavor; yellow with tiny holes; comes in small wheels with glossy rinds; made from whole or part-skim cows milk; when young, used as a table cheese; aged for over a year, becomes hard and suitable for grating
Asparagi (Ital.) - asparagus
Asparagus - vegetables that grow as shoots; the straight, firm stalks, which range from pencil-thin to as thick as a thumb, are prized for their delicate flavor, particularly the tender tips
Asperge (Fr.) - asparagus
Aspic - jelly made from stock, fumet, wine, or fruit juices used to mold dishes, often elaborately decorated; savory and sweet foods are set in aspic
Assaisonné [ah-say-zoh-NAY] (Fr.) - "seasoned" or "seasoned with"
Assam - tea from the state of Assam in north eastern India; strong body, brisk, with a malty flavor; often sold as "breakfast" tea
Assorted greens - a personal choice, but normally differ by colors, tastes, and textures; most often a mix of arugula, radicchio, leaf lettuces, cabbages, dandelion greens, and sorrel
Ataif aka Gatayef, Kataif (Arabic) - small, very sweet pancakes stuffed with nuts or cheese, and spices, then doused with syrup or honey, or toppoed with a very thick whipped cream; served on the final day of Ramadan and at weddings
Atis/Ates aka Sweetsop, Custard-apple, anon (Bolivia, Costa Rica, Cuba, Panama); anon de azucar, anon domestico, hanon, mocuyo (Colombia); anona blanca (Honduras, Guatemala, Dominican Republic); anona de castilla (El Salvador); anona de Guatemala (Nicaragua); applebush (Grenadines); ata, fruta do conde, fruta de condessa, frutiera deconde, pinha, araticutitaia, or ati (Brazil) (Phil.) - annona squamosa, sugar apple
Atjar - seasoned relish made of sliced fruits or mixed vegetables
Atsuage (Jap.) - pressed, deep fried tofu
Atún (Sp. ) - tuna
au beurre (bur) French - cooked or served with butter
au bleu - very freshly-caught fish immediately lightly poached in bouillon; turns blue upon preparation
au four (Fr.) - baked in the oven
au fromage (from-azh) (Fr.) - cheese; made with or in cheese
au gratin (Fr.) - topped with crumbs and/or cheese and browned in the oven or under the broiler
au jus (Fr.) - served with unthickened natural juices that develop during roasting
au lait (Fr.) - served with milk
au naturel (nat-tur-el) (Fr.) - natural, simple; foods which are served simply or are uncooked
au poivre (pwa-vra) (Fr.) - prepared or served with a generous amount of usually coarsely ground black pepper; steak au poivre - steak coated with crushed black peppercorns and them cooked au maigre - without meat
au vert-pré (Fr.) - garnished with watercress and straw potatoes, often served with maître d'hôtel butter; also a dish served with green mayonnaise
au vin blanc (Fr.) - with white wine
Aubergine - eggplant
Auflauf (Ger.) “crowd” - a casserole; a dish of various ingredients cooked in an oven
Aurore sauce (Fr.) - pink sauce made by combining bechamel (white) sauce with tomato puree
aux champignons (Fr.) - garnished with mushrooms or served with a mushroom sauce
Avena - oatmeal; also - the name of an oatmeal drink in South America
Avocadito [a-voh-kah-DEE-toh] (Sp.) - another name for the cocktail avocado (Yes, there is tiny avocado; they have been described as “little tubes of super concentrated avocado flavor… amazingly buttery and nutty…”
Avocado - fruit with a soft, buttery flesh and a mild flavor; best eaten raw, when ripe; usually added to salads or made into a dip, such as the famous guacamole; test for ripeness by gently pressing the stem end; should feel tender or give slightly
Avocado leaves - used both fresh as well as dried and impart a slight anise flavor
