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Cooking Dictionary Results
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Angel Food Cake - a light, airy cake made without egg
yolks or other fats; its structure is based on the air whipped
into the egg whites; traditionally baked in a tube pan.
Angelica - a sweet herb used to flavor a variety of liqueurs
and drinks. Candied, it is used in baking, especially fruit cakes.
Anise - a small annual member of the parsley family
native to the eastern Mediterranean region; has bright green
leaves with a mild licorice flavor that are sometimes used as
an herb or in salads.
Antipasto - assorted hors doeuvres, Italian
style. Often included are ripe black olives, green stuffed olives,
garlic sausage slices, salted anchovy curled on a sliced tomato,
cooked dried beans in a vinaigrette dressing, prosciutto (thinly
sliced fat ham) with cantaloupe.
Aperitif - a cooked, usually sweet, wine, taken before
a meal to stimulate the appetite.
Appetizer - a small serving of food or beverage
served before or as the first course of a meal.
Apple - a pome fruit with generally firm flesh, which
can range in flavor from sweet to tart, encased in a thin skin,
which can range in color from yellow to green to red; apples
can be eaten out of hand, cooked or used for juice and are grown
in temperate regions worldwide and available all year, particularly
in the fall.
Apple Butter - a very thick preserve of cooked apples.
Apricot - a small stone fruit with a thin, velvety, pale
yellow to deep burnt orange skin, a meaty golden cream to bright
orange flesh and an almond-shaped pit; it is highly perishable,
with a peak season during June and July; the pit's kernel is
used to flavor alcoholic beverages and confection.
Aqua Vitae - Latin, water of life,
used to describe clear distilled liquors and brandies.
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