a mildly flavored Scottish biscuit that purportedly takes its name from Dr.John Abernethy (1764-1831).
a pure, water-free alcohol, with specific gravity of 0.79359; boiling point 173 F (78 F).
a type of corn (maize) beverage brewed in Peru since at least 200 BC. It was both consumed by the common people and offered to the gods.
a name used for mollusks, such as the oyster, mussel and scallop, which do not have a distinct head.
a clear acid that gives vinegar its distinctive taste, formed by bacteria's effect on the alcohol in wine, beer or cider.
a word used in india to refer to various types of salted or pickled relishes,which can be either sweet or hot.
the seed of the annatto tree, Bixa orellana, bright or rusty red color. slightly bitter taste.
Any of a large group of substances that are essential to the working of the body and are found in many foods.
also acid rinse. This is water to which a small amount of some acid, such as vinegar or lemon juice, has been added to prevent discoloration in fruits and vegetables, such as apples and artichokes.
the candied flesh or stem of the biznaga cactus, Echinocactus grandis, used in Mexican cooking.
to modify the seasoning in a dish, especially just before serving and to the cook's individual taste.
also ettekees. A Belgian cheese whose name is a dialectal corruption ofhardkees, meaning "hard cheese."
also cream tea. A quintessentially British, comparatively light afternoon meal, consisting of tea, sandwiches (especially cucumber sandwiches), scones and cakes with cream fillings.
the taste, odor and sensation that linger after swallowing a food or beverage, particularly alcoholic beverages.
a garlic mayonnaise (sometimes called pommade) made in Provence since the Middle Ages, usually served with boiled cod, boiled eggs, snails and various steamed vegetables.
a la carte
a French term meaning "by the menu," indicating that each item is priced separately, as opposed to table d'hote or
prix fixe, meaning a meal of several courses offered at a fixed price.
any of a large class of organic compounds derived from alcohols through dehydrogenation (oxidation) and containing the grouping (or radical) CHO.
an Italian term literally meaning "to the tooth," used to describe pasta that is not overcooked or soft, but with a bit of resistance in the bite.
a pasta sauce made with cream, butter and Parmesan cheese, a specialty of the Alfredo restaurant in Rome, most often served with fettuccine noodles.
from the Italian for "fresh" or "cool," referring to dining outdoors on a restaurant patio,backyard terrace or picnic.
the Spanish term for the French aioli, a mayonnaise strongly flavored with garlic, generally served with seafood.
a pastry usually made for Easter, taking its name from the liturgical Latin form of the Hebrew word halleluyah, meaning "praise the Lord."
this lizard-like reptile yields three types of meat: tender white tail meat resembling veal; slightly tougher, pinker body meat; and dark tail meat, which is tough and used only for braising.
the dried, unripe berries of Pimenta dioice,a tree native to the West Indies and South America but grown predominantly in Jamaica.
the kernel of the fruit of the almond tree, Prunus amygdalus, a very close relative of the plum and peach.
a mixture of ground blanched almonds, sugar and glycerin used in a variety of confections, both slightly more coarse and less sweet than marzipan.
The word also refers to a cold fruit dessert with coconut and,in Mexico, a sweet-scented herb whose leaves are used in cold beverages, like mint.
any of a group of organic compounds occuring naturally in plant and animal tissues, and forming the basic constituents of proteins.
a large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.
made from anchovies, vinegar, spices and water, sold in tubes, used in cooking or as a spread.
angel food cake
American sponge cake is baked in a tall ring pan, made so light and airy from many egg whites, it's said to have the sublimeness of angels, hence its names.
a trademarked cookie developed by Walter Wilson Company for the opening of the Philadelphia Zoo in 1870.
a substance that reduces the browning process of fruits and vegetables when exposed to air.
antipasto, pl. antipasti
An appetizer composed from an assortment of cured meats, cheeses, olives, fish and raw or marinated vegetables.
a thick reddish brown preserve made from apples,cider, sugar and spices, used like jam as a spread for bread.
a Pennsylvanian specialty, a fully cooked boneless ham with an apple glaze, usually made of apple jelly, lemon juice and cloves.
a puff pastry stuffed with apple called Apfel im Schlafrock, or "apple in its bathrobe."
the fruit of a tree. The name apricot comes from the Latin word for "precocious", because the apricot ripens earlier than other summer fruits.
an Italian-grown short-grain rice traditionally used in making risotto because its high starch content gives the dish it characteristic creaminess.
vitamin C, used as an antioxidant to slow down spoilage, especially to retain the red color of fresh and preserved meat.
high in vitamin C, thiamin and riboflavin, avocados are a good source of protein, with higher fat content than most vegetables.