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  1. a pure, water-free alcohol, with specific gravity of 0.79359; boiling point 173 F (78 F).
  2. the percentage of absolute alcohol in any spirit, given either by volume or weight.
  3. non-nutritive, highly sweet substitutes for sugar.
  4. any of a large class of organic compounds derived from alcohols through dehydrogenation (oxidation) and containing the grouping (or radical) CHO.
  5. strong green liqueur flavored with wormwood and anise.
  6. a puree of stewed apples, smooth or chunky, often sweetened with sugar and spiced.
  7. a small shellfish, Balanus balanoides,which lives on rocks in sea areas.
  8. acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C.
  9. thistle flower head whose petal bases and "heart" we eat today.
  10. an english acidic hard candy or boiled sweet.
  11. Any of a large group of substances that are essential to the working of the body and are found in many foods.
  12. also ettekees. A Belgian cheese whose name is a dialectal corruption ofhardkees, meaning "hard cheese."
  13. 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.
  14. an Italian name for a milk-fed baby lamb.
  15. a mixture of ground blanched almonds, sugar and glycerin used in a variety of confections, both slightly more coarse and less sweet than marzipan.
  16. the dried, unripe berries of Pimenta dioice,a tree native to the West Indies and South America but grown predominantly in Jamaica.
  17. 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.
  18. a trademarked cookie developed by Walter Wilson Company for the opening of the Philadelphia Zoo in 1870.
  19. the Spanish term for the French aioli, a mayonnaise strongly flavored with garlic, generally served with seafood.
  20. a Pennsylvanian specialty, a fully cooked boneless ham with an apple glaze, usually made of apple jelly, lemon juice and cloves.
  21. the taste, odor and sensation that linger after swallowing a food or beverage, particularly alcoholic beverages.
  22. made from anchovies, vinegar, spices and water, sold in tubes, used in cooking or as a spread.
  23. a French phrase meaning, literally,"in the current fashion."
  24. an almond-flavored liqueur made from apricot pits.
  25. a thin pliable sheet of aluminum that can withstand both moisture, air and odors.
  26. any of several fragrant or spicy plants used to flavor food or drink.
  27. a name given to the white inner peel of oranges and other citrus fruit.
  28. the seed of the annatto tree, Bixa orellana, bright or rusty red color. slightly bitter taste.
  29. a pasta sauce made with cream, butter and Parmesan cheese, a specialty of the Alfredo restaurant in Rome, most often served with fettuccine noodles.
  30. a drink, such as lemonade, made by mixing citrus juice with water and sugar.
  31. a word used in india to refer to various types of salted or pickled relishes,which can be either sweet or hot.
  32. the young shoots of an almost leafless plant, a member of the lily family.
  33. a nut borne by the oak tree of the genus Quercus.
  34. a term used for those varieties of rice with a nutty flavor and aroma.
  35. 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.
  36. a Portuguese garlic bread porridge.
  37. vitamin C, used as an antioxidant to slow down spoilage, especially to retain the red color of fresh and preserved meat.
  38. a large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.
  39. from the Italian for "fresh" or "cool," referring to dining outdoors on a restaurant patio,backyard terrace or picnic.
  40. a mildly flavored Scottish biscuit that purportedly takes its name from Dr.John Abernethy (1764-1831).
  41. a name used for mollusks, such as the oyster, mussel and scallop, which do not have a distinct head.
  42. ethyl alcohol or ethanol, the only alcohol suitable for drinking.
  43. small, round, crisp Italian macaroons flavored with bitter almond.
  44. the kernel of the fruit of the almond tree, Prunus amygdalus, a very close relative of the plum and peach.
  45. 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.
  46. an Italian-grown short-grain rice traditionally used in making risotto because its high starch content gives the dish it characteristic creaminess.
  47. traditionally, a non-hopped malt beverage (also called spiced ale) as opposed to hopped beer.
  48. also long-finned tuna, white-meat tuna.
  49. to modify the seasoning in a dish, especially just before serving and to the cook's individual taste.
  50. to store food or spirits under controlled conditions as a means of improving the flavor.
  51. the fruit of a tree of the genus. there are many different varieties.
  52. a French word that means both the art of ripening and curling a cheese.
  53. a pastry usually made for Easter, taking its name from the liturgical Latin form of the Hebrew word halleluyah, meaning "praise the Lord."
  54. an odor sensation that lingers after swallowing any alcoholic beverage.
  55. the name for a certain group of water-soluble proteins that coagulate when heated.
  56. a substance that reduces the browning process of fruits and vegetables when exposed to air.
  57. a clear, very sweet liqueur made with aniseeds, tasting of licorice.
  58. a small fish. they are rarely eaten fresh but are generally salt-cured and canned in oil.
  59. a widely available form of dehydrated yeast sold as dry granules.
  60. brandy distilled from apples.
  61. also cream tea. A quintessentially British, comparatively light afternoon meal, consisting of tea, sandwiches (especially cucumber sandwiches), scones and cakes with cream fillings.
  62. brandy distilled from apricots.
  63. 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.
  64. a plant, which have a distinctive sweet licorice taste.
  65. an old-fashioned word for the white of an egg.
  66. a puff pastry stuffed with apple called Apfel im Schlafrock, or "apple in its bathrobe."
  67. a flavoring made from the oil of bitter almonds mixed with alcohol.
  68. 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.
  69. high in vitamin C, thiamin and riboflavin, avocados are a good source of protein, with higher fat content than most vegetables.
  70. An appetizer composed from an assortment of cured meats, cheeses, olives, fish and raw or marinated vegetables.
  71. a dry, chalky and nutritive starch used as food.
  72. a Italian style of serving pasta, simply tossed with butter.
  73. 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.
  74. the candied flesh or stem of the biznaga cactus, Echinocactus grandis, used in Mexican cooking.
  75. any of a group of organic compounds occuring naturally in plant and animal tissues, and forming the basic constituents of proteins.
  76. a clear acid that gives vinegar its distinctive taste, formed by bacteria's effect on the alcohol in wine, beer or cider.
  77. a thick reddish brown preserve made from apples,cider, sugar and spices, used like jam as a spread for bread.
  78. usually extracted only from damaged fruit due to the high demand for the fruit crop. it is used mainly as cooking oil as it has a high smoke point.
  79. the fruit of a tree. The name apricot comes from the Latin word for "precocious", because the apricot ripens earlier than other summer fruits.
  80. 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.
  1. a allspice
  2. b asparagus
  3. c acerola
  4. d Abernethy biscuit
  5. e apple turnover
  6. f Alfredo sauce
  7. g acid
  8. h aldehyde
  9. i angel food cake
  10. j amino acids
  11. k Animal Cracker
  12. l apricot brandy
  13. m acorda
  14. n anchovy
  15. o alligator
  16. p anchovy paste
  17. q ade
  18. r artichoke
  19. s articial sweeteners
  20. t amaretti
  21. u apricot
  22. v ale
  23. w almond paste
  24. x aioli
  25. y alcoholmetry
  26. z avocado
  27. aa antioxidant
  28. ab active dry yeast
  29. ac acidophilus milk
  30. ad achiote seed
  31. ae Abrorio rice
  32. af aromatic rice
  33. ag aliolo
  34. ah aluminum foil
  35. ai alleluia
  36. aj apple
  37. ak ascorbic acid
  38. al adjust
  39. am aromatic
  40. an a la carte
  41. ao alcohol
  42. ap absinthe
  43. aq albumin
  44. ar al fresco
  45. as avocado oil
  46. at arrowroot
  47. au acid drops
  48. av antipasto, pl. antipasti
  49. aw aca
  50. ax aftertaste
  51. ay aettekees
  52. az amaretto
  53. ba acorn barnacle
  54. bb Abbacchio
  55. bc absolute alcohol
  56. bd al burro
  57. be age
  58. bf acitron
  59. bg ancho chile
  60. bh aftersmell
  61. bi acorn
  62. bj al dente
  63. bk acephala
  64. bl anise
  65. bm afternoon tea
  66. bn applesauce
  67. bo a la mode
  68. bp acetic acid
  69. bq almond
  70. br almond extract
  71. bs apple butter
  72. bt apple-glazed ham
  73. bu apple brandy
  74. bv affinage
  75. bw ambrosia
  76. bx albumen
  77. by albacore
  78. bz anisette
  79. ca albedo
  80. cb achar