goodcooking.com's Food & Cooking Dictionary

A la carte: Separately priced items on a menu, not as part of a one plate meal.

A la grecque: Served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings.

A point: Medium rare—cooking until the ideal degree of doneness.

Achiote: The seed of the annatto tree used in Southwestern, Mexican and Caribbean cuisines.

Acidulate: The process of making something acid or sour with lemon or lime juice.

Aerate: To incorporate air to make ingredients lighter, such as by sifting flour.

Aging: Keeping meats or cheese in a controlled environment to permit natural flavoring and tenderizing.

Al dente: “To the tooth.” Pasta cooked to a firm and chewy texture.

Albaricoque: Spanish for apricot.

Allemande: Sauce made from veal stock, cream, egg yolks and lemon juice.

Allium cepa: The Latin name for onions.

Annuals: Plants that complete their life cycle in less than 12 months.

Apfel: German for apple.

Aromatics: Seasonings such as herbs and spices used to enhance flavor and aroma.

Artischocken: German for artichoke.

Aspartame: An artificial sweetener known as Nutra-Sweet.

Asperge: French for asparagus.

Aspic: A transparent meat-flavored jelly used for pâtés and other cold preparations.

Au gratin: Sprinkled with breadcrumbs and cheese, then browned.

Au jus: Natural pan drippings or juice from a roasting pan.

Au poivre: Coated with cracked peppercorns and then cooked, as in steak au poivre.

Au sec: Liquid reduced until it is nearly dry.

Aubergine: French for eggplant.

Azuki beans: Small red beans used in Japanese cooking.