Absinthe
A bitter liqueur distilled from wormwood and flavored with a variety of herbs. Often disolved with water that produces a milky-white appearance. The flavor is that of anise.
Acetic Acid
Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or vinegar.
Adobo sauce
This dark-red, piquant sauce (or paste) is made from ground chiles, herbs and vinegar, common to Mexico. Chipotle chiles are often found packed in adobo sauce.
Agar-agar
Agar-agar is an extract of seaweed from the Indian and Pacific oceans. When disolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts and soups.
Agave
A large plant from Mexico, with fleshy leaves. The baked and fermented pina (center core) from the blue agave is used to make fermented drinks such as pulque, mescal, and tequila.
Ahi
The Hawaiian name for yellowfin, as well as bigeye tuna.
Allspice
The pea-sized berry of an evergreen tree native to the West Indies, Africa and Jamaica. It tastes like a combination of a number of aromatic spices. Often used with Middle Eastern cuisine.
Almond Paste
A blend of ground almonds, sugar, and glucose. Used in a variety of confections.
Amaretti
A crisp airy Italian cookie similar to a macaroon with an intense sweet almond flavor.
Amaretto
An almond flavored liqueur, often made from apricot pits. This original Italian liqueur if also made in the US.
Anaheim Chiles
This mild, long green chile is named for the area where it was originally grown. These are often sold canned, whole or chopped.
Ancho Chiles
A dried poblano chile with a smoky flavor and medium heat. They range in color from dark red to almost black.
Anchovy
A small sea fish, common to the Mediterranean, and also harvested in the Black Sea, the Atlantic and the Pacific Oceans. These filleted, salt-cured fish are canned in oil. Common to French and Italian cuisine and used in the famous Caesar Salad along with a number of sauces, tapenades, and pizzas.
Anise
A spice whose flavor is reminiscent of licorice, usually bought ground. Used for centuries and now found in cookies, cakes and liqueurs.
Arborio Rice
The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto due to its creamy texture.
Arrowroot
From a dried rootstalk, this white, powdery thickener is preferable to cornstarch because it provides a clear finish.
Artichoke
The globe artichoke is cultivated mainly in California's midcoastal region. It's the bud of a large plant from the thistle family and has tough, petal-shaped leaves. Usually steamed and the pulp of the leaves eaten with drawn butter or mayonaise.
Arugula
Arugula has a pepper and mustard flavor used in salads, soups and sautéed vegetable dishes.
Asiago
A semifirm Italian cheese with a rich, nutty flavor is mainly used for grating as a substitute for Parmesan. It was traditionally made with sheep's milk, today it is often made with cow's milk.