Your Taste Bud Dictionary

à blanc

2008-11-13T16:17:00.001-08:00

[ah BLAHNK] A French term meaning "in white" and identifying foods, usually meats, that aren't browned during cooking.

à l'alsacienne

2008-11-13T16:16:00.004-08:00

[al-zah-SYEHN] A term referring to cooking "in the style of Alsace," a province in northeastern France whose French and German heritage is reflected in its famous cuisine. It usually refers to preparations of meat braised with sauerkraut, potatoes and sausage.

à l'américaine

2008-11-13T16:16:00.003-08:00

[a-may-ree-KEHN] A dish (often lobster) prepared with a spicy sauce of tomatoes, olive oil, onions and wine.

à l'ancienne

2008-11-13T16:16:00.001-08:00

[ah lawn-SYAN] French for "in the old style," describing a traditional preparation method (usually for beef) of braising, then simmering.

à l'andalouse

2008-11-13T16:15:00.006-08:00

[ahn-dah-LOOZ] A French term describing dishes using tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed with tomato purée and pimiento.

à l'anglaise

2008-11-13T16:15:00.005-08:00

[ahn-GLEHZ] French for "in the English style," meaning food that is simply poached or boiled. The term can also be used for food that has been coated in breadcrumbs and fried.

à l'Argenteuil

2008-11-13T16:15:00.003-08:00

[ar-zhawn-TEW-ee] A term describing a dish featuring asparagus, named after the French town that is world renowned for its asparagus.

à l'espagnole

2008-11-13T16:15:00.001-08:00

[ah lehs-pahn-YOHL] A French term for foods prepared in the Spanish style, usually with tomatoes, onions, garlic and sweet peppers.

à l'indienne

2008-11-13T16:14:00.005-08:00

[ah lahn-DYEHN] A French term describing Indian-style dishes flavored with curry and served with rice.

à la

2008-11-13T16:14:00.003-08:00

[ah lah] A French idiom meaning "in the manner (or style) of"; the full phrase is à la mode de. In cooking, this phrase designates the style of preparation or a particular garnish. A la bourguignonne, for example, would mean "as prepared in Burgundy."

à la bonne femme

2008-11-13T16:14:00.001-08:00

[bohn FEHM; bohn FAM] Literally translated as "good wife," the term bonne femme describes food prepared in an uncomplicated, homey manner. Sole bonne femme is a simply poached fish served with a sauce of white wine and lemon juice, and often garnished with small onions and mushrooms.

à la bordelaise

2008-11-13T16:13:00.004-08:00

[bohr-dl-AYZ; bohr-dl-EHZ] A French term meaning "of or from Bordeaux" and referring to dishes served with bordelaise sauce.

à la bourguignonne

2008-11-13T16:13:00.003-08:00

[boor-gee-NYON] The French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. See fondue for information on fondue bourguignonne.

à la broche

2008-11-13T16:13:00.001-08:00

[ah lah BROHSH] French for "spit-roasted".

à la carte

2008-11-13T16:12:00.004-08:00

[ah lah KAHRT] A menu term signifying that each item is priced separately. See also prix fixe; table d'hôte.

à la Clamart

2008-11-13T16:12:00.003-08:00

[kla-MAHR] A French term referring to dishes garnished with peas. It can also refer to a garnish of potato balls.

à la Conti

2008-11-13T16:12:00.001-08:00

[KON-tee] A French term referring to dishes made or garnished with lentils (usually puréed) and sometimes bacon.

à la Crécy

2008-11-13T16:11:00.004-08:00

[KREH-see; kray-SEE] A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest French carrots are cultivated.

à la financière

2008-11-13T16:11:00.003-08:00

[fee-nahn-SYEHR] French for "banker's style," alluding to the expensive ingredients in this French haute cuisine preparation. Such dishes (which can range from meat to poultry) are garnished with a mélange of truffles quenelles, kidneys, sweetbreads and mushrooms and napped with a sauce flavored with truffles and madeira. Financière preparations are often served in a vol-au-vent.

à la flamande

2008-11-13T16:11:00.001-08:00

[flah-MAHND] À la flamande is French for "in the Flemish style," indicating a garnish of braised cabbage, carrots, turnips, potatoes and sometimes pork or sausages. It's a classic accompaniment to meat or poultry.

à la Florentine

2008-11-13T16:10:00.004-08:00

French for "in the style of Florence (Italy)," and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with mornay sauce. A "Florentine" dish is sometimes sprinkled with cheese and browned lightly in the oven. The Italian term is alla Fiorentina.

à la forestière

2008-11-13T16:10:00.003-08:00

[ah lah foh-rehs-TYEHR] French term meaning "of the forest," referring to dishes (usually poultry, meat or game fowl) garnished with butter-sautéed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.

à la grecque

2008-11-13T16:10:00.001-08:00

[ah lah GREHK] French for "in the Greek style," usually referring to vegetables (such as mushrooms and artichokes) and herbs cooked in olive oil and lemon juice and served cold as an appetizer.

à la jardinière

2008-11-13T16:09:00.004-08:00

[jahr-duh-NIHR; zhahr-dee-NYEHR] The French term referring to a dish garnished with vegetables, which are served in individual groups arranged around the main dish.

à la king

2008-11-13T16:09:00.003-08:00

[ah lah KING] A dish of diced food (usually chicken or turkey) in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry.

à la lyonnaise

2008-11-13T16:09:00.001-08:00

[ly-uh-NAYZ; lee-oh-NEHZ] A French term for "in the manner of Lyons," a city in central France known for its excellent food. It refers to dishes prepared or garnished with onions, such as pommes lyonnaise, which are sliced potatoes fried with onions.

à la milanaise

2008-11-13T16:08:00.004-08:00

[mee-lah-NEHZ] A French cookery term for pasta tossed with butter and grated cheese and topped with a tomato sauce made with shredded ham, pickled tongue, mushrooms and truffles.

à la mode

2008-11-13T16:08:00.003-08:00

[ah lah MOHD] French for "in the manner (or mode) [of]," referring to the style in which a dish is prepared. The term has been Americanized to also mean pie topped with ice cream.

à la Montmorency

2008-11-13T16:08:00.001-08:00

[mont-muh-REHN-see; mawn-moh-rahn-SEE] A term meaning "made or served with cherries," applying to various desserts and entrées such as caneton à la Montmorency-roast duckling with cherry sauce.

à la niçoise

2008-11-13T16:07:00.004-08:00

[nee-SWAHZ] A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salade niçoise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs.

à la périgourdine

2008-11-13T16:07:00.003-08:00

[pay-ree-goor-DEEN] French for "as prepared in the style of Périgord," referring to dishes garnished or flavored with truffles as well as those served with périgueux sauce . The term is derived from France's Périgord region, which is famous for its black truffles.

à la polonaise

2008-11-13T16:07:00.001-08:00

[poh-loh-NEHZ] French for "in the manner of Poland," generally referring to cooked vegetables (most often cauliflower or asparagus) that are sprinkled with chopped hard-cooked egg, breadcrumbs, parsley and melted butter.

à la Provençal

2008-11-13T16:06:00.004-08:00

[proh-vahn-SAHL] A term referring to dishes prepared in the style of Provence, a region in southeastern France. Garlic, tomatoes and olive oil are the major trademark of Provençal cooking. Onions, olives, mushrooms, anchovies and eggplant also play a prominent part in many of these dishes.

à la zingara

2008-11-13T16:06:00.003-08:00

[zihn-GAH-rah] This French phrase translates to "gypsy style" and refers to a garnish consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. This garnish is served with meat, poultry and sometimes eggs.

à point

2008-11-13T16:06:00.001-08:00

[ah PWAH] 1. The French term used for food cooked just to the perfect point of doneness. 2. When referring to meat, à point means that a steak is cooked rare.

A.Q.

2008-11-13T16:05:00.002-08:00

A menu term meaning "as quoted," referring to generally high-priced dishes (such as lobster), the price of which may vary depending on the season. The server can quote the price of an A.Q. Item.

abalone

2008-11-13T16:05:00.001-08:00

[a-buh-LOH-nee] a gastropod mollusk (see both listings) found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, a broad foot by which the abalone clings to rocks. As with any muscle, the meat is tough and must be pounded to tenderize it before cooking. Abalone, used widely in Chinese and Japanese cooking, can be purchased fresh, canned, dried or salted. Fresh abalone should smell sweet, not fishy. It should also be alive-the exposed muscle should move when touched. Choose those that are relatively small and refrigerate as soon as possible. Cook abalone within a day of purchase. Fresh abalone is best sautéed and should be cooked very briefly (20 to 30 seconds per side) or the meat will quickly toughen. Abalone is known as ormer in the English Channel, awabi in Japan, muttonfish in Australia and paua in New Zealand. Its iridescent shell is a source of mother-of-pearl. See also shellfish.

abbacchio

2008-11-13T16:04:00.004-08:00

[ah-BAHK-ee-yoh] Italian for a very young lamb.

abruzzese

2008-11-13T16:04:00.003-08:00

[ah-broo-TZAY-zeh] An Italian descriptor for dishes (from pasta to veal) characterized by the liberal use of hot chiles, in the style of Italy's Abruzzo region.

absinthe

2008-11-13T16:04:00.001-08:00

[AB-sinth] Reputed to be an aphrodisiac, absinthe is a potent, bitter liqueur distilled from wormwood and flavored with a variety of herbs. It has a distinct anise flavor and is 68 percent alcohol (136 proof). Absinthe is usually diluted with water, which changes the color of the liqueur from green to milky white. Because it's considered habit forming and hazardous to health, absinthe is prohibited in many countries and was banned in the United States in the early 1900s.

acerola

2008-11-13T16:03:00.002-08:00

[as-uh-ROH-luh] A tiny tree and the small, deep-red, cherrylike fruit that grows on it, found primarily in and around the West Indies. The fruit, which has a sweet flavor and one of the highest concentrations of vitamin C, is used in desserts and preserves. It's also called Barbados cherry, Puerto Rican cherry and West Indies cherry.

Acesulfame-K

2008-11-13T16:03:00.001-08:00

[ay-see-SUHL-faym-K] Formulated by the Germans in the late 1960s, this noncaloric artificial sweetener (also called Ace-K) was approved in the United States by the Federal Drug Administration in 1988. It's 200 times sweeter than sugar and, unlike aspartame, retains its sweetness when heated, making it suitable for cooking and baking. When used in large amounts, however, Ace-K has a bitter aftertaste, much like that of saccharin. This sweetener is composed of carbon, nitrogen, oxygen, hydrogen, sulphur and potassium atoms. It's widely used in a broad range of commercial products including baked goods, candies and imitation dairy products. See also alitame; sucralose.

acetic acid

2008-11-13T16:02:00.004-08:00

[a-SEE-tihk] Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or cider. Acetic acid is the constituent that makes vinegar sour.

aceto

2008-11-13T16:02:00.003-08:00

[ah-CHAY-toh; ah-CHEH-toh] Italian for "vinegar".

achar

2008-11-13T16:02:00.001-08:00

[ah-CHAHR] An East Indian word referring to pickled and salted relishes. They can be sweet or hot, depending on the seasoning added.

achiote seed

2008-11-13T16:01:00.004-08:00

[ah-chee-OH-tay] The slightly musky-flavored seed of the annatto tree is available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seed is also called annatto which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.

acid

2008-11-13T16:01:00.003-08:00

The word "acid" comes from the Latin acidus, meaning "sour." All acids are sour to some degree. Sourness (acidity) is found in many natural ingredients such as vinegar (acetic acid), wine (tartaric acid), lemon juice (citric acid), sour-milk products (lactic acid), apples (malic acid) and rhubarb leaves (toxic oxalic acid). When used in a marinade, acids-such as wine and lemon juice-are natural tenderizers because they break down connective tissue and cell walls.

acidulated water

2008-11-13T16:01:00.001-08:00

[a-SIHD-yoo-lay-ted] Water to which a small amount of vinegar, lemon or lime juice has been added. It's used as a soak to prevent discoloration of some fruits and vegetables (such as apples and artichokes) that darken quickly when their cut surfaces are exposed to air. It can also be used as a cooking medium.

ackee; akee; achee

2008-11-13T16:00:00.004-08:00

[ah-KEE] A bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds and a soft, creamy white flesh. The scientific name, blighia sapida, comes from Captain Bligh, who brought the fruit from West Africa to Jamaica in 1793. It is extremely popular in one of Jamaica's national dishes, "saltfish and ackee." Because certain parts of the fruit are toxic when underripe, canned ackee is often subject to import restrictions.

acorn

2008-11-13T16:00:00.003-08:00

Acorns are the fruit of the oak tree. Some varieties are edible and, like chestnuts, may be eaten raw, roasted or baked. They may also be ground and used as a coffee substitute.

acorn squash

2008-11-13T16:00:00.001-08:00

A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. The most common method of preparation is to halve them, remove the seeds and bake. Acorn squash may then be eaten directly from the shell. See also squash.

acqua

2008-11-13T15:59:00.002-08:00

[AH-kwah] Italian for water.

ade

2008-11-13T15:59:00.001-08:00

[AYD] A drink, such as lemonade or limeade, made by combining water, sugar and citrus juice.

adobo

2008-11-13T15:58:00.004-08:00

[ah-DOH-boh] 1. A Philippine national dish of braised chicken and pork with coconut milk. 2. A Philippine seasoning composed of chiles, herbs and vinegar.

adobo sauce

2008-11-13T15:58:00.003-08:00

[ah-DOH-boh] Of Mexican origin, this dark-red, rather piquant sauce (or paste) is made from ground chiles, herbs and vinegar. It's used as a marinade as well as a serving sauce. chipotle chiles are often marketed packed in adobo sauce.

advocaat

2008-11-13T15:58:00.001-08:00

[ad-voh-KAHT] A Dutch, brandy-based eggnog-flavored liqueur. The full name is advocaatenborrel, Dutch for "advocate's (or lawyer's) drink".

aemono

2008-11-13T15:57:00.002-08:00

[ah-eh-MOH-noh] Japanese term meaning "dressed foods" and referring to saladlike dishes combined with a dressing complimentary to the ingredients. The composition of the dressings varies but is generally based on puréed tofu. Aemono dishes are usually served chilled as appetizers, although Japanese diners sometimes eat them towards the end of a meal prior to the rice.

aerate

2008-11-13T15:57:00.001-08:00

[ER-ayt; Ay-uh-rayt] A term used in cookery as a synonym for sift.

affumicato

2008-11-13T15:56:00.004-08:00

[ah-foo-me-KAH-toh] Italian for "smoked," as in smoked meat.

agar; agar-agar

2008-11-13T15:56:00.003-08:00

[AH-gahr; AY-gahr] Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or brittle strands and is available at Asian markets and natural food stores. Agar can be substituted for gelatin but has stronger setting properties (about 5 times greater) so less of it is required. Unlike gelatin, agar will set at room temperature.

agave

2008-11-13T15:56:00.001-08:00

[ah-GAH-vee; ah-GAH-vay] Also called century plant, this family of succulents grows in the southwestern United States, Mexico and Central America. Though poisonous when raw, agave has a sweet, mild flavor when baked or made into a syrup. Certain varieties are used in making the alcoholic beverages mescal, pulque and tequila.

age; aged; aging

2008-11-13T15:55:00.005-08:00

To let food get older under controlled conditions in order to improve flavor or texture or both. 1. Aged meat has been stored 3 to 6 weeks at an optimal temperature of 34°F to 38°F and in low humidity. During this time it undergoes an enzymatic change that intensifies flavor, deepens color and tenderizes by softening some of the connective tissue. The longer meat is aged, the more quickly it will cook. The cryovac method of aging involves vacuum packing the meat with a vapor- and moistureproof film so the so-called aging takes place in transit from slaughterhouse to the consumer's home. 2. Aging (or ripening) cheese refers to storing it in a temperature-controlled area until it develops the desired texture and flavor. 3. Aging spirits and wines produces a smoother, more complex, and less harsh and tannic (see tannin) result. whiskeys, cognacs, armagnacs, as well as some better brandies and rums, all benefit from aging, with many spirits governed by laws regarding minimum aging periods. Spirits that aren't aged include gin, vodka, neutral spirits and certain brandies and rums. Aging is also beneficial to most fine red and white wines, whereas rosé, light red wines and most whites are at their best soon after bottling and don't require further aging.

agedashi

2008-11-13T15:55:00.003-08:00

[ah-geh-DAH-shee] A Japanese dish of deep-fried tofu served with daikon, katsuobushi (dried bonito tuna flakes), ginger and a dipping sauce made of soy sauce and mirin.

agemono

2008-11-13T15:55:00.001-08:00

[ah-geh-MOH-noh] A Japanese term referring to deep-frying (see deep-fry) and the foods produced from this cooking method. tempura is the most famous of the Japanese foods cooked in this manner. Deep-frying is done in a pan called an agemono-nabe, which is similar to a Chinese wok.

aglio

2008-11-13T15:54:00.004-08:00

[AH-lyoh] Italian for "garlic".

aglio e olio

2008-11-13T15:54:00.003-08:00

[AH-lyoh ay AW-lyoh] Italian for "garlic and oil," referring to a dressing of garlic and hot olive oil used on pasta.

agneau

2008-11-13T15:54:00.001-08:00

[an-YOH] French for "lamb".

agnello

2008-11-13T15:53:00.002-08:00

[ah-NYEH-loh] Italian for "lamb".

agresto

2008-11-13T15:53:00.001-08:00

[ah-Greh-stoh] Italian for "verjuice".

agrodolce

2008-11-13T15:52:00.002-08:00

[ah-groh-DOHL-cheh] The Italian term for a sweet-and-sour flavor (dolce means sweet, agro is sour); synonymous with the French aigre-doux.

aguacate

2008-11-13T15:52:00.001-08:00

[ah-gwah-KAH-tay] The Spanish word for avocado.

aguardente

2008-11-13T15:51:00.004-08:00

[er-gwer-DAYN-ter] Portuguese for "brandy," the broader meaning is for spirits distilled (see distillation) from fruit or vegetables.

aguardiente; aguardiente de caña

2008-11-13T15:51:00.003-08:00

[ah-gwahr-dee-EN-tay; ah-gwahr-dee-EN-tay day KAH-nyah] Spanish for "burned water" (akin to North America's fire water), aguardiente is a generic term for any of several potent, low quality spirits. In Spain, the term refers to a brandy-based potable made from marc. The South American aguardiente de caña is a coarse liquor based on sugar cane and sometimes flavored with anise seed. See also cachaça.

ahi

2008-11-13T15:51:00.001-08:00

[AH-hee] The Hawaiian name for yellowfin, as well as bigeye tuna.

aigre-doux

2008-11-13T15:50:00.004-08:00

[ay-greh-DOO] The French term for the combined flavors of sour (aigre) and sweet (doux). An aigre-doux sauce might contain both vinegar and sugar.

aïoli

2008-11-13T15:50:00.003-08:00

[ay-OH-lee; i-OH-lee] A strongly flavored garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.

Airelle

2008-11-13T15:50:00.001-08:00

[ay-REHL] A cranberry-flavored eau de vie.

aji-no-moto

2008-11-13T15:49:00.002-08:00

[ah-JEE-noh-MOH-toh] The Japanese name for mono-sodium glutamate (MSG).

ajowan; ajwain

2008-11-13T15:49:00.001-08:00

[AHJ-uh-wahn] Though it's related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or seed form. The light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. It's also called carom. See also spices.

ajvar

2008-11-13T15:48:00.002-08:00

[EYE-vahr] A popular cooked relish in Yugoslavia and Greece made from roasted sweet red peppers, eggplant, garlic, olive oil, salt, pepper and, sometimes, paprika. Ajvar can be served as an appetizer or side dish.

akala

2008-11-13T15:48:00.001-08:00

[ah-KAH-lah] Hailing from Hawaii, this sweet, juicy berry resembles a very large raspberry. It can range in color from red to almost purple and is good eaten plain or in jams and pies.

akule

2008-11-13T15:47:00.004-08:00

[ah-KOO-lay] This Hawaiian fish, also known as bigeye scad, is usually salted and dried. See also fish.

al

2008-11-13T15:47:00.003-08:00

[ahl] An Italian word meaning "at the," "to the" or "on the." For example, al dente means "to the tooth."

al dente

2008-11-13T15:47:00.001-08:00

[al-DEN-tay] An Italian phrase meaning "to the tooth," used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone.

al forno

2008-11-13T15:46:00.003-08:00

(ahl FOHR-noh) Italian for "baked" or "roasted".

al fresco

2008-11-13T15:46:00.001-08:00

[ahl FREH-skoh (FRAY-skoh)] Italian for "fresh" or "cool," referring culinarily to dining outdoors, whether at a restaurant or a picnic.

Albert sauce

2008-11-13T15:45:00.004-08:00

[AL-bert; al-BEhR] Usually served with beef, this is a rich horseradish sauce with a base of butter, flour and cream.

albóndiga; albóndigas

2008-11-13T15:45:00.003-08:00

[ahl-BON-dee-gah] The Spanish word for "meatball". Albóndigas is the name of a popular Mexican and Spanish dish of spicy meatballs, usually in a tomato sauce. Sopa de albóndigas is a beef-broth soup with meatballs and chopped vegetables.

albumen

2008-11-13T15:45:00.001-08:00

[al-BYOO-mehn] The old-fashioned word for egg white.

albumin

2008-11-13T15:44:00.003-08:00

[al-BYOO-mehn] The protein portion of the egg white, comprising about 70 percent of the whole. Albumin is also found in animal blood, milk, plants and seeds.

alcohol

2008-11-13T15:44:00.001-08:00

1. The only alcohol suitable for drinking is ethyl alcohol, a liquid produced by distilling (see distillation) the fermented juice of fruits or grains. Pure ethyl alcohol is clear, flammable and caustic. Water is therefore added to reduce its potency. In the United States, the average amount of alcohol in distilled spirits is about 40 percent (80 proof). Pure alcohol boils at 173°F, water at 212°F. A mixture of the two will boil somewhere between these two temperatures. When cooking with alcohol, remember that the old saw claiming that it "completely evaporates when heated" has been proven invalid by a USDA study. In truth, cooked food can retain from 5 to 85 percent of the original alcohol, depending on various factors such as how and at what temperature the food was heated, the cooking time and the alcohol source. Even the smallest trace of alcohol may be a problem for alcoholics and those with alcohol-related illnesses. Because alcohol freezes at a much lower temperature than water, the amount of alcohol used in a frozen dessert (such as ice cream) must be carefully regulated or the dessert won't freeze. Calorie-wise, a one-and-a-half-ounce jigger of 80-proof liquor (such as Scotch or vodka) equals almost 100 calories, a four-ounce glass of dry wine costs in the area of 85 to 90 calories and a twelve-ounce regular (not light) beer contributes about 150 calories. 2. A general term for any alcoholic liquor.

ale

2008-11-13T15:43:00.002-08:00

[AYL] A category of alcoholic beverages brewed from a combination of hops and barley malt where the yeast rises to the top of the fermentation tank (rather than falling to the bottom, as with beer). Ale is typically stronger than beer and more bitter in flavor because of the hops. Pale ale (the name referring to its relatively pale to deep amber color as compared to dark ales like porter or stout) originated in England and has a flavor that's reasonably balanced between the hops and malted barley. India pale ale, originally produced in England for export to British soldiers stationed in India, is slightly more bitter than regular pale ale. Brown ale is lightly hopped, very full-bodied, slightly sweet and dark brown in color. The color and flavor are derived from caramelized malts. Scotch ale is amber to dark brown in color, full-bodied and has a strong malty flavor. Although it originated in Scotland, it's now produced in other countries including Belgium and France. See also trappist beer.

alfalfa

2008-11-13T15:43:00.001-08:00

[al-FAL-fuh] Though alfalfa is generally grown for fodder, the seeds are also sprouted for human consumption. Alfalfa sprouts are popular in salads and on sandwiches. See also sprouts.

alginic acid; algin

2008-11-13T15:42:00.004-08:00

[al-JIHN-ihk] A thick, jellylike substance obtained from seaweed. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

Alitame

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[AL-ih-taym] Although not sanctioned for use in the United States at this writing, Alitame is expected to soon become FDA approved. This supernova of artificial sweeteners is 2,000 times as sweet as sugar. It's a compound of two amino acids-alanine and aspartic acid. See also acesulfame-k; aspartame; saccharin; sucralose.

alkali

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[AL-kah-li] Alkalis counterbalance and neutralize acids. In cooking, the most common alkali used is bicarbonate of soda, commonly known as baking soda.

alkanet

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[AL-kuh-neht] A member of the borage family, the alkanet plant has roots that yield a red dye, which is used to color various food products such as margarine.

alla

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[ah-lah] The Italian word meaning "as done by, in, for or with." Eggplant alla parmigiana refers to eggplant topped with tomato sauce, mozzarella and parmesan.

alla carbonara

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[kar-boh-NAH-rah] The Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of cream, eggs, Parmesan cheese and bits of bacon. The sauce is heated only until it begins to thicken (2 to 3 minutes). It's important that the pasta be very hot so that when the sauce is poured over it, the eggs will briefly continue to cook. Fresh green peas are sometimes added for flavor and color.

alla Fiorentina

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Italian for "in the style of Florence" (see florentine).