Aioli – Aioli (garlic mayonnaise) is a delicious accompaniment to cold or hot grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish andshellfish.
À la Nage – Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture. When making a courtbouillon to use for cooking à la nage, cut the vegetables in a decorative manner, such as julienne.
Albumen – A synonym for egg white.
Al dente – An Italian expression applied in all westernkitchens to pasta cooked just until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables thathave been cooked crisp by steaming, boiling, or stir-frying.
Arborio – The name given to some of the best short-grained rices grown in the Po Valley of Italy, and used to prepare risotto.Aromatics – Plant ingredients, such as herbs and spices, used to enhance the flavor and fragrance of food.
Arrowroot – A fine starch extracted from the rhizomes of plants of the genus Maranta.
Aspic – Aclear jelly made from stock or occasionally from fruit or vegetable juices.
B. Cooking Terms
Bain-marie – A bain-marie is a pan of water that is used to help mixtures such as custards bake evenlyand to protect them from the direct heat of the oven or, in some cases, the stove.
Bake – To cook in the oven. The terms baking and roasting are often used interchangeably, but roasting usuallyimplies cooking at a higher temperature—at least at the beginning—to get the surface of the foods to brown.
Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Usually somesort of rub, marinade, or sauce is brushed on the item before or during cooking.
Basmati – The name of the most deliciously flavored long-grain rice from India.
Baste– To moisten food during...