Saturday, November 21st 2009

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Adobo - A sauce or paste made from a variety of ingredients that may include chiles, salt, vinegar, garlic, and herbs.

Aioli - A simple mixture of garlic and maynaise.

à la carte - Items listed on a menu that are priced seperately

All-purpouse flour - An all-around flour that comes either "bleached" or "unbleached". The texture is fine

Allspice - Native to the Caribbean and South America, these berries are usually sold dry either ground or whole. This spice is similar in taste to a combination of nutmeg, cinnamon, and cloves.

Andouille sausage - A smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.

Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.

Bacalao - Dried salted cod.

Baking Powder - A leavener that is used to cause breads and cakes to rise

Baking Soda - A leavener, also known as bicarbonate of soda, that is used in breads and cakes. Baking soda can also be used to neutralize the acidity in certain dishes

Beignet - A deep-fried pastry, dusted with confectioner's sugar, made popular in New Orleans.

Braise - A method of cooking that involves browning meat or vegetables in oil or butter first, then slowly cooking the food in a small amount of liquid.

Brine - A water and salt solution used for pickling or preserving.

Broil - A method of cooking where the food is placed directly underneath or above the source of heat.

Bulghur Wheat - Wheat kernels that are often used in Middle Eastern and Mediterranean dishes.

Buttermilk - A sour milk that is made by adding microorganisms to whole milk.