Achiote - A hard seed from the annatoo tree, achiote is pounded into a powder or made into a paste. It has a mild, earthy flavor.
Recipe: Adobo Chicken

Adjust seasoning - To taste the dish before serving to determine the need for salt, herbs, or other seasonings.

Al denté - Describes foods, especially pasta, cooked only until soft enough to eat, but not overdone. The Italian translation is "to the teeth." Recipe: Fusilli al Formaggio

Allspice - Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg, and cloves. Allspice is used in both savory and sweet dishes. Recipe: Jerk Chops

Amaretto - An almond-flavored liqueur, often made with kernels of apricot pits. Recipe: Italian Coffee

Amandine - This French term refers to dishes garnished with almonds. Often spelled Almondine. Recipe: Chicken Almondine

Ambrosia - A dessert of chilled fruits combined with coconut. Oranges and bananas are the most common fruits used. Ambrosia may also be served as a salad.

Anadama Bread - A yeast bread made with flour, cornmeal and molasses. The bread originated in New England, and there are a variety of stories about how it got its name. One popular story is that a Massachusetts fisherman's wife named Anna fed her husband nothing but cornmeal and molasses. One night, so the story goes, he mixed the molasses and cornmeal with some flour and yeast, saying to himself, "Anna, damn her!"
See: Bread Baking Links

Andouille sausage - A spicy sausage made from pork chitterlings and tripe. Andouille is traditionally used in Cajun dishes, like jambalaya and gumbo.

Anise Seed - Related to parsley, this spice has a mildly sweet licorice flavor. Recipe: Anise Seed Cookies

Appetizer - A small portion of food served at the beginning of a meal. See Crockpot Appetizers or the Appetizers Index for recipes.

Apple Brown Betty - A dessert with layers of apples and buttered crumbs or oats and spices. The dessert was first mentioned in print in 1864, but the origin of the name is unknown.
Recipe: Apple Brown Betty

Arborio Rice - An Italian high-starch, short-grain rice. Traditionally used for Risotto.

Aromatic Rice - Rices with a nutty or popcorn aroma and flavor.

Arrowroot - A starchy, tasteless powder used as a thickening agent. It should be mixed with cold liquid before it is added to hot mixtures. See: Ingredient Substitutions

Arroz Con Pollow - A Spanish-American dish which means "rice with chicken." The dish was first mentioned in print in 1938. Recipe: Arroz Con Pollo

Au gratin - A dish, such as a casserole, topped with cheese, butter, or bread crumbs, then browned.

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