Glossary A

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Aperitif refers to a French word for a light alcoholic taken or consumed as an appetizer before a meal (lunch or dinner).

Avgolemono refers to one of Greek's favorite sauces made of egg and lemon

Aging is a culinary term that is applied to meat being held at a temperature of 34-36 °F, the purpose of which is to make the meat more tender than usual.

al dente is a term that refers to "slightly chewy or being tough to the bite".

Anchovy refers to a very small fish from the herring family which is usually used as ingredients for many recipes, an example is pizza

Anisette refers to a cordial that is flavored with anise seed
Other definition:
Anisette is refers to a clear and sweet liqueur made with anise seeds.

  1. Au gratin
  2. Au just
  3. Axoa
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