Glossary A

The food glossary +++ Popular Articles: 'About Us', 'Almires', 'Agkud'

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.

Au gratin refers to dishes that are covered with a sauce, sprinkled with cheese or bread crumbs, or both, and then baked to a golden brown
  1. Au just
  2. Axoa
  3. Älplermagronen
  4. Ayam Taliwang