Glossary A

The food glossary +++ Popular Articles: 'About Us', 'Apple', 'Austria'

Auflauf is a German word for casserole.

Acelgas isthe Spanish word for "Chard" or "Silver-beet", a green-leafy vegetable

Agneau aux haricots is a French culinary term which means Lamb with French beans.

Amakuchi refers to a Japanese term for a type of sake which has a sweet flavor or sweet in flavor.

Aharn is a Thai word for food

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a chicken or duck.

  1. Ail
  2. Aile
  3. Amuse-bouche
  4. Aioli