A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

Acidulated water

Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.

Agar-Agar

A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars. For more information, see Ask the Chef.

Al dente

An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within; its literal translation is

Albumen

The white of an egg.

Allspice

An aromatic spice, also called Jamaica pepper or pimento, from the dried berry of the West Indian allspice tree. The berry is the size of a pea and, when ground, has the aroma and taste of a combination of cinnamon, cloves, nutmeg and pepper. It is used in both sweet and savoury dishes.

Almonds

Nuts that can be bought as skin-on, blanched, whole, halved, flaked, chopped or ground. Used in sweet or savoury dishes, especially those with an Arabic influence. There are two main types of almonds

Amaranth

Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops.

Amaretti

Small Italian macaroon biscuits. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They are a popular after-dinner treat, served with sweet wine and/or liqueurs. They can be used as a base for trifles and tiramisu. Amarettini are the miniature version.

Anchovy

An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way. For more information on anchovies, visit our store cupboard.

Anchovy essence

A natural juice concentrate from the anchovy.

Angelica

A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves. Candied angelica is commonly used in cake and dessert decoration.

Annatto seeds

Also known as

Antipasto

The Italian word, meaning

Ap

A French term referring to a light alcoholic drink taken before a meal to stimulate the appetite. Examples include drinks based on wine (eg vermouth) or alcohol (eg anise, bitters) and certain spirits and liqueurs.

Arborio rice

The classic risotto rice from the north Italian region of Piedmont; a medium- to long-grain rice, it absorbs a lot of cooking liquid yet still retains a good bite in texture. For more information on rice, visit our store cupboard.

Arbroath smokie

A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup.

Argan oil

Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own.

Arrowroot

A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.

Artichoke

Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy

Asafoetida

An extremely pungent spice extracted from a plant of the giant fennel family, commonly used in Indian and Middle Eastern cooking. In fact, asafoetida's dung-like smell is quite off-putting (the Germans call it Teufelsdreck or devil's dung), but if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish.

Aspic

Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with b

Aubergine

The most common type of aubergine is fairly large, an elongated oval shape and purple in colour. Others are white, mauve and green, some even striped. Aubergines are available for most of the year. Look for a firm, bright, shiny skin and a green, fresh-looking stalk end. The flesh inside is white and spongy but it browns when cut. Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they