Cooking Dictionary Results

A

Aïoli - A strongly flavored garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.

Aji-No-Motto - Japanese name for monosodium glutamate, MSG, used by Oriental cooks on occasion to revive a dish that has turned out tasteless.

Akavit/Aquavit - Scandinavian form of distilled alcohol made from grain or potatoes, and flavored with caraway seeds.

à la - French, literally, “prepared in the style of”.

à la King - an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, green peppers and sometimes sherry.

à la Maréchale - small cuts of meat and poultry which are breaded and fried in butter. Green asparagus tips and truffles are usual in the garnish.

à la Mode - literally, “following the fashion”. In the United States, it is food that is served with ice cream; in France it names braised meat smothered in sauce.

à la Nicoise - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy of caramelized sugar and browned almonds.

à la Printanier - to be cooked or garnished with fresh spring vegetables. Printemps is the French word for spring.

à la Provencale - a dish including garlic, olive oil, tomatoes and often black olives.

al Dente - Italian for to the tooth; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone.