À la – In the style of (e.g., à la française = in the style of France)
Aachar – Spicy Indian pickles made from vegetables, mango, lime, and green chillies
Abaisse – A piece of dough rolled to required size
Abattis – Winglets, giblets of poultry
Aburage – Deep-fried bean curd (tofu) cooked in sweet sake, soy sauce, and water (Japanese)
Aceite – Oil (Spanish)
Aceite de Oliva – Olive oil (Spanish)
Aceite de Oliva Extra Virgen – Extra virgin olive oil (Spanish)
Aceituna – Olive (Spanish)
Acelga – Swiss chard (Spanish)
Achar – a spicy relish from Indian and Caribbean cuisine
Acidulated Water – A mixture of water and a small amount of vinegar or lemon juice
Adobar – To marinate (Spanish)
Adobo – a marinade made from vinegar, garlic, and seasoning (Spanish/Mexican)
Adzuki Beans – Small reddish brown beans used in Japanese cooking
Aemono – a Japanese mixture of vegetables or meats topped with sauce
Agar-Agar – Gelatine made from dried seaweed (Japanese)
Agari – Japanese sushi-bar term for green tea
Agemono – Japanese term for deep-fried or pan-fried foods
Aging – keeping meats or cheeses in a controlled environment to improve tenderness and flavour
Agiter – To stir (French)
Agneau – Lamb (French)
Agnolotti – Small half-moon shaped ravioli (Italian)
Agua – Water (Spanish)
Aguacate – Avocado (Spanish)
Aguardiente – strong Spanish liqueur used in cooking
Ahumado – Smoked (Spanish)
Aiguillette – Long, thin slices of poultry breast or other meats
Ail – Garlic (French)
Aioli – a sauce made from olive oil, garlic and lemon juice
Aji – filleted and marinated Spanish horse mackerel
Aji-no-moto – Monosodium glutamate (MSG) (Japanese)
Ajo – Garlic (Spanish)
Ajoblanco – Cold almond soup from Andalusia (Spanish)
Aka Miso – Red soybean paste (Japanese)
Akagi – Red clam (Japanese)
Akami – Lean tuna (Japanese)
Akuri – an Indian variation of scrambled eggs with onions and hot spices
Al Ajillo – Fried with garlic, as in gambas al ajillo (Spanish)
Al Carbon – Spanish term for grilled meat
Al Dente – “To the bite” – correct degree of doneness for pasta and vegetables
Al Forno – Cooked in the oven (Italian)
Al Horno – Roasted or baked in the oven (Spanish)
Al Pastor – cooked in the style of shepherd cooking (Spanish/Mexican)
Al Pil Pil – Basque recipe for salt cod sautéed slowly in oil with garlic
Al Vapor – Steamed (Spanish)
Albahaca – Sweet basil (Spanish)
Albardilla – Batter (Spanish)
Albondiga – Meatball (Spanish)
Albumen – The protein of egg whites
Alcachofa – Artichoke (Spanish)
Alcaparras – Capers (Spanish)
Alfredo – pasta sauce of butter, cream, and parmesan cheese
Allemande – A sauce made of Velouté, a liaison and lemon juice
Allspice – an aromatic spice made from dried West Indian allspice tree berry
Allumettes – matchstick-sized knife cut (usually potatoes), same size as julienne
Almond Paste – sweet paste made from finely ground blanched almonds
Alubias – Beans grown for drying (Spanish)
Ama Ebi – Sweet shrimp, usually served raw (Japanese)
Amandine – French term for any dish with almonds
Amchoor – Pulverised, sun-dried, unripe mango used in Indian cooking
An – Sweetened purée of cooked red beans (Japanese)
Anago – saltwater conger eel that is boiled and grilled (Japanese)
Anchovy – small salt-cured fish used as flavouring
Anglaise – English style (meaning bland, plain cooked food)
Animelle – Sweetbreads
Anise – aromatic, liquorice-flavoured herb
Anna Potatoes – Potato pancake made of thin potato slices in concentric circles
Antipasto – Italian term for snacks served before a meal
Aoyagi – Red round clam (Japanese)
Apéritif – An appetiser drink
Apio – Celery (Spanish)
Appam – Thin, round wafer made from rice, potatoes, and/or lentil flours (Indian)
Arborio – starchy, short-grain rice for risotto
Aromates – herbs, spices & flavourings (aromatic)
Arrowroot – starch obtained from the arrowroot plant
Arroz – Rice (Spanish)
Arroz a Banda – a saffron rice dish cooked in a paella pan (Spanish)
Artichoke – Bud of large plant from the thistle family
Asado – barbecuing techniques used in South America
Asafétida – Spice used in India and Middle East
Asiago – Cheese similar to Provolone but milder
Aspic – Clear jelly made from concentrated cooking liquid
Atún – Tuna (Spanish)
Au Gratin – Cooked in oven forming crust on surface
Au Jus – French for “with juice” – meat served in its own juice
Aubergine – the British term for eggplant
Avial – Vegetable curry from southern India
Ayu – Sweet fish (Japanese)
Azafrán – Saffron (Spanish)
Azúcar – Sugar (Spanish)
Azuki – small red beans (Japanese)