Food Words

from BostonChefs.com

Browse by letter

Achiote
The rust-colored, smoky-flavored seed of the annatto tree.

Adobo sauce
A blend of chiles, herbs and vinegar.

Agnolotti
Small, half-moon-shaped ravioli.

Agrodolce
Italian sweet and sour sauce.

Aïoli
A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Ancho chile
The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.

Arrabbiata
Literally "angry" in Italian; in this case referring to a spicy tomato sauce.

Arugula (Rocket)
An assertive salad green with peppery, somewhat bitter overtones.

Asiago
Semi-firm Italian cheese made from cow's milk.

Assiette
French for "assortment," as in cheeses.

Aubergine
French for "eggplant."