Wine Dine and Play: The Food and Beverage Grand Dictionary

The Food and Beverage Grand Dictionary


Part 1

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

"# and A"
Definitions from 7-Up to AVA




This grand dictionary is broken down into 22 separate parts
#-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 glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013
Last Updates made on December 2, 2017 with along way to go

"#"


3 Horses Lager: Better known locally as THB, this pale lager has been brewed by Star Brewers (Société Tananarivienne d’Articles Réfrigérés) of Madagascar since 1958. Alcohol by volume is 5.4%, with light color, medium body, thin head and mildly bitter flavor. 
5A5 Steak Lounge: San Francisco Financial District steakhouse serving A5 Wagyu Steak. SEE THE REVIEW HERE
7 UP: Is a brand of lemon-lime flavored soft drink. The rights to the brand are held by Dr Pepper Snapple Group in the United States, and PepsiCo in the rest of the world. 7 Up was created by Charles Leiper Grigg, and his St. Louis–based company The Howdy Corporation. The product was originally named "Bib-Label Lithiated Lemon-Lime Soda,” and was launched two weeks before the Wall Street Crash of 1929. Since that time it has had several Variations including: 7 UP Retro, Ice Soda; Diet; Diet Cherry; Light; Gold; Frootaz; Free; Ten; Citrus Splash; Tropical; Tropical Splash; Lemon-Squeeze;  Lime; as well as Orange, Pomegranate, Yerbabuena, Raspberry, and Cherry 7 UP.
Picture Courtesy of the Dr Pepper/Snapple Group
7 UP Cherry: Is a variant currently available in the UK. It is a different drink from Cherry 7 Up and uses a different recipe.
7 UP Citrus Splash: Available in Canada from Pepsico.
7 UP Free: Is sold in the UK, Ireland, Spain, Norway, Argentina, Iceland, Finland, UAE, Uruguay, Pakistan, and the Netherlands, and is marketed as "Natural Lemon and Lime flavor  similar to the "100% natural" American version. It contains a combination of artificial sugars, and for eight years was the only variety on the Norwegian market.
7 UP Frootaz: Tropical flavor variant of 7 UP available in the Philippines marketed by Pepsico for a short time in the 2000s, and then discontinued.
7 UP Gold: Was marketed for a short time in 1988 as a spice-flavored soda, similar to Vernor's Ginger Ale. Even though 7 Up's marketing slogan at that time was Never Had It, Never Will (referring to caffeine), 7 Up Gold did list caffeine as one of its ingredients. It was introduced by 7 Up in the hopes of capturing 1% of the cola market. The 7 Up Gold recipe was actually an unused Dr Pepper invention.
7 UP Ice Soda: Introduced in 1995 by Pepsi for the International market. It was a clear cola, and not as popular as hoped and was discontinued.
7 UP Lemon Squeeze: Available in Canada from Pepsico and is similar to Sierra Mist Lemon Squeeze.
7 UP Light: In International markets, Pepsico sells 7 Up Light as the diet version of 7 Up.
7 UP Lime: Is sold in the U.S. and in Argentina. In the U.S. it is not as strong and is less carbonated. In Argentina it is much more carbonated and is 5% lime juice.
7 UP Plus: Was a family of fruit-flavored soft drinks, produced by Cadbury-Schweppes. Touted as a healthy alternative, it contained no caffeine and had 2 grams of carbohydrates per serving, as well as 5% apple juice. It is sweetened with Splenda, and, mixed berry, released in  the summer of 2004. Two additional flavors have been added to the line: Cherry and Island Fruit.
7 UP Pomegranate: Available in the US for one year during the holidays. 
7 UP Retro: This 2011 formulation uses sugar rather than high-fructose corn syrup as its sweetener. Introduced on the 2011 season finale of The Apprentice, packaging in 12 oz. cans features either the 1970s disco mirrorball themed logo or the 1980s logo. It is also available in 12 oz. glass bottles with a label inspired by 7 Up's original logo.
7 UP Ten: Introduced in 2013, along with "Ten" variations for most of the major Dr. Pepper/Seven-Up brands, this contains 10 calories. It is a blend using high fructose corn syrup along with aspartame and Acesulfame potassium to sweeten it.
7 UP Tropical: Available in France from Pepsico.
7 UP Tropical Splash: Was available in Canada from Pepsico in the early 2000's.
7 UP Yerbabuena: A Soda variation available for a limited time in Colombia 2013.
33 Export Brewery: Vietnamese brewery. On the bottle it says it's from Vietnam, but RateBeer's The Beer Guide claims it's brewed by Heineken in Schiltigheim, Alsace, France. VBL Tien Giang Limited, My Tho Industrial Zone, Binh Duc Commune, Chau Thanh District, Tien Giang Province, Vietnam. ABV 4.5%
85C Bakery Café: The 85°C Bakery Cafe specializes in espresso coffee, flavored beverages, decorative cakes, and freshly baked breads. It was opened in Taipei, Taiwan in 2004. The founder of 85°C Bakery Cafe, Mr. Wu Cheng-Hsuehen visioned a cafe that provides five-star quality coffee, cakes and breads at not so five-star prices. They currently (2015) have over 800 stores in Taiwan, China, Australia, Hong Kong, and the United States.
100 Montaditos: A 15th Century Spanish style tavern in the New York City Restaurant scene, 100 Montaditos offers a modern twist on traditional tapas finger foods. The first 100 Montaditos was opened in 2000 near Spain’s southern city of Huelva, a town just inland of the Gulf of Cádiz. 100M offers 100 varieties of montaditos, which are crunchy Spanish rolls loaded with Spain’s most iconic ingredients, including Serrano ham, Spanish tortilla, chorizo sausage and Manchego cheese, to name a few.



A


A5 Rating:  A5 is the highest grade given only to the finest Japanese beef. Wagyu Beef cattle is classified into four categories: Japanese Black, Seed Japanese Brown, Japanese Shorthorn, and Japanese Polled.“A” of “A5” means the yield grade, while “5” shows the quality grade
A&W Cream Soda and Diet Cream Soda: There were introduced in 1986. Although cream soda had been created in 1852 by E.M. Sheldon, A&W Brands was one of the first American companies to make it commercially.
A&W Floats and Sunkist Floats: Were both introduced in 2008. The purpose was to mimic the flavor of an ice cream float of a soda. The A&W flavor was intended to taste like a root beer float, while the latter is comparable to an orange creamsicle or Sunkist float.
A&W Restaurants Canada: In 1956, the first A&W drive-in restaurant in Canada opened on Portage Avenue in Winnipeg. Serving a combination of burgers, onion rings and frosted mugs of A&W Root Beer® The Restaurant quickly multiplied across Canada, and has continued to grow, expanding into over 770 locations from Vancouver Island to Newfoundland.
A&W Restaurants Inc.: Is a chain of fast-food restaurants known for its draft root beer and root beer floats. They began opening franchises in California in 1923, named from the surname initials of partners Roy W. Allen and Frank Wright. The company became famous in the United States for its "frosty mugs", where the mug would be kept in the freezer prior to being filled with root beer and served to the customer. Today, it has franchise locations throughout much of the world. A&W restaurants in Canada have been part of a separate and unaffiliated chain since 1972.
A&W Root Beer: Is a root beer brand available in the United States and Canada, first sold at a Veterans Day parade in Lodi, California in 1919 by Roy W. Allen.  In 1922, Allen partnered with Frank Wright. They combined their initials to create the brand "A&W" root beer which sold for five cents per mug. Outside of Canada, the rights to the A&W brand are owned by Dr Pepper Snapple Group.
Picture Courtesy of the Dr Pepper/Snapple Group
A&W Sugar-free Root Beer: Introduced in 1974, and reformulated as Diet A&W in 1987.
A la brooch: Means a food that is cooked on a skewer
A la king: Is Food that generally is served in a white sauce with mushrooms, green peppers, and pimentos.
A la Mode: Generally refers to ice cream served on top of pie or cake.
A la Newburg: Is a seafood cream sauce colored slightly with paprika and flavored with sherry wine.
A la Provencale: Means to cook with garlic and oil
A Taste of Berlin: A small German Restaurant in Brandon Florida serving authentic imported German meats and beers. SEE REVIEW
Abalone: Shellfish found in the coastal waters of the United States, should be cooked either very quickly or very slowly. Lends itself to Asian preparations, particularly Japanese.
Abner: American Double / Imperial IPA / 8.20% ABV Hill Farmstead Brewery
Aboyeur (announcer/expediter): Takes orders from the dining room and distributes them to the various kitchen stations; may also be performed by the Sous-chef de Partie.
Abrakebabra: Ireland Fast food Chain
Abrasive Ale: American Double / Imperial IPA / 9.00% ABV Surly Brewing Company
Absinthe: A bitter liqueur distilled from wormwood and flavored with a variety of herbs. Often dissolved with water that produces a milky-white appearance. The flavor is that of anise.
ABV: Alcohol by volume is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume). The ABV standard is used worldwide. In some countries, alcohol by volume is referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac). Details about typical amounts of alcohol contained in various:
Drink
ABV
Fruit juice (naturally occurring)
less than 0.1%
Low-alcohol beer
0.05%–1.2%
Kvass
0.05%–1.5%
Kombucha
0.5%–1.5%
Kefir
0.5%–2.0%
Boza
1%
Chicha
1%–11% (usually 1%–6%)
Cider
2%–8.5%
Beer
2%–12% (usually 4%–6%)
Alcopops
4%–17.5%
Malt liquor
5%+
Makgeolli
6.5%–7%
Barley wine (strong ale)
8%–15%
Mead
8%–16%
Wine
9%–16% (most often 12.5%–14.5%)
Dessert wine
14%–25%
Sake (rice wine)
15% -20% (if not diluted prior to bottling)
Liqueurs
15%–55%
Fortified wine
15.5%–20% (in the EU, 18%–22%)
Soju
17%–45% (usually 19%)
Shochu
25%–45% (usually 25%)
Bitters
28%–45%
Mezcal, Tequila
32%–60% (usually 40%)
Vodka
35%–50% (usually 40%)
Brandy
35%–60% (usually 40%)
Rum
37.5%–80%
Ouzo
37.5%+
Cachaça
38%–54%
Sotol
38%–60%
Stroh
38%–80%
Nalewka
40%–45%
Gin
40%–50%
Whisky
40%–55% (usually 40% or 43%)
Baijiu
40%–60%
Chacha
40%–70%
Pálinka
42%–86% (in Hungary 48%–51%)
Rakia
42%–86%
Absinthe
45%–89.9%
Ţuica
45%–60% (usually 52%)
Arak
60%–65%
Poitín
60%–95%
Neutral grain spirit
85%–95%
Cocoroco
93%–96%
Rectified spirit
95%-96%


Acetic acid: Is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer, or vinegar. 
Acesulfame potassium:
Achoccha:
Acid malt: Whose grains contain lactic acid can be used as a continental analog to Burtonization. Acid malt lowers mash pH, and provides a rounder, fuller character to the beer, enhancing the flavor of Pilsners and other light lagers. Lowering the pH also helps prevent beer spoilage through oxidation.
Acini di pepe: Probably the smallest variety of pastina, it is a pellet-shaped noodle and is made with wheat flour.
Ackee:  The ackee fruit is bright red. When ripe it bursts open to reveal three large black seeds and bright yellow flesh that is popular as a breakfast food throughout Jamaica.
Acorn Squash:
Adam From The Wood: Old Ale / 12.00% ABV Hair of the Dog Brewing Company / Brewery and Tasting Room
Adobo sauce: This dark-red, piquant sauce (or paste) is made from ground chilies, herbs and vinegar, common to Mexico. Chipotle chilies are often found packed in adobo sauce. 
Adolphe Dugléré (Chef):
Adolphe Gérard (Chef):
Adolphus Busch: Colonel Adolphus Busch (1839 –1913) was the German-born co-founder of Anheuser-Busch with his father-in-law, Eberhard Anheuser.
Adriano Zumbo (Chef):
Afghan Cuisine:
After 8 mints:
Agar-agar: Is an extract of seaweed from the Indian and Pacific oceans. When dissolved it sets to a jelly and can be used as an emulsifier in ice cream, desserts, and soups. 
Agave: A large plant from Mexico, with fleshy leaves. The baked and fermented pina (center core) from the blue agave is used to make fermented drinks such as pulque, mescal, and tequila. 
Aging: Applies to meat being held at a temperature of 34-36 degrees F. for making the meat tenderer.
Aguila Cerveza Brewery: Colombian
Ahi: The Hawaiian name for Yellowfin, as well as Bigeye Tuna. 
Ainsley Harriot (Chef):
Aioli:
Aisy Cendré: This cow’s milk from the Bourgogne Region was created by the same people who saved the Epoisses cheese from oblivion after World War Two. They discovered that a cheese buried in ashes had a different flavor. The cheese is salted and washed with Marc de Bourgogne. The cheese is then buried in oak ashes for one month. The result is the Aisy Cendré. The center of the cheese is white and almost unripe. Aisy Cendré has a flavor of hazelnut and walnut.
Ají amarillo: is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking.
Ají colorado: Pepper is a member of a little known group of peppers native to Bolivia and Peru. Makes a fast growing, flat-topped bush 24-30” tall, loaded with ornamental flowers giving way to red, elongated fruits that are not particularly hot, but have a lot of flavor. Ají Colorado handles wet conditions and high elevation better than other peppers and is resistant to viral pathogens.
Ají panda: Is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is a dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. To make a paste from fresh ají panca peppers, remove the seeds and process the peppers in the blender or food processor with a little bit of vegetable or olive oil emulsion. 
Ají rojo:  is green capsicum pepper producing good yields of 5" long by 1" wide hot peppers. Peppers turn from green to deep orange when mature. The peppers are very mild at the green stage. Plant has green stems, green leaves, and white flowers. This was a favorite variety of the Inca Empire.
Ají Verde Sauce: Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least since time of the Incas, who called it uchu. In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice.
Ajowan:
Al Baik: Saudi chain restaurant
Al dente: Refers to slightly chewy or being tough to the bite
Alain Chapel (Chef):
Alain Ducasse (Chef): "Tasting a dish should be memorable… If nothing remains in the memory of a single guest, then I have made a mistake." -- Born on September 13, 1956, on a farm in Castelsarrasin in southwestern France, Alain’s Ducasse’s name has become synonymous with fine dining. Since beginning his career at the age of 16, he has expanded his empire to include 14 restaurants in seven countries with his most famous in Paris at the top of the Eiffel Tower, Le Jules Verne He is the only chef in the Michelin Guide to hold three-star rankings in three different countries. 
Alain Passard (Chef): Famous Chef and owner of Restaurant Arpège, Maison de Cuisine in Paris, a three Michelin Star top 100 restaurant of the world. 
Alain Senderens (Chef):
Albufera Sauce: Glace de viande Velouté based sauce. (See Ivory Sauce)
AleSmith Speedway Stout: American Double / Imperial Stout / 12.00% ABV Ale Smith Brewing Company
Alex Ruiz (Chef):
Alexandre Étienne Choron (Chef):
Alexis Soyer (Chef):
Alexis Gauthier (Chef):
alfalfa sprouts:
Alfred Prunier (Chef):
Alfredo sauce: Is one of the most widely recognized sauces in the world. According to the Web site for the restaurant Alfredo of Rome, Fettuccine Alfredo was invented in 1914 by Alfredo di Lello, whose wife had lost her appetite during pregnancy. He went to the kitchen and mixed up a batch of egg noodles with Parmigianino cheese, cream, and butter, which delighted his wife, and – yes, it actually says this – "the rest is history.” It is called by several different names, alla panna or cream sauce in Bologna and Florence, doppio burro [double butter] being the correct term for it in Rome. The sauce is probably of northern rather than Roman origin however.
Alice Waters (Chef): 
Alinea Restaurant: A Chicago suburb molecular gastronomy based restaurant that is rated in the top  restaurants in the world to dine at, and rated as number one in the world by Elite Traveler Magazine in their top 100 restaurants of the world list. 10-14 coursed meals, where reservations are required months in advance. SEE THE REVIEW BY CLICKING HERE Review is from 2013, before the remodeling.



Alioto's Restaurant: Seafood Restaurant located near Pier 43 1/2 on Fisherman's Wharf, San Francisco. SEE REVIEW
All-Bran – Kellogg's (1916 – present):
Allemande Sauce: Is a white sauce with egg yolks added.
Allspice (Pimenta dioica): A pea-sized berry from the evergreen tree that Is primarily grown in Jamaica, though also native to the West Indies and Africa. Christopher Columbus mistakenly thinking it was a pepper brought it back to Europe. It is often used with Middle Eastern cuisine, but also in catsup, pickles, baking, and in men's spice type colognes. It tastes like a combination of aromatic spices - cloves, cinnamon, and nutmeg, which is how it got its name.
Almonds:
Almond Brioche:
Almond Paste: A blend of ground almonds, sugar, and glucose. Used in a variety of confections. 
Alton Brown (Chef):
Alpha-Bits – Post Cereals (1958 – present):
Alvin Leung (Chef):
Amaranth:
Amaretti: A crisp airy Italian cookie similar to a macaroon with an intense sweet almond flavor.
Amaretto: An almond flavored liqueur often made from apricot pits. This original Italian liqueur is also made in the United States.
Amber ale: Is a term used in Australia, France and North America for pale ales brewed with a proportion of crystal malt to produce an amber color generally ranging from light copper to light brown.
Amber Extract:
Amber Malt: Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt.
Amchur:
American Cheeses:
American Chinese Cuisine:
American Jewish-style pumpernickel: This recipe contains wheat flour and has a more mild flavor and more porous crumb than the Westphalian pumpernickel.
American Strong Ale: Is a broad category used in America to describe ales of 7.0% abv or higher. Beers in this category may also be classified as double India Pale Ales, barley wines, or old ale depending on the style.
Amish Blue Cheese:
Amish Cuisine:
Amori Pasta (also, Spirali/ Cavatappi): A tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally.
Amul Restaurants: Indian Restaurant Chain
Anaheim Chiles: This mild, long green Chile is named for the area where it was originally grown. These are often sold canned, whole, or chopped. 
Ancho Chiles: A dried poblano Chile with a smoky flavor and medium heat. They range in color from dark red to almost black.
Anchovies: Are a very small fish from the herring family, common to the Mediterranean, and also harvested in the Black Sea, the Atlantic, and the Pacific Oceans. They are  a staple to French and Italian cuisine, commonly salted or preserved in oil for uses in sauces, meats, or as a base for Caesar Dressing, and toppings for pizza’s and Bruschetta.
Andoni Luis Aduritz (Chef):
Andrew Zimmern (Chef):
Anejo: Name given to aged Cogito Cheese
Anellini Pasta: Translates as ‘small rings’ in Italian. They are medium-small, ridged, tubular pasta cut in thin rings often used in soups.
Angelica:
Angus: Of Scottish origin, Angus cattle are prized worldwide for their well-marbled, meat-heavy carcasses.
Anheuser-Busch: Belgian-Brazilian multinational beverage and brewing company headquartered in Leuven, Belgium. It is the world's largest brewer with nearly 25 percent global market share and the third largest fast-moving consumer goods company by firm value. It has 14 brands that individually generate over 1 billion USD per year in revenue out of a portfolio of more than 200 brands. They include global brands Budweiser, Corona, Stella Artois, Rolling rock, Bass, Modelo, Busch, Michelob, O’Doul’s, Beck's and Löwenbräu. The company also owns distribution rights to the Bacardi and Monster Energy brands. See web page.
Picture Courtesy of Anheuser-Busch


Anise (Pimpinella anisum): Has been used for thousands of years for flavoring, breath freshener, digestive aid, cough suppressant, and air freshener. Anise has a licorice flavor, and it is the seeds that are used to flavor things such as candy, cakes, liquors, and toothpaste. Anise seeds were used in Roman times to pay taxes as many spices were used for monetary purposes in ancient times.
Anisette: Is a cordial flavored with anise seed.
Annatto: This slightly musky-flavored reddish yellow spice, ground from the seeds of a flowering tree, is native to the West Indies and the Latin tropics. Islanders store their annatto seeds in oil--giving the oil a beautiful color. Saffron or turmeric can be substituted.
Anne Burrell (Chef):
Anne-Sophie Pic (Chef):
Anthony Bourdain (Chef): An American chef, graduate of the Culinary Institute of America and a veteran of numerous professional kitchens,  author, and television personality. He is well known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and since 2005 he has hosted the Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover. In 2013, he joined CNN to host Anthony Bourdain: Parts Unknown. Bourdain is a chef-at-large whose home base is Brasserie Les Halles in New York, where he was executive chef.
Picture Courtesy of the Travel Channel

Antipasto: Is an Italian appetizer
Antoine Parmentier (Chef): Apothecary by profession, he refined the use of the potato and the art of bread making.
Antoine Beauvilliers (Chef): A pioneering restaurateur and author of L'Art du Cuisinier (1814)
Antonin Carême (Chef):
AOC:
Apocalypse Cow: American Double / Imperial IPA / 11.00% ABV Three Floyds Brewing Co. & Brewpub
Appetizer: Is a small serving of food served before, after, or as the first course of a meal to stimulate the appetite
Appétit:
Apples:
Apple butter:
Apple Cider:
Apple cider vinegar:
Apple Jacks – Kellogg's (1965 – present):
Apple Pie:
Apple Pie Spice:
Applebee’s: American Chain Restaurant
Apprenti (e) (apprentice): Are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Apricot:
AR 30-22: Army Regulation 30-22 - provides extensive information about the Army Food Service Program, operating procedures, and safety regulations in relation to the Dining Facilities operated by the United States Army both at home and overseas. Updated copy 12 July 2012 pdf
Aragosta Lobster:
Araňitas: Fried "spiders" made of julienne strips of green plantains
Arborio Rice: The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto due to its creamy texture. 
Arby's: American Fast Food chain, known for their addictively good curly fries and Market Fresh Sandwiches.
Arctic Devil Barley Wine: English Barley wine / 13.20% ABV Midnight Sun Brewing Co.
Arepa:  A South American bread that is a thicker version of a tortilla, more of a flat meal made of maize flour, split in half and filled with cheese, deli meats and a variety of fillings. An Arepa may be eaten closed like a sandwich or dressed with toppings and eaten open-faced. Although similar to a sandwich in its presentation, it can also be eaten as a side dish, in lieu of bread. See flat bread.
Arequipa: Is the capital of the largest city in the Arequipa Region of southwestern Peru and home to the Chupe de Camarones, a popular crayfish or shrimp chowder along the coast regions. See Peruvian Cuisine.
Armenian Cucumber:
Armenian Cuisine:
Arrowroot (Maranta arundinacea): From a dried rootstalk, this white, powdery thickener is preferable to cornstarch because it provides a clear finish. but. It is normally found in the spice rack at grocery stores. It should only be used at the end of your cooking, since unlike corn starch or tapioca it will break down after about 10 minutes.           
Arrowroot Vermicelli: Very thin, Chinese noodles.
Arroz Peruano: Simply translated as Peruvian Rice. There are many recipes and combination to this dish, but the most common contains carrots and cilantro. See a recipe here.
Art Smith (Chef):
Artichoke: The globe artichoke is cultivated mainly in California's midcoastal region. It is the bud of a large plant from the thistle family and has tough, petal-shaped leaves. Usually steamed and the pulp of the leaves eaten with drawn butter or mayonnaise. 
Artichoke, globe:
Artichoke, Jerusalem:
Arugula: (a.k.a. rocket) has long, spiked, dark green leaves and a peppery flavor. Wild-harvested arugula is the most pungent. Cultivated arugula is widely available and varies greatly in strength of flavor. Use arugula alone to stand up to tangy dressings like Lemon Garlic Vinaigrette.
Asafoetida:
Ashley Cheeseman (Chef):
Asiago: A semi firm Italian cheese with a rich, nutty flavor is mainly used for grating as a substitute for Parmesan. It was traditionally made with sheep's milk, today it is often made with cow's milk. 
Asparagus:
Aspartame: 
Aspic: Is a clear jelly typically made of stock and gelatin; Used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
At.Mosphere Restaurant: Modern fine dining world cuisine restaurant located on the 122nd floor of the Burj Khalifa Tower in Dubai, United Arab Emirates. SEE THE 2013 REVIEW



Dining on the 122nd floor
Atlantic Halibut:
Ate:
Atemoya:
Au gratin: Is a food item like potatoes or cauliflower that is covered with a sauce, sprinkled with cheese or breadcrumbs, or both, and slowly baked to a golden brown.
Au jus: Is a food served with its natural juice
Au lait: Translated as an item with milk included in the ingredients, the term is mainly used in coffee houses and restaurants.
August Zang and the croissant:
Auguste Escoffier (Chef): "The Emperor of Chef's"
Aurora Sauce: Tomato puree Velouté based sauce.
AVA: The abréviation for the American Vituculture Association
Avocados: Are a thickened skin, pear-shaped tropical fruit with a green buttery flesh and can also be known as an alligator pear, and are the main ingredient to Guacamole. Listed as one of the top super-foods in the world to eat for good health.
Ayinger Celebrator Doppelbock: Doppelbock / 6.70% ABV Privatbrauerei Franz Inselkammer KG / Brauerei Aying




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Part 1
Of the Grand Dictionary of Food and Beverages complete





“Culinary perfection consists not in doing extraordinary things, 
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)








TTFN




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