A-Z

Aioli - Provencal mayonnaise garlic sauce. Served with eggs, poached fish, salad, cold meat or snails

Al Dente - Cooked(Italian) pasta or vegetables until firm and crunchy.

Antipasti - An Italian word for starter. Antipasti usually is served with grissini (bread sticks)

Arborio Rice - Arborio rice is an Italian medium-grain rice. It is named after the town of Arborio, Italy where it is grown. Cooked, the rounded grains are firm and creamy due to the high starch content of this rice variety. They are often used in the dish Risotto.

Arugula (Rocket)- Arugula , also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta , is a type of leaf vegetable, which looks like a longer leaved and open lettuce. Rocket is a herbaceaus annual or perennial; a member of the mustard family . It is rich in vitamin C and iron.

Aspic - Jelly made from meat and bones or vegetables and gelatin, it's traditional way of presenting cold cooked food like: fish, shellfish, poultry, meat, foie grass, vegetables

Avocado- Green or brown fruit, a pear-shaped or round. Very popular for salad and cold starters as a guacamole( crushed avocado with pimientos and spices) is served with tortillas and bread rolls

Bain-marie - A utensil used for keeping sauces and soups warm so that they can be used later.

Banana split -Dessert made from banana topped with different flavors of ice-cream, coated with chocolate sauce and decorated with whipped cream and glace cherry.

Béchamel - White sauce make by mix butter, milk and flour. Béchamel sauce is used for vegetables, egg and gratin dishes.

Bouillabaisse - Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

Bouillon - Unclarified meat or vegetable stock, used for cooking soups, sauces and dishes.

Carbonara -Spaghetti with sauce of pancetta bacon and parmesan cheese and egg.

Carpaccio -Originally thin slices of raw beef fillet very often marinated in herbs or peppercorn , now also applied to fish. to make carpaccio meat have to be very fresh and high quality.

Cdilantro - A pungent green herb used in Mexican food cooking, Indian and Central Asia. The seed produced at full maturity is coriander.

Ceviche - Salad made of raw fish marinated in lime juice with tomato, onion, spices, chilies and served with chips as an appetizer.

Chantilly cream - Whipped cream, sweetened and floured with vanilla. It is used as a part of desserts.  

Chili con carne -Transletes to "chili with beef", diced or ground beef with chilies and chili powder.

Chorizo - Spanish spicy sausage of pork meat and flavoured with garlic and paprika, very rich in flavour.

Choucroute garnie - Traditional recipes call for three types of sausage: Frankfurt sausages, Strasbourg sausages, and Montbéliard sausages. Fatty, inexpensive or salted cuts of pork also often form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for fish or goose meat, but this is far less typical

Enchiladas - A corn tortilla dipped in red chili sauce, rolled just about anything (meat, vegetables, fish), then topped with sauce and cheese.

Flan-Baked custard with caramel coating.

Gara Masala - Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot or warm spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel.

Gazpacho - Cold, spicy tomato and vegetable soup.

Guacamole - Avocado mixture that is made from ripened avocados and lemon or lime juice, diced onions and tomato, cilantro.

Jalapeno - Sweet pickled pepper, it is most used pepper in Tex Mex cooking

Masa - Dough called nixtamal. masa is a corn based tamel dough surrounding the tamel filling.Masa is made from stone-ground corn, lard and spices.

Miso -Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the mold kōjikin (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

Onion - It is thought that bulbs from the onion family have been used as a food source for millennia. In Caananite Bronze Age settlements, traces of onion remains were found alongside fig and date stones dating back to 5000 BC. However, it is not clear if these were cultivated onions. Archaeological and literary evidence suggests cultivation probably took place around two thousand years later in ancient Egypt, at the same time that leeks and garlic were cultivated. Workers who built the Egyptian pyramids may have been fed radishes and onions.

Quasadilla -Fried or grilled corn or wheat tortillas filled with cheese and variety of fillings.  

Salsa - Sauce (mexican), usually refers to a tomato-based condiment used to dip to accent dishes.

Sangria - A drink made of red or white wine, sugar, oranges, lemons and limes.

Serrano Pepper - the serrano pepper is a very hot pepper, used often in salsa's and tables sauces.

Taco - A corn tortilla folded over a filling

Tequila - distilled liquor made from agave or century plant. Typically served in a shot glass or blended in margaritas or other cocktails.

Tortilla - A thin , flat bread made from wheat flour or corn masa.