Culinary Terms

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To find the definition of a culinary term in the Calphalon Culinary Center Glossary, simply enter the term in the Search field or browse the glossary alphabetically. From Acidity to Ziti and everything in between, search below to extend your culinary vocabulary.

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Acidity (n)

Acid is present in all grapes, and therefore all wines. It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Wines low in acidity are often described as tasting flabby.

Aioli (n)

Traditionally, this emulsified sauce of garlic, olive oil, and egg yolk was made using a mortar and pestle. The sauce has a similar consistency to mayonnaise as well as a yellow hue and a strong garlic flavor.

Al dente (adj)

Slightly undercooked pasta. In Italian, the phrase means "to the tooth." Pasta cooked al dente is not overly soft or mushy; it still has some "life" left in it.

Allspice (n)

Allspice is the dried berry of the pimento tree, an evergreen native to Jamaica, the West Indies, and South America. It possesses the fragrances of cinnamon, nutmeg and cloves. It can appear whole or ground.

Angelica (n)

Pale green licorice flavored stalks used decoratively in pastry making and to flavor liqueurs.

Anise (n)

A spice from a small annual plant whose leaves and seeds take on the flavor of sweet licorice. Used frequently as a flavoring in breads and pastries.

Arack (n)

A potent and fiery anise-flavored alcoholic beverage traditionally served as an accompaniment to mezze ( Middle Eastern appetizers).

Arayess (n)

Palm-sized deep-fried savory pastry filled with seasoned ground lamb.

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