Welcome to Steviecooks.com

Hopefully this glossary will help answer some of your common cooking and baking questions.

A

à blanc -- This French term refers to foods that are not browned, but are instead "in white"

açai --This berry contains many necessary nutrients, antioxidants, vitamins, and minerals.  This grape-sized berry grows on the açai palm, which also produces hearts of palm.

acetic acid -- This acid forms from the ineraction between bacteria and alcohol fermented substances, including Beer.

achiote seed -- SEE ESSENTIAL SPICE GUIDE

acid -- There are various types of acid involved in cooking and baking, including citric acid, acetic acid, lactic acid, and malic acid. Acids are often used in cooking to break down sinue and fat in meats

additives -- Various types of additives are often added to foods to enhance their nutritional quality, product quality, or appeal. These additives must be approved by the FDA (Food and Drug Assistance)

ade --

adobo --

aerate -- Another word for sifting

agave --

age; aged; aging --

aglio -- Garlic in Italian

aïoli --

à la --

albumen --

al dente --

alfredo sauce -- SEE COOKING

amaretti --

amaretto --

ancho chile --

anchovy --

andouille --

Animal fat -- SEE LARD

antioxidants --

antipasto --

appetizer --

arborio rice --

aroma --

arroz con leche --

ascorbic acid --

aseptic packaging --

aspartame --

B

baba ghanoush --

babka --

baccalà --

bacon --

bagel --

baguette --

bake --

baking powder --

baking soda --

baking stone --

barbecue; barbeque --

barbecue sauce --

barista --

barley --

basmati rice --

baton; batonnet --

batter --

bararian cream --

beans --

béarnaise --

beat --

béchamel --

beef --

bento; bento box --

berry --

beurre blanc --

bind, to --

binder --

biscotto; biscotti --

biscuit --

blend --

blind baking --

boil --

bombe --

boullion --

bouquet garni --

bread --

breadfruit --

brine --

brisket --

broth --

brownie --

brulé --

bubble and squeak --

butter --

buttercream --

butterscotch --