ALMOND EXTRACT:
Flavoring derived by dissolving the essential oil of almonds in an alcohol base. Use only products labeled "pure" or "natural" almond extract (essence).

AMANDINE:
Dishes made or garnished with almonds.

AMARETTO:
Italian liqueur combining essences of apricot and almond.

ANCHOVIES:
Tiny saltwater fish, related to sardines; most often found as canned filets that have been salted and preserved in oil. Imported anchovy filets packed in olive oil are the most commonly available; those packed in salt, available canned in some Italian delicatessens, are considered the finest.

ANCHOVY PASTE:
Smooth paste made from preserved filets of the tiny saltwater fish, combined with oil and packed in squeeze tubes and jars.

APPLE JACK:
Apple brandy made from hard cider. See Calvados.

ANTIPASTO:
Italian term describing an assortment of appetizers.

APERITIF:
A drink taken before a meal to stimulate the appetite.

APPLES:
There are thousands of kinds of apples, and they differ in color, flavor, shape, size and texture. Different varieties are used for different purposes. The most common varieties of apples are Delicious, Golden Delicious, Granny Smith, McIntosh, and Rome Beauty. Varieties of Apples

ARMAGNAC:
Dry brandy, similar to cognac, distilled in--and made from wine produced in--the Armagnac region of southwestern France. Other good-quality dry wine-based brandies may be substituted.

ARROWROOT:
A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkable clarity. Use as a thickening agent in place of flour or cornstarch for fruit sauces, pie fillings, puddings, salad dressings, dessert sauces, vegetable sauces, and meat glazes. Do not use to make gravy. Arrowroot reaches maximum thickening at lower temperatures than other thickeners, thus it is ideal for use with heat sensitive foods.