All Ingredients

almond extract
almond extract
This is made with almond oil and alcohol, and it's especially good in cookies and cakes. It's potent, so recipes usually call for no more than a teaspoon. Bitter almond extract is even stronger.
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almond filling
almond filling
This sweet filling is used to make pastries and cakes.
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almond liqueur
almond liqueur
Almond liqueur is excellent on ice cream or in coffee.
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almond meal
almond meal
Specialty stores carry this, but you can get it for less at Middle Eastern markets.
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almond milk
almond milk
Look for this in aseptic containers. Shake well before using!
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almond oil, expressed almond oil, huile d'amande, sweet almond oil
almond oil
Nut oils are best used in cold dishes; heat destroys their delicate flavor.
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almond paste, Bitter almond paste
almond paste
This is a paste made with finely ground blanched almonds, sugar, glycerin, and sometimes almond extract. Bakers use it to make cakes and cookies. Bitter almond paste is flavored with oil of bitter almonds, and is worth seeking out if you plan to make amaretti. Look for tubes or cans of it among the baking supplies at your supermarket.
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almonds, blanched, blanched almonds
almonds, blanched
Shelled almonds have a slightly bitter brown skin which can be removed by blanching them. To do this, drop shelled almonds into boiling water, remove the pan from the heat source and let it stand for two minutes, then drain the almonds and rub off the skins. Many cooks prefer to skip this step and buy their almonds already blanched.
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Alouette
This is one of several spreadable cheeses that combine cream cheese with various flavorings, like herbs, garlic, pesto, and sun-dried tomatoes. You can set them out with crackers for guests, but your gourmet friends probably won't indulge.
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alphabets, alfabeto
alphabets
These tiny pasta shapes are usually served in a broth or very light soup.
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Alphonso olive, Alfonso olive
Alphonso olives
This large Chilean olive is cured in a wine or wine vinegar solution, which gives it a beautiful dark purple color and tart flavor. Its flesh is very tender and slightly bitter.
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Alpino salami
Alpino salami
This is an Italian-style salami.
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alum, aluminum potassium sulfate, ammonium aluminum sulphate
alum
Pickling recipes sometimes call for alum to give pickles extra crunch.
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aluminum foil, tin foil
aluminum foil
This is an excellent all-purpose wrapper, able to withstand both heat and cold. It's the best choice if you're wrapping foods for freezer storage, since it works better than plastic wrap at preventing moisture loss.
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amaranth, amaranth seeds
amaranth
These tiny ancient seeds have been cultivated in the Americas for several millennia. They're rich in protein and calcium, and have a pleasant, peppery flavor. One variety of amaranth is grown for its leaves, which are called Chinese spinach.
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amaretti, amaretti biscuits, Italian almond cookies, Italian macaroons
amaretti
These crisp, hard cookies are traditionally made with bitter almonds. Dessert recipes sometimes call for them to be crumbled or ground. Amaretti de Sarnonno are considered to be the best.
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amaretto
amaretto
This is a brandy-based liqueur that's flavored with almonds and apricot pits. It complements chocolate, coffee, and fruit especially well.
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amber rum, añejo rum, brown rum, gold rum
amber rum
This is similar to white rum, but has a stronger flavor. Most of it is made in Puerto Rico, Trinidad, Barbados, and the Virgin Islands. Bacardi, Ronrico, and DonQ are popular brands.
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ambrosia apple
ambrosia apple
Crisp and juicy, this is a great apple for snacking.
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ambrosia melon
ambrosia melon
This looks and tastes like a cantaloupe, but the flesh is a brighter orange.
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amchoor, aamchur, amchor, amchur, dried green mango, dried mango powder
amchoor
This is made from sun-dried mangoes, and it's used as a souring agent or to tenderize meats. Indian or Middle Eastern grocery stores carry it.
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Amer Picon
This is a bitter French apéritif that's usually served with water and a sweetener, or sometimes mixed with beer.
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American black caviar
If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice.
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American cheese, American cheese food, American pasteurized process cheese food
American cheese
These are often sold in individually wrapped sandwich slices.
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American eggplant, globe eggplant
American eggplant
This is the familiar large, dark purple, pear-shaped variety. Choose small or medium-sized eggplants (these have fewer bitter seeds) with healthy-looking green stems that are firm to the touch, but not too hard. Avoid mushy ones. Store them in the refrigerator.
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amorini
amorini
These tiny pasta shapes are usually served in a broth or very light soup.
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Amphissa olive, Amfisa olive, Amfissa olive
Amphissa olives
These are dark purple Greek olives that are hard to find in the U.S. They're great for snacking.
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Anaheim chili, Anaheim chile, California green chili, california red chili
Anaheim chili
These large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles. They have a tough skin, but it peels off easily if you first char the chiles over a flame and then steam them in a paper bag for several minutes. Anaheims are available year-round, but they're best in the summer. You can occasionally find red Anaheims, which are riper and slightly hotter. When dried, this pepper is called a chile Colorado.
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anasazi beans, frijol conejo, little cow, rabbit bean
anasazi beans
These heirloom beans are sweet, fast-cooking, and reputed to cause less flatulence than other bean varieties. They're great for making refried beans.
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ancho chili, pasilla rojo, pasilla chile, dried poblano, chile color
ancho chili
These mild, dried poblano peppers have a sweet, fruity flavor and are a staple in Mexican cuisine. They're brownish-black and wrinkled, and commonly used in adobos, moles, salsas, and various sauces.
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anchovies
anchovies
It's best to get these salted rather than canned. Rinse the salt off before using. Unopened canned anchovies can be stored for up to a year in a dry, cool place. Once opened, they will keep for up to two days if you wrap them well and refrigerate them.
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anchovy paste
anchovy paste
Supermarkets carry tubes of this, usually near the canned tuna.
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andouille, Cajun andouille, Louisiana andouille
andouille
This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with andouillette, a French sausage that's made from tripe.
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andouillette
andouillette
This tripe sausage has an unpleasant aroma and an assertive flavor, but while it's definitely not a crowd-pleaser, it's acquired something of a cult following. Larger sausages are called French andouille.
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anelli, anelletti
anelli
This variety of Italian pasta consists of small rings. It's used in soups and pasta salads. A tiny version is called anellini.
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anellini
anellini
These are shaped like rings, and used as a soup pasta.
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