All Ingredients

apricot
apricot
Like other stone fruit, apricots are sweetest--and most prone to bruising--when they're allowed to ripen on the tree. But unless you can pick your own, you'll probably have to make do with the slightly underripe, more durable apricots sold in markets. Allow them to soften at room temperature for a few days before eating them. They're best in the summer.
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apricot brandy
apricot brandy
This is distilled from apricot juice. Brands include the French Abricotine, and the Hungarian Barack Pálinka.
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apricot liqueur
This liqueur tastes like both apricots and almonds.
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aprium, plumcots, pluots
aprium
This is an apricot/plum cross, with apricot dominating.
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aquavit, akevit, akvavit, snaps
aquavit
This is made by Scandinavians, who distill it from potatoes or grains and flavor it with caraway seeds or other spices. They like to drink it chilled and straight, in small, narrow glasses. Don't confuse it with aqua vitae, or fruit brandy.
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arak, arack, arrack, arraki, raki
arak
The name comes from the Arabic word for juice, and it's applied to a wide variety of somewhat harsh-tasting alcoholic beverages that are flavored with various herbs and spices, particularly anise. It's fairly potent, and usually served as an apéritif.
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arame, sea oak
arame
This popular seaweed is very sweet and mild, and it's loaded with iron, calcium, and iodine.
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Arauco olive
Arauco olives
These are large green Spanish olives flavored with rosemary.
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Arbequina olive
Arbequina olives
These are tiny green Spanish olives with a mild, smoky flavor. They're hard to find in the U.S.
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arborio rice, Piedmont rice
arborio rice
This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded
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arctic char, Arctic charr
arctic char
A trout relative, the arctic char is highly prized for its sweetness and tenderness. It's often roasted or smoked.
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Ardennes ham
Ardennes ham
This is an air-dried ham that's similar to prosciutto.
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arepa
arepa
This is a Venezuelan bread that's round and flat and usually made of cornmeal. It's usually split open and stuffed with grated cheese, cooked meats, and other fillings.
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Arkansas Black apple
Arkansas Black apple
This apple is renown for its long shelf life. It's good for making sauce and baking.
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Armagnac
Armagnac
This French brandy is similar to cognac, but with a more pronounced flavor. Since their quality varies, Armagnac brandies don't share cognac's exalted reputation, but a good Armagnac compares favorably with any cognac.
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aromatized wine
These are wines, like vermouth and retsina, that have been flavored, usually with herbs and spices.
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arracacha, apio
arracacha
These come from South America. According to the FAO, they taste like a cross between celery, cabbage, and chestnuts.
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arrowroot, arrow root, arrowhead, Chinese arrowhead, Chinese potato, ci gu
arrowroot
The name arrowroot is more commonly associated with a thickener that's made from the plant. A fresh arrowroot tuber looks like a small onion, only without the layers. It should be peeled, and then it can be boiled or stir-fried. Look for it in Chinese markets during the winter.
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arrowroot starch, arrowroot, arrowroot flour, arrowroot powder
arrowroot starch
This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy. Arrowroot also imparts a shiny gloss to foods, and while it can make a dessert sauce glow spectacularly, it can make a meat sauce look eerie and fake. To thicken with arrowroot, mix it with an equal amount of cold water, then whisk the slurry into a hot liquid for about 30 seconds. Look for it in Asian markets and health food stores. Equivalents: One tablespoon thickens one cup of liquid. Substitutes: tapioca starch (very similar) OR Instant ClearJel® OR cornstarch (Cornstarch doesn't impart as glossy a finish and can leave a starchy taste if undercooked.) OR kudzu powder OR potato starch OR rice starch OR flour (Flour makes an opaque sauce, imparts a floury taste, and can easily turn lumpy. Use twice as much flour as arrowroot.)
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arrowroot vermicelli
These slender white Asian noodles are made from arrowroot starch. They resemble bean threads.
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artichoke, French artichoke, globe artichoke, green artichoke
artichoke
Artichokes are the unopened flowers and stems of a kind of thistle. You cook them, then peel off and eat the bases of the thick green petals (called leaves). At the center is the heart, the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off and discarded. Their peak season is early summer.
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arugula, arrugola, eruca, garden rocket, Italian cress, Mediterranean rocket
arugula
With its peppery and slightly bitter flavor, arugula is a terrific green to throw into an otherwise boring salad. It can be gently braised, too. Some supermarkets sell it in small bunches, but you're more likely to find it combined with other greens in a spring salad mix.
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asadero, Chihuahua®, Oaxaca cheese, queso asadero
asadero
This stringy Mexican cheese melts nicely, so it's great on quesadillas. It is made from goat and cow's milk.
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asafetida, asafoetida, asafoetida powder, devil's dung, ferula, foetida
asafetida
This powdered gum resin imparts a very strong onion-garlic flavor to Indian dishes. Use it sparingly—a little goes a long way. Look for it in Indian or health food stores or in the spice section of larger supermarkets.
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asem candis
This is a souring agent used in Indonesia. It's very hard to find
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Asiago (aged)
Asiago (aged)
This cow's milk grating cheese is similar to Parmesan and Romano, but it's sweeter. It's good on pizza. There's no need to spring for a pricy Italian Asiago--our domestic knock-offs are pretty good. Don't confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.
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Asiago (fresh)
Asiago (fresh)
Asiago is a cow's milk cheese. Don't confuse this with aged Asiago, which is a firm grating cheese.
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Asian barbecue sauce
Asian barbecue sauce
This is made with oil, soy sauce, and other seasonings. Don't confuse it with the much sweeter American barbecue sauce.
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Asian eggplants, Chinese eggplants, Japanese eggplants, Oriental eggplants
Asian eggplants
Include Japanese eggplants and Chinese eggplants, have thinner skins and a more delicate flavor than American eggplants, and not as many of the seeds that tend to make eggplants bitter. They're usually more slender than American eggplants, but they vary in size and shape. They range in color from lavender to pink, green, and white.
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Asian noodles, alimentary paste, imitation noodles
Asian noodles
Until recently, the U.S. government required a noodle to contain flour, water, and eggs to be rightly called a noodle. Since most Asian noodles aren't made with eggs, this left them without much of an identity. The FDA permitted names like "alimentary paste" and "imitation noodles," but Asian noodle producers--from the birthplace of the noodle no less--could not use the n-word. The government finally relented, and we can now use the name "Asian noodles."
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Asian pear, apple pear, Chinese pear, Japanese pear, nashi, nashi pear
Asian pear
Asian pears are crunchy, juicy, and very fragrant. Growers produce over twenty different varieties in an assortment of sizes and colors. They're often served raw, but they can also be cooked, though they never become as soft as cooked pears.
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Asian rice noodles
Asian rice noodles
Rice noodles are made with rice flour, and are especially popular in Southeast Asia. It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh. Rice noodles should be soaked in hot water before using. When they're soft and transparent, drain them and…
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Asian wheat noodles
Asian wheat noodles
These are made with wheat flour, salt, water, and sometimes eggs and flavorings. Always cook wheat noodles in plenty of boiling water. Some Asian cooks recommend cooking them until they're al dente (cooked through, but still firm), while others suggest cooking them a bit longer to make them softer. Rinse the noodles in cold water after they're done and let them drain. Toss them about to prevent them from sticking together, then fry them, or add them to your stir-fry or soup. Supermarkets often carry several varieties of dried Asian noodles, which can be stored indefinitely. Asian markets often carry fresh noodles, which can be kept for two or three days in your refrigerator.
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asparagus
asparagus
Asparagus has a wonderfully distinctive flavor and a meaty texture. It's often served as a side dish, after being steamed or briefly boiled. Better cooks insist that it be peeled first, but many people skip this step. To remove the tough base, simply snap the asparagus in half with your hands. The stalk should break right about at the point where it starts getting too tough to serve to company. There's a purple variety, but it turns green when it's cooked and so loses its novelty. White asparagus, on the other hand, is more tender than green, and more expensive. Asparagus is often available year-round, but the best time to buy it is in the spring.
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