Glossary of terms

Anchovies are small saltwater fish from the Engraulidae family, most commonly preserved by salting or packing in oil. They have a strong salty flavor rich in umami. They are an essential ingredient in many Mediterranean dishes, dressings, and sauces such as Caesar salad and bagna cauda.

Anise is an annual herb from the Apiaceae family whose seeds have a characteristic sweet licorice flavor and aroma. It is used in both sweet and savory cooking. It forms the base of many traditional liqueurs such as ouzo, pastis, and raki. In baking, it is added to bread, cookies, and holiday pastries.

Anticuchos are pieces of beef heart marinated in vinegar, garlic and ají panca peppers, grilled on skewers. An iconic Peruvian street food.

Antipasto is a traditional Italian appetizer served before the main course. The name comes from Italian 'anti' (before) and 'pasto' (meal). It typically includes a selection of cured meats, cheeses, marinated vegetables, olives, and bruschetta. It serves to awaken the appetite and is an integral part of Italian dining.

An aperitif is an alcoholic or non-alcoholic drink served before a meal to stimulate the appetite and prepare the digestive system. The tradition originates from Europe, particularly France and Italy. Popular aperitifs include prosecco, campari, vermouth, and aperol spritz.

Jablečný ocet je přírodní produkt vyrobený fermentací jablečné šťávy. Cukry se nejprve přemění na alkohol, poté na kyselinu octovou bakteriemi. Kvalitní jablečný ocet má jantarovou barvu a ovocnou, kyselou chuť. Používá se v zálivkách na saláty, marinádách, vinaigretách a při nakládání. Také je ceněn v lidovém léčitelství pro své údajné zdravotní přínosy. Obsahuje stopové množství minerálů a organických kyselin.

Apple horseradish is a traditional Czech condiment made by mixing grated apples with fresh horseradish. It has a refreshing, pungent flavor with pleasant fruity sweetness. It is served with cold meats, cured meats, boiled beef, and svickova. Preparation is very simple and quick. Fresh horseradish provides a sharp bite, while apples mellow it. It tastes best freshly prepared.

Apple pie is a traditional American dessert made of flaky pastry filled with sliced apples seasoned with spices.

Apple strudel or Apfelstrudel is a traditional pastry of thin stretched dough filled with apples, raisins, cinnamon and nuts, baked to a golden crisp.

The apricot is a stone fruit originating from Central Asia, now cultivated worldwide in regions with temperate climates. The fruits have an orange to yellowish colour, velvety skin, and sweet aromatic flesh surrounding a hard stone. Apricots are rich in beta-carotene, vitamin C, potassium, and fibre. They are eaten fresh, dried, in compotes, or as part of desserts, jams, and marmalades. In Central European cuisine, apricots are a popular filling for dumplings and pastries.

Arborio rice is an Italian short-grain rice variety named after the town of Arborio in Piedmont. It features large, round grains with high starch content that releases a creamy consistency during cooking. It is the most commonly used rice for making risotto.

Arroz Chaufa is a Peruvian fried rice inspired by Chinese cuisine, with egg, soy sauce, chopped vegetables and meat, stir-fried in a wok.