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|  |  | Almond Extract |
| | | A concentrated flavoring made from bitter-almond oil and alcohol, widely used in pastries and baked goods. |
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| | | Aluminum Foil |
| | | A thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage. |
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| | | Almond Paste |
| | | A mixture of sugar, almonds, and rose water traditional among Christmas foods in Europe. Used to make marzipan and for decorations. |
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| | | Anchovy |
| | A small fish usually stored in olive oil or salt. Anchovy is sold for flavoring. |
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| | | Andouille |
| | French term, for a sausage made from the intestines or stomach of the pork . |
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| | | Angel Food Cake |
| | A light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; traditionally baked in a tube pan. |
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| | | Anise |
| | A small annual member of the parsley family native to the eastern Mediterranean region; has bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads. |
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| | | Appetizer |
| | A small serving of food or beverage served before or as the first course of a meal. |
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| | | Arare |
| | Crispy rice crackers, seasoned with soy sauce. |
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| | | Arborio Rice |
| | An ovoid, short-grain rice with a hard core, white color and mild flavor; it becomes creamy when cooked and is used for risotto. |
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| | | Areca Nut |
| | Betel nut, East India pepper plant. It is chewed in Asia to aid digestion. |
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| | | Artichoke |
| | The large flowerhead of a plant of the thistle family; has tough gray-green petal-shaped leaves with soft flesh (which is eaten) underneath, a furry choke (that is discarded) and a tender center (called the heart which is also eaten); also known as globe artichoke. |
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