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Glossary - Food - International Food/Cooking Terms

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Using Banana Leaves
Banana leaves are cut from the banana plant and are used as a wrapping to cook food in, instead of tin foil. Banana leaves leave a slight aroma and flavor to the foods cooked in them. Food wrapped in banana leaves can be steamed, baked or grilled.
Posted on: 03/03/2008 | 2 Feedback(s)
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What are Alfajores?
A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers. The wafers are filled with a sweet caramel mixture...
Posted on: 01/23/2006 | 0 Feedback(s)
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What is Aisy Cendre Cheese?
A French cheese made from cow's milk that is cured in an unusual way. The cheese is covered with ashes for a minimum of 30 days...
Posted on: 01/10/2006 | 0 Feedback(s)
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Whar is Airelle?
A French term for an alcoholic beverage that is distilled from fermented cranberries used for a brandy or liqueur.
Posted on: 01/09/2006 | 0 Feedback(s)
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What is Aïoli?
A flavored mayonnaise heavily seasoned with garlic that originates from Provence in southern France...
Posted on: 01/09/2006 | 0 Feedback(s)
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What is Aigre doux?
The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.
Posted on: 01/09/2006 | 0 Feedback(s)
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What is an Aguacate?
The Spanish word for avocado.
Posted on: 01/09/2006 | 0 Feedback(s)
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What is Agrodolce?
The Italian word for sweet and sour.
Posted on: 01/09/2006 | 0 Feedback(s)
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What is a Agrinion Olive?
A large, light green, Greek olive that is brine-cured (salty) and contains soft-textured, delicately flavored meat.
Posted on: 01/09/2006 | 0 Feedback(s)
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What is Agnolotti Pasta?
A pasta that is made as a circle or square of pasta dough, folded over and sealed on the open edge to form a half circle or rectangular shape...
Posted on: 01/09/2006 | 0 Feedback(s)
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  Showing 1-10 of 18 Articles Next 10
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