What is an Aji Amarillo Chile?
A yellow chile pepper hot in flavor with a distinctive citrus aroma that is native to the Andes region of Chile.
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...
The back section of the pelvic bone on an animal. It is often removed from the surrounding meat before cooking in order for the meat to cook more evenly...
A grape variety used in the production of powerful red wines...
A Japanese term referring to deep-frying and the foods produced from this cooking method. Tempura is a common Japanese food cooked in this manner...
A culinary term used to characterize something by high acid and/or harsh tannin content...
The Italian term for lamb.
Pronunciation: [AH-lyoh ay AW-lyoh] Italian for "garlic and oil," referring to a dressing of garlic and hot olive oil used on pasta.
The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.
To let food get older under controlled conditions in order to improve flavor or texture or both.
The French word for lamb.
The Spanish word for avocado.
The Italian word for sweet and sour.
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...
A flavored mayonnaise heavily seasoned with garlic that originates from Provence in southern France...
A large, light green, Greek olive that is brine-cured (salty) and contains soft-textured, delicately flavored meat.
The Italian word for garlic. A food ingredient may be referred to as agilio e olio or garlic and oil...
A French term for an alcoholic beverage that is distilled from fermented cranberries used for a brandy or liqueur.
The Hawaiian term for one of the types of tuna that has a light pink flesh and a slightly strong flavor...
A pan similar to a Chinese wok often used for a Japanese method of deep-frying foods called Agemono.
Arrowroot is used as a thickening agent for gravies and sauces. Will give a nice gloss to the food you add it to.
Aji Amarillo is a yellow chile pepper common in Peruvian dishes. Sometimes you can find this variety of chile green or orange as well depending on the maturity of the fruit. It has mild to medium heat.
Baharat is a spice blend is used in many Middle Eastern cuisines. Depending on the country in which this spice mix is prepared there may be variations of the spices included.
Almond extract is made from bitter almond oil and ethyl alcohol, it is strong and sweet used in many baked goods.
