Home Learn Cook's dictionary A

A

Showing 1-12 of 6
Cook's dictionary
Agar

Agar

Agar is often used as a vegetarian alternative to gelatin. It’s most commonly available as flakes or a powder, which forms a firm, clear, mostly flavourless jelly when mixed with water.

Cook's dictionary
Amaretto

Amaretto

Amaretto is is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple.

Cook's dictionary
Arborio rice

Arborio rice

Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's most commonly used in risottos because it absorbs more liquid than other varieties and has a creamy texture when cooked.

Cook's dictionary
Acidulated water

Acidulated water

What is acidulated water? Find out in our delicious. cook's dictionary

A
Asafoetida

Asafoetida

Asafoetida is a resin with a strong and unpleasant smell. Despite its unusual scent, asafoetida imparts an onion-y flavour to cooking, and is thought to aid digestion and reduce flatulence.

Cook's dictionary
Aduki bean

Aduki bean

Aduki beans are a small, reddish bean that originates in east Asia. To cook the dried variety, soak overnight then bring to the boil and simmer for 30 minutes until tender.

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer

Subscribe
tablet displaying delicious. magazine tablet displaying delicious. magazine