adobo sauce - A thick, dark red sauce native to Mexico. It's made from ground chiles mixed with spices and vinegar. Canned chipotles (smoked-dried jalapeños) are usually packed in adobo sauce.
http://www.everylastrecipe.com/cglossarydisplay-id-10.asp

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 aegir sauce - Hollandaise flavored with powdered mustard.
http://www.everylastrecipe.com/cglossarydisplay-id-11.asp

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 agar - A dried tasteless seaweed which is used widely in Asia as a setting agent. Agar can be substituted for gelatin, but is stronger than gelatin, so less can be used. It is found in blocks, powder or strands.
http://www.everylastrecipe.com/cglossarydisplay-id-12.asp

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 aging - The holding of meats in refrigeration over a period of time long enough for enzymatic action to tenderize them.
http://www.everylastrecipe.com/cglossarydisplay-id-13.asp

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 agnoloti - A small half-moon shaped ravioli.
http://www.everylastrecipe.com/cglossarydisplay-id-14.asp

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 ahi - Tuna that can be about 300 pounds in weight. Their flesh is pale pink. The dark flesh is the blood line and must be removed because it is very bitter. Ahi is relatively mild.
http://www.everylastrecipe.com/cglossarydisplay-id-15.asp

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 aioli - Traditionally, this is a cold egg and olive oil emulsion with garlic and pinch of salt.
http://www.everylastrecipe.com/cglossarydisplay-id-16.asp

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 aji - Aji (singular form) is what the Peruvians call chile peppers. The species in particular is capsicum baccatum.
http://www.everylastrecipe.com/cglossarydisplay-id-17.asp

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 al dente - Italian for "to the tooth," al dente describes the texture of pasta and other foods that are cooked just until they resist slightly when chewed.
http://www.everylastrecipe.com/cglossarydisplay-id-18.asp

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 al denté - [Italian] "to the teeth." Not too soft; offering a slight resistance to the teeth. Usually refering to pasta.
http://www.everylastrecipe.com/cglossarydisplay-id-19.asp

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