(Ger.) Eel.

(Fr.) Rolling out pastry dough.

A mollusk whose single large adductor muscle connecting its single shell is edible; used widely in Japanese and Chinese cooking, either fresh, dried, or canned; found throughout the Pacific Ocean, off the coast of California, and in the English Channel, where it is called ormer.

(Fr.) External poultry trimmings, such as wing tips, necks, and feet; sometimes used interchangeably with abats for giblets.

(Fr.) Poultry giblets and meat offal; internal organs or variety meats, such as hearts, liver, sweetbreads, and gizzards; sometimes used interchangeably with abatis.

(It.) A very young suckling lamb.

(Fr.) Apricot.

A green liqueur flavored with wormwood leaves and anise; highly intoxicating and therefore outlawed in many countries.

(Jap.) Oil.

(Jap.) Deep-fried tofu.

(Sp.) Oil.

(Sp.) Olive.

The acid in vinegar that comes from a second fermentation of wine, beer, or cider.

(It.) Vinegar; aceto balsamico is a very fine vinegar, made in Modena, Italy, aged in special casks for a dark, mellow, subtle flavor.

(It.) A sweet-and-sour mixture of vegetables and fruits used in Italy as an antipasto.

(Sp.) Annatto.

Milk slightly soured with the lactobacillus acidophilus bacteria, which converts the lactose in milk to lactic acid, making it both easy to digest and healthful.

Water to which a small amount of lemon juice or vinegar has been added; used to prevent fruits and vegetables from discoloring and to blanch certain foods, such as sweetbreads.

(1799-1859) A poet manque whose best-selling cookbook, Modem Cookery for Private Families (1845), is notable for its clear and well-organized directions to the middle-class housewife in preindustrial England.

(Port.) A wine cellar or storage space, usually above ground.

(Phil.) A stew, usually made with pork or other meat, or sometimes with chicken or seafood, with a thick spicy sauce made piquant with vinegar; the Mexican version of the dish is made more pungent still by a spicy marinade of red chili peppers.

(Ind.) Fresh ginger root.

(Jap.) See azuki.

(Malay) An Oriental seaweed used by commercial food processors as a gelatin substitute in soups, sauces, jellies, and ice cream; it has a remarkable capacity for absorbing liquidsfar greater than that of gelatin or isinglass.

(Jap.) Deep-fried.

A method of improving and maturing the flavor of a food, such as game, cheese, or wine, by allowing controlled chemical changes to take place over time.

(Fr.) To stir.

(It.) Garlic.

(Fr.) Lamb.

(It.) Lamb.