a la carte
a meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.

AERATE
To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or tamis to both aerate and sift.

Age
1. To tenderize meat by allowing it to hang for a specified length of time in carefully controlled conditions. 2. To store cheese until it is mature and flavorful.

al dente
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

Amandine
Dishes made or garnished with almonds.

Antipasto
Italian term describing an assortment of appetizers.

Aperitif
A drink taken before a meal to stimulate the appetite.

Aspic
Jellied meat, fish or poultry stock or vegetable liquid often used for molding meat, fish, poultry or vegetables.

au jus
A French term meaning served with unthickened natural juices that develop during roasting.

au lait
A French term meaning served milk.