Glossary - A

Agar	A tasteless white powder, made from seaweed, which has useful gelling properties and can be used as a vegetarian substitute for gelatine.
Al dente	Pasta cooked until just firm when bitten.
Arrowroot	Can be used as an alternative to cornflour as a thickening agent in liquids, such as sauces and glazes. Arrowroot gives a clear gloss, unlike cornflour which produces an opaque sauce.
Aspic jelly	Savoury jelly used for setting and garnishing savoury dishes.
Au gratin	Describes a dish which has been covered with sauce, sprinkled with breadcrumbs or cheese and finished by browning under the grill or in the oven. The low-sided dishes in which this is done are called gratin dishes.
Aubergine	Purple vegetable originating from India. Also known as eggplant or brinjal.