A light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; traditionally baked in a tube pan.

[Spanish] aged; refers either to certain types of aged liquor or to a cheese which is like a cross between Parmesan and feta.

A hard, smoked, highly-seasoned pork, Creole-Acadian sausage originating in communities along the lower Mississippi River. Is used regularly in Creole cooking, but it is popular in French cooking as w [..]

There are many species of small, silvery fish known as "anchovies," but the true anchovy comes from the Mediterranean and southern European coastlines. Often filleted, salt:cured, and canned [..]

Available in Scandinavian markets.

Wide, broad; ripened, dried poblano chile; wrinkled and dark reddish brown color, measuring about 5 inches long and 3 inches across the shoulders; most often used in sauces and stews; sometimes ground [..]

Named after the ancient ones, ancestors of the southwestern Native Americans, this is one of the oldest varieties; developed by forebears of the Pueblo Indians in what is now New Mexico, these beans h [..]

Slightly hot light-green pepper. Found in most supermarkets. There is also a Red Anaheim pepper. These are usually fond dried. Do not substitute the dried for the fresh.

[Spanish] almond.

A French sauce or garnish containing lobster meat.