Ajiaco refers to a thick soup/a stew with three (3) types of potato, chicken, and corn, that is served with capers, cream, and avocado.Ajiaco is also known as the national dish of Cuba. It is one of the Cuban foods which mostly served during special occassions and holidays. Moreover, Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious which features several of the most typical root vegetables used in traditional Cuban cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch.

Assiette is the French for plateF or platter, also in common English use it means a selection of the same ingredient prepared different ways, such as an assiette of pork.

Agneau de Lait is the French term for "young milk-fed lamb" which are 2 to 3 months old. In France, "milk-fed lambs" are slaughtered before they are weaned at an age of 30 to 40 days when they weigh between 8 to 10 kilograms (18 to 22 pounds). Agneau de Lait also refers to suckling lamb or baby lamb. baby lamb or milk-fed lamb.

Anchois is the French word for "Anchovy", a kind of marine fish not longer than 20 cm (8 inches) with a greenish-blue back and silver sides, related to the herring. Anchois is pronounced "ahn-shwah".

Advocaatenborrel is the Dutch name of Advocaat which refers to a liqueur traditionally served in the Netherlands that is made from egg yolks and brandy. It has a thick creamy consistency, similar to egg nog with a sweet flavor. Moreover, Advocaat is described as a thick drink, made with Brandewijn, egg, sugar and vanilla. It is so thick that a spoon is often needed to consume (drink/eat) it. Advocaat is usually between 15° and 18° proof.

Ankerstock refers to a typ of spice bread, or gingerbread from Scotland. Ankerstock is known to have been made as early as the1800's. It is typically prepared with rye flour and flavored with dried currants.