Glossary A

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Aigre is the French word for " sour". It may also means "bitter"

Aigre-doux is French for "sweet and sour". It may also mean "bitter-sweet"

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a chicken or duck.

Aijvar or Aijvar is a seasonal dish; an appetizer; a relish of roasted eggplant-sweet-pepper mixture made principally from red bell peppers, with eggplant, garlic and chile pepper. String beans can also be combined to make Ajvar. Ajvar is predominantly popular in the Balkans, in countires like Macedonia, Croatia, Serbia and other former parts of Yugoslavia and also in Greece.

Ail the French for garlic.

Aile is a French word for wing of poultry or game bird.

Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise.

Airag refers to a semi-soft cheese that originates from Turkey.

Airelle is referring to a French term for an alcoholic beverage distilled from fermented cranberries which is used for a brandy or liqueur.

Aiwowo is a typical snack from Beijing which is a steamed cone-shaped cake made of glutinous rice or millet with sweet filling.

Aiwowo (Steamed Cone-shaped Cake) first appeared in

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Glossary A

Aigre

Aigre-doux

Aiguillette

Aijvar / Ajvar

Ail

Aile

Aioli

Airag

Airelle

Aiwowo

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