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Agar
Agar is often used as a vegetarian alternative to gelatin. It’s most commonly available as flakes or a powder, which forms a firm, clear, mostly flavourless jelly when mixed with water.
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Amaretto
Amaretto is is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple.
Cook's dictionary
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Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's most commonly used in risottos because it absorbs more liquid than other varieties and has a creamy texture when cooked.
Cook's dictionary
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Acidulated water
What is acidulated water? Find out in our delicious. cook's dictionary
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Asafoetida
Asafoetida is a resin with a strong and unpleasant smell. Despite its unusual scent, asafoetida imparts an onion-y flavour to cooking, and is thought to aid digestion and reduce flatulence.
Cook's dictionary
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Aduki bean
Aduki beans are a small, reddish bean that originates in east Asia. To cook the dried variety, soak overnight then bring to the boil and simmer for 30 minutes until tender.
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