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The Cooking.com Glossary features definitions of ingredients, cooking tools and equipment.
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Anaheim chiles, slender chiles measuring 6-8 inches (15-20 cm) long, have a sharp, astringent flavor and are mild to medium hot. Sold fresh in their green state, they are sometimes labeled chiles verdes (green chiles), New Mexico peppers, or Rio Grande peppers. Anaheim chiles are also available roasted or canned as green chilies.
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Ancho chiles, literally "wide" chiles, are the dried form of the poblano chile. They measure up to 5 inches (13 cm) long and 3 inches (7.5 cm) wide. Wrinkled and deep reddish brown, ancho chiles vary in hotness from mild to moderate, and have a slightly bittersweet taste.
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Anchovies, tiny saltwater fish related to sardines, have an intense, briny taste. They are most commonly available as canned fillets that have been salted and preserved in oil. Imported fillets packed in olive oil are the best, most commonly available choice for most recipes. Anchovies packed in salt are sold in delicatessens; the bones need to be removed before the fish are used in recipes.
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Anchovy fillets saltwater fish related to sardines, have an intense, briny taste. They are most commonly available as canned fillets that have been salted and preserved in oil. Imported fillets packed in olive oil are the best, most commonly available choice for most recipes. Anchovies packed in salt are sold in delicatessens; the bones need to be removed before the fish are used in recipes.
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Anchovy paste is made from preserved anchovy fillets combined with oil. The smooth paste is sold in tubes and jars.
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