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The Cooking.com Glossary features definitions of ingredients, cooking tools and equipment.

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Acitron (crystallized biznaga cactus), is candied nopales (fleshy, oval leaves that come from the prickly pear).Their color ranges from pale green to dark green and prior to preserving, they taste similar to a tart green bean. Acitrones are packed in sugar syrup and available in cans or jars. To pronounce it, place the accent on the "o".
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Acorn squash, shaped like their namesake, are winter squash that are up to 6 inches (15 cm) in diameter and have deeply ridged, green skin and orange flesh.
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Active dry yeast, used to leaven dough, is sold in packages containing 2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores. Quick-rising yeast raises dough in about a third or half the time required for regular yeast. Yeast is also available in fresh cakes; substitute 2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast.
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Adobo Sauce is a tangy sauce whose basic ingredients include vinegar, soy sauce, garlic, pepper and chiles. Adobo is a national dish in the Philippines. It is also a cooking style and is used in preparations with pork, chicken , fish and even vegetables.
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Adzuki beans, native to China, are reddish brown beans with a subtle sweet flavor. Commonly purchased in their dried form, they are used in savory dishes and are an ingredient in sweet preparations in China and Japan. Adzuki beans are also made into a paste that can be found in Asian markets.
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