Project Foodie - A - Glossary - Language of the Kitchen

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Glossary

Welcome to the Project Foodie interactive glossary a fun way to express your culinary knowledge while helping others learn more about The Language of the Kitchen. If you've got some Kitchen Language you want to share go to the Glossary and enter your terms or update existing ones and help enhance the foodie learning experience!
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Term	Definition
Agave Nectar Last Edited By: pam	Amyjo Johnson from Food for Change defines Agave Nectar as "A natural extract from a Mexican cactus of the same name, tastes and has a texture similar to honey".


Avocado Oil Last Edited By: pam	Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Avocado Oil as: "This nutty oil has a very high smoke point of 500 degrees. It is a nice alternative to traditional oils. Use it to sauté or try it as a finishing oil in dips or to drizzle over tomatoes."


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Glossary V2.0