aioli - Traditionally, this is a cold egg and olive oil emulsion with garlic and pinch of salt.
http://www.everylastrecipe.com/glossarydisplay-id-79.asp

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 arborio rice - An Italian rice used to make "risottos," a specialty of hot stock, rice, and butter-sautéed chopped onions.
http://www.everylastrecipe.com/glossarydisplay-id-460.asp

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 ahi - Tuna that can be about 300 pounds in weight. Their flesh is pale pink. The dark flesh is the blood line and must be removed because it is very bitter. Ahi is relatively mild.
http://www.everylastrecipe.com/glossarydisplay-id-207.asp

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 anise - A small, annual plant that is a member of the parsley family. The leaves and seed have a distinctive, sweet licorice flavor. The anise seed perfumes and flavors a variety of confections, savory dishes and drinks. Anise seed is used in Southeast...
http://www.everylastrecipe.com/glossarydisplay-id-185.asp

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 arugula - A bitterish, aromatic salad green with a peppery mustard flavor.
http://www.everylastrecipe.com/glossarydisplay-id-194.asp

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à blanc
http://allrecipes.com/advice/ref/ency/terms/4984.asp

à la
http://allrecipes.com/advice/ref/ency/terms/5033.asp

 à la broche - A thin skewer on which meat, etc. is broiled.
http://www.everylastrecipe.com/glossarydisplay-id-160.asp

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 à la carte - Cooked to order.
http://www.everylastrecipe.com/glossarydisplay-id-161.asp

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à la carte
http://allrecipes.com/advice/ref/ency/terms/5034.asp

 à la king - A dish of diced food (usually chicken or turkey) in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry.
http://www.everylastrecipe.com/glossarydisplay-id-162.asp

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à la king
http://allrecipes.com/advice/ref/ency/terms/5035.asp

 à la mode - French for "in the manner of," which refers to the style in which a dish is prepared.
http://www.everylastrecipe.com/glossarydisplay-id-163.asp

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à la mode
http://allrecipes.com/advice/ref/ency/terms/5036.asp

à point
http://allrecipes.com/advice/ref/ency/terms/5118.asp