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Agar-Agar: A gelatinous extraction of various red algae used as a jelling and stabilizing agent in foods because of its ability to expand and swell in cold water.

A L A la A la Carte A la King A la Minute A la Mode A point A Sec Abats Abattis Acidulate Affinage Affinuer Agar Aging Agneau Aiguillettes Aioli Al Dente Alessandri Allumettes Almond Paste Alpino Amandine Amontillado Ancienne Andalouse Anglaise Antipasto Apennio Aperitif Appareil Argenteuil Arles Aromates Arroser Arrowroot Artichaut As Purchased Asiago Aspic Assaisonner Au Gratin Au jus Au Lait Au Naturel Aubergine.

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