ANCHOIDE (ahn-show-YAHD) - A paste made of anchovies, garlic and, sometimes, olive oil. Often used to spread on toast or bread.

ANGLAISE (ahn-GLEHZ) - 1 - French for "in the English style," meaning food that is simply poached or boiled. The term can also be used for food that has been coated in bread crumbs and fried. 2 - The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.

AU POIVRE (oh-PWAHV-rh) - Steak that is covered with coarsely ground pepper before being sauteed or broiled. Steak Au Poivre is usually finished either by topping it with a chunk of sweet butter or by making a simple sauce from the pan drippings