Alfajor (Alfajor): A sweet confection consisting of a spongy dough with a sweet filling. There are many varieties depending on the province of origin: cordobeses (spongy pastry, filled with fruit or milk caramel and coated with white sugar icing); salteños (with dry, anise-scented dough in superimposed discs, filled with nougat sweet and covered with meringue); santafecinos (with yeast-based dough, lard, and many egg yolks, filled with dulce de leche and covered with a white icing); santiagueños (with very dry dough containing alcohol and anise seed, filled with thick dulce de leche and covered with sugar glaze).

Acidez (Acidity): The degree of acidity of a wine affects both its stability against aging (higher acidity, greater aging capacity) and its freshness and color.

Á point (Medium / Medium Rare): Punto de cocción que alcanzan las carnes rojas cuando la temperatura interna llega a 60–65°C (140–149°F) en el centro.

Baño de María (Bain-Marie / Water Bath): A method for cooking slowly or for keeping food warm in a container placed inside another that holds hot water.

Calador (Corer / Zester): A kitchen instrument that allows the skin/peel of fruits to be scored or pierced for decorations.

Dar cuerpo (To Give Body / To Develop Structure): To work a preparation by kneading it to give it good plastic quality (texture/structure).

Embeber (To Soak / To Steep): To "intoxicate" (a preparation). To use a liquor or flavored syrup to soak a preparation, giving it flavor and juiciness.

Farofa (Farofa): It is manioc (cassava) flour toasted in butter (it becomes moist and crunchy), and mixed with eggs, sausages, or other foods. It is consumed freshly made or warm.