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Spices / Herbs
Beans / Seeds

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     Babka : A sweet Polishyeast bread that usually contains almond and raisins, but recent versions use chocolate and cinnamon.   
    glossary_b/BabyBackRibsSmoker_Feature_300.jpg Baby_Back_Ribs : a fabricated cut of the pork primal loin; a slab of ribs weighing 1.75 pounds or less.  
    glossary_b/Back_ribs.jpg Backribs : a fabricated cut of the pork primal loin; consists of the ribs cut from the anterior end; also known as country-style spareribs.  
    glossary_b/bacon.jpg Bacon : fabricated cut of the pork carcass, cut from the sides and belly; consists of fat interspersed with strands of meat; it is salted and/or smoked, available sliced or in a slab.
    glossary_b/bagels_assorted.jpg  Bagel : a dense, doughnut-shaped Jewish yeast roll; cooked in boiling water, then baked, which gives the rolls a shiny glaze and chewy texture.  
    glossary_b/baguette-pain.JPG Baguette : a long, thin, crisp loaf of French bread.  
   glossary_b/Bain-Marie.jpg  Bain_Marie : The French term for the cooking technique we call a water bath . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. It can also be used to keep cooked foods warm.  
     Baking : to cook in an oven, surrounding the food with dry heat of a specific temperature.  



 Bake_Blind (also called Blind Baking)  A term for baking a pastry shell (pie crust) before it is filled. There are two methods used. 1. The unbaked shell is first pricked all over with a fork to prevent it from blistering and rising and then baked. 2. The unbaked shell is lined with foil or parchment paper, then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.  
    glossary_b/bake_cups.jpg Bake_Cups :  paper or foil shaped, pleated cups used to line cupcake or muffin tins to prevent batter from sticking to the pan during the cooking process.  
    gif-baker.gif Baker : A baker is someone who primarily bakes and sells bread  >>>
    glossary_b/baking_soda.jpg Baking_Powder :  a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.  
    glossary_b/baking_powder.jpg Baking_Soda : sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.  
     Baklava :  a Middle Easter sweet rich with honey and nuts and made from filo, a paper-thin pastry in many flaky layers.  
    glossary_b/baklava2.jpg     glossary_b/baklava1.jpg
    glossary_b/bamboo_shoots.jpg Bamboo_ShootThese are the ivory-colored shoots of the bamboo plant. Widely available in cans; fresh bamboo shoots are expensive and seasonal. Bamboo shoots have a tender-crisp texture and sweet flavor. To refresh canned bamboo shoots, rinse and quickly blanch before use.  
     Barquettes : Small, boat shaped pastry tarts made of short crust pastry or puff pastry, baked blind and then filled with sweet or savory fillings.  
    glossary_b/fruit-Banana-.jpg Banana :   the berry of a large tropical herb; the fruit grows in clusters (hands) and is long and curving with a brown-stained yellow skin (it is harvested while still green), a slightly sticky, floury, off-white pulp and a distinctive sweet flavor and aroma.     Recipes ►
  Banana Passion : Banana passionfruit is the fruit of several plants in the genus Passiflora, and are therefore related to the passion fruit >>>
    glossary_b/bannock.jpg Bannock : a Scottish round cake.  
    glossary_b/BanquetVoeu.JPG Banquet : A banquet is a large public meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration >>>
    glossary_b/bar_enseigne.jpeg Bar : A bar (also called a pub or tavern) is a business that serves drinks, especially alcoholic beverages such as beer, liquor, and mixed drinks, for consumption on the premises >>>
     Barbecue :   to roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce.

                           to roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce

    glossary_b/barding.jpg Barding :  a thin piece of fatty bacon or lard used to cover too-lean meat while it roasts  
 Barley :  a small, spherical grain grown worldwide and usually pearled to remove its outer husk; the white grain has a slightly sweet, nutty, earthy flavor, chewy texture and high starch content; also known as pearl barley.  
   glossary_b/herb_basil.jpg  Basil :  an herb and member of the mint family; has soft, shiny light green leaves, small white flowers and a strong, pungent peppery flavor reminiscent of licorice and cloves (other varieties are available with flavors reminiscent of foods such as cinnamon, garlic, lemon and chocolate); available fresh and dried; also known as sweet basil.   Ice cream ►
    glossary_b/White_Basmati.jpg Basmati :  an aged, aromatic long-grain rice grown in the Himalayan foothills; has a creamy yellow color, distinctive sweet, nutty aroma and delicate flavor.  
    glossary_b/baste2.jpg Baste :  to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to the food and to prevent drying of the surface.  
   glossary_b/batter.jpg  Batter :  a semiliquid mixture containing flour or other starch used to make cakes and breads; gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough.  
     Bavarian_Cream : a soft, sweet egg custard mixed with gelatin and whipped cream, then flavored with fruit.      Recipes ►
    glossary_b/herb_bayleaf.jpg Bay_Leaves : a small tree of the laurel family native to Asia; produces firm leaves, which are shiny on top and dull beneath; used as an herb, the leaves impart a lemon-nutmeg flavor and are usually removed from whatever food they are used to flavor before the item is eaten.  

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    glossary_b/bean_curd.jpg Bean_Curd :  soybean custard used in Oriental dishes, also known as Tofu
     Beat :  to make a mixture smooth and introduce air by brisk regular motion that lifts mixture over and over. To mix vigorously with a brisk motion with spoon, fork, egg beater, or electric mixer.  
    glossary_b/bechamel.jpeg Béchamel : a French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce.  
    glossary_b/boeuf.jpg Beef :  he meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally, has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture.  
    glossary_b/biere.jpgBeer :  a mild alcoholic drink made by boiling malted barley with hops and then fermenting.  
    glossary_b/veg_beet.gif Beet :  a large bulbous edible root with an edible leafy green top; its color is typically garnet red but can range from pinkish-white to deep red; also know as the garden beet, red beet and beetroot (especially in Great Britain).  
    glossary_b/lettuce-Beets-bullsblood2.jpg  Beet Bull's Blood :

 Beignet   |   Bugnes   |   Bunuelos   |    |   Doughnut    |  Fritters   |   Krapfen   |    Tempura

 Bell_Pepper :  a large fresh sweet pepper with a bell-like shape, thick juicy flesh, a mild sweet flavor and available in various colors, including green ( the most common), red ( a green bell pepper that has been allowed to ripen), white, brown, purple, yellow and orange; also known as a sweet pepper, sweet bell pepper and green pepper.  
    glossary_b/beurre_blanc.jpg Beurre_Blanc : literally translated from French as "white butter", also known as Beurre nantais is a rich, hot butter sauce made with a reduction of vinegar and/or white wine >>>
    glossary_b/beurre_maitre_dhotel.jpg Beurre_Maître_D'Hôtel a parsley butter excellent with grilled meats or fish and vegetables , especially carrots. The recipe calls for butter, minced parsley, lemon juice , salt and pepper blended. (Be wary of mincing the parsley in a blender; overblended in a blender or a processor, parsley releases a bitter juice that spoils the food it is combined with. You can avoid overblending by cutting only a small handful at a time in the machine).     Répertoire ►
   glossary_b/beurre_manie.jpg  Beurre_manié :  thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking liquid of casseroles or soups of sauces that are too thin, or that are meant to be thickened after the cooking is almost complete.     Répertoire ►  
     Beurre Noir : (French) Butter cooked to a dark brown, then adding capers and a dash of vinegar.     Répertoire ►  
     Beurre Noisette :  (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.     Répertoire ►  

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    glossary_b/bibb_lettuce.jpg Bibb_Lettuce :  a variety of butterhead lettuce with soft, pliable green leaves that have a buttery texture and flavor and are smaller and darker than Boston lettuce leaves; also known as limestone lettuce.  
    glossary_b/herb_bilberry_fruit.jpg Bilberry : ... other names are blaeberry, whortleberry, whinberry (or winberry), wimberry, myrtle blueberry, fraughan, and other names regionally. They were called black-hearts in 19th century southern England, >>>
    glossary_b/bind_egg.jpg Bind :  to cause a mixture to hold together by beating in an egg, sauce, or some other thickening agent.  

  Birthday : ... In some languages, the word for birthday literally translates as "anniversary". Birthdays are traditionally marked by celebrations including a birthday party >>> 

    Cakes ►


 Biscotti : in Italian is the plural form of biscotto, which applies to any type of biscuit, and originates from the medieval Latin word biscoctus, meaning "twice-baked" >>>

     Recipes ►

    glossary_b/bisque.jpg Bisque :  a thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.  
    glossary_b/bistro.jpg Bistro :  A bistro, sometimes spelled bistrot, is, in its original Paris, France incarnation, a small restaurant serving moderately priced simple meals in a modest setting >>>  
     Bite_Size : to cut into pieces which would easily fit into the mouth, approximately 1/2 inch. see aslo ; Amuse Bouche
    glossary_b/bitters.jpg  Bitters :   an aromatic liquid used to flavor cocktails, soft drinks, as well as soups and sweet dishes, such as ice cream.  

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     Black_Bean ;  a relatively large, dried bean with black skin, cream-colored flesh and a sweet flavor; also called a turtle bean.  
      Black_Butter : butter, melted, clarified, and cooked until it is nut brown.  
     Black Cow : Root beer float - Also known as a "black cow" or "brown cow" , the root beer float is traditionally made with vanilla ice cream and root beer, but can also be made with other flavors.  
     Black_Eyed_Pea :  the seed of a member of the pea family native to China; small and beige with a black circular eye on the curved edge and used in southern U.S. and Chinese cuisines; also known as a cowpea (it was first planted in the United States as fodder).  
    glossary_b/fruit_blackberry.gif Blackberry :  a large shiny berry with a deep purple, almost black color and a sweet flavor; also known as a bramble berry.  
    glossary_b/veg_mushroom_black_trumpet.jpg BlackTrumpet Mushroom : Craterellus is a genus of generally edible fungi similar to the closely related chanterelles >>>
    glossary_b/blanching.jpg Blanching :  to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.  

 Blancmanger :   a sweet pudding made with milk and cornstarch flavored with almonds, vanilla, rum, or brandy.

      Recipes ► 

     Blend :   to mix two or more ingredients together thoroughly with a spoon, beater or blender.  

 Blini :  Russian buckwheat pancakes served with a variety of spreads, notably, sour cream and caviar.

      Recipes ►

    glossary_b/Blintz.jpg Blintz :  a cooked crepe stuffed with cheese or other filling.  
     Blossom is a term given to the flowers of stone fruit trees (Genus Prunus) and of some other plants with a similar appearance that flower profusely but for a short period of time in the spring. >>>
     glossary_b/blossom_orange.jpg   glossary_b/blossom_cherry.jpg  glossary_b/blossom.jpg  
    glossary_b/blue.jpg Blue : Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served >>>
    glossary_b/blueberry_branch.jpg Blueberry :   a small berry native to North America; has a smooth skin, blue to blue-black color, juicy light gray-blue flesh and a sweet flavor; eaten raw, used in baked goods or made into jams and jellies.  
     Blue Cheese : A cow's milk, semisoft, blue-veined cheese with a very strong aroma. The most common US made blue cheese is Maytag (Iowa). Similar cheeses include France's Roquefort and Italy's Gorgonzola.        Roquefort & Pear Pizza ►

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    glossary_b/bocconcini.jpeg Bocconcini : are small, semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from the milk of water buffaloes. >>>
     Body :  describes a characteristic of wines. A “full bodied” wine is rich without bitterness, when it is a good one.  
    glossary_b/Boiling_water_1.jpg Boil :  to cook in a liquid which has reached a temperature of 212*F (100*C), or where bubbles are rising continually and are breaking the surface.  
    glossary_b/Boiling_Water_Bath_Canning_Method1.jpg Boiling_Water_Bath_Canning_Method :   used for processing acid foods, such as fruit, tomatoes, pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a water-bath canner.  
    glossary_b/veg_bokchoi.gif Bok_Choi :  a member of the cabbage family native to southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese mustard, bak choi and white mustard cabbage.  
    glossary_b/herb_boldo.jpg  Boldo : is a tree native to the central region of Chile . Not too well known, but very tasty and nutritious, Boldo fruits, which appear between December and February, are small green edible spheres that contain lots of sugars and aid travelers refreshing on sunny and dry days. >>>
    glossary_b/veg_mushroom_boletales.jpg  Boletales Mushroom : Boletes are usually identified by having a sponge-like surface under the cap, instead of the usual gills. They come in a variety of colours such as Red, White, Brown and Grey. Many of the inedible boletes are either white or red, and these should be avoided during picking. >>>
    glossary_b/bologna.jpg Bologna :  a large, highly seasoned sausage made from pork, beef and veal; named for Bologna, Italy (although the Italian sausage associated with that city is mortadella), available cooked and usually served cold; also known as baloney.  
     Bombe : A frozen dessert made by lining a special mold with ice cream or sorbet, The center cavity is then filled with a mousse, cream or parfait mixture. The mold is tightly sealed and the dessert is frozen solid before unmolding and serving.   A Bombe glacée or simply a Bombe in English, is an ice-cream dessert frozen in a spherical mould, hence the name. Escoffier gives over sixty recipes for bombes  in Le Guide culinaire.        Répertoire ►
    glossary_b/bon_appetit.JPG Bon_Appetit : French for enjoy your meal -- literally good appetite  
    glossary_b/bonbon_dessin.jpeg Bonbon :  a sweet made of or dipped into fondant  
     Bone_in :  a cut of meat containing the bone.  
    glossary_b/boning.jpg Boned. to : to remove bones.  
    glossary_b/veg_boniato.jpg  Boniato  : Sweet potato  
    glossary_b/bonito.jpg Bonito : More generally, bonito can refer to any of various scombroid fishes related to but smaller than tuna. >>>
     Bonito Flakes : In Japanese cuisine outside Japan, "bonito" usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock) >>>
     Bon_Vivant : 
     Borage Leaf     /     Borage Flower : Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed >>>
     glossary_b/herb_borage_leaf.jpg       glossary_b/herb_borage_flower.jpg
    glossary_b/borscht.jpg Borscht :  soup containing beets and other vegetables; it is usually made with a meat stock base.  

 Boston_Baked_Beans :   An American bean dish often made in a crock. These are small white beans (navy or pea beans) cooked with salt pork and sweetener such as molasses, maple syrup or brown sugar.

see also : Original Boston Baked Beans

    glossary_b/bibb_lettuce.jpg Boston_Lettuce :  a variety of butterhead lettuce with soft, pliable pale green leaves that have a buttery texture and flavor and are larger and paler than bibb lettuce leaves.  

 Bouchon : A cork stopper

see also : Type of Restaurant from Lyon, France

    glossary_b/bouchon_tire.jpg Tire Bouchon : Corkscrew
    glossary_b/boudin_blanc_noir.jpg  Boudin / Blood_Sausage : describes a number of different types of sausage used in French, Belgian, French Canadian, Creole and Cajun cuisine.  

 Bouillabaisse : a highly seasoned fish soup or chowder containing two or more kinds of fish.        

          Répertoire ►

    glossary_b/Bouillon.jpg Bouillon :  clear delicately seasoned soup usually made from lean beef stock.  
    glossary_b/bouquet2.jpg  Bouquet :  aroma, a term used to describe the fragrance of wines and other foods.  
    glossary_b/bouquet_garni.jpg Bouquet_Garni :  a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.  
   glossary_b/bourbon.jpg  Bourbon : Named for Bourbon County, Kentucky, this all-American liquor is distilled from fermented grain. Straight bourbon is distilled from a "mash" of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of sourdough starter is the genesis of each new batch of sourdough bread.


 Bourdaloue : Louis Bourdaloue (August 20, 1632 - May 13, 1704), French Jesuit and preacher, was born in Bourges. France

 The Pastry of the same name

    glossary_b/bourguignon.jpg  Bourguignon :  name applied to dishes containing Burgundy and often braised onions and mushrooms.  
    glossary_b/Boutique_dessin.jpg Boutique : Retail Shop
    glossary_b/bowl.jpg  Bowl: a round vessel used for preparing and serving foods, especially those with a liquid or semiliquid texture.  
   glossary_b/fruit_boysenberry.gif  Boysenberry :  a blackberry, raspberry and loganberry hybrid named for its progenitor, horticulturist Rudolph Boysen; shaped like a large raspberry; has a purple-red color and a rich, sweet, tart flavor. Choose boysenberries that are firm and uniform in size. Discard shriveled or moldy berries. Do not wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the refrigerator for 2 to 3 days.  

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   glossary_b/bracken.JPG Bracken :

Bracken fiddleheads (the immature, tightly curled emerging fronds) have been considered edible by many cultures throughout history, and are still commonly used today as a foodstuff. Bracken fiddleheads are either consumed fresh (and cooked) or preserved by salting, pickling, or sun drying. In Korea, where they are called gosari  , they are a typical ingredient in the mixed rice dish called bibimbap.

Both fronds and rhizomes have been used to brew beer, and the rhizome starch has been used as a substitute for arrowroot. Bread can be made out of dried and powered rhizomes alone or with other flour. American Indians cooked the rhizomes, then peeled and ate them or pounded the starchy fiber into flour. In Japan, starch from the rhizomes is used to make confections.

Warabi Mochi ►

    glossary_b/braising_lamb.jpg Braising :   to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.  
    glossary_b/bran.jpg Bran :  the tough, outer covering of the endosperm of various types of grain kernels; has a high fiber and B vitamin content and is usually removed during milling; used to enrich baked goods and as a cereal and nutrient supplement.  
     Brasserie : In France, a brasserie is a café doubling as a restaurant with a relaxed setting, which serves single dishes and other meals. It can be expected to have professional service and printed menus (unlike a bistro which may have neither), but more informal eating hours than a full-fledged restaurant. Typically, a brasserie is open every day of the week and the same menu is served all day.

The word 'brasserie' is also French for brewery and, by extension, "the brewing business ".

     glossary_b/Brasserie_biere2.gif   glossary_b/brasserie_parisienne.jpg   glossary_b/brasserie_grande_bourse.jpg  
     Bratwurst :  a fresh German sausage made from pork and veal, seasoned with ginger, nutmeg and coriander or caraway seeds.
     glossary_b/bratwurst2.jpg   glossary_b/Bratwurst_france.jpg   glossary_b/Bratwurst3.jpg  
    glossary_b/fruit_brazilnuts.jpg Brazilnut : Despite their name, the most significant exporter of Brazil nuts is not Brazil but Bolivia, where they are called almendras. In Brazil these nuts are called castanhas-do-Pará (literally "chestnuts from Pará - a State from Brazil)
    glossary_b/bread.jpg  Bread :  1. A food baked from a dough or batter made with flour or meal, water or other liquids and a leavener.  
    glossary_b/breading.jpg Breading :  2. To coat a food with flour, beaten eggs and bread crumbs or cracker crumbs before cooking.  
    glossary_b/breakfast_pancakes.jpg Breakfast : is the first meal of the day. The word came about because it means breaking the fast after one has not eaten (fasted) since the night before.  
 Brine : a solution of salt and water used in pickling. Brine draws natural sugars and moisture from foods and forms lactic acids which protects them against spoilage. Usually the strongest brine used in food processing is a 10% solution, made by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6 tablespoons of salt for each quart of liquid.  
  Brining : is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.  
    glossary_b/brioche_tete_cru.jpg  Brioche : a yeast-raised cake baked to a rich brown usually circular in shape, with a smaller round on top. It is different from other raised doughs in that eggs are added, giving it a characteristic golden tinge, also it is raised in the refrigerator overnight.     Recipe ►
    glossary_b/broccoflower.jpg Broccoflower :  a light green cauliflower that is a cross between broccoli and cauliflower, with a milder flavor than either vegetable.  
    glossary_b/veg_brocoli.gif Broccoli : talian for cabbage sprout and used to describe a member of the cabbage family with a tight cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark green leaves.  
    glossary_b/veg_BroccoliniII.jpg  Broccolini : A natural hybrid of the cabbage family , it was developed by the Sakata Seed Company of Yokohama, Japan. Broccolini's flavor is sweet, with notes of both broccoli and asparagus.  
    glossary_b/brochette_legumes.jpg Brochette / Kebob / Skewer / Yakitori : en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served en brochette is generally grilled.  
    glossary_b/broil_chicken.jpg Broil : to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods.  
 Broth :  a thin soup, or a liquid in which meat, fish, of vegetables have been cooked.  
     Brown :  to produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices.  
    glossary_b/black_butter.jpg  Brown_Butter : Beurre Noisette :French: literally, "hazelnut butter", sometimes loosely translated as "brown butter
    glossary_b/Brown-sugar.jpg  Brown_Sugar :   soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine.  
  Brownie :  a cake-like bar cookie, usually made with chocolate and garnished with nuts.   Recipe ►
      Bruise :  o partially crush an ingredient, such as herbs, to release flavor for seasoning food.  
    glossary_b/Brunoisecarrots2.jpg Brunoise :  finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor soups and sauces.  
    glossary_b/brunch.jpg Brunch : Brunch or bruncheon is a combination of breakfast and lunch     Menu ►

  Brussel Sprouts : The Brussels (or brussels) sprout  is  cultivated for its small (typically 2.5–4 cm or 1–1.5 in diameter) leafy green buds, which resemble miniature cabbages.

Brussels sprouts as we now know them were grown possibly as early as the 1200s in what is now Belgium.  >>>


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 Buche_de_Noel : "Yule log" is a traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries. >>>

      Samples ►

    glossary_b/bugne.jpg Bugnes : Crunchy bugnes, or "bugnes lyonnaises", cooked in very hot oil, with the dough spread out thinly and knotted once or twice  
 Buffet : Buffets are offered at various places including hotels, casinos, cruise ships, and at church and social events.  
     Bulgur : Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. You can buy it coarse or fine ground in most middle-eastern grocery stores.   
     Buñuelos : Fried sweet puffs that can be glazed with brown sugar-maple syrup or sprinkled with cinnamon-sugar.  

  Burdock : The taproot of young burdock plants can be harvested and eaten as a root vegetable.     While generally out of favor in modern European cuisine, it remains popular in Asia, particularly in Japan where A. lappa (Greater burdock) is called gobō.          Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across.      Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienne/shredded roots in water for five to ten minutes.

    glossary_b/burrito.jpg Burrito : Flour tortilla filled with refried beans and chile sauce, ground beef and chile sauce, or a combination of both, and rolled.  
    glossary_b/busboy.jpg Busser_/_Busboy : (American term) Busboys work in the restaurant and cateringwaiting staff.[ industry clearing dirty dishes, taking the dirty dishes to the dishwasher, setting tables, and otherwise assisting the waiting staff.
 Bruschetta : is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper >>>
    glossary_b/majordome.jpg Butler (Majordome ) : is a senior servant in a large household. In the great houses of the past, the household was sometimes divided into departments with the butler in charge of the dining room, wine cellar, and pantries. Some also have charge of the entire parlour floor, and housekeepers caring for the entire house and its appearance. >>>
    glossary_b/butter_01.jpg Butter : a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2 to 4% milk solids; melts into a liquid at approx. 98*F (38*C) and reaches the smoke point at 260*F (127*C).  
  Butterflying :  to cut food almost in half so that when flattened the two halves resemble butterfly wings.  
     glossary_b/butterflying.jpg   glossary_b/butterfly_chicken.jpg  

 Buttermilk :  1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk.                        

                     2. Traditionally, the liquid remaining after the cream was churned into butter.

    glossary_b/fruit_butternutsquash.jpg  Butternut_Squash :   a large, elongated pear-shaped squash (Caryoka nuciferum) with a smooth yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor.  
    glossary_b/butterscotch_candy.jpg Butterscotch : 1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and the like.  Sauces ►    Candy ►

                         2. A hard candy with the flavor of butterscotch

    glossary_b/veg_mushroom_buttoni.jpg Button Mushroom : Agaricus bisporus, known as table mushroom, portobello mushroom, cultivated mushroom or button mushroom  
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