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B and BcA topaz-colored amalgam of bénédictine and brandy. This spicy, herbal liqueur offers the best of both spirits in flavor and texture and is more like a flavored brandy because it's relatively dry.
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Baba – [BAH-bah] Also called baba au rhum, this rich, light currant- or raisin-studded yeast cake is soaked in a rum or kirsch syrup. It's said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale kugelhopf in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical baba mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it's known as a savarin.
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Babka– [BAHB-kah] A rum-scented, Polish sweet yeast bread studded with almonds, raisins and orange peel.
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Back of the House – A phrase used in the restaurant industry to refer to the kitchen, dishwashing, and preparation areas as well as its employees. In the restaurant business, this term refers to the kitchen area and staff and all the related goings-on (delivery and so on) that the public doesn't typically see. Conversely, the front of the house describes a restaurant's public areas, which would include dining room, bar and banquet room. See also brigade system.
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Bacon– Side pork (the side of a pig) that has been cured and smoked. Because fat gives bacon its sweet flavor and tender crispness, its proportion should ideally be ½ to 2⁄3 of the total weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes in thin slices (about 35 strips per pound), regular slices (16 to 20 per pound) or thick slices (12 to 16 per pound). Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than pre-sliced bacon. It usually comes complete with rind, which should be removed before cutting. Bits of diced fried rind are called cracklings. Bacon grease, the fat rendered from cooked bacon, is highly prized—particularly in the southern United States—as a cooking fat. Canned bacon is precooked, needs no refrigeration and is popular with campers.
Bacon bits are crisp pieces of bacon that are preserved and dried. They must be stored in the refrigerator. There are also vegetable protein–based imitation "bacon-flavored" bits, which may be kept at room temperature. See also Canadian bacon; pancetta.
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Bagel – [BAY-guhl] A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn't contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, lox and cream cheese. Miniature cocktail-size bagels can be split, topped with a spread and served as an hors d'oeuvre.
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Bagna cauda (caôda) – [BAHN-yah KOW-dah] This specialty of Piedmont, Italy, is a sauce made of olive oil, butter, garlic and anchovies. It's served warm as an appetizer with raw vegetables for dipping. The term comes from bagno caldo, Italian for "hot bath."
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Baguette – [bag-EHT] A French bread that's been formed into a long, narrow cylindrical loaf. It usually has a crisp brown crust and light, chewy interior. A baguette pan is a long metal pan shaped like two half-cylinders joined along one long side. Each compartment is 2 to 3 inches wide and 15 to 17 inches long. This pan is used to bake French baguettes.
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Bain-Marie– A kitchen utensil used to keep prepared food at a constant temperature, ready for service. Basically, it is two spherical metal containers, one larger than the other. Water is placed in the larger of the two; the food intended to be kept warm in the smaller. The smaller fits over the larger pan and both are placed into a water bath, at a set and constant temperature. It can also be used to cook foods at a very low temperature. It is commonly used in catering and restaurant service where some of the components of a dish are kept hot and ready for “at hand” use.
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Bake–Baking means to cook in an oven. Baking may also be a synonym for roasting; however, roasting usually implies that you are cooking something at a higher temperature in order to create a crust on the food while it cooks. These are typically dry forms of cooking (unless, for example, you are basting a roast).
To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.
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Baking ammonia– (ammonium bicarbonate) A compound also known as Hartshorne powder that was once used as a leavening agent. It's most often used in Scandinavian baking and is available at pharmacies and through mail order. Cream of tartar is an acceptable substitute, although cookies made with it are less crisp than those made with baking ammonia. If you use baking ammonia for baking, use caution when opening the oven door because irritating ammonia-like fumes may be produced.
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Bake Blind – A baking technique by which a pie or tart shell is cooked prior to filling it. This is done to keep the shell bottom from soaking through and producing a soggy crust. The shell is first perforated with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans.
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Baking powder– A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. There are three basic kinds of baking powder. The most common is double-acting, which releases some gas when it becomes wet and the rest when exposed to oven heat. Single-acting tartrate and phosphate baking powders (hard to find in most American markets because of the popularity of double-acting baking powder) release their gases as soon as they're moistened. Because it's perishable, baking powder should be kept in a cool, dry place. Always check the date on the bottom of a baking-powder can before purchasing it. To test if a baking powder still packs a punch, combine 1 teaspoon of it with 1⁄3 cup hot water. If it bubbles enthusiastically, it's fine.
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Baking soda– Also known as bicarbonate of soda, baking soda is an alkali used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. It also neutralizes acidity and produces tender baked goods. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.
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Baking Stone–A heavy, thick, flat round or rectangular plate of stone used to duplicate the baking qualities of the brick floors of some commercial bread and pizza ovens. A baking (or pizza) stone has a high heat retention and even heat distribution, and it absorbs moisture. Place it on the lowest oven shelf and preheat with the oven. The item to be baked is then placed directly on the stone in the oven. Dough-filled pans or baking sheets may be placed on the stone for a crisper, browner crust. When not in use, the stone can be left in the oven.
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Baklava –[BAHK-lah-vah; bahk-lah-VAH] Popular in Greece and Turkey, this sweet dessert consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the warm pastry after it's baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with coarsely ground nuts.
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​Balsamic vinegar–[bal-SAH-mihk] Derived from the French vin aigre ("sour wine") Syrupyand slightly sweet, this dark-brown vinegar is made from the juice of the white Trebbiano grape. It gets its body, color, and sweetness from being aged in wooden barrels. The vinegar is made by bacterial activity that converts fermented liquids such as wine, beer or cider into a weak solution of acetic acid (the constituent that makes it sour). Vinegar has been used for centuries for everything from beverages (like shrubs) to an odor diminisher for strong foods such as cabbage and onions to a hair rinse and softener. There are myriad vinegar varieties found in markets today. From Italy comes the exquisite Italian balsamic vinegar made in and around the areas of Modena and Reggio Emilia. It's produced from white Trebbiano grapes, the must of which is cooked and concentrated until deep, dark and rich. The vinegar continues to gain its dark color and pungent sweetness from a lengthy period of aging in barrels of various woods (such as chestnut, juniper and mulberry) and in graduating sizes, from larger to smaller, as the vinegar ages over a period of years. It should be noted that many balsamic vinegars contain sulfites, which are primarily added to inhibit the growth of unfavorable, flavor-detracting bacteria. Balsamic vinegars range in age from young (three to five years) to middle-aged (six to 12 years) to the noble older versions, which can range from 12 to more than 100 years old. By law a vinegar labeled aceto balsamico tradizionale di Modena must have been wood-aged for a minimum of 12 years. The word stravecchio on the label tells you the balsamic's been aged at least 25 years. Older, high-quality balsamics are sometimes used as an aperitif or digestif after a meal. White balsamic vinegar also comes from Modena, Italy, but is made by an entirely different process than classic balsamic vinegar. The grape undergoes pressurized cooking, which prevents the caramelization of both flavor and color. White balsamic vinegar is aged only one year in uncharred barrels, further assuring both color and flavor will remain light. It's used in food preparations where additional color is not desired.
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Bamboo shoot –The tender-crisp, ivory-colored shoot of a particular edible species of bamboo plant. Bamboo shoots are cut as soon as they appear above ground while they're still young and tender. Fresh shoots are sometimes available in Asian markets and specialty produce markets and can be found at farmer's markets in the spring and summer. Canned shoots (sliced or whole) can be found in the Asian or gourmet section of most supermarkets.
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Banger– British slang for a number of sausages originally made of ground pork and breadcrumbs, though beef bangers are also now available.
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Bap– A soft yeast roll with a characteristic floury finish. Baps are popular in Scotland as hot breakfast rolls.
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Bar Cookie –A cookie made by spooning a batter or soft dough into a baking pan. The mixture is baked, cooled in the pan and then cut into bars, squares or diamonds.
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Barbacoa –[bar-bah-KOH-ah] A traditional form of Mexican barbecue whereby meat is wrapped in fragrant leaves (such as maguey or banana) and cooked over hot coals in a covered pit in the ground. This slow cooking process both roasts and steams the meat while imparting a smoky quality. Pigs, goats and lambs are often cooked this way, and a specialty of northern Mexico called barbacoca de cabeza ("head") refers to a cow's head prepared in this manner.
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Bard – To wrap a lean cut of meat in a fat, like bacon, to prevent drying out when roasted. The barding fat bastes the meat while cooking and is then removed a few minutes before is done to allow browning. The fat is removed a few minutes before the meat is done to allow the meat to brown.
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Barista–[bah-REES-tah] One who works at an espresso machine creating espresso-based drinks, such as cappuccinos and caffè lattes. Many baristas undergo extensive training to earn a certificate in the art.
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Barley – This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous Scotch broth). Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey. Hulled (also called whole-grain) barley has only the outer husk removed and is the most nutritious form of the grain. Scotch barley is husked and coarsely ground. Barley grits are hulled barley grains that have been cracked into medium-coarse pieces. Hulled and Scotch barley and barley grits are generally found in natural food stores. Pearl barley has also had the bran removed and has been steamed and polished. It comes in three sizes—coarse, medium and fine—and is good in soups and stews. When combined with water and lemon, pearl barley is used to make barley water, an old-fashioned restorative for invalids. Barley flour or barley meal is ground from pearl barley and must be combined with a gluten-containing flour for use in yeast breads.
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Barnacles– Marine crustaceans (not mollusks, as many think) of the subclass Cirripedia that form calcareous shells. Barnacles attach themselves to submerged surfaces such as rocks, ship bottoms, wharves, pilings and even whales and large fish. The most common of the barnacle species are the small acorn barnacles. They have whitish, cone-shaped shells with overlapping plates. Acorn barnacles are what one most often sees clinging to pilings and ships. More culinarily valued are the gooseneck (or goose) barnacles, which are known as stalked barnacles. The colorful "gooseneck" name purportedly comes from a medieval myth that said when barnacles grew to a certain size, they would fall off of the piling, pier or whatever object to which they were attached and into the water, at which point they would transform into geese. Gooseneck barnacles are particularly popular fare along the coasts of Morocco, Portugal and Spain, where they're quite plentiful. Because these barnacles attach themselves to ships, they have traveled to all parts of the world. The dark brown shell of the gooseneck is not hard like other species of barnacle, but rather more like a strong, leathery skin that surrounds a pinkish-white, fleshy tubelike neck (the edible portion). At the barnacle's apex is a cluster of white calcareous plates. Gooseneck barnacles are now being farmed in the state of Washington. They can be found in some specialty fish markets. Before cooking
barnacles, thoroughly rinse them, rubbing gently to dislodge any sand. Most recipes call for quick cooking, either by boiling, steaming or grilling. Barnacles may be served hot, cold or at room temperature, usually with a simple embellishment of melted butter or any sauce commonly used for other crustaceans. To eat, peel off the outer skin, then bite off the neck. When removing the skin, a soupçon of orange (fabric-staining) liquid sometimes spurts out, so be cautious. The flavor of barnacles is compared variously to that of crab, lobster or shrimp.
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Baron – An English term for a large cut of beef anywhere from 50 to 100 pounds, these are generally reserved for celebrations and significant events usually consisting of a doublesirloin. In France, it is used to describe the saddle and legs of lamb.
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Barquette– [bahr-KEHT] A boat-shaped pastry shell that can contain a savory filling (when served as an appetizer) or a sweet filling (for a dessert).
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Basil– [BAY-zihl; BA-zihl] Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking, essential to the delicious Italian pesto, and is becoming more and more popular in American cuisine. Most varieties of basil have green leaves, but one—opal basil—is a beautiful purple color. Lemon basil, anise basil, clove basil and cinnamon basil have green leaves, but their perfumy fragrance and flavor matches their respective names. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months and available year-round in many markets. Choose evenly colored leaves with no sign of wilting. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to four days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every two days. To preserve fresh basil, wash and dry the leaves and place layers of leaves, then coarse salt, in a container that can be tightly sealed. Alternatively, finely chop the cleaned basil and combine it with a small amount of olive oil or water. Freeze in tiny portions to flavor sauces, salad dressings, etc. Dried basil, though it bears little resemblance in either flavor or aroma to the fresh herb, can be purchased in the spice section of most supermarkets. Store dried basil airtight in a cool, dark place for up to six months.
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Basmati rice– [bahs-MAH-tee] Literally translated as "queen of fragrance," basmati from India and California has been grown in the foothills of the Himalayas for thousands of years. Its perfumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content. Basmati is a long-grained brown or white rice with a fine texture. It can be found in Indian and Middle Eastern markets and some supermarkets. Use as you would regular long grain rice.
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Bath bun– Said to have originated in the English town of Bath in the 18th century, this sugar-coated yeast bun is studded with candied fruit and currants or golden raisins.
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Baste– If you are baking, roasting, grilling or braising a meat dish, you can baste it to add moisture throughout the cooking process. Basting involves spooning or brushing food liquid – usually sauce or pan drippings – over the outside of the meat at regular intervals. To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juices or drippings. That's because basting tools, such as brushes and bulb basters, could be sources of bacteria if contaminated when dipped into uncooked or undercooked meat and poultry juices, then allowed to sit at room temperature and used later for basting. To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in orderto promote a moist finished product, to add flavor, and to glaze it.
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Batter – An uncooked, semiliquid mixture (thick or thin) that can be spooned or poured, as for cakes, muffins, pancakes or waffles. Batters are usually mixtures based on flour, eggs and milk. They can also be used to coat food before frying, as in batter-fried chicken.
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Bay leaf– Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf, and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels." The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to six months.
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Beaten biscuit– A traditional Southern biscuit that dates back to the 1800s. Whereas most biscuits are soft and light, beaten biscuits are hard and crisp. The classic texture is obtained by beating the dough for 30 to 45 minutes until it becomes blistered, elastic and smooth. The beating may be done with a mallet, rolling pin, the flat side of a cleaver . . . any heavy object that will pound the dough into submission. One can also use an old-fashioned beaten-biscuit machine, a contraption with wooden or metal rollers reminiscent of an old-time clothes wringer. The dough is passed through the rollers, which are operated by a hand crank. This method takes no less time but saves on the wear and tear of the baker. After the dough is beaten, it is rolled out, cut into small circles and pricked with the tines of a fork before being baked.
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Beef tartare– [tar-TAR] A dish of coarsely ground or finely chopped high-quality, raw lean beef that has been seasoned with salt, pepper and herbs. It's thought to have originated in the Baltic provinces of Russia where, in medieval times, the Tartars shredded red meat with a knife and ate it raw. Today the seasoned raw meat is usually shaped into a mound with an indentation in the top, into which is placed a raw egg yolk. Beef tartare (also referred to as steak tartare) is usually served with capers, chopped parsley and onions.
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Bellini– [behl-LEE-nee] An apéritif made with peach nectar and champagne. It was created in 1943 at Venice's renowned Harry's Bar in honor of the illustrious Venetian painter Giovanni Bellini. At Harry's Bar, it's customarily made with Prosecco, an Italian sparkling wine.
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Bénédictine D.O.M. – [ben-eh-DIHK-teen] 1. A sweet liqueur named after the Benedictine monks of the Abbey of Fecamp, Normandy, who first began making it in 1510. Though the recipe is a closely guarded secret, Bénédictine is cognac-based and flavored with various aromatics, fruit peels and herbs. The flavor is a delicate balance of honey, citrus and herbs.
The D.O.M. on each bottle stands for Deo Optimo Maximo, the Bénédictine dedication "To God Most Good, Most Great." 2. A local specialty of Louisville, Kentucky, benedictine is a spread made with cream cheese, cucumbers and dill, all tinted brightly with green food coloring. It's named after its creator, caterer Jennie Benedict.
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Berbere – An Ethiopian spice blend containing garlic, red pepper, cardamom, coriander, fenugreek and various other spices. It's often used in stews and soups.
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Betty – Dating back to colonial America, Betties are baked puddings made of layers of sugared and spiced fruit and buttered breadcrumbs. Though many fruits can be used, the most popular is Apple Brown Betty, made with sliced apples and brown sugar.
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Bialy– [bee-AH-lee] pl. bialys Jewish-American in origin, this large very chewy yeast roll is round and flat with a depression in the center. The bialy is sprinkled with sautéed chopped onion before baking. The name comes from the Polish city of Bialystok.
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Bierwurst – [BEER-wurst; BEER-vursht] A German cooked sausage with a garlicky flavor and dark red color. It's usually sold as sandwich meat. See also sausage.
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Bind – Culinarily, the term "to bind" can be used in two ways: 1. The process of making ingredients stick together in a mass by adding a binding ingredient, such as breadcrumbs or eggs. For example, meatloaf ingredients are bound together so they can be formed into the shape of a loaf. 2. To thicken a hot mixture by adding any of several ingredients such as butter, cream, eggs, flour, and so on.
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Bistro – A quaint, modest local bar or restaurant that serves regional specialties and wines.
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Bird's nest soup – A classic Chinese specialty made from the nest of an Asian bird similar to the swift. These birds attach their nests to cavern walls in Southeast Asia by using a gelatinous spit. Because of their hazardous location, the nests are dangerous to collect and therefore very expensive. White nests and black nests are the two types used. The more desirable of the two are the white nests, composed mainly of the weblike strands of saliva and containing few foreign particles. Black nests contain feathers, twigs and insects and are labor intensive to clean. Both types must be cleaned and soaked overnight before using. They're available in Chinese markets.
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Biscuit – [BIHS-kiht] 1. In America, biscuits refer to small quick breads, which often use leaveners like baking powder or baking soda. Biscuits are generally savory (but can be sweet), and the texture should be tender and light. 2. In the British Isles, the term biscuit usually refers to a flat, thin cookie or cracker. 3. The word biscuit comes from the French bis cuit ("twice cooked"), which is what the original sea biscuits aboard ship had to be in order to remain crisp.
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Bisque – [bihsk] A thick, rich soup usually consisting of puréed seafood (sometimes fowl or vegetables) and cream.
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Bitters– Made from the distillation of aromatic herbs, barks, flowers, seeds, roots and plants, bitters are a liquid used to flavor cocktails, apéritifs or foods. They are also used as a digestive aid and appetite stimulant. Bitters generally have a high alcohol content and are bitter or bittersweet to the taste. Bitters come in various flavors (including apricot, orange and peach) and have long been employed as digestifs, appetite stimulants and hangover cures. They're used in myriad mixed drinks, as well as many food preparations. The most popular bitters used for drinks today are amer picon, angostura bitters, fernet branca, and Peychaud's Bitters. Among other well-known bitters around the world are Abbott's Bitters from the United States (Baltimore, Maryland); Boonekamp bitters from Holland; Gammel Dansk from Denmark; orange bitters, the most well-known (such as Holloway's) coming from England; Stonsdorfer and Underberg bitters from Germany; and Unicum bitters from Vienna.
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​Batter– An uncooked, wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods before deep frying.
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Batterie de Cuisine – A French term for the various utensils and equipment necessary for a proper kitchen.
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Bean sauce, bean paste – Popular in Asian cooking, both products are made from fermented soybeans and have a salty bean flavor. Japanese bean paste is called miso.
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Bean threads –Thin, almost transparent noodles made from mung bean flour. They also are called bean noodles or cellophane noodles.
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Beard – The hair like filament that attach bivalves to their permanent residence. When long enough, they are to be removed before cooking. (See bivalves).
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Beat – To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer; to stir vigorously in a circular motion.
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Bias-slice –To slice a food crosswise at a 45-degree angle.
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Bivalve – Any mollusk like: clams, oysters, scallops, etc. that is housed between two shells hinged together and held closed by a strong abductor muscle.
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Blackened– Blackening is a way of cooking meat in which you coat it generously with pepper and other spices. Then the meat is seared to lock in the flavor and produce a meat that is crisp on the outside, but moist and tender on the inside. This is an especially popular technique to use when cooking fish or chicken!
A popular Cajun cooking method in which seasoned fish or other foods are cooked over high heat in a super-heated heavy skillet until charred, resulting in a crisp, spicy crust. At home this is best done outdoors because of the large amount of smoke produced. A cooking technique where meat or fish is coated with a seasoning mixture of paprika, cayenne pepper, white pepper, garlic powder, onion powder, dried thyme, and dried oregano. A cast-ironskillet is heated until oil added to the pan reaches its smoke point. This technique gives the food a crust and sears in the juices.
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Black bottom pie–A rich pie with a layer of dark chocolate custard, topped with a layer of rum custard. The top is garnished with sweetened whipped cream and chocolate shavings.
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Blackened - Blackening is a cooking technique made famous by New Orleans chef Paul Prudhomme by which meat or fish is cooked in a cast-iron skillet that's been heated until almost red hot. Prudhomme's original specialty was blackened redfish. The food is customarily rubbed with a cajun spice mixture before being cooked. The extra-hot skillet combined with the seasoning rub gives food an extra-crispy crust.
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Blanch– 1. To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins(as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). 2. A horticultural technique whereby the leaves of plants are whitened or prevented from becoming green by growing them in complete darkness. It's this labor-intensive process that makes Belgian endive so expensive.
Blend– To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color. A mixture of two or more flavors to produce its own unique character, and quality as in wines, teas and blended whiskey.
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Bleu – [BLEUH] 1. French for "blue," used in the cheese world to describe the myriad varieties of blue cheese. 2. A French term used for a steak cooked so rare that it is barely warmed through. à point is the next step, which means the steak is cooked rare.
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Blini - [BLEE-nee] Hailing from Russia, blini (singular, blin) are small, yeast-raised pancakes that are classically served with sour cream and caviar or smoked salmon. Blini are traditionally made with buckwheat flour, although lighter versions combine buckwheat and wheat flours.
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Blintz - [BLIHNTS] A tender, ultrathin pancake that can be made with any number of flours. The blintz is rolled to enclose a sweet or savory filling including cottage or ricotta cheese, fruit or meat mixtures. It's then sautéed until golden brown and served with sour cream.
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Blondir – A French term for lightly browning food in a fat. Meats and flour (to produce roux) are cooked in this fashion.
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Bocconcini – Pronunciation: [bohk-kohn-CHEE-nee] An Italian word meaning “mouthful”. It can be used to describe a particular dishes appetizing appeal or small portions (significantly fresh mozzarella cheese).
1. Small nuggets (about 1 inch in diameter) of fresh mozzarella. Bocconcini are
generally sold packed in whey or water. They can also be found marinated in olive
oil, which may sometimes be flavored with herbs, garlic or red chile pepper
flakes.
2. Italian for "mouthful," referring not to size, but to the appetizing appeal of dishes
described in this manner. Therefore, in Italian cookery, the word bocconcini may
be attributed to many dishes. For example, bocconcini divitello alla crema is a rich preparation of veal chunks cooked with wine, butter, egg yolks and whipping
cream. A less rich, but equally tempting, dish is bocconcini Fiorentina—pieces of v
veal or beef sautéed with garlic, onions and herbs, sometimes with the addition of
tomatoes.
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Body – A culinary term used to describe a food or drink of substantial texture and flavor that lends a complex, For instance, a full-bodied wine, beer or coffee has a complex, well-rounded flavor that lingers in the mouth.
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Boil– To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. The term also means to cook food in a boiling liquid. A "full rolling boil" is one that cannot be dissipated by stirring.
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Boiling –means to cook a food submerged in boiling liquid. Parboiling is cooking a food that is partially submerged in boiling water. Poaching, on the other hand, is cooking a food submerged in water that is just under the boiling point, or simmering. To cook food in liquid at a temperature that causes bubbles to form in the liquid and rise in a steady pattern,breaking at the surface. A rolling boil occurs when liquid is boiling so vigorously that the bubbles can't be stirred down.
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Bologna– [bah-LOH-nyah; bah-LOH-nee] Precooked and highly seasoned, this popular sausage is usually sliced and served as a sandwich meat or cold cut. The word comes from Italy's city of Bologna, though true Italian bologna sausage is called mortadella.
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Bolognaise – An Italian term for various dishes based on beef and vegetables, or relating to the area of Bologna.
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Bon Appetit – Any of several French phrases that relate to its literal translation of “good appetite”. “Have a good meal”, “Enjoy your dinner”, etc.
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Bonbon - [BAHN-bahn] A piece of chocolate-dipped candy, usually with a center of fondant that is sometimes mixed with fruits or nuts.
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Boning – To remove flesh from the bone or joint of meats, poultry, etc. A special boning knife is used and a degree of skill is required so as not to damage the end product.
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Bonne Femme– Pronunciation: [bohn FEHM; bohn FAM] Literally translated as "good wife," A French phrase describing food prepared uncomplicated and simple or rustic.
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Borscht– [BOHR-sht; BOHR-sh] Originally from Russia and Poland, borscht is a soup made with fresh beets. It can be prepared using an assortment of vegetables, or with meat and meat stock, or with a combination of both. Borscht can be served hot or cold; it should always be garnished with a dollop of sour cream.​​
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Bottom Cuts – Cuts of meat that are from the lower parts of an animal when it is standing. It does not refer to a lesser quality as much as it signifies the second and third category meats suited for braising or boiling, as opposed to sirloin and other top end cuts.
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Bouchée– [boo-SHAY] The French word for "mouthful," a bouchée is a small puff pastry shell filled with various savory preparations such as creamed seafood. See also amuse-bouche.
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Bouillon– [BOOL-yahn] Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.
A bouillon cube is a compressed cube of dehydrated beef, chicken, fish, or vegetable stock. Bouillon granules are small particles of the same substance, but they dissolve faster. Both can be reconstituted in hot liquid to substitute for stock or broth.
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Bouquet – Pronunciation: [boo-kay] The complex fragrance wines develop as a result of aging.
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Bouquet Garni – Pronunciation: [boo-KAY gahr-NEE]A bundle of fresh herbs usually consisting of parsley, thyme, and bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid flavor. The bundle is removed just before service. A bundle of fresh herbs usually thyme, parsley, and bay leaf used to add flavor to soups, stews, stocks, and poaching liquids. They are often tied inside two pieces of leek leaf or in a piece of cheesecloth.
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Bourguignonne, à la – [burr-gon-yon] The French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. See fondue for information on fondue bourguignonne.
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Boysenberry– Horticulturist Rudolph Boysen created this hybrid berry in 1923 by crossing a raspberry, blackberry and loganberry. It's shaped like a large raspberry, has a purple-red hue 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 moisture proof container in the refrigerator for 2 to 3 days.
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Braise – [BRAYZ] A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
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Braising – is cooking a food in a small amount of liquid so that the flavor of the food can absorb into the liquid (which can later be used as a sauce). This is also known as stewing or pot roasting. This type of cooking can be done in a slow cooker. To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.
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Bran – The outer layer of grains (such as wheat or oats) that is removed during milling. Bran is a good source of carbohydrates, calcium, phosphorus and fiber. It's found in cereals and baked goods and can be purchased at natural food stores and most supermarkets.
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Brasserie – Originally a brewery, it is now more referred to cafes or restaurants serving beers, ciders, ales, wines, etc. with a limited menu at any hour (most notably during late evenings).
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Breading– A coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables. Breading is often made with soft or dry bread crumbs.
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Breadfruit– Native to the Pacific, breadfruit is large (8 to 10 inches in diameter), has a bumpy green skin and a rather bland-tasting cream-colored center. It is picked and eaten before it ripens and becomes too sweet. Like squash, breadfruit can be baked, grilled, fried or boiled and served as a sweet or savory dish. It's available fresh in some Latin and specialty produce markets and may also be purchased canned.
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Breakfast – The first meal of the day. Literally, the meal that breaks the fasting when asleep.
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Breast – A cut of meat from the chest area of an animal. The breast meat of beef is referred to as the brisket, in pork it is the belly.
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Brie – [Bree] A soft, creamy cheese with an edible white rind. Brie from France is considered to be the best in the world.
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Brimont – A French term used when describing a decorative dish that a chef has dedicated to his master.
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Brine – Heavily salted water used to pickle or cure vegetables, meats, fish, and seafood. A technique whereby meat is soaked in brine (saltwater), which tenderizes, moisturizes and flavors it, as well as reduces the cooking time.
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Brining – an age-old process that has recently enjoyed a resurgence in popularity. The trick is the right balance of salt—too little and it won't do any good, too much and the food will taste salty. Other liquids (such as apple juice, beer
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Butterfly– To split food, such as shrimp or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble a butterfly. To cut food, usually meat, fish, or poultry, evenly down the center but not completely through. The two halves are then opened flat and grilled, sautéed or stuffed and rolled to be roasted.
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Butyric Acid – Found primarily in butter, this natural acid is what gives butter its flavor and also the rancid smell form when it spoils.