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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition Bagoong An Asian fish sauce from the Philippines. It is a salty liquid from salted, cured, and fermented fish or shrimp. Used to flavor many Asian dishes. baste To brush food as it cooks with butter, meat drippings, or stock. Basting keeps baked or roasted foods moist. beard to tail For crustaceans such as shrimp or lobster, once the head and body have been removed what is left is cut "beard to tail" or top to bottom on the underside to extract the meat. bechamel sauce A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each. beef tartare Finely chopped, high quality beef, seasoned with salt, pepper, and herbs, and served raw. bell pepper The best known of American sweet peppers it belongs to the Capsicum family like the chile pepper but is mild, sweet flavored and crisp. Though most often bright green, there are also red, yellow, orange, purple and brown varieties. They may be used in cooking or eaten raw, with seeds and stems removed. beni shoga Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as gari. berbere Ethiopian spice blend used in stews and soups. besan Indian flour made from ground, dried chickpeas. Used as a thickener, and in doughs and noodles. Highly nutritious. beurre blanc French sauce, meaning "white butter". Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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