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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 Bagna cauda An Italian appetizer dip made with olive oil, butter, garlic, and anchovies. Usually served with raw vegetables. Basmati rice A long-grain, nutty flavored rice. Originally grown in the Himalayan foothills in India. Beau Monde Seasoning A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets. beignet New Orleans pastry, deep fried and served with powdered sugar, like a fritter. A savory beignet may be made with herbs. Bellini Italian drink made with champagne and peach nectar. betty Baked pudding made from sugar, spices, fruit, butter, and breadcrumbs. Very old, colonial American dessert, though Betty Rubble was much older still. beurre manie A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken. biltong From Africa; air-dried, cured meat strips. Like American beef jerky, but considered finer. Made from beef or game. bisque A thick soup made of pureed seafood and cream. blackened A cooking technique made famous by Louisiana chef Paul Prudhomme. Meat or fish is usually seasoned with a cajun spice mixture and then cooked in a cast iron skillet that has been heated almost red hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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