|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. |
|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
|bitters ||Bitter flavored distillation of herbs, bark,
roots, and plants. Used in cocktails and cooking.
The most popular brand is Angostura bitters. |
|blanch ||A cooking technique of placing food into boiling
water for a short time, then in cold water to
stop cooking. |
|blanquette ||A French term for creamy stew made of veal, chicken, or lamb, mushrooms and whole small white onions. |
|blintz ||A very thin pancake, rolled around a filling and
sauteed until golden brown. |
|bockwurst ||A German sausage made with ground veal and herbs. |
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