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TermDefinition
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 thick.
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.
boiling To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level. A rolling boil is one that can't be slowed by stirring.
Bolognese A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream. A ragu is a fypical Bolognese sauce.

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