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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 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. bone When used as a cooking verb, it means to remove the bones. borscht A Russian or Polish soup made with beef stock, beets, and other vegetables or meat. Traditionally topped with sour cream. Served hot or cold. boudin Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings. In Louisiana it is made with pork, rice and onions. bouillon A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. bouquet Refers to the fragrance of wine. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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