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TermDefinition
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.
blend To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined.
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.
braise A cooking technique of browning meat, then slow cooking in a tightly covered container with a small amount of liquid.

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