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TermDefinition
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.
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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