Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 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. brown sugar Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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