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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 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. bubble and squeak An English side dish made with mashed potatoes and cooked cabbage, mixed together and fried. bulger Steamed, dried, and crushed wheat kernels. Used in Middle-Eastern dishes like Tabbouleh. Bundt pan A round baking pan with a tube in the middle and fluted sides. Bundt was a trademarked name, but now the term is generic. butterfly A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly (though a meaty, dead one.) Byrrh French drink of combined red wine and quinine water. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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