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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 au lait A French term meaning "with milk." Aurore sauce A pink sauce made by combining bechamel (white) sauce with tomato puree. Babka A Polish sweet bread made with rum, almonds, raisins, and orange peel. Bagna cauda An Italian appetizer dip made with olive oil, butter, garlic, and anchovies. Usually served with raw vegetables. Bagoong An Asian fish sauce from the Philippines. It is a salty liquid from salted, cured, and fermented fish or shrimp. Used to flavor many Asian dishes. Basmati rice A long-grain, nutty flavored rice. Originally grown in the Himalayan foothills in India. baste To brush food as it cooks with butter, meat drippings, or stock. Basting keeps baked or roasted foods moist. beard to tail For crustaceans such as shrimp or lobster, once the head and body have been removed what is left is cut "beard to tail" or top to bottom on the underside to extract the meat. Beau Monde Seasoning A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets. bechamel sauce A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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