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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 bruschette Traditionally, this is toasted bread rubbed with garlic and olive oil. Now the bread is more often topped with tomatoes, herbs, mushrooms, or other items. 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. cacao A tropical tree whose seeds are used to make cocoa and chocolate. Caesar salad Famous salad first made by Caesar Cardini in Tijuana, Mexico. Romaine lettuce and croutons are tossed with garlic, olive oil, lemon juice, anchovy, egg, and Worcestershire sauce. An editor favorite is to substitute crisp chopped celery for the croutons. Cajun A culinary style of French and Southern origins, associated with the deep south. There are numerous well known dishes, such as Jambalaya, that come from this cuisine. caldo verde A Portugese soup made with kale, potatoes, and liguica sausage. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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