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TermDefinition
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.
beef tartare Finely chopped, high quality beef, seasoned with salt, pepper, and herbs, and served raw.
beignet New Orleans pastry, deep fried and served with powdered sugar, like a fritter. A savory beignet may be made with herbs.
bell pepper The best known of American sweet peppers it belongs to the Capsicum family like the chile pepper but is mild, sweet flavored and crisp. Though most often bright green, there are also red, yellow, orange, purple and brown varieties. They may be used in cooking or eaten raw, with seeds and stems removed.
Bellini Italian drink made with champagne and peach nectar.
beni shoga Ginger root pickled with sweet vinegar and colored red. Often served with sushi in thin slices. Also known as gari.
berbere Ethiopian spice blend used in stews and soups.
besan Indian flour made from ground, dried chickpeas. Used as a thickener, and in doughs and noodles. Highly nutritious.
betty Baked pudding made from sugar, spices, fruit, butter, and breadcrumbs. Very old, colonial American dessert, though Betty Rubble was much older still.
beurre blanc French sauce, meaning "white butter". Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick.
beurre manie A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken.
biltong From Africa; air-dried, cured meat strips. Like American beef jerky, but considered finer. Made from beef or game.
bisque A thick soup made of pureed seafood and cream.
bitters Bitter flavored distillation of herbs, bark, roots, and plants. Used in cocktails and cooking. The most popular brand is Angostura bitters.
blackened A cooking technique made famous by Louisiana chef Paul Prudhomme. Meat or fish is usually seasoned with a cajun spice mixture and then cooked in a cast iron skillet that has been heated almost red hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead.
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.
blend To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined.
blintz A very thin pancake, rolled around a filling and sauteed until golden brown.
bockwurst A German sausage made with ground veal and herbs.
boiling To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level. A rolling boil is one that can't be slowed by stirring.
Bolognese A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream. A ragu is a fypical Bolognese sauce.
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.

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