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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 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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