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

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