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TermDefinition
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.
bouillabaisse A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread.
bouillon A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
bouquet Refers to the fragrance of wine.

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