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TermDefinition
bread starter Before commercial baking powders and yeasts were available, bread starters were a mixture of flour, water, sugar and yeast set aside to ferment and then kept alive by regularly adding equal parts of water and flour. Various types of starters include sourdough and Herman (see word search for recipes). Two cups of starter mixture substitutes for each package of yeast called for in a recipe. The starter should not be used if it turns orange or pink as it has been invaded by undesirable backteria and must be discarded.
brown sugar Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste.
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.

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