Cooking Dictionary Results

B

Bisque - a thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.

Bite-Size - to cut into pieces which would easily fit into the mouth, approximately 1/2 inch.

Bitters - an aromatic liquid used to flavor cocktails, soft drinks, as well as soups and sweet dishes, such as ice cream.

Black Bean - a relatively large, dried bean with black skin, cream-colored flesh and a sweet flavor; also called a turtle bean.

Black Butter - butter, melted, clarified, and cooked until it is nut brown.

Black-Eyed Pea - the seed of a member of the pea family native to China; small and beige with a black circular eye on the curved edge and used in southern U.S. and Chinese cuisines; also known as a cowpea (it was first planted in the United States as fodder).

Blackberry - a large shiny berry with a deep purple, almost black color and a sweet flavor; also known as a bramble berry.

Blanch - to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

Blancmange - a sweet pudding made with milk and cornstarch flavored with almonds, vanilla, rum, or brandy.

Blend - to mix two or more ingredients together thoroughly with a spoon, beater or blender.

Blind baking - See Bake Blind.

Blini - Russian buckwheat pancakes served with a variety of spreads, notably, sour cream and caviar.

Blintz - a cooked crepe stuffed with cheese or other filling.