Cooking Dictionary Results

B

Boston Baked Beans - An American bean dish often made in a crock. These are small white beans (navy or pea beans) cooked with salt pork and sweetener such as molasses, maple syrup or brown sugar.

Boston lettuce - a variety of butterhead lettuce with soft, pliable pale green leaves that have a buttery texture and flavor and are larger and paler than bibb lettuce leaves.

Bouillabaisse - a highly seasoned fish soup or chowder containing two or more kinds of fish.

Bouillon - clear delicately seasoned soup usually made from lean beef stock.

Bouquet - aroma, a term used to describe the fragrance of wines and other foods.

Bouquet Garni - a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.

Bourbon - Named for Bourbon County, Kentucky, this all-American liquor is distilled from fermented grain. Straight bourbon is distilled from a "mash" of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of sourdough starter is the genesis of each new batch of sourdough bread.

Bourguignon - name applied to dishes containing Burgundy and often braised onions and mushrooms.

Bowl - a round vessel used for preparing and serving foods, especially those with a liquid or semiliquid texture.

Boysenberry - a blackberry, raspberry and loganberry hybrid named for its progenitor, horticulturist Rudolph Boysen; shaped like a large raspberry; has a purple-red color and a rich, sweet, tart flavor. Choose boysenberries that are firm and uniform in size. Discard shriveled or moldy berries. Do not wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the refrigerator for 2 to 3 days.