Cooking definitions and terms beginning with
Bologna - a large, highly seasoned sausage made from pork, beef and veal; named for Bologna, Italy (although the Italian sausage associated with that city is mortadella), available cooked and usually served cold; also known as baloney.
Bone-in - a cut of meat containing the bone.
Bone, to - to remove bones.
Boned, boneless - a cut of meat from which the bone has been removed.
Bonbon - a sweet made of or dipped into fondant.
Borscht - soup containing beets and other vegetables; it is usually made with a meat stock base.
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.
Braise - to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.
Bran - the tough, outer covering of the endosperm of various types of grain kernels; has a high fiber and B vitamin content and is usually removed during milling; used to enrich baked goods and as a cereal and nutrient supplement.
Bratwurst - a fresh German sausage made from pork and veal, seasoned with ginger, nutmeg and coriander or caraway seeds.
Bread - 1. A food baked from a dough or batter made with flour or meal, water or other liquids and a leavener. 2. To coat a food with flour, beaten eggs and bread crumbs or cracker crumbs before cooking.
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