Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z béchamel sauce a French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce baby back ribs a fabricated cut of the pork primal loin; a slab of ribs weighing 1.75 lb. or less backribs a fabricated cut of the pork primal loin; consists of the ribs cut from the anterior end; also known as country-style spareribs bacon a fabricated cut of the pork carcass, cut from the sides and belly; consists of fat interspersed with strands of meat; it is salted and/or smoked, available sliced or in a slab bagel a dense, doughnut-shaped Jewish yeast roll; cooked in boiling water, then baked, which gives the rolls a shiny glaze and chewy texture bake to cook in an oven, surrounding the food with dry heat of a specific temperature bake cups paper or foil shaped, pleated cups used to line cupcake or muffin tins to prevent batter from sticking to the pan during the cooking process baking powder a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula baking soda sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods banana the berry of a large tropical herb; the fruit grows in clusters (hands) and is long and curving with a brown-stained yellow skin (it is harvested while still green), a slightly sticky, floury, off-white pulp and a distinctive sweet flavor and aroma barbecue to roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce barley a small, spherical grain grown worldwide and usually pearled to remove its outer husk; the white grain has a slightly sweet, nutty, earthy flavor, chewy texture and high starch content; also known as pearl barley basil an herb and member of the mint family; has soft, shiny light green leaves, small white flowers and a strong, pungent peppery flavor reminiscent of licorice and cloves (other varieties are available with flavors reminiscent of foods such as cinnamon, garlic, lemon and chocolate); available fresh and dried; also known as sweet basil basmati an aged, aromatic long-grain rice grown in the Himalayan foothills; has a creamy yellow color, distinctive sweet, nutty aroma and delicate flavor baste to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to the food and to prevent drying of the surface. batter a semiliquid mixture containing flour or other starch used to make cakes and breads; gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough bay leaves a small tree of the laurel family native to Asia; produces firm leaves, which are shiny on top and dull beneath; used as an herb, the leaves impart a lemon-nutmeg flavor and are usually removed from whatever food they are used to flavor before the item is eaten beat to make a mixture smooth and introduce air by brisk regular motion that lifts mixture over and over beef the meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally, has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture beet A large bulbous edible root with an edible leafy green top; its color is typically garnet red but can range from pinkish-white to deep red; also know as the garden beet, red beet and beetroot (especially in Great Britain) bell pepper a large fresh sweet pepper with a bell-like shape, thick juicy flesh, a mild sweet flavor and available in various colors, including green ( the most common), red ( a green bell pepper that has been allowed to ripen), white, brown, purple, yellow and orange; also known as a sweet pepper, sweet bell pepper and green pepper bibb lettuce a variety of butterhead lettuce with soft, pliable green leaves that have a buttery texture and flavor and are smaller and darker than Boston lettuce leaves; also known as limestone lettuce bite-size to cut into pieces which would easily fit into the mouth, approximately 1/2 inch black bean a relatively large, dried bean with black skin, cream-colored flesh and a sweet flavor; also called a turtle bean 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 apply boiling water or steam briefly to fruits and vegetables, then cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins and to heighten and set color and flavor. blend to mix two or more ingredients together thoroughly with a spoon, beater or blender blueberry a small berry native to North America; has a smooth skin, blue to blue-black color, juicy light gray-blue flesh and a sweet flavor; eaten raw, used in baked goods or made into jams and jellies boil to cook in a liquid which has reached a temperature of 212°F (100°C), or where bubbles are rising continually and are breaking the surface. bok choy a member of the cabbage family native to southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese mustard, pak choi and white mustard cabbage 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 bonbon a sweet made of or dipped into fondant bone-in a cut of meat containing the bone boned, boneless a cut of meat from which the bone has been removed boston baked beans an American dish of navy or pea beans, salt pork, molasses and brown sugar baked in a beanpot or casserole 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 bouillon clear delicately seasoned soup usually made from lean beef stock bowl a round vessel used for preparing and serving foods, especially those with a liquid or semiliquid texture boysenberry a blackberry and raspberry hybrid named for its progenitor, Rudolph Boysen; shaped like a raspberry; has a purple-red color and a rich, sweet, tart flavor 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 broccoflower a light green cauliflower that is a cross between broccoli and cauliflower, with a milder flavor than either vegetable broccoli Italian for cabbage sprout and used to describe a member of the cabbage family with a tight cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark green leaves broil to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods. brown to produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices brown sugar soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine brownie a cake-like bar cookie, usually made with chocolate and garnished with nuts brunoise the technique of chopping vegetables into a very fine dice. butter a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; melts into a liquid at approx. 98°F (38°C) and reaches the smoke point at 260°F (127°C) buttermilk 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter butternut squash a large, elongated pear-shaped squash (Caryoka nuciferum) with a smooth yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor butterscotch 1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and the like. 2. A hard candy with the flavor of butterscotch