Baba ghanoush; baba gannoujh
A Middle Eastern puree of eggplant, Tahini, olive oil, lemon juice and garlic. It's used as a spread or dip for pita or Middle Eastern flat bread.
Baking Powder
A leavening agent composed of baking soda an acid, such as cream of tartar, and cornstarch. When mixed with a liquid, it realeses carbon dioxide gas bubbles that cause a bread or cake to rise.
Baking Soda
Bicarbonate of soda. Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise.
Basil
A member of the mint family, this ancient herb has a pungent flavor. A popular herb in Mediterranean cooking and a primary ingredient in Italian pesto. Used both fresh and dried.
Baste
To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. In addition to adding flavor and color, basting keeps meats and other foods from drying out.
Bavarian cream
A dessert made from an egg custard stiffened with gelatine, mixed with whipped cream and sometimes fruit puree or other flavors, then set in a mold and served chilled.
Bay Leaf
An aromatic leaf that comes from bay laurel. Used whole, halved, or ground. One of the primary ingredients in a bouquet garni, it lends a slightly bitter, pungent seasoning to soups, stews, and stocks.
Bechamel
One of the "Mother" sauces, this white sauce is made by adding milk to a roux.
Bisque
A seasoned shellfish puree flavored with white wine, cognac, and fresh cream, used as the basis of a soup.
Blanch
To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests.
Blini
A small thick savory pancake made with a leavened batter that contains both wheat flour and buckwheat flour.
Blue Cheese
A cow's milk, semisoft, blue-veined cheese with a very strong aroma. Similar cheeses include France's Roquefort and Italy's Gorgonzola.
Bouquet Garni
Traditionally composed of parsley, thyme, and bay leaf, this herb bundle gives stew, soup or stock an aromatic seasoning. The bouquet garni needs to be removed before serving.
Braising
A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water).
Brioche
A sweet French yeast bread that is composed of flour, sugar, yeast, milk, butter, and egg yolk. Brioche has a unique lightness, flavor and aroma.
Bulgur
Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. The primary ingredient for Tabouleh.