Food Words

from BostonChefs.com

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Baba ghanouj
A spreadable mix of eggplant, tahini, olive oil, lemon juice and garlic.

Basturma
Armenian cured and spiced meat.

Béarnaise
A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.

Béchamel
A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.

Beignet
A sweet or savory fritter from New Orleans.

Beurre blanc
A thick sauce of butter, white wine and vinegar.

Beurre noisette
Butter cooked to a hazelnut (noisette) color.

Beurre rouge
Beurre blanc, but with red wine instead of white.

Bisteeya
Moroccan pie of phyllo dough, shredded chicken, ground almonds and spices.

Blini
Small, leavened buckwheat pancakes; in Russian cuisine, served as an appetizer with sour cream, caviar or smoked fish.

Bordelaise sauce
A blend of wine, brown stock, marrow, shallots and herbs.

Bouillabaisse
A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Bourride
Mediterranean bouillabaisse.

Brandade
A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.

Bresaola
Thin slices of air-dried and aged salted beef filet.

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