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

B

BAKE: To cook food in an oven with dry heat. Bake food uncovered for a dry, crisp top (breads, cakes, cookies, chicken) or covered to retain moistness (vegetables, casseroles, stews).

BAKING POWDER: Leavening mixture which includes baking soda, an acid plus a moisture absorber. Double-acting baking powder forms carbon dioxide, the gas which makes dough rise, twice: once when mixed with moist ingredients and once during baking. It's not interchangeable with baking soda because baking soda needs something acidic to be mixed with it in order for it to work while baking powder already contains the acid it needs to work.

BAKING SODA: Leavening also called bicarbonate of soda. Must be mixed with an acid ingredient (such as lemon juice, buttermilk or molases) to release its carbon dioxide gas bubbles, which makes baked goods rise.

BALSAMIC VINEGAR: Italian vinegar made from white Treddiano grape juice, then aged in barrels, producing a vinegar darker in color and sweeter than other vinegars. To keep the flavor intact, many balsamic vinegars contain sulfites, which can cause an allergic reaction.

BANANA, GREEN: an ordinary banana that had been picked before it is fully ripe. Bananas with a long journey to market are usually picked green and ripened in warm cellars at their destination. Green bananas have not undergone this ripening process; they are firmer with green, rather than yellow, skin.

BASTE: Spoon liquid over food (pan juices over turkey) during cooking to keep it moist.

BATTER: An uncooked mixture of flour, eggs, liquid and other ingredients. Batter is thin enough to be spooned or poured (muffins, pancakes).

BEANS:

• BLACK-EYED: Also known as black-eyed peas; small beige legumes with black circular eyes. Available dried or tinned.
   
• HARICOT: Small white variety of common beans; sold dried or tinned.
   
• RED KIDNEY: Pink to marron beans with a flavoury texture and fairly sweet flavour; sold dried or tinned.

BISQUICK: A convenience baking mix made from flour, shortening, baking powder and salt. Use for biscuits, muffins, other quick breads, cakes, cookies and some main dishes.

BLANCH: Plunge food into boiling water for a brief time to preserve color, texture and nutritional value or to remove the skin (vegetables, fruits, nuts).

BOIL: Heat liquid until bubbles rise continuously and break on the surface and steam is given off. In a rolling boil, the bubbles form rapidly and the surface "rolls."

BOUILLON / BROTH / STOCK: The liquid made from cooking vegetables, meat, poultry or fish. It's used for making soups and sauces. Beef, chicken and vegetable canned broths and dehydrated bouillon cubes, granules and pastes are available in the soup section of the supermarket.

BOUQUET GARNI: A combination of thyme, parsley and a bay leaf, tied together with kitchen string or placed in a muslin bag; used in soups and stews; it is usually removed before serving.

BREAD: Coat a food (fish, meat, vegetables) by dipping into a liquid (beaten egg or milk), then into bread crumbs, cracker crumbs or cornmeal before frying or baking. See also Coat.

BROIL: Cook directly under a red-hot heating unit.

BROWN: Cook quickly over high heat, causing the surface of the food to turn brown.