Arugula A dark, spicy green used in many salads and sandwiches. Sometimes also known as rocket. Watercress is a good substitute.
Asiago An Italian cheese similar to Parmesan mainly used for grating. Traditionally made with sheep's milk, but now more commonly with cow's milk.
Aspic Clear meat, poultry, or fish jelly.
Au gratin Topped with cheese or bread crumbs, then baked.
Au jus Served with its natural juices.
Au lait With milk.
Au naturel Simply prepared or cooked.
B
Baba A small cake made from a yeast dough, typically containing raisins or currants, baked in a cylindrical mold, and then soaked in a rum-flavored syrup.
Babka A sweet Polish yeast bread that usually features almond and raisins; recent variations feature chocolate and cinnamon.
Bain Marie Steam table or double boiler. A method of gently cooking delicate foods such as custards.
Bake To cook in an oven.
Baked Alaska A frozen dessert in which solidly frozen ice cream is placed on top of a layer of sponge cake, covered with meringue, and then broiled slightly. Also called Omelet Surprise.
Baking blind The process of baking an unfilled tart shell. The dough is lined with parchment paper or foil and filled with pie weights or dried beans to hold its shape during baking.
Baking powder A leavening agent. Double-acting baking powder reacts first with liquids and then with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Baking soda A leavening agent, activated by interaction with an acidic liquid such as sour milk or cream, buttermilk, yogurt, molasses, or lemon juice. The batter should be baked as soon as possible after the baking soda has been activated to allow the full benefit of the gases produced.
Barbecue spice A blend of ingredients such as paprika, chili powder, salt, sugar, garlic and herbs.
Bard To wrap meat with bacon or salt pork.
Barley, Pearl Polished barley.
Basil A widely used herb of the mint family. Great in tomato sauces, pesto, and vinaigrettes.
Basmati rice An aromatic rice with a nutty flavor. Separates well after cooking, making it ideal for pilafs.
