Baste To pour drippings, fat, or stock over food while roasting.
Batter A mixture of flour and liquid.
Bavarian cream A molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.
Bay leaves Dried leaves of the laurel shrub. Used in soups, stocks, sauces, and marinades.
Bean sprouts Typically refers to Chinese Mung bean sprouts.
Bearnaise A Hollandaise sauce with a tarragon reduction.
Bechamel A rich sauce made from cream and a roux, with an onion pique.
Beef, dried Beef soaked in brine and then dried.
Bell pepper flakes Dehydrated sweet red and green peppers. Used in soups, sauces, salads, and stews.
Beurre The French term for butter.
Beurre mainé Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces.
Beurre Noir Butter cooked to a dark brown, and then enhanced with capers and a dash of vinegar.
Beurre Noisette Butter heated until it turns a golden brown, resulting in a hazelnut-like flavor.
Bitter or unsweetened chocolate Chocolate liquid that has been cooled and molded into blocks; considered the best for baking or cooking.
Bitters Short for Angostura bitters. A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in drinks.
Bittersweet chocolate The form of chocolate most often used in cake and cookie recipes. While the terms bittersweet and semisweet are often used interchangeably, bittersweet generally has a greater percentage (at least 50%) of chocolate liquid. Both have an intense flavor that comes from the quality of the liquor. Sugar, vanilla, and cocoa butter are added for an even richer taste.
Black cow An ice cream soda made with vanilla ice cream and cola.
Black rice A type of rice without the outer bran layer removed. The raw grains have a charred appearance. Once cooked, the grains are the color of blackberries.
Blackstrap molasses Unrefined molasses; characterized by an especially strong taste and greater nutrient value.
Blanche To place foods in boiling water briefly to partially cook them, or to aid in the removal of the skin, as with nuts, peaches, and tomatoes. Blanching also removes the bitterness from citrus zests.
