goodcooking.com's Food & Cooking Dictionary

Bacteria: Microscopic organisms, some of which can cause sickness including food-borne infections. Others can be beneficial and help create flavor, as in blue cheese.

Bain Marie: A container holding hot water into which a pan is placed for slow cooking, also known as a water bath.

Bake: To cook in the oven, as when baking a cake, though the term may also be used in meat cookery.

Baste: To brush or spoon liquid fat or juices over meat, fish, poultry or vegetables during cooking.

Barding: To cover meat with a layer of fat, such as bacon, before cooking to help maintain moisture.

Batter: A mixture of flour and liquid that is beaten or stirred in preparation for baking.

Beat: To briskly whip or stir with a spoon, fork, whisk, beater or mixer.

Betterave: French for beets.

Beurre blanc: An emulsified sauce made with butter, shallots and white wine, often served with seafood.

Beurre noir: Butter heated until dark brown and foamy but not smoking; black butter sauce.

Bias-slice: Slicing a food crosswise at a 45-degree angle.

Bierre douce: A Louisiana Creole beer made from pineapple skins, sugar, rice and water.

Bind: To thicken a sauce or hot liquid by stirring in ingredients such as roux, flour, cornstarch, egg yolks, vegetable purée or cream.

Birne: German for pear.

Bisque: A rich, thick shellfish soup with cream.

Blackened: A Cajun-style cooking method in which heavily seasoned food is cooked over high heat until charred.

Blanch: To partially cook vegetables by parboiling, then cool them quickly in ice water.

Blend: Mixing two or more ingredients together to obtain an evenly distributed mixture.

Boil: To heat liquid to 212°F / 100°C and keep it bubbling.

Bouillabaisse: A Mediterranean fish soup made from several varieties of fish, tomatoes, saffron, fennel and wine.

Bouillon: A clear soup made from slowly simmered meat, bones, vegetables and seasonings.

Bouquet garni: A bundle of seasonings used to flavor braised foods and stocks.

Braise: To brown meat, then cook it slowly in liquid, combining dry and moist heat.

Brassica: A large genus of plants known as the cabbage family.

Bread: To coat food with breadcrumbs, usually after flour and egg.

Brining: The process of soaking meat in heavily salted water before cooking.

Broil: To cook food directly under a very hot heat source.

Brombeeren: German for blackberries.

Broth or stock: A liquid made by gently simmering meats, fish or vegetables with herbs and aromatics.

Brown: A quick sautéing or searing done to enhance flavor, texture or appearance.

Brush: To coat food with melted butter, glaze or other liquid using a pastry brush.

Bundt pan: A tube baking pan with fluted sides.

Burrito: A tortilla rolled around fillings, often including beans, vegetables and seasonings.

Buttercream: A frosting made from sugar, butter and flavorings.

Butterfly: To cut food down the center without cutting all the way through, then open it out.

BYOB: A slang term for “bring your own bottle” or “bring your own booze.”