baba - Also known as baba au rhum, rum baba. Light yeast cake studded with raisins or currants and after cooking steeped in rum or kirsch. It is baked in tall individual baba or dariole moulds or as a large cake in a tall cylindrica mould. Traditionally decorated with glacé cherries and angelica.

baba ghanoush - (Middle Eastern) Creamy dip of pureed roasted eggplant mixed with garlic, lemon juice and tahini (sesame seed paste) and garnished with chopped parsley and a few black olives. Served with Arab bread as an appetiser.

babaco - (Carica pentagona) Golden yellow, five-sided oblong fruit, with an aromatic and very juicy creamy coloured flesh. It is believed to be a natural hybrid of two varieties of pawpaw. Babaco is a good source of vitamins A and C and is best eaten raw when fully ripe. Like the pawpaw it contains the enzyme papain which can be used to tenderize meat.

babmi goreng - See nasi goreng.

baccala - (Italian) Salted, dried cod. In France it is called morue; in Spain bacalao and in Portugal bacalhau. This dried fish is extremely popular in Mediterranean countries and forms part of many regional dishes. Before cooking it is always soaked overnight with several changes of water, and rinsed thoroughly to remove the salt. See also cod, salted.

bacon - Cured and smoked meat from the back, sides and hindlegs of the pig. It is usually sold in slices of varying thickness and different cuts depending on which part of the animal it comes from. Back bacon is from the top of the pig near the shoulders; sold as round rashers without the thinner tail end. Canadian bacon is mildly cured leg of pork with little fat taken from the middle of the back. Gammon is from the hind leg and thigh and is usually solder in rashers or steaks. Gammon hock is used in soups and stews. Green bacon has been cured but not smoked. Middle bacon is a long rasher cut to include both the large round eye of the back and the streaky end. Streaky bacon is cut from the pig's belly. It has alternate streaks of fat and lean meat and is frequently used for larding. Bacon pieces or off-cuts and bacon bones are used to add flavour to beans and lentils, soups and stews.

bagel - (Jewish) Doughnut-shaped yeast roll, with a chewy texture and varnished crust, that is boiled before being baked. Traditionally served in New York with cream cheese and thinly sliced lox (smoked salmon).

bagna cauda - (Italian) Translates to 'hot bath' Hot buttery sauce consisting of garlic, olive oil, unsalted butter and anchovy fillets and fresh herbs. It is served warm or simmering over a small flame and used as a dip for slices of raw or cooked vegetables. Speciality of Piedmont.

baguette - (French) Classic long, thin loaf of bread with a crisp crust.

baharat - (Middle Eastern) Aromatic spice mixture used in marinades; made from paprika, black pepper, ground cumin, cinnamon bark, cloves, coriander seeds, cardamom and nutmeg.

bain-marie - (French) Water bath in the form of a bowl or saucepan placed over a larger saucepan or pan of simmering water. Used on top of the stove for keeping mixtures warm, for melting ingredients or to maintain slow even cooking. In the oven used to cook pate, meat loaves, mousse, egg dishes, caramel custard and other things than require gently and even cooking.

bake - To cook in an oven by dry heat. Often modified by the presence of water in the form of a water bath or bain-marie.

bake blind - To bake an empty uncooked pastry case which is pricked over with a fork, lined with paper and filled with dried beans, rice or special weights before baking.

baked Alaska - Dessert of sponge cake topped with a thick slab of firm ice cream and completely covered with meringue. It is then baked quickly in a hot oven until lightly browned and served immediately.

baked beans - (American) Also called Boston baked beans. Slow-cooked dish of dried haricot beans and onions, flavoured with molasses, brown sugar, mustard and salt pork. This old Bostonian dish was traditionally cooked on Saturdays to be eaten that evening and the following day.

baking powder - Powdered combination consisting of bicarbonate of soda, an acid such as cream of tartar and a small amount of starch. Used as a raising agent when making cakes and breads.

baking soda - (American) Term for bicarbonate of soda.

baklava - (Greek/Turkish) Very sweet pastry consisting of many thin layers of buttered filo pastry filled with a spicy nut mixture. The whole pastry is cut diagonally into diamond shapes, baked and then doused in a honey and lemon juice syrup and left to stand.

balacan - See blachan.

Balmain bug - (Ibacus peronii) Broad flat-bodied crustacean found in southern Australian waters. The closely related Moreton Bay bug (Thenus orientalis) is found in northern coastal waters. Both are also known as shovelnose lobsters, sand lobsters and bay lobsters. Sold alive, raw or cooked. Live bugs are placed in the freezer until they die, but not long enough to freeze the flesh. They are then put in cold water which is brought to the boil and cooked for no more than 5 minutes, then plunged into icy cold water to prevent further cooking. Bugs are served cold in their shells, or alternatively the flesh is extracted from the tail and tossed in a salad dressing. Raw bug meat can also be quickly stir-fried or braised in a wok.

balouza - (Middle Eastern) A blancmange-style chilled pudding made of cornflour, sugar and water, flavoured with rose or orange blossom water and chopped almonds or pistachio nuts.

balsam - pear See bitter melon.

balsamic vinegar - (Italian) Produced around Modena this is one of the best known vintage vinegars. It is made from local trebbiano grapes and aged in a succession of small barrels made of different woods, from 5 years to up to 30 years or more. Genuine aged balsamic vinegar (for 12 or more years) is labelled Aceto Balsamico Tradizionale di Modena. It is a rich dark colour and has a sweet, mellow flavour; used in salad dressings, marinades and sauces.

Balthazar - A large bottle of champagne containing the equivalent of 16 standard bottles or 12 litres .

bamboo shoots - (Phyllostachys spp.) Young tender, ivory-coloured shoots with a pointed tip obtained from various species of bamboo and widely used in Chinese cooking. Sometimes available fresh in produce markets. A parboiled variety in vacuum sealed plastic packs can be found in Asian speciality shops. The shoots are crunchy and have a mild flavour and are added to soups, slowly simmered dishes and stir-fried dishes. Canned bamboo shoots have a softer texture and need to be washed well before use.

banana - (Musa acuminata) One of the world's highly valued fruits, the banana is rich in potassium and vitamins A, C and the B group, high in carbohydrates and low in fat. The best known eating banana is the Cavendish which has large, almost straight fruit and fragrant, creamy white soft flesh. Others include the smaller and plump Lady Finger and the sugar banana which is short, thin-skinned and also very sweet. The banana is mostly eaten fresh with the thick skin peeled back. Freshly cut banana for fruit salads and side dishes should be brushed with lemon juice to avoid discolouring. Uncooked they are included in a huge variety of desserts; also used in many baked goods. They can also be barbecued or baked whole in their skin. Ground dried banana is used as a type of flour in baked goods. Banana leaves are used as a food wrapping in South-east Asia, the Caribbean and some Latin American countries. The flower is also eaten in South-east Asia and India. The plantain is a green cooking banana. See also banana flower and plantain.

banana chilli - See Hungarian wax chilli.

banana flower - (Musa spp) This fat, purple male flower of the banana plant used in many Asian cuisines is appearing more often in Western fruit markets. It can be cooked in boiling water for about 20 minutes, the stripped of the outer leaves and the tender fleshy part eaten like artichoke leaves; also the pale inner part can be boiled for 15 minutes then sliced and simmered in coconut milk and served as a hot vegetable.

banana passionfruit - (Passiflora mollissima) Elongated tropical fruit with a slightly downy yellow skin and rich yellow flesh with a banana-like flavour. Used in the same way as passionfruit.

banana split - Ice cream dessert consisting of a banana cut in half lengthways, topped with 3 scoops of ice cream, coated with a sweet syrup such as chocolate sauce and decorated with whipped cream and maraschino cherries.

bananas Foster - (American) Classic dessert created at Brennan's Restaurant, New Orleans. It consists of bananas, cut in half and sliced length wise, quickly sautéed in a mixture of butter, brown sugar, banana liqueur and cinnamon. When slightly browned rum is added to the dish and, when hot, flamed. Served with vanilla ice cream.

Banbury cake - (English) Small oval pastry made from flaky pastry filled with dried fruit and spices.

bangers and mash - (English) Sausages served with mashed potato.

Bannock - (Scottish) Thick, flat bread made of oatmeal and/or barley meal that is generally cooked on a griddle.

Banon - (French) Soft to semi-soft cow's or goat's milk cheese with a soft natural rind. Usually wrapped in chestnut or grape leaves that have been steeped in white wine or brandy, and tied with raffia. Used as a table cheese. Named after Banon, a village in the Alps of Provence.

Barbados sugar - Moist fine-textured brown sugar made from the residual syrup after white sugar has been refined out.

Barbaresco - (Italian) Full-bodied red wine from Piedmont.

barbecue - 1. To cook food (usually outdoors) directly over an open fire of hot charcoal, gas or electricity. 2. The name of the cooking apparatus used to cook such food. 3. An outdoor social gathering at which barbecued food and salads are served.

barberry - (Berberis spp.) Elongated berries that are usually red, although some varieties produce black or purple fruit. They are pleasantly acid tasting and a few may be added to fruit salads or compotes, but mostly used in pies and preserves. Green berries can be pickled and eaten as capers.

barbouille - (French) Casserole of rabbit or chicken cooked in red wine, with the blood of the animal added at the end of cooking to thicken and colour the sauce.

barbounia - See red mullet.

bard - Thin strips of pork fat or bacon which are wrapped around poultry or game birds to keep them moist during roasting. Also used to line pates and terrines.

barding - To wrap pork back fat around poultry or game birds to keep them from drying out during roasting.

Bardolino - (Italian) Dry, light red wine from around Verona, Veneto

barfi - (Indian) Fudge-like confection made from reduced milk and sugar, and flavoured with various kinds of nuts, rosewater or almond extract.

barley - (Hordeum vulgare) A cereal grain with only the outer husk removed. It is the most nutritious form of the grain and is most often found in health food stores. Usually added to soups, stews and casseroles, bread, muffins and other baked goods; also used to make beer and whiskey. Pearl barley is a polished milled form of the grain, mostly added to soups and stews; also used to make barley water. Rolled barley is steamed and flattened barley; used to make porridge, in muesli and baked goods or as a thickener.

barley sugar - (English) Twisted stick of confectionery originally made from sugar boiled in barley water.

baron - A large joint made up of two legs including the saddle, still joined at the backbone; usually from lamb and occasionally from beef. It is roasted in a large oven or spit-roasted.

barquette - (French) Boat-shaped pastry tartlet filled with sweet or savoury ingredients.

barracuda - (Sphyraena spp.) Generic name given to a number of aggressive fish. The great barracuda (S. barracuda) of the tropics is not usually eaten because of the risk of ciguatera (tropical fish poisoning). The smaller Pacific barracuda (S. argentea) is a popular fish food in California where it is usually cut into steaks for grilling or barbecuing.

barramundi - (Lates calcarifer) Also known as giant perch. This popular sporting fish from northern rivers and coastal waters of Australia has a mild tasting, white flesh with large flakes and fine bones. Sold whole, in fillets or cutlets. Can be grilled, poached, fried, barbecued or baked. The barramundi season is mainly spring and summer.

Bartlett pear - See William pear.

basbousa - (Middle Eastern) Sweet semolina cake baked in the oven, after which it is soaked with a sweet lemon syrup and cut into diamond shapes.

basella - (Basella rubra) Also called Malabar spinach. Tropical climber grown for its fleshy leaves used as a green vegetable and eaten like spinach.

basil - (Ocimum basilicum) Also called sweet basil. A native and annual herb of India and Iran and cultivated in Europe for around 2000 years. Fresh basil leaves feature prominently in Mediterranean cuisine and several varieties are used in south-east Asia and India. They are a key ingredient in pesto and pistou and are renown for their affiliation with tomatoes; also used with egg dishes of all kinds, mushrooms, pasta sauces, green vegetables and salads. Basil makes an excellent savoury vinegar, the reddish-purple variety will colour the vinegar deep pink.

basil, hoary - (Ocimum canum) Known as manglak in Thailand. A dwarf annual herb with tiny, slightly hairy lemon-peppery leaves; used in Thailand sprinkled over salads and in soups. The seeds when soaked develop a gelatinous coating and are used to garnish sweet cool drinks and desserts.

basil, sacred - (Ocimum sanctum) A native and sacred herb of India, but more often used in Thai cookery. The narrow leaves have a reddish-purple tinge and are used in meat and fish curries, leaving a hot taste on the palate.

basmati rice - (Indian) White, long grain rice with a light texture and distinct scented aroma and flavour; served on its own or in pilaf.

bass - Also called sea bass. Generally refers to a highly desirable and expensive European fish caught in Mediterranean waters. It is usually sold whole and is prized for its delicate white flesh with few bones. It is poached, baked, grilled and braised; also used raw in sashimi. In the Midi, bass is known as loup de mer (meaning sea wolf), used in the classic provencal dish loup de mer au fenouil in which the grilled bass in flamed with alcohol over a bed of dried fennel stalks. In Australia small snapper can be substituted.

baste - To moisten meat or vegetables during cooking, often by spooning over the cooking liquid from the dish.

bastela/bstilla - (Moroccan) Also spelled and pronounced pastilla. A large flat pie made with fine layers of pastry stuffed with spiced chicken, egg and stock sauce, sautéed almonds, sugar and cinnamon. It is baked until golden brown and cut into diamonds to serve. Traditionally made with pigeon.

batarde pain - (French) Translates to bastard bread and refers to a long thin loaf of white bread, larger than a baguette.

Batavian endive - (Cichorium endiva var latifolia) Called escarole in USA and scarole in France. Broad-leaved form of endive; used mostly as a salad green.

Bath bun - (English) Large, white yeast bun flavoured with candied peel, caraway seeds and sometimes saffron and sprinkled with sugar. Originated in the health resort of Bath.

batonnet - (French) Vegetables cut into thick strips, about the size of a finger.

batter - Mixture usually based on flour and eggs and liquids such as milk or water and sometimes beer. Used for fritters, crepes, pancakes or waffles. A batter can also be used to coat food, such as fish fillets and vegetables before frying.

batterie de cuisine - (French) Cooking equipment and utensils.

battuto - (Italian) A mixture of finely chopped vegetables, garlic and parsley browned in olive oil or butter, used as a base for soups and stews.

Bavarian cream - See bavarois.

bavarois - (French) Also called Bavarian cream. Chilled moulded dessert made from egg custard and whipped cream set with gelatine and flavoured in various ways.

bay - (Laurus nobilis) Dark green spicy leaves obtained from a medium-sized tree native to the Mediterranean region. The flavour of bay leaves becomes more pungent when dried and they are best used fresh. Used to flavour marinades, soups, sauces, stuffing, stews, many vegetable and meat dishes; also used in white sauces and infused in milk for making custard and other desserts. They are usually removed before the dish is served. A bay leaf is an essential part of the classic bouquet garni.

bay lobster - See Balmain bug.

Bayonne ham ( - French) Mildly smoked raw ham that has been cured with a mixture of salt, sugar and herbs and dried for up to 6 months. It is sliced very thinly and served raw as an hors d'oeuvre; also used in cooked dishes.

bean curd - (Chinese) The Japanese name is tofu. Highly nutritious white curd made from ground soybeans and used extensively in Chinese and Japanese cooking. Available in a soft form and firm blocks sold in plastic tubs of water. Firm bean curd can be tossed, stir-fried and deep-fried. Soft (silken) bean curd requires gentle treatment and is used in soups or late in the cooking. There are also deep-fried bean curd puffs than can be stuffed and bean curd sheets or skins which are used for wrapping or cut into strips as a garnish. Preserved or fermented bean curd is also available. See also tofu, yuba.

bean curd, fermented - (Chinese) Strongly flavoured cheese-like form of bean curd fermented with rice wine and brine and sometimes with various flavourings such as sesame oil, chilli or red rice wine. It is sold in small square cakes in jars and is used for flavouring meat, poultry, vegetarian dishes or as a side dish with rice. Once opened, fermented bean curd will keep for months in its brine or oil if refrigerated.

bean paste - See bean sauce, black bean sauce and miso.

bean sauce - (Chinese) Also known as bean paste. Rich pungent sauce made from whole or ground, fermented soybeans in many varieties such as yellow, brown or black, sweet, salty or very hot and spicy. Used in marinades, or as a seasoning when cooking meat or vegetables, or as a condiment.

bean sauce, red - (Chinese) Thick, reddish-brown sweet paste made from pureed, red beans or adzuki beans; used as a filling for cakes and buns.

bean sprouts - (Asian) A green type of mung bean is commonly used to make bean sprouts. They are creamy coloured with green hoods and a crunchy texture, high in protein and a good source of vitamin C. When allowed to grow longer and thicker they are become bean shoots. Usually sold by the weight or prepacked in cellophane bags. Although they can be eaten raw in salads, in most Asian dishes they are briefly cooked or dropped into soup just before serving.

bean thread noodles - (Chinese and South-east Asian) Also called green bean vermicelli, cellophane, transparent and glass noodles. Very fine, thread-like white noodles made from green mung bean starch. They are sold dried in neat, small or large, tied bundles. Cut them in shorter lengths with scissors, then soak briefly in hot water before using in stir-fries and salads. If adding to soups, hotpots or deep frying, use straight from the pack. When fried they instantly puff up and become crisp.

beans, dried - See pulses. Also adzuki beans, black kidney beans, black-eyed beans, borlotti beans, broad beans, cannellini beans, flageolets, great northern beans, lima beans, haricot beans, pinto beans, red kidney beans, soybeans.

beans, green - (Phaseolus vulgaris) Also known as French beans. There are many varieties of these slender green vegetables. Fresh green beans are sold mainly by shape such as round, flat and baby. Most are stringless and need only be topped and tailed. Butter or yellow beans are round yellow beans. They are a good source of vitamin C and other vitamins and minerals and should be cooked briefly until just tender.

beard (to) - To remove the fibrous threads which may be attached to oysters or mussels.

béarnaise - (French) Classic sauce made with reduced wine vinegar, shallots and tarragon, beaten egg yolks and butter. Usually served with meat, fish and egg dishes.

beat - To stir an ingredient or mixture vigorously to modify its consistency, appearance or colour.

Beaufort - (French) Firm, Swiss-style cow's milk cheese with smooth, ivory-coloured interior without holes and thick, natural brushed rind. Used as a table cheese; also excellent for melting. From Savoy Mountains. France.

Beaujolais - (French) Light fruity red wine, usually drunk when fairly young.

béchamel - (French) Basic white sauce of white roux (flour and butter) to which milk is added; used for egg, vegetable and gratin dishes and as the base for many other sauces.

bêche-de-mer - See sea cucumber.

beef - The meat obtained from adult domestic cattle. When the carcass is butchered it is divided into sides, each of which is again divided into a hindquarter and a forequarter. The forequarter has the following cuts: the neck; the shoulder which contains chuck and blade steak; the rib section which is cut into spare ribs, rib roasts, steaks and rib eye (Scotch fillet); the brisket which is below the rib section is suitable for salting and pot roasts. The hindquarter has the best quality meat and includes the sirloin which contains the fillet, and the rump; the butt includes topside, round and assorted boneless steaks and roasts such as silverside. The shin and flank which come from both fore and hind legs, usually used in slow-cooked dishes. See brisket.

beef Stroganoff/Stroganov - (Russian) Thinly sliced fillet of beef, onions and mushrooms quickly sautéed in butter and coated in sauce made from the pan juices and sour cream; served with rice.

beef Wellington - Fillet of beef that has been coated with pate de fois gras or mushroom duxelles, wrapped in pastry and baked.

beer - Pale amber to dark brown, low-alcohol beverage made from grain, mostly malted barley, hops, yeast and sugar. See also ale, lager, pilsner and stout.

beetroot - (Beta vulgaris) Dark red, bulbous root which varies in shape from round to oblong according to variety. There are also orange and deep yellow varieties. Used in the classic borsch, as a vegetable and in salads. To minimise bleeding during cooking leave some stalk attached and do not peel. The fresh leafy tops are also edible and can cooked like spinach

beignet - (French) Translates to fritter and refers to food dipped in batter and deep-fried. Also spoonfuls of choux pastry cooked like fritters and then dusted in icing sugar.

Bel Paese - (Italian) Semi-soft, cow's milk cheese with a smooth creamy interior and washed crust wrapped in yellow wax. Used as table cheese; also melts well. From Lombardy region.

belacan - See blachan.

Belgian endive - See witloof.

belila - (Middle Eastern) Wheat or barley pudding, sweetened with sugar and lemon syrup and flavoured with rose or orange blossom water, and decorated with nuts.

bell pepper - (American) Alternate name for capsicum.

Belle-Helene - (French) Classic dessert of poached fruit (usually pears) served on vanilla ice cream and coated with hot chocolate sauce.

Bellelay - See Tete-de-Moine.

bellevue, en - (French) Term applied to an elaborate presentation of whole fish, lobster, poultry or ham decoratively garnished and usually glazed with aspic.

Bellini - Cocktail made with champagne and peach juice and garnished with slice of peach.

beluga caviar - See caviar.

Benedictine - (French) Amber-coloured, cognac-based liqueur flavoured with a variety of herbs and parts of plants. It was first made in the 16th century at the Benedictine monastery at Fecamp in Normandy.

beni shoga - (Japanese) Thinly sliced red pickled ginger. See also shoga.

bento - (Japanese) Boxed lunch or picnic food often packed in lacquer boxes divided into compartments. Bento is also the name of the box. The food must be able to be served at room temperature, easy to eat and hold up well when prepared ahead of time. Bento bought at railway stations in Japan is called ekiben.

berceau - (French) Hand-held chopping utensil with a wide curved blade and upright handle at each end. It is rocked from side to chop onions, nuts and herbs.

Bercy sauce - (French) Fish stock based veloute sauce flavoured with white wine, shallots and finely chopped parsley; traditionally served with poached fish. Bercy butter is made with beef marrow, butter, chopped shallots, lemon juice, parsley and seasoning; served with grilled meat or fish. Named after a district in Paris.

bergamot - (Monarda didyma) Strongly flavoured leaves obtained from a perennial herb native to North America. Used sparingly in salads and stuffings, but mostly used in a herbal tea. The tea was used by the Oswego Indians and early colonists for its soothing and relaxing effect.

bergamot orange - (Citrus bergamia) Variety of bitter orange cultivated for its oil; used in perfumery. Its highly aromatic peel is used to flavour Earl Grey tea; also candied.

Berlin doughnut - Ball-shaped doughnut filled with jam and coated with sugar.

berliner - Devon-style, soft-textured sausage made from veal and pork, pepper and nutmeg.

berries - Small edible fruits from various species of plants, often associated with summer cane fruiting plants (Rubus spp), but mulberries grow on trees, blueberries and gooseberries come from bushes and strawberries are produced on low spreading ground covers. Berries are usually sold in punnets and should be firm and dry, rich in colour with their natural bloom still evident. Being highly perishable they should be used as soon as possible. Wash just before using. Berries are eaten as a fresh fruit, in fruit salads, mousses, ice cream, pies and summer pudding; also made into sauces and coulis, jams and preserves. Spell check below. See also arbutus berry, barberry, bilberry, blackberry, blackcurrant, blueberry, boysenberry, cape gooseberry, cranberry, elderberry, gooseberry, juniper berry, loganberry, mulberry, raspberry, redcurrant, strawberry, youngberry.

besan flour - (Indian) (Cicer arietinum) Also known as chick pea flour. Flour made from a small variety of chick pea called channa dhal. Used in a batter for deep fried food, fritters and as a thickener for sauces, soups and curries.

betacarotene - A form of vitamin A that colours fruit and vegetables orange, yellow and red. It is an excellent anti-oxidant. Found in the carrot, mango, pawpaw, persimmon, rockmelon and sweet potato.

beurre - (French) Butter. Monter au beurre is to finish a sauce with softened butter.

beurre blanc - (French) Classic white sauce reduction of vinegar, white wine and shallots with cold butter whisked in; served warm with fish, poultry and vegetables. Beurre rouge is made with red wine.

Beurre Bosc - Also called Bosc. Tall, tapered pear with cinnamon-coloured skin. It has a fine juicy texture with a sweet tart flavour. A good eating pear that holds its elegant shape well when poached or baked. See also pear.

beurre composé - (French) Compound or flavoured butter.

beurre fondue - (French) Melted butter, sometimes with lemon juice added when served with fish or vegetables.

beurre manié - (French) Paste made from well-blended equal parts of softened butter and flour; used to thicken sauces and stews.

beurre noir - (French) Sauce of browned butter, lemon juice or vinegar, capers and parsley. Served with poached fish and brains.

beurre noisette - (French) Simple hot sauce for poached fish, vegetables and sweetbreads, made by cooking butter over a low heat until a light golden brown.

bhel puri - (Indian) Savoury snack of chick pea chutney, chopped onion and herbs served on miniature deep fried puris; often sold from stalls in bazaars and on beaches.

bicarbonate of soda - Also called sodium bicarbonate. An alkaline powder used as raising agent when combined with batters containing an acid ingredient such as buttermilk. It is one of the ingredients of baking powder. Bicarbonate of soda was once added to the cooking water to keep beans or peas bright green, but it destroys their vitamin C content and is not recommended.

bien cuit - (French) Cooked well done. Usually refers to meat.

bigarde sauce - (French) Bitter orange sauce consisting of a rich brown sauce flavoured with the zest and juice of Seville oranges; served with duck and game.

bigos - (Polish) Slow-cooked, one-pot casserole consisting of layers of sauerkraut, sausages and other cooked meats.

bilberry - (Vaccinium myrtillus) Also called huckleberry. Small variety of blueberry that grown wild in the UK and other parts of Europe. Used in tarts, jams, wine and sauces; also stewed and served with cream.

biltong - (South African) Dried strips of lean beef or game, with a strong flavour, that can be sliced and eaten raw. See also jerky.

bind - To thicken with flour or other starch; also to hold stuffing together with cream or beaten raw egg.

Bintje potato - See potato.

bird's eye chilli - (Capsicum annuum) Also known as bird pepper, Thai chilli and pequin. Very hot, oval-shaped tiny bright red or green chilli. Popular in South-east Asian cooking; used in condiments, stir-fries and curries.

bird's nest - (Chinese) Expensive, dried, shallow nest made from the white gelatinous saliva secreted by Asian swiftlets and used by the birds to coat and attached their nest to deep crevices and dark cave walls. A less expensive grade is bits of pieces of bird's nest known as dragon's teeth. Used in the classic speciality bird's nest soup. They are soaked overnight and cleaned before use.

biscotto - (Italian) Twice cooked biscuit first baked in a loaf shape, cooled, sliced and rebaked in the oven. The result is a crisp pours biscuit. Biscotti (plural) are designed to be dipped into expresso coffee or sweet dessert wine.

biscuit - Small crisp, flat cake that may be sweet or savoury and is usually baked.

Bismarck herring - Also known as Baltic herring. Herring fillets pickled in white wine vinegar and spices, sold as flat fillets. When rolled and secured with a toothpick it becomes a rollmop.

Bison potato - See potato.

bisque - A thick, rich seafood soup, made with lobster, crab or prawns, often flavoured with brandy.

bistro - (French) Cafe or small restaurant usually serving modest regional dishes, cheese and wine.

bitter melon - (Chinese and South-east Asian) (Momordica charantia) Also known as bitter gourd and balsam pear. Pale, yellowish-green ridged and warty cucumber-like vegetable with a tart taste. It is usually sliced and the inner pith and seeds removed; used in soups, stir-fried and braised dishes. Also the rings are blanched then stuffed with a seasoned pork filling before braising. Bitter melon is also made into a pickle in India.

bitters - Generic term for various alcoholic drinks and essences extracted from aromatic bark, roots and herbs. Those bitters used as a digestive aid or aperitif and taken with soda include Fernet Branca and Campari from Italy. Bitters used as a flavouring are Angostura from Trinidad and Peychaud from New Orleans.

blachan - (South-east Asian) Also known as trasi. A strong smelling paste made from salted and salted dried shrimps. Sold in jars, packages or cans. Always fried before use. Used frequently as a flavouring in South-east Asian cooking. It is a rich source of protein and vitamin B and when cooked there is no trace of the odour.

black beans, salted - (Chinese and South-eat Asian) (Glycine max) Also known as fermented black beans. Small black soy beans that are fermented with salt and spices (often ginger) and sold in sealed plastic bags or cans. Lightly chopped or crushed they are used as a strongly flavoured seasoning in steamed, braised and stir-fried dishes. Once opened, they will keep in a covered container in the refrigerator for up to a year. Black bean paste or sauce has a smoother consistency and is used in the same way.

black cumin - See nigella.

Black Forest cake - (German) Schwarzwalder Kirschtorte. Rich elaborate cake made with 3 layers of chocolate sponge soaked in a Kirsch syrup and filled with whipped cream flavoured with Kirsch and cherries. The sides and top are covered with more whipped cream and decorated with sour cherries and chocolate curls. It originated in the Black Forest area of Bavaria in southern Germany.

black fungus - See wood ear fungus.

black kidney beans - (Phaseolus vulgaris) Medium-sized, black kidney-shaped dried beans. Robust, sweet flavour. After soaking overnight they are simmered for about an hour. Used in Mexican dishes.

black pudding - Also called blood sausage. Thickish robust black sausage made from seasoned pigs' blood, fat, oatmeal and a range of different seasonings. It is usually sold pre-cooked and is traditionally fried or grilled and served with mashed potatoes.

black rice - (South-east Asian) Unmilled dark brown rice which gives it a sticky texture when cooked and imparts a dark colour to the dish. It is often served as a desert combined with freshly grated coconut or coconut milk and sugar.

black Russian - Cocktail made with two parts vodka to one part coffee liqueur such as Kahlua, served on ice.

black salsify - See salsify.

black salt - (Indian) Coarse, almost black mined salt; used in masalas and herb pastes.

black tea - (Camellia sinensis) Fully fermented tea producing a dark brown brew. The main type used in Western blends.

black truffles - See truffles.

black trumpet mushroom - See trompette de la mort.

black velvet - Cocktail made with half champagne and half Guinness

black-eyed pea - (Vigna unguiculata) Small creamy coloured kidney-shaped dried pea with a black circular splotch. After soaking they are simmered for about 45 minutes. Used in soups, casseroles or salads.

blackberry - (Rubus fruticosus) Also known as bramble. Shiny black berries with small hard seeds. They are a good source of calcium, vitamins B and C and minerals. Eaten raw or in fruit salads, tarts and summer pudding. When used as a puree or sauce, the pulp is strained and the seeds discarded.

blackcurrant - (Ribes nigrum) Small round black berry valued for its high vitamin C content. Its taste is generally acid and it is often mixed with other berries or used in a variety of desserts such as summer pudding or pies; also made into jams, syrups, cordials and liqueurs, such as cassis.

blackened fish - (Cajun American) Highly spiced fish fillet cooked very quickly at a very high temperature. The surface should be well charred and crispy on each side and the interior just cooked and moist. Served with unsalted butter and lemon sauce.

blade steak - Cut of beef that comes from the animal's shoulder blade.

blanch - 1. To cook raw ingredients in boiling water (often for a very short time) which are then plunged into cold water, or simply drained. Blanching removes bitterness (in onions) or saltiness (in bacon) or loosens the skins for easy peeling or skinning (in almonds or tomatoes). Also lightly cooks and helps retain colour of green vegetables such as asparagus and green beans. 2. A growing technique which excludes light from vegetables in order to prevent greening; used for white asparagus, leeks, witloof, etc

blancmange - Chilled, moulded almond milk pudding mixed with a flavouring and gelatine.

blanquette - (French) Classic stew of white meat or poultry, thickened with a roux and enriched with cream and egg yolks.

blend - To mix ingredients together until well combined.

blender - Small electrical appliance with a set of whirling blades in a heat-proof glass goblet used to grind, puree, chop and mix ingredients to make a paste. A hand-held blender is useful to take to the pot used for cooking to puree soups such as pumpkin and vichyssoise.

Bleu d'Auvergne - (French) Blue-veined, cow's milk cheese with a firm whitish interior with well-spaced veins and naturally formed crust. Used as a table cheese at the end of a meal. Produced mainly in dairies and on some farms in the province of Auvergne.

Bleu de Bresse - (French) Factory-produced blue-veined cow's milk cheese with a soft creamy-white interior with blue streaks and a thin natural crust. Best consumed when young; used as a table cheese at the end of a meal. From Bresse area in Rhone-Alps region.

Bleu de Corse - (French) A blue-veined sheep's milk cheese similar to Roquefort, but not cured in the cellars of Aveyron and not considered as fine. Used as a table cheese at the end of a meal.

blini - (Russian) Small yeast pancakes made with a mixture of wheat and buckwheat flour. Traditionally served with caviar or smoked fish and sour cream.

blintz - (Jewish) Thin pancake that is cooked on one side only. It is then rolled around a sweet or savoury filling and then fried.

blondir - (French) To shallow fry in butter, oil or fat to a very pale brown colour.

blood orange - (Citrus sinensis) Variety of sweet orange with juicy aromatic flesh that can vary from bright red to ruby red. It is eaten fresh or used in salads. The juice and shredded blanched zest of the Maltese blood orange is added to hollandaise sauce to make Maltaise sauce; served with poached fish and cooked green vegetables.

blood sausage - See black pudding.

bloody Mary - Cocktail made with vodka and tomato juice, flavoured with lemon juice, Worcestershire sauce, Tabasco sauce, pepper and celery salt.

Blue Castello - (Danish) Brie-like, blue-veined cow's milk cheese with a soft whitish interior with a few large blue veins and a faint, reddish-brown rind. Served as a table cheese at the end of a mea

blue cheese - Any of the many varieties of cheese marbled or streaked with blue or green veins of mould. Most are made from cow's milk, although the most famous blue cheese of France, Roquefort, is made from sheep's milk. Spores of Penicillium roqueforti (P. glaucum in Italy) are added either during coagulation, or more frequently during curding. This fungus gives the blue veining. The mould, during varying periods of ripening, grows both in small irregular natural openings in the cheese and in fine perforations that are made by the cheese maker either with a long slender needle or more commonly by machine. Roquefort and some Gorgonzolas in Italy are ripened in damp caves or cellars, the atmosphere of which imparts a distinctive character to the cheeses. A good blue cheese may be soft and creamy or firm and crumbly in texture, ivory or cream-coloured with a characteristic sharp, tangy flavour and a hint of salt; the veins should be evenly distributed. Blue cheeses are usually wrapped in foil. Well-known blue cheeses in addition to those mentioned above include Blue de Bresses and Blue d'Auvergne (French), Danish Blue (Danish), Blue Stilton and Blue Cheshire (English), Edelpilz (German). Blue cheese in served mostly at the end of a meal.

Blue Cheshire - (English) Firm blue-veined cow's milk cheese with a yellow-orange interior and bluish-green veins and traditionally cloth-wrapped, natural rind. Used as a table cheese as a snack with fresh fruit or at the end of a meal. From Cheshire area and nearby counties.

Blue Orchid cheese - See Tarago River Cheese Company.

blue swimmer crab - (Portunus pelagicus) Also known as sand crab and called blue manna crab in WA. This medium-sized blue, purple and white crab is widely distributed in Australian waters. The sweet white meat is often considered the finest tasting of the Australian crabs. It is sold whole, dead or cooked. After cooking it is served whole with the shell cracked, or the flesh extracted from the body and tossed in a salad dressing. See also crabs.

blue-eye/blue-eye cod - (Hyperoglyphe antartica) Also known as blue-eye trevalla and deepsea trevalla/trevally. A large silvery-grey, deep-bodied fish found in deep water in Southern Australia. It has firm pale pink flesh with a few large bones and is usually sold in cutlets and fillets. Smaller fish are sometimes available whole. Can be grilled, pan-fried, barbecued, poached or steamed.

blueberry - (Vaccinium spp.) Small black or dark blue rounded berries with a natural waxy bloom. Several varieties are grown in Australia and they are available from late spring to early autumn. They are low in kilojoules, an excellent source of vitamin A and have high levels of vitamin C. They are eaten fresh or used in muffins, pancakes, summer pudding, ice cream, cheesecake, pies and cakes; also stewed or made into preserves, jams, or sauces.

bocconcini - (Italian) Translates to little mouthfuls. Small balls of mozzarella often displayed floating in bowls of whey. When fresh they should have a moist, springy, yielding texture and be able to slice neatly; served as an antipasto, often sliced topped with a slice of tomato and fresh basil and drizzled with olive oil, known as insalata caprese.

boil - To cook food submerged in a rapidly boiling liquid at 100 C (212 F).

bok choy - (Chinese) (Brassica rapa ssp chinensis) Also called pak choy and Chinese chard. Green vegetable with long white fleshy stems topped with dark green crinkly leaves. There are a number of types of boy choy available including one with pale green stems, also known as Shanghai bok choy or baby bok choy and an even smaller versions sold as moon bok. Both the stems and the leaves are used. Used in stir-fried dishes or cooked as a vegetable. Small bok choy can be steamed or braised whole.

bok choy, rosette - (Chinese) (Brassica rapa ssp chinensis var. rosularis) Also called tat soi. Leafy green vegetable with small dark green puckered leaves in a perfect flat rosette. The individual leaves are steamed, braised or used in soup or stir-fried dishes

Bolognese sauce - (Italian) Rich meat pasta sauce originating in Bologna in northern Italy, where it is known as ragu. It is traditionally served with tagliatelle and topped with grated Parmesan cheese. See also ragu.

bombay duck - (Indian) This is not a duck. It is dried salted fish used to flavour curry dishes. When deep fried or grilled in small pieces it is eaten as a snack or served as an accompaniment to a meal.

bombe Alaska - Dome-shaped baked Alaska that is baked quickly in a hot oven until the meringue surface is golden brown.

bombe glacée - (French) Dome-shaped frozen dessert layered and packed in a bombe mould. The sides of the chilled mould are lined with a firm plain ice cream, then the inside filled with a softer mousse-like or custard mixture, often flavoured with fruit, nuts or liqueur.

bone marrow - Soft fatty substance found inside long bones.

boning - The removal of bones from meat, poultry, fish, etc.

bonito - (Sarda spp.) This elongated silvery fish with dark grey stripes along the body is a member of the large mackerel family and has firm oily flesh with a strong flavour. It can be baked with strongly flavoured herbs or barbecued. The belly section of the bonito is considered the best part and when very fresh is used as sashimi. Many Japanese dishes used shaved flakes of dried bonito called katsoubushi.

bonito flakes - Known as katsoubushi in Japan. Dried, smoked and then shaved flakes of the bonito, a member of the mackerel family. Used together with konbu seaweed and water to make the basic stock dashi. Also sprinkled on soups as a garnish and as a condiment.

bookmaker sandwich - Cold toasted steak sandwich, spread with English mustard.

borage - (Borage officinalis) Annual European herb grown for its wrinkled, cucumber-scented leaves and edible blue flowers. Only the young leaves are used in salads, added to cool summer drinks or cooked as a vegetable and eaten like spinach. The pretty star-shaped flowers are used to garnish salads or crystallised for cake decoration.

bordelaise sauce - (French) A wine sauce made with bone marrow and shallots, and red or white wine depending on the food it is to accompany.

borek - (Middle Eastern) Small savoury pastries made with sheets of filo pastry and filled with white cheese, spinach or minced meat. They are made into triangles or rolls and deep fried or baked. Served hot as an appetiser or first course.

borlotti beans - (Phaseolus vulgaris) Also called cranberry beans. Large pale brown beans speckled with reddish markings. Available fresh in their pods and shelled like peas; also in dried form. Used in Italian dishes, particularly soups and bean salads. The red markings fade with cooking. Dried borlotti beans must be soaked overnight before cooking.

borsch/borscht - (Russian) A hot or cold soup made with fresh beetroot. There are many versions with greatly differing ingredients. Some are made with beef, chicken or vegetable stock and may also include meat. It is traditionally served with sour cream; the meat is always served separately.

Bosc - See Beurre Bosc pear.

boscaiola sauce - (Italian) Rich pasta sauce made with fresh or dried mushrooms, butter, onions, garlic, tomatoes, dry white wine, sage leaves and seasoning. Sometimes mascarpone cheese and crumbled Gorgonzola cheese are added to the sauce before serving. Any Italian dish with the name boscaiola includes mushrooms in some form.

Botrytis cinerea - Also called noble rot. A grey mould which develops on the skins of ripening grapes and gradually dehydrates the fruit, intensifying both the concentration of sugar and flavour. The grapes are used to make naturally sweet white wines such as Sauternes in France.

bottarga - (Italian) Cured, pressed tuna roe from Sardinia; served as an appetiser or shaved over pasta.

botulism - Rare but deadly form of food poisoning caused by the bacterium Clostridium botulinum found mainly in canned and preserved food and sausages.

bouchée - (French) Small bite-sized, pastry case filled with various savoury cream fillings. Served hot as a hors d'oeuvre. Also refers to a petit four.

boudin blanc - (French) Translates to white pudding. A fine-textured white-meat sausage made from minced chicken, veal or pork, fat cream, eggs, flour and seasonings. It is poached or gently sautéed, baked in the oven or wrapped in buttered paper and grilled.

boudin noir - Translates to black pudding. See black pudding

bouillabaisse - (French) Classic Mediterranean fish soup made with a variety of the freshest local fish and shellfish cooked in a broth of water, olive oil, onions, garlic, tomatoes, herbs, dried orange peel and saffron. Traditionally the fish is served separately from the soup, which is poured over slices of dry garlic-rubbed French bread and accompanied by rouille sauce. The scorpion fish (or rascasse) is considered an essential ingredient of a classic bouillabaisse made in Marseilles.

bouillon - (French) A strong clear stock made from meat, vegetables or fish.

bouquet garni - (French) Small bunch of fresh herbs tied with a long thread, used to flavour stocks, soups, stews, casseroles and sauces. It is discarded before serving. Classic herbs are 2 sprigs parsley, 1 sprig thyme and a bay leaf; but marjoram, rosemary and sage are sometimes included. In Provence a strip of orange peel is sometimes added for beef and pork dishes.

bourbon - (American) Kentucky whiskey distilled from fermented corn.

bourgeoise - (a la) (French) Family-style braised meat dish containing carrots, small onions, braised lettuce and bacon.

bourguignonne - (a la) (French) Burgundy style; often with red wine, onions, mushrooms and bacon, boeuf bourguignonne for example.

bourride - (French) Mediterranean fish soup containing a variety of white sea fish, and sometimes shellfish. The fish are poached in a fish stock, that is thickened with egg yolks and aioli. Served with fresh bread, plain boiled potatoes and extra aioli.

boxty - (Irish) Fried, crispy pancakes made with grated raw potatoes, four, salt and milk. Served with fried or grilled bacon.

boysenberry - (Rubus spp.) Elongated, dark red berry thought to be a hybrid of the blackberry, loganberry and raspberry. Popular in the US, but also grown in Australia. It is served fresh with cream or used in pies, summer pudding, ice cream, jams, syrups and cordials.

brains - The best brains are obtained from calves, but those from lamb, pork and beef are also eaten. They are washed well and soaked in cold water for one or two hours. The fine membrane is then removed under cold running water to dissolve any blood. They are then simmered in acidulated water for 15 minutes, after which they are ready for further cooking such as gently frying in butter, poaching or baking.

braise - To cook whole or pieces or meat, fish, poultry or vegetables that have been first seared on all sides in oil and/or fat, and then cooked slowly in a tightly covered vessel containing a small amount of liquid, on the stove or (more usually) in the oven.

bran - The thin outer layers of wheat or other grains removed during the early stages of milling. An excellent source of dietary fibre, used in breakfast cereals, in cakes, breads and biscuits.

brandade - (French) Smooth rich paste of salt cod (that has been soaked overnight) olive oil and milk or cream and sometimes crushed garlic and/or lemon juice. Served with triangles of fried bread. Brandade de morue is a speciality of Provence.

brandy - Distilled spirit made from fermented fruit juice or wine and aged in wood.

brandy butter - (English) Sweetened beaten butter flavoured with brandy and a little grated orange rind; traditionally served with Christmas pudding.

brandy snap - Crisp, wafer thin biscuit flavoured with ginger that is rolled into a tube, cone or basket while still warm and pliable.

Branxton Brie - See Hunter Valley Cheese Company.

brassado - (French) Small cake shaped like a doughnut that is poached in boiling water, then baked like a bagel. Speciality of Provence.

brasserie - (French) Licensed cafe or informal restaurant where some meals are served at any time of the day or night.

bratwurst - (German) Type of sausage made from pork and veal and seasoned with herbs and spices. It is usually sold raw and is fried or grilled before eating.

brawn - Called head cheese in the US. Loaf-shaped terrine traditionally made from pig's head meat with various seasonings and set in its own aspic. When cool it is unmoulded and cut into slices.

Brazil nut - (Bertholettia excelsa) Creamy coloured three-sided nut with a dark brown skin enclosed in a tough angular grey-brown shell. Rich in vitamin E and thiamin. Eaten raw or roasted as a snack or in salads. Also used in cakes, slices, fruit breads and confectionery. Brazil nut oil is used in salad dressings.

bread - A universal staple food made from flour and water. European type breads usually contain yeast, are kneaded, shaped into loaves and baked in the oven. Unleavened or slightly leavened breads such as the flat breads of the Middle East and India are cooked on a griddle, shallow-fried or baked in a charcoal oven. See also anisbrod, baguette, bara brith, batarde, baton, brioche, chapati, flute, grissini, naan, panettone, pappadam, paratha, pita, pumpernickel, puri, roti, stollen, tortilla, zwieback.

bread and butter pudding - (English) Baked pudding made with thin slices of buttered bread, eggs, milk, sugar, currants and sultanas.

bread sauce - (English) Thick sauce made with seasoned milk, breadcrumbs and butter, flavoured with onion and cloves; served with roast poultry and game birds, especially pheasant.

breadcrumbs - Soft breadcrumbs made from day-old bread, that is rubbed through a sieve or processed in a blender, are used in cooking to thicken sauces, as a topping on casseroles or gratins and in some stuffings. Dry breadcrumbs made from bread slices that have been dried in a warm oven then pulverised, are used to coat foods before frying.

breadfruit - (Artocarpus atilis) A large round fruit with a rough green skin, native to the Malay Archipelago and the Pacific islands. It has a creamy coloured flesh with a bland, bread-like taste and is cooked like a starchy root vegetable, such as roasted, boiled or fried; when mashed with milk and sugar and served with syrup it is eaten as a dessert. The plant become famous when Captain Bligh was sent to Tahiti to collect and propagate specimens and take them to the West Indies. This expedition took so long it caused the well known mutiny on the Bounty. Breadfruit is sometimes available in speciality fruit markets.

bream - (Acanthopagrus spp.) There are several species of this popular eating fish in Australian waters, but the most important are the silver bream (A. australis) a bright silvery fish, sometimes simply called bream or yellowfin bream and the southern bream (A. butcheri) which is darker and has greenish-bronze tints. The pikey bream (A. berda) found in tropical waters is slatey grey to dark brown with shiny scale edges. The closely related tarwhine is similar in appearance, but has a more rounded forehead and is not regarded as highly for eating. Bream are sold whole and in fillets. They are an excellent eating fish with white, fine-textured flesh and sweet delicate flavour. Whole they are grilled or baked; the fillets can be grilled or fried. The red bream is a small snapper caught in estuaries. See also snapper.

Breton - sea salt See Celtic sea salt.

Brie - (French) Soft-ripened cow's milk cheese originating in the Ile-de-France and other districts in France, now produced elsewhere in Europe and other countries, including Australia. Brie is made in the shape of a flat disc of variable diameter. The rind is thin and velvety-white, tinted with red and the thick ivory-yellow satiny interior bulges when ripe. Brie is served at the end of a meal; also used as filling in canapés.

Brie de Meaux - (French) The famous name-controlled Brie from Meaux just east of Paris, produced in a large flat disc weighing about 2 1/2 k (5 lb.), sold wrapped in waxed paper and enclosed in a wooden box. Considered one of the best Bries.

Brie de Melun - (French) Name-controlled Brie made with raw milk and moulded by hand. It has a crackly, rust-coloured rind and is slightly smaller than Brie de Meaux. Brie de Melun Frais is a fresh variation with a very white interior and pronounced milky taste.

brik - (Tunisian) Savoury filo pastry made with a spicy meat, tuna or cheese filling with an egg broken over, then rolled into cylinders. It is gently deep-fried and served hot.

Brillat-Savarin - (French) High fat, cow's milk cheese with soft, triple-cream interior and white velvety crust. It is best eaten as young as possible and is usually serve at the end of a meal with fruit. From Normandy and named after the celebrated 19th century French gastronome Jean-Anthelme Brillat-Savarin.

brine - Strong solution of salt and water used for pickling or preserving foods. Sometimes sugar is added to the brine.

brioche - (French) Light sweet yeast bread enriched with eggs and butter and baked in a variety of shapes and sizes; served at breakfast, as a dessert or with tea. The dough is also used to enclose foods such as fillet of beef, sausages and other meats.

brisket - Meat from the breast or under section of the ribs of beef. It requires long, slow cooking and is usually pot roasted; also corned and boiled.

broad beans - (Vicia faba) Large, slightly flattened green, beige or light brown beans. When very young the whole pod is occasionally eaten, but usually they are shelled like peas. The dried varieties are soaked overnight before simmering for about 40 minutes. Known as fave in Italy where they are often served with prosciutto or pancetta.

broccoli - (Brassica oleracea var. italica) Dark green compact heads of clusters of flower buds on stout edible stalks. Cultivated and eaten since ancient Roman times, broccoli is an excellent source of vitamin C and other vitamins, riboflavin, iron and calcium. It is cooked in boiling salted water until just tender, steamed or stir-fried.

broccolini - This cross between gai larn and broccoli, has long thin stems and small florets; suitable for steaming and stir-frying.

brochette - (French) Cubes of meat or seafood and vegetables threaded onto a flattened skewer and grilled or barbecued. Also the name for a metal or wooden skewer.

broil - (American) Word used for grill.

bromelin - The enzyme of fresh pineapple that is used for tenderising meat.

bronze-formed pasta - (Italian) Artisan pasta made using bronze rollers. This gives the surface a slightly rough, porous texture which helps trap more sauce and flavours.

broth - Strong stock made from vegetables, meat and bones. Also refers to thin soup.

brown sauce - In classic French cooking known as espagnole. It is made with rich brown meat stock (usually veal) stirred into a brown roux and mirepoix of cooked vegetables and simmered gently for at least 2 hours. Additional flavourings might include shallots, parsley, bay leaf, thyme, mushroom trimmings or a little tomato paste. It is skimmed from time to time and strained when ready; used as a basis for many other sauces.

brown sugar - Coarse moist sugar made from refined white sugar treated with molasses. Available in light or dark. Dark brown sugar has a stronger molasses flavour.

brown sugar slabs - (China) Flat layered slabs of semi-refined sugar with the flavour of brown sugar

brownie - (American) Rich, fudge-like biscuit usually made with chocolate and cut into squares.

brûlé - (French) Meaning burnt, as in crème brûlée. Usually refers to the caramelisation of sugar on top of a custard, sweet omelette or fruit using a hot skewer, brulee iron, blow torch or when placed under a grill.

brûlot - (French) Alcohol that is flamed before being drunk or added to food.

brunch - A meal that is a combination of a late breakfast and lunch.

brunoise - (French) Tiny diced vegetables, often braised in butter and used as a garnish for soups and sauces, and for stuffings; also to flavour stews such as occo buco.

bruschetta - (Italian) Slices of crusty bread that is lightly toasted, rubbed with garlic, olive oil and seasoning. Toppings might include chopped fresh tomatoes, sun-dried tomatoes, shaved Parmesan cheese, mozzarella or herbs. Served as an appetiser or part of antipasti

Brussels sprouts - (Brassica oleracea var. gemmifera) Bright green miniature cabbages that were first grown near Brussels, Belgium in the 13th century. They are a good source of vitamins A and C and should be bought when bright green and firm with tightly closed leaves. They are steamed and served whole or mashed with butter; also used in soups and stews or sliced raw and added to salads.

bubble and squeak - bubble and squeak (English) Left over cold meat, cold cooked potato and left over vegetables (traditionally cabbage) mashed together and fried until brown and crisp on both sides.

bucatini - (Italian) Pasta similar to spaghetti, but tubular.

bûche de Noël - (French) Traditional Christmas cake shaped and decorated like a log.

buckwheat - (Fagopyrum esculentum) Hard triangular seeds obtained from a perennial plant native to northern Europe and Russia. The kernels are eaten whole in pilaf or stuffings, or coarsely ground into granules which are roasted and called kasha. Buckwheat flour is used to make blini and Japanese soba noodles.

buffalo cheese - The huge water buffalo has been raised in southern Italy for centuries for its milk used to make mozzarella, bocconcini and other soft fresh cheeses. Buffalo mozzarella and other traditional buffalo milk products are now produced in Australia by Purrumbete Buffalo Cheese, Victoria.

buffalo mozzarella - See Mozzarella di bufala.

buffet - (French) Selection of a number of prepared dishes arranged on a large table or sideboard where guests either serve themselves or order their food of choice from a waiter. Buffet froid is a selection of cold meats or seafood.

bugne - (French) Puffy deep fried fritter in the shape of knotted pastry ribbons; served hot dusted with icing sugar. A speciality around Lyons and traditionally eaten at Easter.

buisson - (French) Traditional method of arranging food in a cluster, bunch or pyramid; classically a crayfish or lobster presentation; also vegetables and shellfish.

bulgur - (Middle Eastern) Also known as bulghul. Whole wheat that has been partially boiled, before cracking, then dried. Widely used by vegetarians and the basis of Middle Eastern salad tabbouleh.

bully beef - (British) Military slang term for corned beef that is usually canned.

bunuelo - (Spanish) Crisp, deep-fried round pastry puffs, sprinkled with sugar and cinnamon.

bunya nuts - (Australian) (Araucaria bidwillii) Large egg-shaped nuts obtained from the huge pine cones of an enormous rainforest tree of south-east Queensland. The nuts were a highly prized food of the Aborigines, who ate them either raw or roasted, or ground and used as flour. Bunya nuts are sometimes available fresh at gourmet produce shops. They can be roasted like chestnuts and eaten hot, or added to soups or stews; also used in desserts, pastries and cakes.

burdock - (Arctium lappa) Called gobo in Japan. Long, tapering brown root eaten as a vegetable mainly in Japan. To retain flavour and nutrients the root is scrubbed rather than peeled, soaked in water and vinegar to remove any bitterness, then shredded or julienned; used in a cooked salad dressed with soy sauce, sake and sugar or formed in a clump and made into tempura; also used in soups and with other vegetables and in stews. The young shoots and leaves are also edible. Used as a herbal medicine in China.

Burgundy - (Bourgogne) Large region in north-eastern France, known throughout the world for its excellent wines and regional dishes. Dijon is famous for its mustard, blackcurrant liqueur (cassis) and gingerbread. Specialities of the region include boeuf bourguignonne, coq au vin and snails prepared with butter, garlic and parsley; also jambon persille a dish of cold poached ham, cubed and layered with parsleyed gelatine, and salmon with Chablis. Distinguishes cheese include Epoisses, Montrachet, Langres and fresh goat's milk cheese

burnett - (Sanguisorba minor) Also known as salad burnett. Perennial European herb valued for its aromatic leaves which have a mild cucumber taste similar to borage and are used likewise in cool drinks, salads and sauces.

burrito - (Mexican) Warm, soft flour tortilla that is rolled around a savoury filling.

bush food - (Australian) Native food eaten by indigenous Australians which might include fish, emu, kangaroo or crocodile meats as well as native fruits and vegetables. Witchetty grubs and damper have long been part of the tourist outback 'bush tucker' but with the increasing availability of bush foods many modern Australian restaurants are incorporating a variety of native ingredients into their dishes to create interesting and unique flavours. See also acacia seed, akudjura, aniseed myrtle, bunya nut, bush tomato, crocodile, damper, Davidson's plum, desert lime, emu, gundabluey, Illawarra plum, Kakadu plum, kangaroo, kurrajong, lemon aspen, lemon myrtle, macadamia nut, muntries, native mint, native thyme, paperbark, quandong, riberry, rosella, warrigal greens and witchetty grub.

bush tomato - (Australian) (Solanum centrale) This small prickly shrub of arid inland areas bears small yellow berries when ripe, that turn brown and raisin-like when dry. They were an important food plant of Aborigines, eaten fresh or dry. The bush tomato is available dried, packed in oil or ground as a spice. It has a strong, pungent flavour and small amounts are used in chutneys, marinades, sauces and casseroles. Bush tomato sauce is sold in speciality shops. Bush tomato chutney is also available.

butter - A firm milk product made by churning fresh cream. The content of butter is chiefly saturated fat (80 %). It is available salted and unsalted. Salted butter has a slight percentage of salt added and has a longer shelf life. Unsalted butter contains no additional salt and is the preferred butter for everyday use and for baked goods in European cooking.

butter lettuce - A small round loosely formed lettuce with soft pliable leaves and with a mild buttery flavour. Used on its own or in mixed green salads.

butterfly - To split a food, such as large prawns or piece or pork down the centre almost completely through and flattening out so that the food resembles a butterfly.

buttermilk - Traditionally the low-fat liquid that is left after the cream has been removed when making butter. Commercial buttermilk is made from skim milk and milk powder and is cultured in the same way as yoghurt. Buttermilk is used in drinks, cakes and breads.

butternut pumpkin - See pumpkin.

butterscotch - Toffee-like piece of confectionery made with butter and brown sugar cooked to the hard crack stage.

button squash - (Cucubita pepo) Also called pattipan or scallop squash. Small cake-shaped marrow with scalloped edges in various shades of green and bright yellow. They are a good source of vitamin C and should be used soon after purchase, either steamed, boiled, sautéed or baked.