Cooking Dictionary Results

B

Blueberry - a small berry native to North America; has a smooth skin, blue to blue-black color, juicy light gray-blue flesh and a sweet flavor; eaten raw, used in baked goods or made into jams and jellies.

Body - describes a characteristic of wines. A “full bodied” wine is rich without bitterness, when it is a good one.

Boil - to cook in a liquid which has reached a temperature of 212*F (100*C), or where bubbles are rising continually and are breaking the surface.

Boiling-Water-Bath Canning Method - used for processing acid foods, such as fruit, tomatoes, pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a water-bath canner.

Bok Choy - a member of the cabbage family native to southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese mustard, pak choi and white mustard cabbage.

Bologna - a large, highly seasoned sausage made from pork, beef and veal; named for Bologna, Italy (although the Italian sausage associated with that city is mortadella), available cooked and usually served cold; also known as baloney.

Bone-in - a cut of meat containing the bone.

Bone, to - to remove bones.

Boned, boneless - a cut of meat from which the bone has been removed.

Bonbon - a sweet made of or dipped into fondant.

Borscht - soup containing beets and other vegetables; it is usually made with a meat stock base.