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Cooking Dictionary
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Boston Baked Beans - An American bean dish often made in
a crock. These are small white beans (navy or pea beans) cooked
with salt pork and sweetener such as molasses, maple syrup or
brown sugar.
Boston lettuce - a variety of butterhead lettuce with
soft, pliable pale green leaves that have a buttery texture and
flavor and are larger and paler than bibb lettuce leaves.
Bouillabaisse - a highly seasoned fish soup or chowder
containing two or more kinds of fish.
Bouillon - clear delicately seasoned soup usually made
from lean beef stock.
Bouquet - aroma, a term used to describe the fragrance
of wines and other foods.
Bouquet Garni - a combination of herbs tied in cheese-cloth
which are used to flavor stocks and stews and removed before
serving.
Bourbon - Named for Bourbon County, Kentucky, this all-American
liquor is distilled from fermented grain. Straight bourbon is
distilled from a "mash" of at least 51 percent corn;
blended bourbon must contain not less than 51 percent straight
bourbon. Sour mash bourbon is made by adding a portion of the
old mash to help ferment each new batch, in the same way that
a portion of sourdough starter is the genesis of each new batch
of sourdough bread.
Bourguignon - name applied to dishes containing
Burgundy and often braised onions and mushrooms.
Bowl - a round vessel used for preparing and serving
foods, especially those with a liquid or semiliquid texture.
Boysenberry - a blackberry, raspberry and loganberry
hybrid named for its progenitor, horticulturist Rudolph Boysen;
shaped like a large raspberry; has a purple-red color and a rich,
sweet, tart flavor. Choose boysenberries that are firm and uniform
in size. Discard shriveled or moldy berries. Do not wash until
ready to use, and store (preferably in a single layer) in a moistureproof
container in the refrigerator for 2 to 3 days.
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