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Culinary Glossary


A-B | C-D | E-J | K-M | N-R | S-Z

A

agnolotti
small, moon-shaped stuffed pasta

aïoli
a fresh, herbed mayonnaise

andouille
a heavily seasoned, smoked pork sausage

Armagnac
aged French brandy

arugula
a slightly bitter, peppery salad green

asiago
a semi-firm, nutty, Italian cheese; often aged until firm

aubergine
French for “eggplant”

B

bacalao
Spanish for “dried salt cod”

balsamic
a dark, sweet yet tangy vinegar

barolo
red wine from the Italian Piedmont region

baton
small, baton-shaped fruits, vegetables, or pastries

béarnaise
a sauce of wine, vinegar, tarragon,
shallots, egg yolks, and butter

Bel Paese
a mild, semi-soft Italian cheese

beurre noisette
butter cooked to a light brown color

B

bisteeya
Moroccan pie dish of chicken and almonds

blini
small, buckwheat pancakes

bocconcini
small, fresh mozzarella balls

bok choy
vegetable with white stalks
and green leaves that is related to cabbage

bolognese
in the style of Bologna, Italy; often a thick
meat and vegetable sauce

bouillon
broth made by cooking vegetables or meat in water

bourride
a fish soup with garlic, onions, orange,
saffron and egg yolks

berbere
an African blend of spices
red pepper, garlic, cardamom, and coriander

braised
a method of cooking meat and vegetables; food is browned then cooked for a long time at low heat

brandade
a Provençal mixture of salt cod, olive oil,
garlic, milk and cream

brioche
a rich butter, egg and yeast bread

brodo, en brodo
“in broth”

bruschetta
seasoned garlic toast often topped with
tomatoes or cheese

brunoise
finely diced or shredded vegetables
cooked slowly in butter

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