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
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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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