 baba - A rich, light currant or raisin-studded yeast cake soaked in rum or kirsch syrup.
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bagel - Chewy bread with a hole in the middle - round, and 3-4 inches in diameter. The origin is Russian-Jewish. Can come with many types of toppings on it. Dough is boiled then baked with toppings such as onion, garlic, poppy seeds etc. Flavors can also...
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baking powder - A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking...
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balsamic vinegar - Made from the white Trebbianno grape, balsamic vinegar gets its pungent sweetness from aging for several years in wood barrels. During the Middle Ages, this sugar-rich grape was used primarily for wine, but its high acidity made it better suited...
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basquaise - Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
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baste - To moisten food during cooking by spooning liquid over, or by brushing with liquid.
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bean - Members of the legume family (plants that carry seeds in a pod), dried beans are an excellent source of protein, calcium, and iron. Major varieties include black, garbanzo, kidney, pinto and white beans. To prepare dried beans, soak for 8 hours or...
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beard - The common name for the byssus on the mussel. This silky hair-like extension helps to anchor the mussel to rocks and piers during tides.
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bearnaise - This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon.
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beat - To very vigorously mix ingredients (e.g. milk and egg) to thoroughly mix together.
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