Glossary of terms

Bánh xèo is a Vietnamese crispy rice pancake filled with shrimp, pork, and bean sprouts. Its name imitates the sizzling sound the batter makes in the pan.

A banquet is a formal feast held on special occasions such as weddings, state receptions, corporate events, or celebrations. It is characterized by formal service, multiple courses, and careful preparation of dishes and table settings. The history of banquets dates back to ancient Greece and Rome, where feasts were part of social and political life. Modern banquets maintain the tradition of formal dining with emphasis on the gastronomic experience.

Barbecue, abbreviated BBQ, is a method of preparing meat originating from the United States, where meat is slowly smoked and grilled at low temperature for several hours. Unlike regular grilling over direct flame, barbecue is characterized by slow cooking using smoke from wood chips or logs. Typical dishes include beef brisket, pork ribs, pulled pork, and chicken wings coated in BBQ sauce.

Barbecue is a traditional American technique of slow-smoking and grilling meat at low temperatures, giving it a smoky flavour and tender texture.

A barista is a professional specialist in preparing coffee beverages, especially espresso and espresso-based drinks. The word comes from Italian and originally meant bartender. A modern barista masters the techniques of grinding, tamping, extraction, and milk frothing. The profession also requires knowledge of coffee varieties and roasting levels.

Basmati is an aromatic long-grain rice originating from the Himalayan region of India and Pakistan. Its name means 'fragrant' in Hindi. It is characterized by a delicate nutty aroma, light texture, and the ability of grains to elongate significantly when cooked. Basmati is a staple side dish in Indian, Pakistani, and Persian cuisines.

Basmati rice is an aromatic long-grain rice originating from the Indian subcontinent, primarily India and Pakistan. Its name comes from the Hindi word for fragrant. After cooking, the grains elongate to nearly double their length, remain fluffy, and do not stick together.

Bay leaf is a dried leaf from the laurel tree, one of the most commonly used herbs in European cuisine. It has a subtly bitter and aromatic flavor with hints of eucalyptus and clove. It is added to soups, sauces, stews, and marinades, where it releases its essential oils during slow cooking. Bay leaf is always removed before serving, as it remains tough and inedible even after prolonged cooking.

Slovak bean soup is a hearty, thick soup made from beans, smoked meat, carrots and potatoes. It warms you up on cold days and is rich in protein and fibre.

Beans are one of the most widely grown legumes in the world, cultivated for thousands of years in the Americas before spreading globally. There are numerous varieties differing in color, size, and flavor, from white and red to black beans. They are an excellent source of plant protein, fiber, iron, and B vitamins.

Béchamel nebo béchamelová omáčka patří mezi pět základních francouzských omáček. Tato omáčka se připravuje z jíšky z másla a mouky, která se postupně šlehá s mlékem. Vyznačuje se hladkou, krémovou konzistencí a jemnou chutí. Tvoří základ mnoha dalších omáček a pokrmů, jako jsou lasagne, musaka a gratinované pokrmy.

Becherovka is a traditional Czech herbal liqueur produced in Karlovy Vary since 1807. Its recipe is a closely guarded secret containing a blend of over 20 herbs and spices. It has a characteristic cinnamon-clove flavor with a bitter aftertaste and 38% alcohol content. Becherovka is traditionally served as a digestif.