- Glossary
- Letter B
Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
Bouillon - foundation of great cooking
Bouillon is a clear, clarified broth prepared by slowly simmering meat, bones, vegetables, and spices in water. It serves as a base for soups, sauces, risottos, and other dishes. There are beef, chicken, vegetable, and fish bouillons. Quality homemade bouillon is characterized by its clean flavor and golden color. In the kitchen, it is also used in the form of cubes or pastes, which are a practical substitute for fresh broth in everyday cooking.
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Bowle - refreshing fruit punch for parties
Bowle is a traditional German fruit punch prepared by macerating fresh fruit in wine, sparkling wine, or champagne. The fruit is left to steep in sugar and alcohol for several hours, creating a refreshing and aromatic beverage. Bowle is served chilled in a large bowl with a ladle and is popular at summer celebrations and garden parties. The most famous variation is strawberry bowle with white wine and sparkling wine.
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Braising - slow cooking technique
Braising is a cooking technique of slowly cooking meat or vegetables in a small amount of liquid in a covered pot at low temperature. The meat is first seared at high heat to create a crust, then slowly braised until tender. Braising is ideal for tougher cuts of meat such as beef chuck or pork belly, as the long cooking process tenderizes the meat.
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Bran - healthy grain fiber
Bran consists of the outer husks of cereal grains that are separated during flour milling. The most common types are wheat bran, oat bran, and rye bran. Bran is exceptionally rich in dietary fiber, B vitamins, iron, and minerals. It is added to cereals, yogurts, baked goods, and smoothies to increase fiber intake. Bran supports healthy digestion and helps regulate blood cholesterol levels. It has a mildly nutty flavor and gives baked products a rustic character.
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Brassica vegetables - healthy and versatile
Brassica vegetables are a group of vegetables from the cabbage family that includes cabbage, broccoli, cauliflower, kale, kohlrabi, and Brussels sprouts. These varieties are characterised by their high content of vitamins C and K, fibre, and antioxidants. Brassica vegetables are an essential part of Central European cuisine, where cabbage is used as a side dish, salad base, and for fermentation. Broccoli and cauliflower are prepared by boiling, roasting, or baking.
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Bratwurst - German grilled sausage
Bratwurst is a traditional German grilled sausage made from pork seasoned with nutmeg, pepper and marjoram, typically served with mustard in a bread roll.
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Brazil nuts - superfood from the Amazon
Brazil nuts are large, oily seeds of the Bertholletia excelsa tree that grows in the rainforests of South America. These nuts are harvested exclusively from wild-growing trees, as commercial cultivation has proven unsuccessful. Brazil nuts are a rich source of selenium, healthy fats, and protein. Eating just two nuts per day covers the recommended daily intake of selenium. They have a creamy flavour and are used in confectionery, baking, and as a healthy snack. Most of the world production comes from Brazil, Bolivia, and Peru.
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Bread - a timeless staple food
Bread is a staple food made from flour, water, salt, and leavening that has accompanied humanity for thousands of years. In Central European cuisine bread holds a privileged position, with dark rye bread being popular. Baked from wheat, rye, wholemeal, or spelt flour using yeast or sourdough. Sourdough bread is prized for its complex flavour and longer shelf life. Served as an accompaniment and as the base for open sandwiches.
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Bread Pudding with Apples - Slovak baked dessert
Žemlovka is a sweet baked pudding made from sliced stale bread rolls, apples, cottage cheese and milk. A clever way to use up leftover bread in Slovak cuisine.
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Breading - the technique for a crispy coating
Breading is a culinary technique in which food is coated in three layers: flour, beaten egg, and breadcrumbs. This process creates a crispy golden crust when frying or baking that protects the food from drying out and locks in its juices. Breading is most commonly used for cutlets, fish, cheese, and vegetables. The correct procedure requires sequential coating in the precise order and thorough pressing of the breadcrumbs. The result is an even coating that does not peel off during cooking.
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Breading, three-step flour, egg and breadcrumb coating
Breading is the classic three-step coating technique in which food is dredged successively in plain flour, beaten egg, and breadcrumbs. The flour dries the surface, the egg makes the crumb adhere, and the breadcrumbs form a crisp golden crust when fried. It is used for schnitzels, cheese (fried Camembert), patties, vegetables, and fish. Breaded pieces should be fried immediately in hot fat so the coating does not turn soggy or slip off.
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Brigadeiro – Brazilian Chocolate Truffle
Brigadeiro is Brazil's national dessert, a ball-shaped chocolate confection made from condensed milk, cocoa powder, and butter. It is rolled in chocolate sprinkles and served in paper candy cups. Created in the 1940s, it is an essential part of every Brazilian celebration.
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