- 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.
Broccoli - queen of vegetables
Broccoli is a green cruciferous vegetable from the cabbage family, related to cauliflower, with edible florets and stalks. It is exceptionally rich in vitamins C and K, folic acid, fibre and antioxidants. It is eaten boiled, steamed, baked, or raw in salads. To retain its nutrients, it is best cooked briefly or steamed.
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Brochettes - Moroccan meat skewers
Brochettes are Moroccan meat skewers made from lamb, beef, or chicken marinated in spices and harissa. Grilled over charcoal, they are a beloved street food.
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Brown rice - whole grain and nutritious
Brown rice, also known as natural rice, is unhusked rice that retains its bran layer rich in fiber, vitamins, and minerals. It has a nutty flavor and firmer texture than white rice. Cooking time is longer, approximately 30-40 minutes. Thanks to its higher nutrient content and lower glycemic index, it is sought after by health-conscious people. It is used as a side dish, in salads, and in sweet dishes.
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Brunch - breakfast meets lunch
Brunch is a meal served usually in the late morning that combines elements of breakfast and lunch. It includes dishes like eggs, bacon, pancakes, fruit, and salads. Brunch is a popular weekend social event, often accompanied by champagne or cocktails.
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Bruschetta, Italian appetizer
Bruschetta is an Italian appetizer of toasted bread rubbed with garlic and drizzled with olive oil, topped with diced tomatoes, basil, and salt.
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Brushing dough with water before baking
Brushing dough with water is a traditional baking technique in which the surface of a proofed loaf or roll is dampened with water right before loading it into the oven. A small soft brush dedicated to water is used for this. The moist surface delays crust setting, improves steaming and oven spring, so the crust ends up thinner, glossier, and crisper. The water also helps toppings such as sesame, poppy, or caraway seeds adhere. It should not be confused with scoring, which is slashing the surface with a blade.
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Brussels sprouts - healthy side dish
Růžičková kapusta je zelenina z rodiny zelí, která tvoří malé hlávky rostoucí na silném stonku. Bohaté jsou na vitamin C, K a kyselinu listovou. Charakteristická je jejich mírně hořká chuť, která se při správném vaření zmírňuje. Vařit, péct, restovat nebo gratinovat je možné.
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Bryndza - Slovak sheep cheese
Bryndza is a soft, white, crumbly sheep cheese with a distinctive salty and slightly sour taste. It originates from Slovakia and is a key ingredient in the national dish bryndzové halušky. It holds EU Protected Geographical Indication status. Bryndza is the key ingredient in bryndzové halušky, Slovakia's national dish. It is made from sheep's milk and has protected geographical indication.
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Brynza Dumplings - Slovak national dish
Brynza dumplings are the national dish of Slovakia. Small potato dumplings served with sheep brynza cheese and fried bacon. The distinct taste of brynza is unmistakable.
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Brynza Pierogi - Slovak dumplings with sheep cheese
Brynza pierogi are Slovak dough pockets filled with sheep brynza cheese. Served with sour cream and fried bacon. A staple of Slovak cuisine.
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Bublanina - Czech fruit cake
Bublanina is a traditional Czech simple cake made from poured batter with fruit. It is most commonly made with cherries, but blueberries, apricots, plums, or currants are also used. The name comes from the bubbles that form on the surface during baking.
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Bucatini - hollow Italian pasta
Bucatini are Italian long pasta similar to spaghetti but with a hole running through the center. They originate from the Lazio region and are traditionally served with amatriciana sauce or cacio e pepe. They are most commonly served with amatriciana sauce, a traditional Roman sauce made from tomatoes, guanciale, and pecorino cheese. The hollow center absorbs sauce well.
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