Glossary of terms

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.

Beef brisket is a cut of meat from the front chest area of the animal. It is characterised by rich marbling of fat and connective tissues, which makes it exceptionally juicy and tender when slow-cooked. Brisket is ideal for braising, boiling in broth, or slow roasting at low temperature. In American cuisine, brisket is a cornerstone of barbecue tradition. Properly prepared brisket falls apart in strands and delivers an intense beefy flavour.

Beef broth is a traditional Czech soup made from long-simmered beef and vegetables, served with noodles or liver dumplings.

Beef hanger steak, called onglet in French and lombatello in Italian, is the Czech cut known as hovezi veverka. It is a thick muscle that forms part of the diaphragm pillar, and there is only one per carcass. Thanks to its location, the meat is exceptionally flavourful, lightly marbled, and juicy. Before cooking, the meat must be carefully trimmed, particularly to remove the tough central membrane that divides the muscle. Butchers traditionally kept this cut for themselves, which is why the Czech term is also rendered as the butchers tenderloin. It tastes best quickly grilled or pan-seared and cooked rare to medium, then served sliced against the grain.

Beef rump cap, the Czech kvetova spicka, is a quality beef cut from the hindquarter of the animal, specifically the top (cap) of the rump. Because this part does minimal muscular work, the meat has a fine texture, is lean, and carries a characteristic fat cap that keeps it juicy. In German-speaking countries this cut yields the famous tafelspitz, in Brazil and Portugal it is known as picanha, and in English as the rump cap or sirloin cap. It is suited for rumpsteak, for slow roasting and braising, and for boiling. When properly prepared, the meat is tender and juicy.