Glossary of terms

Bloody Mary is a famous cocktail made from tomato juice, vodka, and a blend of spices. Typical ingredients include Worcestershire sauce, Tabasco, lemon juice, celery salt, and pepper. It is served in a tall glass with ice and garnished with a celery stalk, olives, or a lemon slice. Bloody Mary is popular as a brunch drink and often recommended as a hangover cure due to its bold and spicy character.

Bobó de Camarão is a creamy Brazilian dish of shrimp in a sauce made from coconut milk, cassava purée, and palm oil.

Boeuf bourguignon is a classic French dish of beef slowly braised in Burgundy red wine with pearl onions, mushrooms and bacon.

Bok choy is a leafy vegetable from the cabbage family, originating in China where it has been cultivated for thousands of years. It has dark green leaves on white fleshy stalks and a mild, slightly bitter flavor. Bok choy is a fundamental ingredient in Asian cuisine, used in stir-fries, soups, braised dishes, and salads. The vegetable cooks very quickly and retains a crisp texture. It is low in calories and rich in vitamins A, C, K, calcium, and folate. It is available in standard and baby varieties.

Bolognese sauce (ragù alla bolognese) is a traditional Italian meat sauce originating from the city of Bologna in the Emilia-Romagna region. It is prepared from ground beef and pork, vegetable soffritto, tomato paste, wine, and milk. The sauce is slowly simmered for several hours to allow flavors to fully meld. In Italy, it is traditionally served with fresh tagliatelle, not spaghetti as is common outside Italy.

Börek is a Turkish savoury pastry made from thin yufka dough, filled with cheese, spinach, or meat. An essential part of Turkish breakfast and snacking across Turkey.

Borscht is a hearty beetroot soup with deep roots in Ukrainian, Russian, and Polish cuisines, made with cabbage, potatoes, and meat, served with sour cream and fresh dill.

Bouillabaisse is a famous Provençal fish soup from Marseille made with several types of fish, seafood, tomatoes, saffron and herbs.

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.

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.

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.

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.