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Showing: B & B - bake-apple berry

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B & B

BY: The Food Lover's Companion

A combination of half BÉNÉDICTINE and half BRANDY; available already mixed and bottled.

baba

BY: The Food Lover's Companion

Also called baba au rhum, this rich, light currant- or raisin-studded yeast cake is soaked in a rum or KIRSCH syrup. It's said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale KUGELHOPF in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it's known as a SAVARIN.

baba ghanoush; baba gannoujh

BY: The Food Lover's Companion

A Middle Eastern puree of eggplant, TAHINI, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for PITA or Middle Eastern FLAT BREAD.

babáco

BY: The Food Lover's Companion

Indiginous to Ecuador, this natural PAPAYA hybrid is torpedo shaped and has five flattened facets. When sliced crosswise, the facets give this exotic fruit a pentagonal outline. Babácos range from 8 to 12 inches long and are about 4 inches in diameter. The skin, which is entirely edible, turns from green to golden yellow as it ripens. The riper and softer the fruit, the more flavorful it is. The rich flavor of the extremely fragrant babáco is a cross between banana and pineapple, though no...

babka

BY: The Food Lover's Companion

Hailing from Poland, this rum-scented sweet yeast bread is studded with almonds, raisins and orange peel.

baby corn

BY: The Food Lover's Companion

see CORN

bacalao

BY: The Food Lover's Companion

The Spanish term for dried salt cod. See also SALTFISH.

baccalà

BY: The Food Lover's Companion

The Italian term for dried salt cod. See also SALTFISH.

back bacon

BY: The Food Lover's Companion

see CANADIAN BACON

back of the house

BY: The Food Lover's Companion

A term used in the restaurant business to refer to kitchen area and staff, as opposed to the dining room-the "front of the house."

bacon side

BY: The Food Lover's Companion

Pork (the side of a pig) that has been CURED and smoked. Because fat gives bacon its sweet flavor and tender crispness, its proportion should (ideally) be 1/2 to 2/3 of the total weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes in thin slices (about 35 strips per pound), regular slices (16 to 20 strips per pound) or thick slices (12 to 16 strips per pound). Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than presliced bacon. It usually...

bagel

BY: The Food Lover's Companion

A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn't contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, LOX and cream cheese. Miniature cocktail-size bagels can be split, topped with a spread and served as an HORS D'OEUVRE.

bagna cauda

BY: The Food Lover's Companion

This specialty of Piedmont, Italy, is a sauce made of olive oil, butter, garlic and anchovies. It's served warm as an appetizer with raw vegetables for dipping. The term comes from bagno caldo, Italian for "hot bath."

bagoong

BY: The Food Lover's Companion

A Philippine CONDIMENT that's popular in Hawaii and throughout the Pacific. Bagoong is made from shrimp or small fish that have been salted, cured and fermented for several weeks. The resulting salty liquid (called patis) is drawn off and used separately as a sauce or condiment. In addition to being served as a condiment, bagoong is used as a flavoring in many dishes. See also FISH SAUCE; SHRIMP SAUCE.

baguette

BY: The Food Lover's Companion

A FRENCH BREAD that's been formed into a long, narrow cylindrical loaf. It usually has a crisp brown crust and light, chewy interior.

bahmi goreng

BY: The Food Lover's Companion

see NASI GORENG

bainiku

BY: The Food Lover's Companion

see UMEBOSHI

bain-marie

BY: The Food Lover's Companion

see WATER BATH

bake blind

BY: The Food Lover's Companion

An English term for baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it's lined with foil or PARCHMENT PAPER, then filled with dried beans or rice, or metal or ceramic PIE WEIGHTS. The French sometimes fill the shell with clean round pebbles. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.

bake-apple berry

BY: The Food Lover's Companion

see CLOUDBERRY

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