Glossary

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baba au rhum -  A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream.
bavette -  The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising.
Béchamel (sauce) -  also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne.
bisque -  Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
bonet -  A Bonet is a specialty of many trattorie and home cooks in Piedmont. First, a caramel is prepared and poured while hot into the bottom of a baking dish. An egg custard typically flavoured with crumbled Amaretti di Saronno, rum, and melted chocolate is poured over the caramel base, then the whole is baked in a water bath.
bouchon -  A type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork.
buerre blanc -  Beurre Blanc —literally translated from French as "white butter"— is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine and grey shallots into which cold, whole butter is blended off the heat to prevent separation.
bugnes -  Bugnes or Angel Wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.
burrata -  Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar.
bœuf bourguignon -  A Bourguignon or Boeuf Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth. It is generally flavoured with garlic, onions, and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

All definitions provided in vialaporte’s glossary have been sourced from www.wikipedia.com