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1. BAGUETTE

   French wheat flour bread with a crispy crust which looks like a baton. Ideal for sandwiches.

   Anonymous (not verified) - 17 September, 2012

2. BAKLAVA

   A rich, baked dessert made of layers of flaky phyllo dough, nuts and a honey syrup. Traditionally, b...

   Anonymous (not verified) - 17 September, 2012

3. BABA

   A light-texture cake made of yeast dough and raisins, soaked with a sugar syrup and rum, brandy or l...

   Anonymous (not verified) - 17 September, 2012

4. BARBEQUE

   To cook food by grilling it over a wood or charcoal fire. Often a marinade or sauce is brushed on th...

   Anonymous (not verified) - 17 September, 2012

5. BUTTERSCOTCH

   A sweet, mellow flavor produced by cooking margarine or butter and brown sugar together. The term al...

   Anonymous (not verified) - 17 September, 2012

6. BATSARA

   Traditional pie from around Konitsa and areas of Epirus, made from various greens and corn flour.

   Anonymous (not verified) - 17 September, 2012

7. BEARNAISE

   A classic butter emulsion, similar to hollandaise made with egg yolks, a reduction of white wine, sh...

   Anonymous (not verified) - 17 September, 2012

8. BAGEL

   A nonsweet, doughnut-shaped yeast roll with a chewy texture and a shiny top. Bagels are broiled and ...

   Anonymous (not verified) - 17 September, 2012

9. BAIN-MARIE

   The French term for a water bath used to cook foods gently by surrounding the cooking vessel with si...

   Anonymous (not verified) - 17 September, 2012

10. BEURRE MANIE

    Literally, “kneaded butter". A mixture of equal parts by weight of whole butter and flour, used to t...

    Anonymous (not verified) - 17 September, 2012

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