Techniques

bloom

Bloom can mean warming spices, hydrating gelatin, measuring gel strength, or a surface change on cho...

22 references

boil

Boiling is a fundamental cooking technique that involves submerging food in a liquid, typically wate...

274 references

boiled egg

A boiled egg is a simple and common preparation method for eggs, where the egg is immersed in hot wa...

53 references

boiled icing

Boiled icing, also known as cooked icing or boiled frosting, is a type of sweet, creamy frosting or...

boiled peanuts

Boiled peanuts are a popular snack and regional delicacy found primarily in the Southern United Stat...

boiled sweets

Boiled sweets, also known as hard candies or lollipops, are a type of confectionery made by boiling...

boiling point

The boiling point is the temperature at which a liquid transitions from a liquid state to a gaseous...

7 references

boiling potatoes

Boiling potatoes is a fundamental cooking technique used to prepare one of the most ubiquitous and v...

2 references

bombe

A bombe is a type of frozen dessert.

1 reference

bone-in

Bone-in is a culinary term that refers to meat or poultry that is cooked or served with the bone sti...

boneless

Boneless refers to meat, poultry, or seafood that has had the bones removed, leaving only the edible...

21 references

boning

Boning is a culinary technique used to remove the bones from meat, poultry, or fish.

1 reference

bottom-fermenting

Bottom-fermenting, also known as low-temperature fermentation, is a brewing technique used in the pr...

bottom round

Bottom round is a cut of beef that comes from the rear leg or "round" of the animal.

4 references

bouquet garni

The bouquet garni is a classic French bundle of herbs, tied together or wrapped for easy removal,.

6 references

braai

Braai is a South African term that refers to the act of grilling or barbecuing meat over an open fir...

1 reference

braciole

Braciole (plural: braciole) is an Italian culinary term that refers to a thin slice of meat, typical...

1 reference

braided

Braiding is a culinary technique used to create intricate, visually appealing patterns and shapes by...

12 references

braise

Braising is a cooking technique that involves searing the surface of a cut of meat or vegetable, the...

407 references

bread dressing

Bread dressing is a savory mixture of bread cubes or crumbs, aromatic vegetables, herbs, and broth,...

2 references

breaded

Breaded refers to the process of coating a food item, typically a protein such as meat, fish, or veg...

41 references

breading

Breading is a culinary technique used to coat food items, typically meats or vegetables, with a dry,...

52 references

bread scoring

Bread scoring makes controlled cuts in a loaf before baking to guide expansion.

brewing

Brewing is a culinary technique used to extract the flavors and aromas from various ingredients, mos...

33 references

brickle

Brickle, also known as English toffee or almond toffee, is a type of hard, crunchy candy made by coo...

brick oven

A brick oven, also known as a masonry oven, is a type of cooking apparatus.

5 references

brick-pressed

Brick pressing is a cooking technique used to apply weight and compression to food items during the...

broasted chicken

Broasted chicken is a cooking method that combines the techniques of pressure cooking and deep fryin...

broccoli rice

Broccoli rice is a culinary preparation that involves finely chopping or pulsing fresh broccoli flor...

brochette

A brochette is a small skewer or wooden stick used to hold and cook pieces of food, typically meat,...

broil

Broiling is a dry-heat cooking method that involves exposing food to direct, high-heat radiation, ty...

69 references

broiler

A broiler is a type of oven or oven setting used for high-heat, direct cooking of food, heating from...

13 references

bronze-cut pasta

Bronze dies are a type of extrusion die used in the production of pasta and other extruded food prod...

3 references

browning

Browning is a culinary technique that involves the controlled application of heat to the surface of...

111 references

brulee

Brulee (also spelled 'crème brûlée') is a classic French dessert composed of a rich custard base top...

3 references

brunoise

Brunoise is a culinary cutting technique used to finely dice ingredients, typically vegetables, into...

4 references

buckle

A 'buckle' is a type of single-layer fruit-based cake that is baked with a streusel or crumb topping...

buffalo style

Buffalo style refers to a specific preparation and seasoning method for chicken wings and other poul...

bulk fermentation

Bulk fermentation is the rise of bread dough before it is divided and shaped.

burnt sugar

Burnt sugar, also known as caramelized sugar, is a culinary technique and ingredient that involves h...

butchering

Butchering is the process of slaughtering, dressing, and preparing animals for human consumption.

16 references

buttercream

Buttercream is a rich, creamy frosting used extensively in baking and pastry making.

6 references

butterfly cut

A butterfly cut, also known as a butterfly fillet or a split cut, is a cooking technique used to pre...

10 references

butter poaching

Butter poaching is a French culinary technique used to gently cook delicate ingredients in a rich, e...

buzara

Buzara is a traditional cooking method and sauce originating from the Adriatic coastal regions of Cr...

1 reference

cacciatore

Cacciatore is an Italian cooking method and style of dish that translates to "hunter's style".

5 references

caja china

Caja china (Spanish for "Chinese box") is a traditional cooking method and equipment used in Latin A...

cake roll

A cake roll, also known as a jelly roll or Swiss roll, is a type of sponge cake that is baked in a s...

1 reference

cakey

Cakey is a culinary term used to describe the texture and appearance of certain baked goods, particu...

2 references

canape

A canapé is a small, savory hors d'oeuvre or appetizer, typically served at the beginning of a meal...

30 references