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BAGEL - Chewy bread with a hole in the middle - round, and 3-4 inches in
diameter.  The origin is Russian-Jewish.  Can come with many types of
toppings on it.  Dough is boiled then baked with toppings such as onion,
garlic, poppy seeds etc.  Flavours can also be kneaded into the dough.
On the US east coast usually used as a breakfast bread but can also be
used as a sandwich bread.

BALSAMIC VINEGAR -  Made in Italy from white Trebbiano grape juice that
is aged in barrels until it is dark in colour and pungently sweet.
Frequently used in salad dressings or marinades.

BASMATI RICE (BAHS-MAH-TEE) - A perfumy, nutlike-flavoured long-grain
rice with a finer texture than regular rice.  Often called for in Indian
and Middle Eastern dishes.

BEETROOT - Called beet in US.  The red, succulent root of a biennial
plant (Beta vulgaris).  Often dressed with vinegar and served cold and
sliced, but can also be served hot and is the basis of most borschts.

BELL PEPPER - see Capsicum

BERMUDA ONION - A large sweet onion with several regional names.  May
also be known as Spanish Onion, and possibly 1015 onion.

BERRY SUGAR - caster sugar

BISCUITS - in the UK, equivalent of US cookies (small, sweet cakes). In
the US, a type of non-yeast bread made of flour, milk, and shortening,
usually
served with breakfast - small, and similar to what much of the world refers
to
as 'scones'.

BLACK BEAN - also called (black) turtle bean, Mexican black bean,
Spanish black bean, frijole negro.


BOSTON BEAN - see Navy bean.

BOUQUET GARNI - A bundle of herbs tied with a string.  Generally includes
thyme, parsley, bay leaves.  Often, celery is included, too.  Sometimes,
also basil, tarragon, chervil, etc. are added.  Used in various recipes.
The bundle is removed when the cooking is complete.

BRINJAL - see Eggplant

BROASTING - A cooking process trademarked by the Broaster Company of
Beloit, Wis.  It requires the use of the Broaster stainless steel
pressure fryer, as well as the Company-produced marinade, seasonings,
coatings and condiments.  It is a high-pressure cooking method that is
supposed to make chicken moist and juicy on the inside and crispy on the
outside, i.e., not unlike plain fried chicken, but not as greasy, either.

BROCCOLRABE - A green bitter vegetable unless harvested young.  Looks
like broccoli but has skinnier stalks.  The leaves, stems and florets
are eaten.  Really good sautéed with garlic and olive oil and served
over pasta.  Also known as Italian Broccoli, rabe, rapini.

BURDOCK - Known in Japan as gobo, it is a slender root vegetable with a
rusty brown skin and greyish-white flesh with a sweet, earthy flavour
and tender-crisp texture.  Burdock can be thinly sliced or shredded and
used in soups, and with vegetables and meats.