Glossary B

Beatrice refers to a French light mayonnaise with mustard and lemon juice. Can be used as a salad dressing.

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Beaufort refers to a French Cheese produced in the Savoie region on the massif Beaufortin, the Tarentaise and the Maurienne.

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Bacasse is the French term for "Woodcock", a pigeon-sized game bird which lives in boggy woodland. Becasses are mostly cooked undrawn with only its gizzard removed. Ist entrails are considered a great delicacy. They are usually cooked stuffed with their gizzards or sauce made of mashed gizzards. This is a most delicious bird when well cooked ; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose. They can be roasted on a skewer before a sharp fire for 10 to 15 minutes and when done, serve on the toast and a very little gravy: They may also be barded with thin slices of bacon over the breast, and served with a sauce of Fumet de Gibier. Pronounced: beh-KAHSS Latin: Scolopax rusticola Gender: f Language: French Ethnicity: French Most frequent country: France See places: French food and cuisine See foods and dishes: foie gras

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Beccaccino is the Italian word for snipe, a long-billed wading bird of Eurasia and North America.

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In the food context, 'Béchamel' refers to a classic French white sauce that is made from a roux (a mixture of butter and flour) and milk. It is one of the five mother sauces in French cuisine and serves as a base for many dishes.

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English: Bêche-de-Mer / Deutsch: Seegurke / Español: Pepino de mar / Português: Holotúria / Français: Beche-de-mer / Italiano: Bêche-de-Mer /

Bêche-de-Mer (French) is a filipino term for sea slug, trepang, sea cucumber. Bêche de Mer is also the French word for sea slug, sea cucumber, in Malaysia, they are called trepang, in Japan, Namako, and in the Philippines, Balatan.

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Bee Balm (Monarda didyma) refers to an edible flower which can be use as salad, tea or lemonade. The leaves are edible and the flowers has a sweet taste

Deutsch: Rindfleisch
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.

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Deutsch: Rindfleisch-Bulgogi / Español: Bulgogi de ternera / Português: Bulgogi de carne bovina / Français: Bulgogi de bœuf / Italiano: Bulgogi di manzo

Beef bulgogi is a quintessential Korean dish renowned for its tender, marinated slices of beef, grilled or stir-fried to achieve a harmonious balance of sweet, savory, and umami flavors. As a cornerstone of Korean barbecue, it exemplifies the culinary tradition of gui (grilled dishes) while incorporating influences from both royal court cuisine and everyday home cooking. Its preparation and presentation reflect Korea's emphasis on texture, seasonality, and the art of marinating, making it a globally recognized symbol of Korean gastronomy.

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Deutsch: Rindfleisch-Curry / Español: Curry de ternera / Português: Curry de carne bovina / Français: Curry de bœuf / Italiano: Curry di manzo

Beef Curry is a savory dish originating from South Asian cuisine, characterized by its use of tender beef cuts simmered in a spiced, aromatic sauce. It combines the richness of slow-cooked meat with a complex blend of herbs and spices, often adapted to regional tastes and ingredient availability. While variations exist across cultures, the dish consistently emphasizes depth of flavor through layered seasoning and prolonged cooking.

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