Glossary B

Broth / Bouillon is a type of clear soups without any solid ingredients

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Brouchettes refers to the traditional food of Tangiers, Morocco.

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Broudworscht means "fried sausage" in Franconian while it is called Bratwurst in standard German. East Franconian German (in Franconia, i.e. in North Bavaria) is one of the dialects spoken in Bavaria.

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Brouillé(e)(s) is the French term which means "scrambled", generally eggs

Brown rice syrup is referring to a natural sweetener made from malted brown rice.

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Deutsch: Bräunung / Español: Dorado / Português: Douramento / Français: Brunissement / Italiano: Doratura

Browning in food refers to the process that occurs when food develops a brown colour and rich flavour through heat exposure. This transformation happens through various chemical reactions, primarily the Maillard reaction and caramelisation, which enhance both the taste and appearance of food. Browning is a key technique in cooking and baking, contributing depth and complexity to a dish’s flavour profile.

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Brownulated sugar refers to the free-flowing sugar with a medium molasses flavor.

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Broyer is a French verb which means "to grind" " to crush"

Brudlaupskling refers to Norway's type of wedding bread which was first developed when white flour was a rarity on farms in Norway. Any food containing wheat was once highly prized, so the Brudlaupskling was considered a true treat. Brudlaupskling is topped with cheese, cream, and syrup, and unique wedding bread is folded over and cut into small squares and served to all the wedding guests.

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Brulé(e) is the French term which literally means "burned"/broiled; dark caramelization, specifically a sugar crust on some desserts, as in the French popular dessert Crème Brulée which is topped with "burned" sugar.