bacteria
Microscopic organisms. Some have beneficial properties; others can cause food-borne illnesses when contaminated foods are ingested.

baguette
A loaf of bread shaped into a long cylinder.

bake
To cook food by surrounding it with dry heat, as in an oven.

barbecue
To cook food by grilling it over a wood or charcoal fire. Usually some sort of marinade or sauce is brushed on the item during cooking.

baste
To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents food from drying out.

batter
A mixture of flour and liquid, sometimes with the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes, and crêpes.

beat
To stir rapidly in a circular motion. Generally, 100 strokes by hand equals about 1 minute by electric mixer.

blanch
To cook an item briefly in boiling water or hot fat before finishing or storing it.

blend
A mixture of two or more flavors combined to achieve a particular flavor or quality. Also, to mix two or more ingredients together until combined.

boil
A cooking method in which items are immersed in liquid at or above the boiling point (212°F/ 100°C).

bouillon
Broth

brown
Cook until the outside is brown.

buttercream
A mixture of butter, sugar, and eggs or custard. Used to garnish cakes and pastries.

buttermilk
A dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid
by-product of butter churning, now usually made by culturing skim milk.