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B 123 Haploid is a cultivated variety of potato.
 Research B 123 Haploid
B 127 is a cultivated variety of potato.
Research B 127
B 69 16 is a cultivated variety of potato.
Research B 69 16
B 71 is a cultivated variety of potato.
Research B 71
B 71 240 2 CIP 720088 is a cultivated variety of potato.
Research B 71 240 2 CIP 720088
B 80 622 Haploid is a cultivated variety of potato.
Research B 80 622 Haploid
B 922 6 is a cultivated variety of potato.
Research B 922 6
B C 04 is a cultivated variety of potato.
Research B C 04
B Kisvardai 103 is a cultivated variety of potato.
Research B Kisvardai 103
B Kisvardai 278 is a cultivated variety of potato.
Research B Kisvardai 278
B Kisvardai 323 is a cultivated variety of potato.
Research B Kisvardai 323
B Kisvardai 354 is a cultivated variety of potato.
Research B Kisvardai 354
B Kisvardai 678 is a cultivated variety of potato.
Research B Kisvardai 678
B Kisvardai 776 is a cultivated variety of potato.
Research B Kisvardai 776
B Kisvardai 792 is a cultivated variety of potato.
Research B Kisvardai 792
B Kisvardai 820 is a cultivated variety of potato.
Research B Kisvardai 820
B Kisvardai 843 is a cultivated variety of potato.
Research B Kisvardai 843
B30 is a cultivated variety of potato.
Research B30
B46 is a cultivated variety of potato.
Research B46
B49 is a cultivated variety of potato.
Research B49
B52 is a cocktail comprising kahlua or Tia Maria, whisky cream such as Bailey's and grand marnier.
Research B52
A baba is a small cake of leavened dough, sometimes mixed with currants and usually soaked in rum (then called a rum baba).
Research Baba
Babanki is a cultivated variety of potato.
Research Babanki
Babett is a cultivated variety of potato.
Research Babett
Babu is a cultivated variety of potato.
Research Babu
Baca is a cultivated variety of potato.
Research Baca
Backpotatis is a cultivated variety of potato.
Research Backpotatis
Bacon is the side or back of pork which has been preserved by salting and drying.
Research Bacon
Bacu is a cultivated variety of potato.
Research Bacu
Badminton is a drink made of spiced and sweetened claret. It was a favourite of the Duke of Beaufort of Badminton, hence the name.
Research Badminton
Baguette Laonnaise is a traditional creamery French cow's milk cheese from the Ile-de-France region. It was created after the Second World War, and is a strong cheese with a pungent, spicy aroma and taste that develops as the cheese matures and a glossy, crusty orange-brown rind.
Research Baguette Laonnaise
Bailey Sweet is a variety of apple.
Research Bailey Sweet
Baillie is a cultivated variety of potato.
Research Baillie
A bain-marie is an open vessel for holding hot water, in which a smaller second saucepan containing sauces and other dishes is placed so as to gently cook or to keep the contents warm.
Research Bain-Marie
In the Caribbean, a bake is a small, flat, fried cake.
Research Bake
Bake King is a cultivated variety of potato.
Research Bake King
Bake King (DEU001) is a cultivated variety of potato.
Research Bake King (DEU001)
Bake King (DEU416) is a cultivated variety of potato.
Research Bake King (DEU416)
Baked Batter Pudding is a pudding very similar to Yorkshire pudding, comprising a batter of milk, flour, eggs, butter and salt, beaten to a smooth paste and baked in the oven for about three-quarters of an hour. Baked batter pudding is traditionally served with a sweet sauce or sweet stewed fruits.
Research Baked Batter Pudding
Baked beans are a dish of haricot beans which have been baked, and then canned in a tomato sauce usually sweetened with sugar, sometimes with honey. The origins of baked beans is obscure, the people of Boston, Massachusetts claiming a heritage of slowly baking beans in molasses since the 17th century, other sources suggest that beans in tomato sauce are a native American dish or possibly an Italian dish. Tinned baked beans were first produced in America during the later half of the 19th century and then in Great Britain in 1928 by the American Heinz company. By the 1950's baked beans were widespread and popular as a snack food throughout Britain.
Research Baked Beans
Baking is the form of cooking using a surrounding dry heat, for example within an oven, whereby the fumes caused by the operation are not carried off - as distinct from roasting which is carried out amid ventilation so that the fumes are carried away. Baking is essential for cooking bread, cakes and pastry, and is also used for cooking meat. Indeed by the 21st century most meat described as roasted is actually baked.
Research Baking
Baku is a cultivated variety of potato.
Research Baku
Balachong is an oriental condiment, composed of small fishes, or shrimps, pounded up with salt and spices and then dried.
Research Balachong
Balaton is a Hungarian, traditional farmhouse and creamery natural rind hard cheese made from cow's milk.
Research Balaton
Balausta is an old term for the fruit of the pomegranate.
Research Balausta
Balbina is a cultivated variety of potato.
Research Balbina
Balder is a cultivated variety of potato.
Research Balder
Baldwin is a variety of apple.
Research Baldwin
Bali Kartoffel 1 is a cultivated variety of potato.
Research Bali Kartoffel 1
Bali Kartoffel 2 is a cultivated variety of potato.
Research Bali Kartoffel 2
Bali Kartoffel 3 is a cultivated variety of potato.
Research Bali Kartoffel 3
Ballade is a cultivated variety of potato.
Research Ballade
Ballarat Seedling is a variety of apple.
Research Ballarat Seedling
Ballydoon is a cultivated variety of potato.
Research Ballydoon
Balmoral is a cultivated variety of potato.
Research Balmoral
Baltyk is a cultivated variety of potato.
Research Baltyk
Bamberger Hoerndl is a cultivated variety of potato.
Research Bamberger Hoerndl
Bamberger Horndel is a cultivated variety of potato.
Research Bamberger Horndel
A banana split is a desert comprising a whole, ripe banana which has been peeled and split lengthways. This is laid upon a dish or plate and filled with ice-cream, and garnished with typically whipped cream, syrup and crushed nuts.
Research Banana Split
Bananenkartoffel is a cultivated variety of potato.
Research Bananenkartoffel
Banffshire potatoes are a dish of baked potatoes which have been stuffed with a mixture of beaten egg, breadcrumbs, milk and seasoning.
Research Banffshire Potatoes
Bangladesh is a cultivated variety of potato.
Research Bangladesh
Banks and Taylor are an English beer brewing company of Bedfordshire. They were established in 1981.
Research Banks and Taylor
A bannock is a flat, round cake made of oat or barley meal, or a mixture of both, moistened with water and toasted upon a girdle.
Research Bannock
Banon is a soft to semi-hard un-pasteurised cow's, sheep or goat's milk French cheese with a natural rind. Banon cheese is wrapped in Chestnut leaves which impart a blue and grey mould to the rind and add flavour.
Research Banon
Baraboi is a cultivated variety of potato.
Research Baraboi
Baraka is a cultivated variety of potato.
Research Baraka
Baranovskii is a cultivated variety of potato.
Research Baranovskii
Barbara is a cultivated variety of potato.
Research Barbara
Originally, a barbecue was a West Indian dish consisting of a whole pig, stuffed with spices, and roasted whole basted with Madeira wine. Later the dish evolved into any animal roasted whole, before the term came to mean an outside meal of foods cooked outside, usually over charcoal.
Research Barbecue
Barbera is a type of grape used for producing red wine. It is a major Italian variety with a 'tarry' smell and medium body.
Research Barbera
Bard is a cultivated variety of potato.
Research Bard
Barima is a cultivated variety of potato.
Research Barima
Barley sugar is a confection originally made by boiling down sugar in a decoction of barley. By 1900 barley sugar was being made with saffron, sugar and water and flavoured with oil of lime, lemon or orange.
Research Barley Sugar
Barley Wine is an English name for a very powerful, thick strong ale.
Research Barley Wine
Barna is a cultivated variety of potato.
Research Barna
A baron of beef is two sirloins not cut asunder.
Research Baron of Beef
Baronesa is a cultivated variety of potato.
Research Baronesa
Barry is a variety of apple.
Research Barry
Barry's Bay Cheddar is a New Zealand, traditional creamery waxed hard cheese made from cow's milk. Barry's Bay Cheddar is a quality New Zealand version of British Cheddar.
Research Barry's Bay Cheddar
Bartina is a cultivated variety of potato.
Research Bartina
Barum are an English micro-brewing company of Barnstaple, Devon producing traditional cask-conditioned ales and bottle conditioned ales from premises at the back of the Reform Inn in Pilton which serves as a retail outlet for the company's products.
Research Barum
Bary is a cultivated variety of potato.
Research Bary
Barycz is a cultivated variety of potato.
Research Barycz
Basing is a British modern farmhouse, organic, vegetarian hard cheese resembling Caerphilly made from un-pasteurised goat's milk at Lower Basing Farm in Kent.
Research Basing
Basmati rice is a variety of Indian, long-grained rice used for savoury dishes.
Basmati rice is noted for its aroma and flavour.
Research Basmati Rice
Bastard was an old term for a sweetened wine, particularly a sweet Spanish wine made from the bastard muscadine grape.
Research Bastard
Baszta is a cultivated variety of potato.
Research Baszta
Batarde sauce is a white sauce based on water with added egg yolk and butter.
Research Batarde Sauce
Bath cheese is a British, modern farmhouse soft-white cheese made from un-pasteurised cow's milk from Friesian and Ayrshire herds, and based upon an old cheese once made in Bath.
Research Bath Cheese
Batmans Tree is a variety of apple.
Research Batmans Tree
Bato is a cultivated variety of potato.
Research Bato
In cooking, batter is a runny mixture of flour, eggs and milk, usually seasoned with a little salt, sometimes with butter added. Batter forms the basis for pancakes and Yorkshire pudding as well as a coating for fried meats and fruits (fritters).
Research Batter
Battleford is a variety of apple.
Research Battleford
Bavarian Bergkase is a German, traditional farmhouse and creamery hard cheese made from un-pasteurised cow's milk in Bavaria. Bavarian Bergkase closely resembles Allgauer Emmentaler, but is made in a smaller wheel and is darker in colour.
Research Bavarian Bergkase
Bay-leaf is the leaf of the sweet-bay or laurel-tree (Laurus nobilis). These leaves are aromatic, and are used in cookery and confectionery.
Research Bay-Leaf
Bea is a cultivated variety of potato.
Research Bea
Beacon is a variety of apple.
Research Beacon
Beamish is an Irish stout brewed only in Ireland, in Cork. It has a distinctive flavour achieved through the use of malted wheat as well as barley in the mash.
Research Beamish
Bean sprouts are the sprouts (tap root) of newly germinated beans, typically the mung bean. They are eaten raw or cooked very quickly in Chinese dishes and salads.
Research Bean Sprout
Beans On Toast is a popular British snack dish comprising sliced, toasted bread, usually buttered on one side, served topped with warmed baked beans.
Research Beans On Toast
Bearnaise sauce is a sauce for grilled meats based on Bechamel sauce diluted with white wine and with added butter, egg yolks and pepper.
Research Bearnaise Sauce
Beata is a cultivated variety of potato.
Research Beata
Beate is a cultivated variety of potato.
Research Beate
Beaufort is a traditional farmhouse French hard cheese from the Savoie region made from un-pasteurised cow's milk in large, concave cartwheels weighing about 75 kg. It is an ancient cheese of the Gruyere family dating back to the Romans.
Research Beaufort
 More information about Beaufort
Beauties is a cultivated variety of potato.
Research Beauties
Beautiful Arcade is a variety of apple.
Research Beautiful Arcade
Beauty is a cultivated variety of potato.
Research Beauty
Beauty of Bath is a variety of apple.
Research Beauty of Bath
Beauty of Bute is a cultivated variety of potato.
Research Beauty of Bute
Beauty of Hebron is a cultivated variety of potato.
Research Beauty of Hebron
Beauty of Stoke is a variety of apple.
Research Beauty of Stoke
Beauvoorde is a Belgian, traditional, creamery, semi-hard natural rind cheese made from cow's milk, invented at the start of the 20th century by Arthur Djes.
Research Beauvoorde
Bechamel sauce is a classic French creamy white sauce made from milk, butter and flour flavoured with onion, carrot, celery, pepper, mace, bay and other herbs.
Research Bechamel Sauce
Bedalin is a cultivated variety of potato.
Research Bedalin
Bedfordshire Foundling is a variety of apple.
Research Bedfordshire Foundling
Beef is the meat (flesh) derived from the carcass of bulls, oxen and cows and used as food.
Research Beef
Beef stroganoff, named after the 19th century Russian diplomat Paul Stroganoff, is a dish of thin strips of beef cooked with onions and mushrooms in a seasoned sour-cream sauce.
Research Beef Stroganoff
Beef tea is a soup made from boiled and skimmed fatty beef.
Research Beef Tea
Beef Wellington is fillet steak wrapped in puff pastry.
Research Beef Wellington
Beenleigh blue is a British modern, farmhouse, organic, vegetarian blue cheese made from un-pasteurised sheep's milk by Ticklemore Cheese.
Research Beenleigh Blue
Beer is a drink of fermented hops, malt and barley.
Research Beer
Beeswing is the name given to the film which forms on the sides of a bottle of good, old port.
Research Beeswing
Behoro is a cultivated variety of potato.
Research Behoro
Bekas is a cultivated variety of potato.
Research Bekas
Beko is a cultivated variety of potato.
Research Beko
Bekra is a cultivated variety of potato.
Research Bekra
Bel Paese is a mild, creamy, Italian modern creamery semi-soft cheese made in the Lombardy region from cow's milk.
Research Bel Paese
Bel Rus is a cultivated variety of potato.
Research Bel Rus
Bela is a cultivated variety of potato.
Research Bela
Belaja Rosa is a cultivated variety of potato.
Research Belaja Rosa
Belaya Roza is a cultivated variety of potato.
Research Belaya Roza
Belchip is a cultivated variety of potato.
Research Belchip
Belda is a cultivated variety of potato.
Research Belda
Belgium Lily is a cultivated variety of potato.
Research Belgium Lily
Beli is a cultivated variety of potato.
Research Beli
Belinda is a cultivated variety of potato.
Research Belinda
Bella is a cultivated variety of potato.
Research Bella
Bella 16 is a cultivated variety of potato.
Research Bella 16
Belladonna is a cultivated variety of potato.
Research Belladonna
Bellahouston is a cultivated variety of potato.
Research Bellahouston
Belle De Boskoop is a variety of apple.
Research Belle De Boskoop
Belle de Fontenay is a cultivated variety of potato.
Research Belle de Fontenay
Belle de Locronan is a cultivated variety of potato.
Research Belle de Locronan
Belle Russ is a cultivated variety of potato.
Research Belle Russ
Belleisle is a cultivated variety of potato.
Research Belleisle
Bellisle is a cultivated variety of potato.
Research Bellisle
Bellona is a cultivated variety of potato.
Research Bellona
Bells Purple is a cultivated variety of potato.
Research Bells Purple
Belmac is a variety of apple.
Research Belmac
Belmont is a cultivated variety of potato.
Research Belmont
BELMONT
Belmont is a variety of apple.
Research Belmont
Belokamenskii is a cultivated variety of potato.
Research Belokamenskii
Belorussky 3 is a cultivated variety of potato.
Research Belorussky 3
Belorussky 5 is a cultivated variety of potato.
Research Belorussky 5
Belorussky Krachmalisty is a cultivated variety of potato.
Research Belorussky Krachmalisty
Belorussky Ranny is a cultivated variety of potato.
Research Belorussky Ranny
Belosnezhka is a cultivated variety of potato.
Research Belosnezhka
Belouvskoi is a cultivated variety of potato.
Research Belouvskoi
Belovo 1013 is a cultivated variety of potato.
Research Belovo 1013
Beltsville 2067 16 is a cultivated variety of potato.
Research Beltsville 2067 16
Beltsville 355 35 is a cultivated variety of potato.
Research Beltsville 355 35
Beltsville 76 23 is a cultivated variety of potato.
Research Beltsville 76 23
Beltsville 922 12 is a cultivated variety of potato.
Research Beltsville 922 12
Bem is a cultivated variety of potato.
Research Bem
Bema is a cultivated variety of potato.
Research Bema
Ben Cruachan is a cultivated variety of potato.
Research Ben Cruachan
Ben Davis is a variety of apple.
Research Ben Davis
Ben Lomond is a cultivated variety of potato.
Research Ben Lomond
Benedetta is a cultivated variety of potato.
Research Benedetta
Benedictine is a liqueur prepared by the Benedictine monks of the abbey of Fecamp, in Normandy, consisting of spirit (fine brandy) containing an infusion of the juices of plants, and said to possess digestive, anti-spasmodic, and other virtues, and to have prophylactic efficacy in epidemics. It has been made in the same way since 1510.
Research Benedictine
Benimaru is a cultivated variety of potato.
Research Benimaru
Benno Vrizo is a cultivated variety of potato.
Research Benno Vrizo
Benol is a cultivated variety of potato.
Research Benol
Benoni is a variety of apple.
Research Benoni
Berber is a cultivated variety of potato.
Research Berber
Berezka is a cultivated variety of potato.
Research Berezka
Bergauer Rot is a cultivated variety of potato.
Research Bergauer Rot
Bergere Bleue is an American, modern, farmhouse, organic blue cheese made from sheep's milk, and resembling Roquefort.
Research Bergere Bleue
Bergkase is an Austrian, traditional, creamery natural-rind hard cheese made from un-pasteurised cow's milk.
Research Bergkase
Berkswell is a British modern farmhouse vegetarian hard cheese made from un-pasteurised sheep's milk from sheep of the Friesland breed.
Research Berkswell
Berlichingen is a cultivated variety of potato.
Research Berlichingen
Berlikumer Geeltje is a cultivated variety of potato.
Research Berlikumer Geeltje
Berlin spirit is a coarse spirit distilled from potatoes, beetroot, etc.
Research Berlin Spirit
Bernadette is a cultivated variety of potato.
Research Bernadette
Bernau is a cultivated variety of potato.
Research Bernau
Berne Rose is a variety of apple.
Research Berne Rose
Bernlef is a cultivated variety of potato.
Research Bernlef
Berolina is a cultivated variety of potato.
Research Berolina
Bertita is a cultivated variety of potato.
Research Bertita
Beryl is a cultivated variety of potato.
Research Beryl
Beshmet is a common article of food among tribes of the mountainous districts of Asia Minor, consisting of grapes boiled into the consistence of honey.
Research Beshmet
Bess Pool is a variety of apple.
Research Bess Pool
Beta is a cultivated variety of potato.
Research Beta
Beta 2 is a cultivated variety of potato.
Research Beta 2
Beteka is a cultivated variety of potato.
Research Beteka
Bettina is a cultivated variety of potato.
Research Bettina
Bevelander is a cultivated variety of potato.
Research Bevelander
Beverly Hills is a variety of apple.
Research Beverly Hills
Beyaz Peynir is a Turkish, traditional farmhouse and co-operative vegetarian fresh cheese made from un-pasteurised sheep's milk. Beyaz Peynir is stored in brine, and usually soaked in water or milk to remove excess salt before eating, and resembles Greek feta cheese.
Research Beyaz Peynir
Bezhitckii is a cultivated variety of potato.
Research Bezhitckii
Bezona is a cultivated variety of potato.
Research Bezona
BF 15 is a cultivated variety of potato.
Research BF 15
Bhang is an Indian drink prepared from the leave and shoots of the hemp (cannabis) plant.
Research Bhang
Bianca is a cultivated variety of potato.
Research Bianca
Bianca de Basilicata is a cultivated variety of potato.
Research Bianca de Basilicata
Bianca de Vitsso is a cultivated variety of potato.
Research Bianca de Vitsso
Bianca Di Torriglia is a cultivated variety of potato.
Research Bianca Di Torriglia
Bianca Quarantina is a cultivated variety of potato.
Research Bianca Quarantina
Biason is a cultivated variety of potato.
Research Biason
Bidzhanskii is a cultivated variety of potato.
Research Bidzhanskii
Biene is a cultivated variety of potato.
Research Biene
Biere de Garde is a French style of top-fermented beer originally brewed in north-west France farms, but now produced commercially.
Research Biere de Garde
Biffin is a variety of kitchen apple, formerly much sold in a dry and flattened state.
Research Biffin
Bigarade sauce is a savoury orange and brown meat stock sauce for serving with duck.
Research Bigarade Sauce
Bihoro is a cultivated variety of potato.
Research Bihoro
Bila is a cultivated variety of potato.
Research Bila
Bildstar is a cultivated variety of potato.
Research Bildstar
Billie Bound is a variety of apple.
Research Billie Bound
Biltong is a name in South Africa for strips of lean meat dried in the sun and used as food, resembling the jerked beef of South America.
Research Biltong
Bimonda is a cultivated variety of potato.
Research Bimonda
Binella is a cultivated variety of potato.
Research Binella
Binia is a cultivated variety of potato.
Research Binia
Binova is a cultivated variety of potato.
Research Binova
Bintje is a cultivated variety of potato.
Research Bintje
Bintje Mutante is a cultivated variety of potato.
Research Bintje Mutante
Bintte is a cultivated variety of potato.
Research Bintte
Bionta is a cultivated variety of potato.
Research Bionta
Biranco is a cultivated variety of potato.
Research Biranco
Biranko is a cultivated variety of potato.
Research Biranko
Birchbark is a cultivated variety of potato.
Research Birchbark
Birga is a cultivated variety of potato.
Research Birga
Birgit is a cultivated variety of potato.
Research Birgit
Birgitta is a cultivated variety of potato.
Research Birgitta
Birjuza is a cultivated variety of potato.
Research Birjuza
Biryani or biriani is the name given to various Indian dishes made with rice, highly flavoured and coloured with saffron or turmeric, mixed with spiced meat or fish.
Research Biryani
A biscuit is a crisp, flat cake, consisting of flour, sugar, fat and flavouring materials and belonging to the unfermented bread class of foods. Only a small amount of moisture (if ant) is present in a biscuit thus making them a concentrated food. Originally biscuits were peculiar to England and Scotland, and were a small, thin form of bread twice-baked (hence the name) so as to render it hard, dry and durable. Meat biscuits were formerly made which contained extracts of meats, and these were also fed to dogs as early as 1900.
Research Biscuit
Bishop (also known as purple wine) is a drink made from red wine, either hot or cold, over ripe bitter oranges and then sweetened and spiced.
In Germany, bishop is a drink made of wine, sugar, nutmeg and orange or lemon.
Bishop is a cultivated variety of potato.
Research Bishop
Bishop Kennedy is a Scottish, modern, creamery, washed-rind, vegetarian semi-soft cheese made from un-pasteurised cow's milk.
Research Bishop Kennedy
Bismark is a cultivated variety of potato.
Research Bismark
BISMARK
Bismark is a variety of apple.
Research Bismark
Bison is a cultivated variety of potato.
Research Bison
Bisques are thick, creamy consistency fish soups usually made from shell fish or crab, the flesh of which has been pureed.
Research Bisque
Bitter is an English style of draught ale beer traditionally served in pubs but also supplied prepacked in tins and bottles.
Research Bitter
Bitter and Twisted is a Scottish real ale produced by the Harviestoun brewery at Clackmannshire. A medium strength pale ale made from barley, oats, wheat and various blended hops including Hallertau, Hersbrucker, Challenger and Styrian Goldings, Bitter and Twisted is renowned for its sharp, citrus after taste. Bitter and Twisted is supplied both as a cask conditioned ale and in bottles. The bottled Bitter and Twisted won the 2004 Brewery Industry International Awards for champion bottled ale.
Research Bitter and Twisted
Bitters is an alcoholic beverage of sugar herbs and alcohol. The herbs used are naturally bitter, hence the name, and may include gentian, quassia, angelica, bog-bean, camomile, hops, centaury and others.
Research Bitters
Biukabeni is a cultivated variety of potato.
Research Biukabeni
Bjorna is a cultivated variety of potato.
Research Bjorna
BL 61 74 167 is a cultivated variety of potato.
Research BL 61 74 167
BL 81 2 136 is a cultivated variety of potato.
Research BL 81 2 136
BL 81 2 198 is a cultivated variety of potato.
Research BL 81 2 198
BL 81 2 259 is a cultivated variety of potato.
Research BL 81 2 259
BL 81 4 259 is a cultivated variety of potato.
Research BL 81 4 259
BL 82 10 724 is a cultivated variety of potato.
Research BL 82 10 724
BL 82 7 434 is a cultivated variety of potato.
Research BL 82 7 434
BL 83 1 1 is a cultivated variety of potato.
Research BL 83 1 1
BL 83 15 594 is a cultivated variety of potato.
Research BL 83 15 594
BL 83 15 631 is a cultivated variety of potato.
Research BL 83 15 631
BL 83 15 652 is a cultivated variety of potato.
Research BL 83 15 652
BL 83 16 711 is a cultivated variety of potato.
Research BL 83 16 711
BL 83 4 68 is a cultivated variety of potato.
Research BL 83 4 68
BL 83 7 249 is a cultivated variety of potato.
Research BL 83 7 249
BL 83 8 275 is a cultivated variety of potato.
Research BL 83 8 275
BL 83 9 369 is a cultivated variety of potato.
Research BL 83 9 369
Bla Castello (Blue Castello) is a Danish, modern, creamery blue cheese made from cow's milk. Bla Castello was invented during the 1960's to meet demand for a mild, creamy-tasting blue cheese.
Research Bla Castello
Bla Dalsland is a cultivated variety of potato.
Research Bla Dalsland
Bla Mandel is a cultivated variety of potato.
Research Bla Mandel
Black 1256 is a cultivated variety of potato.
Research Black 1256
Black 1257 is a cultivated variety of potato.
Research Black 1257
Black 834 is a cultivated variety of potato.
Research Black 834
Black Amish is a variety of apple.
Research Black Amish
Black Beer is a strong-tasting bitter-chocolate lager brewed in Germany. In Yorkshire, Black Beers are treacly malt extracts bottled for mixing with lemonade to produce distinctive shandies.
Research Black Beer
Black Bishop is a cultivated variety of potato.
Research Black Bishop
Black Castle is a cultivated variety of potato.
Research Black Castle
Black Champion is a cultivated variety of potato.
Research Black Champion
Black Crow is a fruity, all-malt Australian dark ale from Coopers of Adelaide. Unlike the company's more celebrated brews, it is filtered before being bottled.
Research Black Crow
Black Gilliflower is a variety of apple.
Research Black Gilliflower
Black King is a cultivated variety of potato.
Research Black King
Black Knight is a cultivated variety of potato.
Research Black Knight
Black Oxford is a variety of apple.
Research Black Oxford
Black Queen is a cultivated variety of potato.
Research Black Queen
Black Russian is a cocktail properly made from vodka and kahlua, but frequently made from vodka, Tia Maria and cola.
Research Black Russian
Black Skerry is a cultivated variety of potato.
Research Black Skerry
Black velvet is a drink consisting of equal proportions of stout and champagne.
Research Black Velvet
Blackjon is a variety of apple.
Research Blackjon
Blacktwig is a variety of apple.
Research Blacktwig
Blanca is a cultivated variety of potato.
Research Blanca
Blanch is a French expression used in cooking to describe whitening poultry, vegetables, fruit etc, by plunging them into boiling water for a short time, and afterwards plunging them into cold water and leaving them in the cold water until they are cold.
Research Blanch
Blanchard is a cultivated variety of potato.
Research Blanchard
Blanic is a cultivated variety of potato.
Research Blanic
Blanik is a cultivated variety of potato.
Research Blanik
Blanka is a cultivated variety of potato.
Research Blanka
Blanquette de veau is a ragout or stew of veal in a white sauce.
Research Blanquette de veau
Blaue Hindelbank is a cultivated variety of potato.
Research Blaue Hindelbank
Blaue Lehner is a cultivated variety of potato.
Research Blaue Lehner
Blaue Ludiano is a cultivated variety of potato.
Research Blaue Ludiano
Blaue Mauritius is a cultivated variety of potato.
Research Blaue Mauritius
Blaue Oesterreich is a cultivated variety of potato.
Research Blaue Oesterreich
Blaue Schweden is a cultivated variety of potato.
Research Blaue Schweden
Blaue Suti is a cultivated variety of potato.
Research Blaue Suti
Blaue Suti PSR is a cultivated variety of potato.
Research Blaue Suti PSR
Blaue Von Heinersdorf is a cultivated variety of potato.
Research Blaue Von Heinersdorf
Blaue Zimmerli is a cultivated variety of potato.
Research Blaue Zimmerli
Blauw Putje is a cultivated variety of potato.
Research Blauw Putje
Blauwe Eigenheimer is a cultivated variety of potato.
Research Blauwe Eigenheimer
Blaze is a variety of apple.
Research Blaze
Blenheim is a variety of apple.
Research Blenheim
Blenkit R 854 is a cultivated variety of potato.
Research Blenkit R 854
Bleu d'Auvergne is a traditional farmhouse and creamery French blue cheese made from cow's milk in the Auvergne region of France.
Research Bleu d'Auvergne
Bleu de Haut Jura is a traditional farmhouse and cooperative, un-pasteurised French blue cheese made with cow's milk in the Franche-Comte region of France. Unusually the cheese is made in the shape of a large flat wheel, which speeds the ripening process.
Research Bleu de Haut Jura
Bleu de Laqueuille is a traditional creamery French blue cheese made from un-pasteurised cow's milk in the Auvergne region of France. The cheese was first produced by Antoine Roussel in 1850 at Laqueuille, by sprinkling young curd with blue moulds he found growing on rye bread.
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Bleu des Causses is a traditional creamery French blue cheese made from un-pasteurised cow's milk in the Auvergne region of France. Originally it was made with either cow's milk or sheep's milk, but in 1947 the AOC decreed that it must be made with cow's milk so as to distinguish it from Roquefort which is made in the same area. Bleu des Causses is matured in limestone caves which have natural fissures that allow currents of fresh air to circulate and move the natural moulds through the cheese.
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Bleue de Lorraine is a cultivated variety of potato.
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Blight Resister is a cultivated variety of potato.
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Blin is a Russian pancake folded over a filling usually of apple, cream cheese, or meat.
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Blintz is a thin pancake folded over a filling usually of apple, cream cheese, or meat.
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Bliss Triumph is a cultivated variety of potato.
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Bliza is a cultivated variety of potato.
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Blo Kongo is a cultivated variety of potato.
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Blochinger is a cultivated variety of potato.
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Bloemgraafje is a cultivated variety of potato.
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Blondie is a cultivated variety of potato.
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Blondy is a cultivated variety of potato.
Research Blondy
Blood is forbidden to be eaten by some religions, notably Jews and Muslims are forbidden to eat blood (Moses forbade the Jews to eat the blood because 'the blood is the life'), and this includes rare meat. Similarly, Jamaicans avoid eating blood, rare meat and products made from blood - such as black pudding.
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Bloody Mary is a cocktail made from vodka, tomato juice and a dash of Worcestershire sauce. The bloody Mary was allegedly invented in 1921 at 'Harry's Bar' in Paris.
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Bloomers is a cultivated variety of potato.
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Blue Catriona is a cultivated variety of potato.
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Blue Cheshire is a British traditional farmhouse and creamery vegetarian blue cheese made from cow's milk.
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Blue Christie is a cultivated variety of potato.
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Blue De Montagne is a New Zealand modern creamery blue cheese made from cow's milk.
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Blue Gloss is a cultivated variety of potato.
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Blue Grey is a cultivated variety of potato.
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Blue lagoon is a cocktail made from vodka, blue curacao and lemonade. Sometimes Cointreau is also added, and often egg white is added and beaten to froth the drink.
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Blue Marker is a cultivated variety of potato.
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Blue Nebs is a cultivated variety of potato.
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Blue Pearmain is a variety of apple.
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Blue Potato is a cultivated variety of potato.
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Blue Rathgore is an Irish, modern, creamery, vegetarian blue cheese made from goat's milk in the Antrim region of Northern Ireland. Blue Rathgore was invented in 1989 for both the local, and the American market.
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Blue Vinny is a British traditional farmhouse vegetarian blue cheese made from un-pasteurised cow's milk in Dorset. Traditionally the blue Penicillium mould would occur naturally from spores in the air, modern Blue Vinny has the spores added to the milk.
Blue Vinnt is renowned for its tough skin, and, according to Dorset legend, a Blue Vinny cheese was once used to repair a train locomotive wheel.
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Blue Wensleydale is a British traditional creamery vegetarian blue cheese made from cow's milk in north Yorkshire since the 11th century.
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Blush is a cultivated variety of potato.
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Blushing Golden is a variety of apple.
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BM 78 286 is a cultivated variety of potato.
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BO169 56 is a cultivated variety of potato.
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Bobbie Burns is a cultivated variety of potato.
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Bobotie is a South African dish consisting of curried mincemeat topped with beaten egg baked to form a crust.
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Bobr is a cultivated variety of potato.
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Bock (Bockbier) is a German beer made with more malt and less hops than ordinary German beer, and is as a result sweeter and stronger. It was originally brewed for colder months as a 'winter warmer'.
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Bockhorn is a cultivated variety of potato.
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Bodenkraft is a cultivated variety of potato.
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Boerenkaas is a Dutch, traditional farmhouse semi-hard brushed natural rind cheese made from un-pasteurised cow's milk. Boerenkaas is now becoming scarce with fewer Dutch farmers making their own cheese.
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Bogatyr is a cultivated variety of potato.
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Bogdan Voda is a cultivated variety of potato.
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Bogna is a cultivated variety of potato.
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Bohea is an inferior kind of black tea. The name is sometimes applied to black teas in general, comprehending Souchong, Pekoe, Congou, and common Bohea.
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Boiken is a variety of apple.
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Boiley or boily was bread soaked in water as used in baby-farms during the 19th century.
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Boiling is a method of cooking by the use of hot water, the food being cooked in the hot water directly, rather than suspended over it and subjected only to the steam.
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Bojar is a cultivated variety of potato.
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Bola is a cultivated variety of potato.
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Boldogito is a cultivated variety of potato.
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Bolero is a variety of apple.
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Bolesta is a cultivated variety of potato.
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Bolko is a cultivated variety of potato.
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Bolzig Gelbbluhende is a cultivated variety of potato.
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Bolzigs Gelbbluhende is a cultivated variety of potato.
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Bomba is a cultivated variety of potato.
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Bona is a cultivated variety of potato.
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Bonanza is a cultivated variety of potato.
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Bonaparte is a cultivated variety of potato.
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Bonchester is a Scottish, modern, farmhouse, soft-white Camembert-style cheese made from un-pasteurised cow's milk from the Jersey breed.
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Bondeville is a cultivated variety of potato.
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Bonita is a cultivated variety of potato.
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Bonn is a cultivated variety of potato.
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Bonne femme soup is a vegetable soup made from white stock with cucumber and sorrel or chervil or watercress or tarragon or a mixture of them finely chopped.
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Bonnie Best is a variety of apple.
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Bonnie Dundee is a cultivated variety of potato.
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Bonnotte de Noirmoutier is a cultivated variety of potato.
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Bonnyclabber is a drink made from beer and buttermilk.
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Bonte Desiree is a cultivated variety of potato.
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Bonus is a cultivated variety of potato.
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Bonza is a variety of apple.
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Boreas is a cultivated variety of potato.
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Borek is a crisp baked filo pastry roll filled with cheese.
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Boretc is a cultivated variety of potato.
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Borger St 875 49 is a cultivated variety of potato.
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Borka is a cultivated variety of potato.
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Borka (1950) is a cultivated variety of potato.
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Borka (1986) is a cultivated variety of potato.
Research Borka (1986)
Bornia is a cultivated variety of potato.
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Borodjanskij is a cultivated variety of potato.
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Borodjanskij Rozovyi is a cultivated variety of potato.
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Borovik is a cultivated variety of potato.
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Boroviny is a cultivated variety of potato.
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Bortsch is an East European, Polish or Russian, soup based on beetroot and sour cream or yoghurt.
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Bosworth is a British modern farmhouse vegetarian soft-white cheese made from un-pasteurised goat's milk in Staffordshire.
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Botargo is a relish made from the salted roe of the mullet or tunny. It is eaten in Mediterranean coastal regions.
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Bothwell is a cultivated variety of potato.
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Bottle Greening is a variety of apple.
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Tradition has it, that bottled beer originated with Deal Nowell. The Dean was a keen fisherman, and would take with him some beer in a bottle. One day, being disturbed he hid his bottle of beer buried under some grass. Returning some ten days later he discovered the beer was much improved for having been left, and ever afterwards drank only bottled beer.
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Boubin is a cultivated variety of potato.
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Bougon is a soft, white coloured goat's milk French cheese.
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Bouillabaisse is a thick fish stew or soup from the South of France made with rascasses and other Mediterranean fish. Different regions have their own varieties of the soup, but basically it includes a mixture of eight or more different fish.
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Bouilli is a cooking term for boiled meat, most usually the term is applied to boiled beef.
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Bouillon is the French term for stocks or broths.
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Boulette D'Avesnes is a soft, white cow's milk and herb and spice French cheese with a dark red natural rind.
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Bounty is a cultivated variety of potato.
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Bouquet is the characteristic flavour and aroma of a wine, due partly to the presence of volatile organic ethers, such as acetic, propylic, butylic and amylic, and partly to the ferments such as yeasts used in fermenting the must.
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Boursault is a soft, white coloured cow's milk French cheese with a light, mould covered natural rind, developed in 1953 by Henri Boursault.
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Boursin is a cow's milk French soft cheese developed in 1957 by Monsieur
Boursin. Boursin was the first cheese advertised on French television and was marketed for eating spread on bread and washed down with wine - 'du pain, du vin, du Boursin'.
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Bousa is a native Ethiopian beer which is brewed by spontaneous fermentation.
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Bova is a cultivated variety of potato.
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Bovril (Ox-strength) is a preparation of lean beef from which the water, about 75 per cent., has been excluded; and the albumen and fibrine, the nutritive parts retained by processes gradually invented by Lawson Johnston, who began his experimental researches in Canada in 1872.
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Boxer is a cultivated variety of potato.
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BR is a cultivated variety of potato.
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BR 63 15 is a cultivated variety of potato.
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BR 63 15 CIP 800942 is a cultivated variety of potato.
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BR 63 76 is a cultivated variety of potato.
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BR 69 84 is a cultivated variety of potato.
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Bra is an Italian traditional farmhouse and co-operative natural-rind hard cheese made from un-pasteurised cow's milk in the Piedmont region.
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BRA 15 33 is a cultivated variety of potato.
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BRA 23 33 is a cultivated variety of potato.
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BRA 25 33 is a cultivated variety of potato.
Research BRA 25 33
BRA 3 33 is a cultivated variety of potato.
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BRA 8 33 is a cultivated variety of potato.
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BRA 9089 is a cultivated variety of potato.
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BRA C 111 41 is a cultivated variety of potato.
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BRA C 112 is a cultivated variety of potato.
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BRA C 197 41 is a cultivated variety of potato.
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BRA C 209 41 is a cultivated variety of potato.
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BRA C 615 41 is a cultivated variety of potato.
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BRA C 634 41 is a cultivated variety of potato.
Research BRA C 634 41
BRA C 649 41 is a cultivated variety of potato.
Research BRA C 649 41
BRA C 652 41 is a cultivated variety of potato.
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BRA C 676 41 is a cultivated variety of potato.
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BRA D 148 42 is a cultivated variety of potato.
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BRA D 178 42 is a cultivated variety of potato.
Research BRA D 178 42
BRA D 36 42 is a cultivated variety of potato.
Research BRA D 36 42
BRA D 410 42 is a cultivated variety of potato.
Research BRA D 410 42
BRA D 52 42 is a cultivated variety of potato.
Research BRA D 52 42
BRA D 594 is a cultivated variety of potato.
Research BRA D 594
BRA D 79 is a cultivated variety of potato.
Research BRA D 79
BRA W 2 32 is a cultivated variety of potato.
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BRA W 24 33 is a cultivated variety of potato.
Research BRA W 24 33
BRA W 36 33 is a cultivated variety of potato.
Research BRA W 36 33
BRA W 38 33 is a cultivated variety of potato.
Research BRA W 38 33
BRA W 5 31 is a cultivated variety of potato.
Research BRA W 5 31
BRA W 9 31 is a cultivated variety of potato.
Research BRA W 9 31
Brador is a cultivated variety of potato.
Research Brador
Braeburn is a variety of apple.
Research Braeburn
Braestar is a variety of apple.
Research Braestar
Brains SA is a medium strength British bottled ale. It is brewed with Fuggles and Golding hops and has a fruity taste.
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Braise is a term in cooking to describe meat which is blanched and then stewed with fat bacon until tender. The process is also known as braising, and should be carried out with heat supplied both to the top and bottom of the pan, as distinct from stewing where heat is applied solely to the base of the pot. In the absence of an oven, braising was conducted in braising pans - known as a braisiere - which had a compartment for hot coals to be placed in the top, above the food, while the pan as a whole was placed over a fire or on a range.
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Brakspear Henley on Thames is an English real ale brewed by the Oxfordshire Brakspear brewery. Henley on Thames is a strong ale with a hop fragrance and complex hop and malt flavours.
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Bramley's Seedling is a variety of apple.
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Bran is the outer covering of wheat grains. During milling the bran is removed from the finer flour.
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Brandaris is a cultivated variety of potato.
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Brandgaard is a cultivated variety of potato.
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Brandy is the liquor obtained by the distillation of wine, or of the refuse of the winepress. It is colourless at first, but usually derives a brownish colour from the casks in which it is kept or from colouring matters added to it. The best brandy is made in France, particularly in the Cognac district in the department of Charente. Much of the so-called brandy formerly sold in Britain and America was made there from more or less coarse whisky, flavoured and coloured to resemble the real article; and France itself also exported quantities of this stuff. Nearly all wine-growing countries make brandy. Brandy is often used medicinally as a stimulant, stomachic, and restorative, or in mild diarrhoea. In America various distilled liquors get the name of brandy, as cider brandy, peach brandy.
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Brasovean is a cultivated variety of potato.
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Bratwurst is a German sausage made of lean pork and heavily seasoned with herbs and spices including sage, nutmeg and ginger. It is traditionally served hot with vegetables.
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Brava is a cultivated variety of potato.
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Bravo is a cultivated variety of potato.
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Brawn is a food preparation produced from pig flesh freed from all bones, formed into a roll, boiled and pressed.
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Brda is a cultivated variety of potato.
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Brda (1964) is a cultivated variety of potato.
Research Brda (1964)
Brda (1966) is a cultivated variety of potato.
Research Brda (1966)
Brda (1983) is a cultivated variety of potato.
Research Brda (1983)
Bread is the flour or meal of grain kneaded with water into a tough paste and then baked. There are numerous kinds of bread, according to the ingredients and methods of preparation, but they may all be divided into one of two groups: fermented, leavened, or raised and unfermented, unleavened or not raised. The latter is the simplest, and no doubt was the original kind, and is still exemplified by biscuits, the oat-cakes of Scotland, the corn-bread of America, the dampers of Australia.
It was probably by accident that the method of bringing the paste into a state of fermentation was found out, by which its toughness is almost entirely destroyed, and it becomes porous, palatable, and digestible. All the cereals are used in making bread, each zone using those which are native to it. Thus maize, millet, and rice are used for the purpose in the hotter countries, rye, barley, and oats in the colder, and wheat in the intermediate or more temperate regions. In the most advanced countries bread is made from wheat, which makes the lightest and most spongy bread.
The fermentation necessary for the ordinary traditional loaf-bread was generally produced by means of leaven or yeast, and the first thing to be done towards the manufacture of a batch of bread was, in the language of the baker, to stir a ferment. For this purpose water, yeast, flour, and some potatoes mashed and strained through a colander, were mixed together and worked up into a thin paste, in which, on being left at rest for a time, an active fermentation set in, the carbon dioxide generated causing the mixture to rise and fall. In about three hours the fermenting action was at rest, and the mixture could then be used, but it was not generally used until at the end of four or five hours. The next operation was called setting the sponge. This consisted in stirring up the above ferment well, adding some lukewarm water, and mixing in as much flour as would make the whole into a pretty stiff dough, which received the name of the sponge. The sponge being kept in a warm place began to ferment in the course of an hour or so, heaving and swelling up until at last the imprisoned carbon dioxide burst from the mass, which then sank or collapsed. This was called the first sponge, and from it the bread could be made; but the fermentation was often allowed to proceed, and the rising and falling to go on a second time, producing what the bakers called the second sponge.
The next process in traditional bread making was called breaking the sponge, and consisted in adding to it the requisite quantity of water and salt, the sponge being thoroughly mixed up with the water. The remainder of the total quantity of flour intended to be employed was gradually added, and the whole was kneaded into a dough of the due consistency. The dough being allowed to remain in the trough until it rose or gave proof, it was then weighed off into lumps, which were shaped into loaves and placed in the oven. In the process of baking they swelled to about double their original size.
The chemical changes which took place during the traditional process may be explained in the following way: An average quality of flour consists of gluten 12, starch 70, sugar 5, gum 3, water 10; total, 100. When water is added to the flour, in the first operation of baking, it unites with the gluten and starch, and dissolves the gum and sugar. The yeast or barm added acts now upon the dissolved sugar, especially at an elevated temperature, and produces the vinous fermentation, forming alcohol and setting free carbon dioxide as a consequence of the transformation of the elements of the sugar. The gaseous carbon dioxide is prevented from escaping by the gluten of the mass, and if the mixing or kneading has been properly performed it remains very equally diffused through every part of the dough. The alcohol and carbon dioxide are carried into the oven with the dough, and the former partially escapes, while the latter gas, being expanded by the heat, produces the lightness and sponginess of the loaf. It may be produced in bread-making by other means than fermentation, as by some of those well-known preparations called 'baking powders,' which usually contain bicarbonate of potash or of soda, with tartaric acid.
Aerated bread is so called because made with aerated water - that is, water strongly impregnated with carbon dioxide under pressure, the dough being also worked up under pressure and caused to expand by the carbon dioxide when the pressure is removed.
The bread eaten in the West is almost all leavened bread, the dough should be left to rise naturally - a process which takes at least six hours. During the 1960s it was found that by adding enzymes to and rapidly working the dough in high speed mechanical mixers the rising process could be cut to twenty minutes, thereby greatly increasing the quantity of bread which could be produced, though the finished product lacks the taste, texture and wholesomeness of real leavened bread. This process is known as the Chorleywood bread process or CBP. CBP processed bread accounts for almost all the bread sold in Britain in the 21st century, and has been widely criticised for its health implications, and for not revealing to consumers the additives contained in the bread.
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Breakey is a variety of apple.
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Breakwell's is a variety of apple.
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Bremer is a cultivated variety of potato.
Research Bremer
Brenda is a cultivated variety of potato.
Research Brenda
Brennragis is a cultivated variety of potato.
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Bresse Bleu is a soft, white to yellow coloured cow's milk French blue cheese with pockets of blue grey mould injected into the cheese. Bresse Bleu was developed during the Second World War as a milder flavoured alternative to traditional blue cheeses.
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Brettor is a cultivated variety of potato.
Research Brettor
Brewing is the process of extracting a saccharine solution from malted grain and converting the solution into a fermented and sound alcoholic beverage called ale or beer.
The preliminary process of malting (often a distinct business to that of brewing) consists in promoting the germination of the grain for the sake of the saccharine matter into which the starch of the seed is thus converted. The barley or other grain is steeped for about two days in a cistern and then piled in a heap, or couch, which is turned and re-turned until the radicle or root, and acrospire or rudimentary stem, have uniformly developed to some little extent in all the heap of grain. This treatment lasts from seven to ten days, by which time the grain has acquired a sweet taste; the life of the grain being then destroyed by spreading the whole upon the floor of a kiln to be thoroughly dried.
At this point begins the brewing process proper, which in breweries is generally as follows: The malt is crushed or roughly ground in a malt-mill, whence it is carried to the mashing-machine, and there thoroughly mixed with hot water. The mixture is now received by the mash-tun - a cylindrical vessel with a false perforated bottom held about an inch from the true one. In the mash-tun the useful elements are extracted from the malt in the form of the sweet liquor known as wort, and the tun, therefore, is fitted with an elaborate system of revolving rakes for thoroughly mixing the malt with hot water.
The mixing completed, the mash-tun is covered up and allowed to stand for about three hours, when the taps in the true bottom are opened and the wort or malt-extract run off. The wort being drained into a copper the hops are now added, and the whole boiled for about two hours, the boiling, like the addition of hops, tending to prevent acetous and putrefactive fermentation. When sufficiently boiled the contents of the copper are run into the hop-back - a long, rectangular vessel with a false bottom about 20 cm from the true bottom. The hot wort leaving the spent hops in the hop-back runs through the perforations in the false bottom and thence into the cooler - a large flat vessel where the worts are cooled to about 100 degrees Fahrenheit.
From the cooler the liquor is admitted to the refrigerator - a shallow rectangular vessel, which reduces the temperature to almost that of the cold water, or about 58 degrees. The worts are next led by pipes into the large wooden fermenting buns, where yeast or barm is added as soon as the wort begins to run in from the refrigerator. During the operation of fermentation, by which a portion of the saccharine matter is converted into alcohol, the temperature rises considerably, and requires to be kept in check by means of a coil of copper piping with cold water running through it lowered into the beer. When the fermentation has gone far enough, and the liquor has been allowed to settle, the beer becomes comparatively clear and bright, and may be run off and filled into the trade casks or into vats.
The various beers manufactured from grain have sometimes been classified under the three heads of beer (including lager), ale, and porter; but at the present day this classification will not hold, as beer, though it occasionally may have a specific meaning, is often used as the general name for all malt liquors. Both terms belong to the early or Anglo-Saxon period of the English language, but in more modern times the term beer seems to have been applied more especially to malt liquor flavoured with hops, wormwood, or other bitters.
Ale was originally made from barley malt and yeast alone, and the use of hops was first introduced in Germany, which has longe been a great brewing country. One of the kinds of German beer widely known and consumed since about 1900 is lager beer - that is, store beer, the name being given to it because it is usually kept for four to six months (at a low temperature) before being used. In brewing it the fermentation is made to go on rather slowly and at a low temperature. Much lager beer is now made in America. Among the most celebrated beers are the English pale ales brewed at Burton-on-Trent. The excellence of the Burton ale depends partly on the water used, which is all drawn from wells, and contains carbonates and sulphates of lime and magnesia in large quantities, and partly on the method of brewing.
The English bitter beer traditionally made for home consumption was less bitter than that which was sent abroad, at least as brewed by the best brewers; but a good part of the beer sold under this name is of poor quality and would have little flavour were it not for the hops. Porter, now more often known as stout, which was formerly very largely made in London, as also in Dublin, is of a very dark colour, this colour being obtained by the use of a certain proportion of malt subjected to a heat sufficient to scorch or blacken it.
The manufacture of ale or beer is of very high antiquity. Herodotus ascribes the invention of brewing to Isis, and it was certainly practised in Egypt. Xenophon mentions it as being used in Armenia, and the Gauls were early acquainted with it. Pliny mentions an intoxicating liquor made of corn and water as common to all the nations of the west of Europe, and in England ale-booths were regulated by law as early as the 8th century. A rude process of brewing is carried on by many uncivilized races; thus chica or maize beer is made by the South American Indians, millet beer by various African tribes, etc.
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Breza is a cultivated variety of potato.
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Brick is an American modern, small, creamery semi-soft vegetarian washed-rind cheese made from cow's milk and based upon European monastery-style cheeses. Brick is also made in New Zealand.
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Brick-tea is a drink made from the inferior leaves of the tea-plant which have been mixed with sheep's blood and pressed into cubes. Brick-tea was popular in southern Russia before the revolution.
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Brie is a soft, un-pasteurised cow's milk cheese with a downy rind made in France and, with pasteurised milk, in Somerset, England. Various Brie cheeses are made in France, each with their own particular flavour and texture, allowed to ripen naturally under the watchful attention of affineurs.
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Brigadir is a cultivated variety of potato.
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Bright is a cultivated variety of potato.
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Briljant is a cultivated variety of potato.
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Brilla soup is a soup made from stewing beef, carrots, turnips and onions flavoured with thyme.
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Brillat-Savarin is a white coloured, cow's milk soft French cheese.
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Brinza (Burduf Brinza) is a Romanian, traditional farmhouse and co-operative fresh cheese made from sheep's milk.
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Brio is a cultivated variety of potato.
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Britcanskii is a cultivated variety of potato.
Research Britcanskii
Britemac is a variety of apple.
Research Britemac
British Columbia Blue is a cultivated variety of potato.
Research British Columbia Blue
British Queen is a cultivated variety of potato.
Research British Queen
Britta is a cultivated variety of potato.
Research Britta
Britta (1980) is a cultivated variety of potato.
Research Britta (1980)
Britta (CZEHBROD) is a cultivated variety of potato.
Research Britta (CZEHBROD)
Broadside is an English real ale brewed by Adnams since 1972, and originally brewed to mark the 300th anniversary of the Battle of Sole Bay. Broadside is a strong, dark coloured ale with a complex flavour of sweet malt and bitter hops.
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Broca is a cultivated variety of potato.
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Broccio is a Corsican cheese made from goat's milk or sour ewes' milk.
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Brocciu is a French sheep's or goat's milk cheese from Corsica produced in a mild and salted, sharp flavoured variety.
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Brock is a variety of apple.
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Brodick is a cultivated variety of potato.
Research Brodick
Brodie is a cultivated variety of potato.
Research Brodie
Broiling is a method of cooking food by placing it upon a very hot surface, usually a gridiron. The term is often replaced by the term grilling, in which the food is strictly cooked with the source of heat above it.
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Broken Hill Draught is a dry, malty Australian lager from the South Australian brewery of Adelaide, this beer is named after the famous mining town. It is one of Australia's truly regional brews and has been produced for the 'Silver City' and surrounding areas for nearly 80 years. It is only available in kegs in the Broken Hill area.
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Brola is a cultivated variety of potato.
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Bronka is a cultivated variety of potato.
Research Bronka
Bronnitckii is a cultivated variety of potato.
Research Bronnitckii
Bronnitckii Rannii is a cultivated variety of potato.
Research Bronnitckii Rannii
Bronnitsky is a cultivated variety of potato.
Research Bronnitsky
Brora is a cultivated variety of potato.
Research Brora
Broth is a type of soup. It is an uncleared liquid in which meat has been cooked. Broths are not thickened, but often have a large proportion of small pieces of meat, vegetables and pearl barley or rice added to them making them similar to a thick soup.
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Brown Ale is a sweetish, bottled mild ale, dark in colour and low in alcohol. In north-east England stronger brown ales are brewed.
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Brown stew is a beef and vinegar based stew.
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Brown Sweet is a variety of apple.
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Brownell is a cultivated variety of potato.
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Brownlees' Russet is a variety of apple.
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Bruder basil is a German, modern, creamery semi-soft cheese made from cow's milk. Bruder basil is a version of the Bavarian smoked cheese Rauchkase.
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Brunella is a cultivated variety of potato.
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Brunoise soup is a clear vegetable soup containing diced turnip, carrot, leek and pasta.
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Brusselse Kaas also known as Fromage de Bruxelles, is a Belgian, traditional, creamery, washed rind cheese made from skimmed cow's milk.
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Bryanetc is a cultivated variety of potato.
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Bryanskaya Novinka is a cultivated variety of potato.
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Bryanskii Rannii is a cultivated variety of potato.
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Bryndza is a Slovakian traditional farmhouse and co-operative fresh cheese made from sheep's, cow's or goat's milk and stored in brine.
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Bryza is a cultivated variety of potato.
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BTN 2 62 33 3 CIP 800291 is a cultivated variety of potato.
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Bu 2520 43 is a cultivated variety of potato.
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Bubble and squeak is an English dish of left over vegetables, and sometimes meat, mixed together and refried. Typically bubble and squeak would be made from the remains of the previous Sunday roast dinner.
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Buchan is a cultivated variety of potato.
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Buchan Beauty is a cultivated variety of potato.
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Buchette D'Anjou is a French goat's milk soft cheese with a rind often dusted with salt and charcoal or ash.
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Buck's fizz is a drink consisting of champagne, or sparkling white wine, mixed with orange juice. It is named after Buck's Club in London.
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Buckingham is a variety of apple.
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Bucur is a cultivated variety of potato.
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Bucuresti 24 53 is a cultivated variety of potato.
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Bucuresti 6 53 is a cultivated variety of potato.
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Bucuresti 99 53 is a cultivated variety of potato.
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Buda is a cultivated variety of potato.
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Buesa is a cultivated variety of potato.
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Buff is a variety of apple.
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Buffalo is a British modern farmhouse vegetarian hard cheese made from un-pasteurised buffalo milk in Hereford and Worcester since 1996.
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Buffs is a cultivated variety of potato.
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Bukur is a cultivated variety of potato.
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Bulba is a cultivated variety of potato.
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Bulmer's Norman is a variety of apple.
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Bungingamza is a cultivated variety of potato.
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A Bunny Hug is a cocktail comprised of equal parts of gin, Scotch whisky and pastis shaken together and then strained into a glass.
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Buran is a cultivated variety of potato.
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Burbank is a cultivated variety of potato.
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Burgos (also known as Requeson) is a Spanish, traditional farmhouse and creamery fresh cheese made from un-pasteurised sheep's and cow's milk in the Burgos province of Spain. Traditionally Burgos is used for baking and is also eaten with sugar and honey as a dessert.
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Burgundy is a variety of apple.
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Buridda is an Italian fish stew.
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Burmania is a cultivated variety of potato.
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Burren is a cultivated variety of potato.
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A burrito is a Mexican dish comprising a tortilla folded over a filling of minced beef, chicken, cheese, or beans.
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Burs 415 53 is a cultivated variety of potato.
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Burtonwood PLC are a British brewery founded in 1867 by James Forshaw and Jane Forshaw at Burtonwood, Cheshire and by 1874 the brewery had established a small estate of nine public houses. Today the company still brews beers and has some five hundred pubs across Britain.
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More information about Burtonwood PLC
Buschra is a cultivated variety of potato.
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Bussette is a cultivated variety of potato.
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Bustan is a cultivated variety of potato.
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Buston is a cultivated variety of potato.
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Bute Blue is a cultivated variety of potato.
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Bute Blues is a cultivated variety of potato.
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Butte is a soft, white French cheese with a thick white natural mould rind, made from cow's milk.
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BUTTE
Butte is a cultivated variety of potato.
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Butter, a fatty substance produced from milk, especially cows' milk. When the milk is first drawn this fatty matter is disseminated through it in minute clear globules inclosed in membranous sacs or bags which in a short time rise to the surface and form cream. The cream is then skimmed off to undergo the operation of churning, which by rupturing the sacs effects a separation of the cream into a solid called butter and a liquid called butter-milk, the latter consisting of whey and other caseous matter. In many cases, however, in order to save time, the churning is done before the cream has separated from the milk, and machines for effecting the process of separation are frequently used.
The quality of the butter depends much upon the treatment of the cream at this stage. Its temperature in warm weather ought to be between 53 and 55 degrees Fahrenheit; in colder weather several degrees higher. If too cold the fat is hard and does not coalesce, and if too warm it becomes semi-liquid. The butter, being formed into lumps, is washed well in cold water, and kneaded until all the butter-milk has been expelled.
Butter of good quality has a faint sweet odour and a soft delicate flavour. Its composition varies somewhat according to the way in which it is made. It has usually from 80 to 90 per cent of pure fat, the rest consisting of casein, water, and salt. The water should not amount to more than 10 per cent, nor the salt to more than 2 per cent of the whole weight, but butter was frequently adulterated by the excess of these two elements.
Before refrigeration, where the butter was to be preserved only for a short time, keeping it in a cool place and covering it with pure water daily was often sufficient. More certain methods were to use water mixed slightly with tartaric acid or vinegar, or to salt it lightly, thus making what was known as powdered butter. Butter which was to be thoroughly cured, so as to keep for some length of time, was usually prepared with from 5 to 8 per cent of common salt. In preserving butter it was important to exclude the air as much as possible. When exported to warm climates it was packed in 1 lb. or 2 lb. bottles, with mouths about rwo inches across, and fitted with glass stoppers and cemented so as to be air-tight. Or hermetically sealed tins were sometimes used.
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Buttered ale is a beverage made from ale or beer (without hops) mixed with butter, sugar and cinnamon.
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Butterine was the former name for margarine (artificial butter). It was first prepared from beef suet, milk, butter, and vegetable oil, and by the use of colouring matters it can be made to resemble butter of any given brand; but although quite wholesome when well made, it has not the delicate flavour and aroma of the highest-class butters. In Britain, by an act passed in 1887, butterine and all artificial butters had to be sold under the name of margarine, and stringent regulations were put in force to prevent their fraudulent substitution for real butter.
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Butterkase (also known as Damenkase) is a German, traditional, creamery semi-soft natural rind cheese made from cow's milk.
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Buttermilk is the milk from which butter (the fat) has been extracted, forming a nutritious and agreeable cooling beverage with an acidulous taste.
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Butterscotch is a rich flavouring made of brown sugar and butter.
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Buxton Blue is a British modern creamery vegetarian blue cheese, similar to Stilton, made from cow's milk and invented in 1994.
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Buzonongamza is a cultivated variety of potato.
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Bydand is a cultivated variety of potato.
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Bzura is a cultivated variety of potato.
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Abbreviations
Food & Drink
