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B52 is a cocktail comprising kahlua or Tia Maria, whisky cream such as Bailey's and grand marnier.
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A baba is a small cake of leavened dough, sometimes mixed with currants and usually soaked in rum (then called a rum baba).
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Bacon is the side or back of pork which has been preserved by salting and drying.
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Badminton is a drink made of spiced and sweetened claret. It was a favourite of the Duke of Beaufort of Badminton, hence the name.
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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.
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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.
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In the Caribbean, a bake is a small, flat, fried cake.
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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.
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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.
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Balachong is an oriental condiment, composed of small fishes, or shrimps, pounded up with salt and spices and then dried.
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Balaton is a Hungarian, traditional farmhouse and creamery natural rind hard cheese made from cow's milk.
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Balausta is an old term for the fruit of the pomegranate.
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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.
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Banffshire potatoes are a dish of baked potatoes which have been stuffed with a mixture of beaten egg, breadcrumbs, milk and seasoning.
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Banks and Taylor are an English beer brewing company of Bedfordshire. They were established in 1981.
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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.
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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.
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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.
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Barbera is a type of grape used for producing red wine. It is a major Italian variety with a 'tarry' smell and medium body.
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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.
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Barley Wine is an English name for a very powerful, thick strong ale.
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A baron of beef is two sirloins not cut asunder.
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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.
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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.
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Basmati rice is a variety of Indian, long-grained rice used for savoury dishes.
Basmati rice is noted for its aroma and flavour.
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Bastard was an old term for a sweetened wine, particularly a sweet Spanish wine made from the bastard muscadine grape.
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Batarde sauce is a white sauce based on water with added egg yolk and butter.
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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.
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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.
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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.
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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.
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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.
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Beans On Toast is a popular British snack dish comprising sliced, toasted bread, usually buttered on one side, served topped with warmed baked beans.
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Bearnaise sauce is a sauce for grilled meats based on Bechamel sauce diluted with white wine and with added butter, egg yolks and pepper.
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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.
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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.
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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.
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Beef is the meat derived from the carcass of bulls and cows.
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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.
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Beef tea is a soup made from boiled and skimmed fatty beef.
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Beef Wellington is fillet steak wrapped in puff pastry.
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Beenleigh blue is a British modern, farmhouse, organic, vegetarian blue cheese made from un-pasteurised sheep's milk by Ticklemore Cheese.
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Beer is a drink of fermented hops, malt and barley.
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Beeswing is the name given to the film which forms on the sides of a bottle of good, old port.
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Bel Paese is a mild, creamy, Italian modern creamery semi-soft cheese made in the Lombardy region from cow's milk.
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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.
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Bergere Bleue is an American, modern, farmhouse, organic blue cheese made from sheep's milk, and resembling Roquefort.
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Bergkase is an Austrian, traditional, creamery natural-rind hard cheese made from un-pasteurised cow's milk.
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Berkswell is a British modern farmhouse vegetarian hard cheese made from un-pasteurised sheep's milk from sheep of the Friesland breed.
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Berlin spirit is a coarse spirit distilled from potatoes, beetroot, etc.
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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.
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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.
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Bhang is an Indian drink prepared from the leave and shoots of the hemp (cannabis) plant.
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Biere de Garde is a French style of top-fermented beer originally brewed in north-west France farms, but now produced commercially.
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Biffin is a variety of kitchen apple, formerly much sold in a dry and flattened state.
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Bigarade sauce is a savoury orange and brown meat stock sauce for serving with duck.
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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.
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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.
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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.
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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.
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Bishop Kennedy is a Scottish, modern, creamery, washed-rind, vegetarian semi-soft cheese made from un-pasteurised cow's milk.
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Bisques are thick, creamy consistency fish soups usually made from shell fish or crab, the flesh of which has been pureed.
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Bitter is an English style of draught ale beer traditionally served in pubs but also supplied prepacked in tins and bottles.
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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.
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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.
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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.
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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.
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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.
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Black Russian is a cocktail properly made from vodka and kahlua, but frequently made from vodka, Tia Maria and cola.
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Black velvet is a drink consisting of equal proportions of stout and champagne.
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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.
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Blanquette de veau is a ragout or stew of veal in a white sauce.
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Bleu d'Auvergne is a traditional farmhouse and creamery French blue cheese made from cow's milk in the Auvergne region of France.
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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.
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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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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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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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Blue Cheshire is a British traditional farmhouse and creamery vegetarian blue cheese made from cow's milk.
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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 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 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.
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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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Bobotie is a South African dish consisting of curried mincemeat topped with beaten egg baked to form a crust.
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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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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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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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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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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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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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Bonnyclabber is a drink made from beer and buttermilk.
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Borek is a crisp baked filo pastry roll filled with cheese.
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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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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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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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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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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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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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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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Bran is the outer covering of wheat grains. During milling the bran is removed from the finer flour.
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Brandy is an alcoholic beverage of distilled wine.
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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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Brawn is a food preparation produced from pig flesh freed from all bones, formed into a roll, boiled and pressed.
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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 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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Buridda is an Italian fish stew.
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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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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
Butte is a soft, white French cheese with a thick white natural mould rind, made from cow's milk.
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Butter is a fat produced from churning cream, to separate the solid fat from the liquid. Butter is frequently spread on bread and used in cooking.
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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, a composition of fats as a substitute for butter was first sold in London in 1885. By the Margerine Act of 1887 it changed its name to margarine.
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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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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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Food & Drink
