Cooking Terms of the Week

Boil
To cook food in heated water or other liquid that is bubbling vigorously.

Braise
A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.

Bread
To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.

Brine
A salt, water, and seasoning solution used to preserve foods.

Broil
To cook food directly under the heat source.

Broth or stock
A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.

Brown
A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.

Brush
Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquids