Glossary B

The food glossary +++ Popular Articles: 'Burro fuso', 'Bacalhau com Natas', 'Bread'

Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables that are used as ingredients to flavor soups and sauces and likewise, it is the cooking technique of chopping vegetables into an extremely fine dice of a couple of milimetres each side

Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less.

Brodet is a Croatian fish stew

Bhajee is a Hindi term for dry and mild vegetable curry.

Bhajia is a Hindi deep fried fritter, usually onion

Bharta is a Hindi term that means mash or puree.

Brevas is the Spanish word for "Figs