Glossary B

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Braai refers to an African term for barbecue which is very much a part of outdoor eating and dining in South Africa.

Braaivleis South African term for "barbecues". It is also called Tshisanyamas which means "burn the meat". South African barbecues is made from anything including ostrich meat to Boerewors (the famous South African sausage).

Weekend is "barbecue time" in South Africa where the country's residents grill different kinds of meats over burning charcoals

Braciola is the Italian term which means small size of meat, cutlet or chop of pork, veal, lamb. In southern Italy, bracciola or brasciola may refer to a stuffed roll of meat or fish

Braciola di maiale is the Italian term for "pork chop".

Braciola di manzo isthe Italian term for "rib steak"

Braciolina is the Italian food of pork involtino stuffed with pine nuts and raisins, used for ragu napoletano.

Bracioline is the Italian term for "cutlets", small lamb cutlets, sometimes rolled around a tasty stuffing of chopped pork

Braeburn apple is a variety of apple which color varies from greenish-gold with red sections to nearly solid red.

Braiser is a French term meaning "to braise"

Braiser is pronounced "breh-zeh"