Glossary B

Bugatsa refers to a typical breakfast food in Greece, particularly in the northern parts of the country. Bugatsa is a delicious pastry filled with creme in the middle which is served hot with cinnamon and power sugar on top. Bugatsa are mostly found throughout the streets in Thessaloniki.

Bugeo is the Korean term referring to "Dried Pollack", a kind of fish which is in a dried form that is used to prepare some Korean dish like, Bugeo-Jorim and Bugeo-Guk.

Bukayo is a filipino term for sweet made from mature coconut.

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Bukhara is one of the most ancient cities of Uzbekistan, situated on a sacred hill, the place where sacrifices were made by fire-worshippers in springtime. This city was mentioned in

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Bukhari rice refers to an Arabic dish made of lamb and rice stir-fried with onion, lemon, carrot and tomato paste

Deutsch: Buko / Español: Buko / Português: Buko / Français: Buko / Italiano: Buko

Buko is the Filipino term for young, green coconut. It is highly valued in Filipino cuisine for its refreshing water and tender meat, both of which are used in various culinary applications. The buko is often enjoyed for its natural sweetness and hydrating properties, especially in tropical climates.

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Bulalo is a delectable Filipino dish that holds a special place in Filipino cuisine. It is known for its rich and flavorful beef soup made by simmering beef shanks and bone marrow, accompanied by various vegetables. In this article, we will delve into the culinary significance of Bulalo, its various forms and flavors, potential risks associated with its consumption, and its historical and legal context. Additionally, we will provide a popular recipe to make Bulalo at home and list some similar Filipino dishes.

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Bulalohan refer to the eateries or retaurants found in the Philippines that offer boiled Bulalo in their menu.

Bulb Baster refers to a kitchen utensil that assists with basting, which is a method of moistening food during the cooking process. Basting is usually used when cooking meat. The head of the Bulb Baster is squeezed, creating a partial vacuum, and then the stem is inserted into the juices at the bottom of the pan. When the pressure is released on the bulb, the juices are drawn into the stem so they can be transferred over and around the meat, adding flavor and creating a glaze.

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Bulba is the Russian word for potatoes

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