- Industry: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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Developed by the experts at Better Homes and Gardens, BHG.com is the premiere home and family site on the Web, and the interactive companion to Better Homes and Gardens magazine. BHG.com helps people turn home, cooking, and gardening inspiration into action.
A high-fat nut that comes from certain varieties of pine trees. Their flavor ranges from mild and sweet to pungent. They go rancid quickly; store in the refrigerator or freezer. In a pinch, substitute chopped almonds or, in cream sauces, walnuts.
Industry:Culinary arts
A term referring to a whole fish, with or without scales, that has had its internal organs removed. The term "drawn butter" refers to clarified butter.
Industry:Culinary arts
To heat an oven or a utensil to a specific temperature before using it.
Industry:Culinary arts
A liquid extract made from the seed of an orchid. Imitation vanilla, an artificial flavoring, makes an inexpensive substitute for vanilla. They can be used interchangeably in our recipes.
Industry:Culinary arts
This variety of salt is derived from the evaporation of sea water. Some cooks prefer it over table salt for its clean, salty flavor.
Industry:Culinary arts
A pungent brown sauce made by fermenting fish, usually anchovies, in brine. It's often used in Southeast Asian cooking.
Industry:Culinary arts
To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.
Industry:Culinary arts
A fortified wine that can be either dry or sweet. Sweet Marsala is used both for drinking and cooking. Dry Marsala makes a nice pre-dinner drink.
Industry:Culinary arts
To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
Industry:Culinary arts
