| A | B |
|---|
| Bake | To cook in the oven with dry heat. |
| Barbecue | To cook on a rack or spit over hot coals or some other source of direct heat. |
| Baste | To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor. |
| Beat | To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary or electric beater. |
| Bind | To thicken or smooth out the consistency of a liquid. |
| Blanch | To scald or parboil in water or steam. |
| Blend | To stir ingredients until they are thoroughly combined. |
| Boil | To cook in liquid at 212 F (100 C). |
| Bone | To remove bones from fowl (meat from birds, like poultry) or meat. |
| Braise | To cook in a small amount of liquid in a tightly covered pan over low heat. |
| Bread | To coat with dry bread or cracker crumbs. |
| Broil | To cook uncovered under a direct source of heat. |
| Brown | To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat. |
| Brush | To apply sauce, melted fat, or other liquid with a basting or pastry brush. |
| Candy | To cook in sugar syrup until coated or crystallized. |
| Caramelize | To heat sugar until a brown color and characteristic flavor develop. |
| Chill | To make food cold by placing it in the refrigerator or in a bowl over crushed ice. |
| Chop | To cut into small pieces. |
| Clarify | To make a liquid clear by removing solid particles. |
| Coat | To thoroughly cover a food with a liquid or dry mixture. |
