Bruising food is the technique of tearing apart or gently crushing food items, usually herbs or vegetables, to bring out their full flavor.

Do you think you know every cooking term there is to know? Are you just learning how to boil water? Whatever your kitchen knowledge may be, there are some cooking terms that you've probably never [..]

A bain-marie is a water bath used to control the temperature when baking custards and cheesecakes.

Barding is covering meat and cooking it in fats, like bacon, to keep the meat moist and infuse it with flavor.

Batons are evenly cut pieces of vegetables that are shaped like batons, usually about 1/4" width. A good example of a baton is a french fry or a carrot stick.

Blanching is a method of preparing food for other uses by boiling it quickly. It can soften food, remove some of the saltiness, or aid in removing skin.

A bouquet garni is a mix of herbs that are tied together in a small packet or bunch so they don't get mixed into a dish but still flavor it. Once the dish is done the herbs are easily removed fro [..]

Butterflying meat and seafood is splitting it down the middle without cutting it all the way through. This cutting method is commonly used with shrimp and meats.

To chiffonade is the cutting method of tightly rolling up greens or herb leaves, and cutting them into thin strips.

A cloche is a dome shaped bread baker. It helps the bread retain moisture while getting a nice crust during baking.