BAGEL (BAY-guhl) - A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. This reduces starch and creates a chewy crust.

BALLONTINE (bal-lon-TEEN) - Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with Galantine, which is poached and served c.

BALSAMIC DRESSING (bal-SAH-mihk) - A blend of balsamic vinegar and olive oil. It is made from a Italian white Trebbiano grape juice and gets its dark colour and pungent sweetness from ageing in barrels over a period of years.

BASQUASE (bas-QUAR) - A spanish, stew-like combination of tomatoes, onions and peppers.

BAVAROIS (bah-vahr-WAH) - French term for "Bavarian Cream ." A cold dessert composed of a rich custard, whipped cream, various flavourings (fruit puree, chocolate, liqueurs and so on) and gelatine. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set.

BEARNAISE SAUCE (bair-NAYZ) - A classic French sauce made with vinegar, wine, tarragon and shallots, then finished with egg yolks and butter.

BEIGNETS (BAY-nyets) - Apple puree with Sage, battered and then deep fried.

BLACK PUDDING () - Also known as blood pudding or blood sausage, this large link sausage is made of pigs blood, suet, breadcrumbs and oatmeal. Almost black in colour, blood sausage is generally sold precooked. Traditionally sauteed and served with mashed potatoes

BLINIS (BLEE-niz) - From the Russian word Blin, they are small thick pancakes made with flour. Often served with salt herring, caviar or smoked salmon.

BOCCOCHINI (bohk-koH-CHEE-nee) - Small nuggets of fresh Mozzarella. Italian for "mouthful," referring not to size, but to the appetizing appeal of dishes described in this manner. Therefore, in Italian cookery, the word may be attributed to many dishes. For example, "Boccochini di Vitello alla Crema" is a rich preparation of veal chunks cooked with wine, butter, egg yolks and whipping cream. A less rich, but equally tempting, dish is "Boccochini Fiorentina" — pieces of veal or beef sautéed with garlic, onions and herbs, sometimes with the addition of tomatoes.

BOK CHOI (bahk-CHOY) - Also called Chinese white cabbage, pak choi or mustard cabbage. It is a mild and versatile vegetable with crunchy white stalks and tender dark green leaves.

BORDELAISE SAUCE (bohr-dl-AYZ) - A French sauce made with red or white wine, brown stock, bone marrow, shallots, parsley and herbs.

BRIOCHE (BREE-oshe) - A light French bread, rich with butter and eggs.

BRULEE see CREME BRULEE

BRUSCHETTA (broo-SHEH-tah) - Slices of bread, toasted on each side and then moistened with Olive Oil.

BUBBLE & SQUEAK (BUBB-uhl and SKWEEK) - An English dish of equal parts mashed potatoes, chopped cooked cabbage mixed together and fried until well browned. Originally, the dish included chopped boiled beef and the name is said to come from the sounds the potato/cabbage mixture makes as it cooks.

BUCK RAREBIT () Same as "Welsh Rarebit", but with a poached egg on top.

BUTTERNUT SQUASH () This large, cylindrical winter squash looks rather like a pear-shaped bat. It's 8 to 12 inches long, 3 to 5 inches at its widest point and can weigh from 2 to 3 pounds. The coloUr of the smooth shell ranges from yellow to camel; the flesh is sweet and orange. It can be baked, steamed or simmered.