babaganoush
aubergine purée (Middle Eastern meze dish)
bain-marie
a hot-water bath for cooking at a slow, even heat
baklava
Turkish and Greek sweet made from filo pastry
ballotine
meat, fish or poultry, boned, stuffed or rolled
bard
to cover feathered game and poultry with a strip of pork fat
basmati
aromatic long-grained rice
baste
to spoon over liquid during cooking
baton
stick-shaped
bavarois
Bavarian cream – a sweet custard made with eggs, cream and gelatine and served cold
béarnaise
tarragon-flavoured butter emulsion sauce
beaum
measure used for sugar boiling
béchamel
roux-based white sauce
beignets
deep-fried fritters or doughnuts
bouquet garni
bundle of herbs such as parsley, thyme, bay leaf, used to flavour stews and casseroles
bourride
a garlic fish stew from Provence
brandade
purée of cod, olive oil, shallots and garlic
brasato
braised beef
bresaola
Dry-salted beef
bresaola di cavallo
Dry-salted horse meat
brik
thin sheets of filo-like pastry
brioche
rich yeast bread enriched with butter and eggs
brochette
wooden or bamboo skewer
brodo
stock (Italian)
broyer
to crush or grind finely
brunoise
finely diced mixed vegetables used as a base for soups and sauces or garnish
bruschetta
grilled bread
bulgur
part-cooked cracked wheat
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