Browse:   A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z 


Entries starting with B: 
Baccala - Baccala is the Italian name for salt cod More...   Bacon - Pork belly, back or middle cured in salt and optional spices
Bakewell Tart - A tart of pastry, raspberry jam and almond topping, from the town of Bakewell in the Derbyshire Peak District   Balsamic Vinegar - Balsamic Vinegar or aceto balsamico di modena More...
Balti - Famous curry dish invented in Birmingham, UK More...   Bara Brith - A traditional currant bread or fruitcake from Wales
Basil - Basil is most strongly associated with Italian cooking More...   Basmati Rice - A long grain rice with a slightly fragrant flavour, much used in Indian cooking
Basting - The process of spooning fat and meat juices over a joint while it roasts, to keep the meat moist and tender   Bay - An edible variety of laurel whose leaves are used whole as a herb, especially for flavouring stews and baked fish
Beetroot - A root vegetable with vivid red flesh and a sweetish earthy flavour   Belly Pork - A cheap pork cut, often very fatty, a characteristic which divides opinion. Most often used for streaky bacon, but can also be slow roasted or braised
Bergamot - A highly scented herb whose leaves can be made into a tea, and flowers used in pot pourri or aromatherapy   Berkswell Cheese - A ewe's milk cheese hand made in small quantites in the eponymous village in the English midlands
Bernard Matthews - A producer of a range of processed foods based on intensively farmed turkeys   Biga - Sourdough starter used in much of Italian breadmaking
Birds Eye Chilli - A tiny but powerful variety of chilli used in Thai and other South East Asian cooking   Black Pudding - Black Pudding : a speciality sausage of pigs blood, fat, cereal and spices More...
Bombay Duck - Bombay Duck is a sun dried fish from north western India More...   Borscht - Borscht is a beetroot soup from Russia and Eastern Europe More...
Boudin Noir - Boudin Noir is the French variant of blood sausage More...   Bouillabaisse - A famous fish stew from Marseilles, southern France
Bread - An umbrella term for a huge array of savoury baked goods basically made from flour   Bresaola - Bresaola is cured raw beef, usually served thinly sliced More...
Brindisa - Importer of Spanish artisan cheeses, mountain cured hams and more More...   Brine - Brine is salted water, used for preserving food and adding flavour More...
Brown Trout - The species of trout indigenous to Britain More...   Brunoise - A brunoise : finely diced vegetables More...
Bucatini - Bucatini is a type of long, thin, hollow pasta More...   Butter - A dairy product made by churning milk until it seperates into solid butter and liquid buttermmilk


Browse:   A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z