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 |