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Bara brith

A traditional cake-like fruit bread from Wales.

Boletes, boletus

See Bay boletus

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A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.

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A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. B

Baba ganoush

A traditional Middle Eastern aubergine puree, made with garlic and tahini.

Bagna cauda

A metal "bath" half-filled with water which protects a dish requiring gentle heat from the fierce heat of the oven or over which you can melt ingredients (eg chocolate) without burning them.

Baked Alaska

A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. The meringue insulates the ice-cream and stops it melting.

Baking powder

A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid with a dried starch or flour to absorb any moisture during storage. It has only a limited shelf life. Make your own by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe

Baklava

This popular Greek and Turkish pastry is made from layers of filo pastry, nuts, and honey. A spiced lemon-honey syrup is poured over the pastry after it

Balsamic vinegar

A dark brown vinegar from Modena, Italy, made from reduced grape juice aged in wooden casks. The best quality product can be over 100 years old but is more commonly sold at 3 to 4 years of age.

Barbary duck

Bred in large quantities in France, Barbary duck is less fatty than the common duck. It requires careful basting when cooking so that it doesn

Basmati rice

Basmati is an Indian rice with very small but long grains, with a distinctive flavour. It should be rinsed before cooking.

Bass

A white sea fish with three varieties - silver, sea and striped - sold as steaks and fillets. Can be barbecued, grilled, steamed, poached or baked. Good with strong flavourings.

Basting

The process of spooning stock or fat over meat at intervals to prevent it drying out during roasting.

Batterie de cuisine

An expression, commonly used by top chefs, to describe the essential equipment every good cook needs for the preparation of food in the kitchen.

Bay boletes or boletus

This wild mushroom is often found in areas where conifers grow. A member of the

Bay leaves

An evergreen shrub, cultivated for ornament and for its aromatic leaves. Bay leaves are one of the most commonly used culinary herbs: a leaf is always incorporated in a bouquet garni and is good for casseroles, stews and pickling. Bay doesn

Beans

There are many varieties of bean; they can be divided into two main groups: those with edible pods (green beans), including the French bean and the runner bean, and those of which only the seeds are eaten, such as haricot beans.

Beurre mani

French for

Bird

A general term for tiny chillies which are extremely pungent and spicy. Sometimes used to describe Thai chillies which are, paradoxically, Mexican in origin.

Biscotti

Twice-baked Italian biscuits flavoured with aniseed, chocolate or almonds. These hard, crunchy biscuits are ideal for dipping in dessert wine or coffee.

Bisque

A rich, creamy soup, usually made with shellfish.

Blachan

A pungent shrimp paste used in very small amounts as seasoning in Thai soups and curries.

Black bream

The black bream is a dark grey sea fish with tough scales that need to be removed before cooking; relatively inexpensive, it is delicious either as fillets, stuffed or baked.

Black butter

A classic accompaniment to fish, particularly skate and plaice. Made by browning butter in a pan and adding lemon juice and parsley.

Black pepper

The pepper plant is a climbing vine, native to India, Java and the Sunda Islands. The fruits ripen from green to red and finally to brown. Black pepper is whole red peppercorns, sold dried. They can be used whole, crushed or ground to add heat and flavour to a dish. Freshly ground peppercorns have much more flavour than bought ready-ground pepper.

Black potatoes

Varieties of potato with deep purple flesh which are known individually as Purple Congo potatoes, Blue Salad potatoes or Truffe de Chine.

Black Russian

a. Large, full-flavoured tomato with dark purply-black skin. Good for slicing, in salads, stuffing and baking with garlic and parsley. b. A cocktail made with vodka, coffee liqueur and ice.

Blanch

To plunge food, such as vegetables, into and out of boiling water for just a few seconds or minutes, to allow the minimum time for cooking; this preserves colour and texture and lessens strong flavours, and can also loosen the skins of nuts or tomatoes before skinning.

Blanquette

A stew or white meat (veal, lamb or poultry) cooked in white stock or water with aromatic flavourings. A sauce is made with the liquor left over after cooking. Blanquettes are also made with fish and vegetables.

Blind baking

A method of preparing a pastry case before adding the filling to prevent the bottom becoming soggy and undercooked. The pastry is baked with a lining and beans before it is filled.

Blini

A Russian type of pancake, traditionally made from buckwheat flour and served with caviar

Bluefin tuna

Regarded as the highest grade tuna; used in top-class restaurants for sashimi and sushi.

Bok choi

Also known as pak choi, this leafy-green Chinese vegetable belongs to the cabbage family. It is best suited to brief stir-frying or steaming to keep its mild flavour.

Bollito misto

Italian dish of pieces of meat boiled in stock, including chicken, ox tongue, pigs

Bolognese sauce

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Bombay duck

Dried fish from India and Bangladesh, crumbled over stews and curries.

Bonito

Large fish from the same family as tuna and mackerel. Bonito is an oily fish and is prepared in the same way as tuna.

Borlotti beans

A large, plump bean, pinkish brown in colour with reddish brown streaks; rarely found fresh in this country but readily available dried, it is widely used in Italian cooking.

Borsch or borscht

Eastern European soup usually made with beetroot, and served with a good dollop of soured cream.

Bouillabaisse

Stew made of a variety of fish, saffron and tomatoes, traditionally associated with the Provence region of France, especially Marseilles. There are many 'authentic' recipes for bouillabaisse.

Bouquet garni

A small bunch of herbs, classically bay leaves, parsley stalks and thyme, wrapped in a leek leaf or piece of celery and tied with string; ideal for flavouring soups, stews and stocks during cooking and removed before serving.

Brazil nut

A large nut with a very hard shell, cultivated in Brazil and Paraguay. The white kernel is very nutritious with a high fat content and can be eaten raw or used in cooking in the same way as coconut.

Brioche

A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Good as a sweet bread or served with cheese or p

Brisket

Cut of beef from the belly, used for slow roasting, casseroles, stews or mince.

Brochette

Cubes of meat or fish and vegetables threaded on to a skewer and then grilled or barbecued

Brownie

A dense, chewey cake, usually made with chocolate in a large tin and cut into squares.

Bruschetta

Italian bread, sliced and grilled or toasted then brushed with garlic and olive oil. Served as a starter or snack with a variety of toppings. A French baguette would make a good alternative.

Buckwheat

A type of grain used extensively in eastern European cooking. Buckwheat flour is traditionally used to make blinis - small pancakes eaten with caviar.

Buttermilk

Buttermilk is the liquid that is left over when milk is churned to butter. It has a sour taste and is often used in scones and soda breads. It can also be used to replace milk for a healthier milkshake.