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
cured fillet of beef

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