Glossary of terms

Baba ganoush is a Middle Eastern dip made from fire-roasted eggplant blended with tahini, garlic, lemon juice, and olive oil. It has a distinct smoky flavour.

Bacalhau is dried and salted cod that forms the cornerstone of Portuguese cuisine, legendarily prepared in over a thousand different ways.

Bacon is cured, sometimes smoked pork from the belly or back of a pig. It is a fundamental ingredient in Central European cuisine, used for rendering, frying, and flavoring dishes. Different varieties include English bacon, Italian pancetta, Hungarian szalonna, and Czech spek. Bacon adds a distinctive salty, smoky flavor and crispy texture when fried.

Baguette is a traditional French elongated bread with a crispy crust and soft, airy crumb. It is made from simple ingredients, wheat flour, water, yeast, and salt. A typical baguette measures 60-70 cm and weighs about 250 grams. It is an essential part of French gastronomy, served with every meal. In 2022, it was inscribed on the UNESCO Intangible Cultural Heritage list.

Bain-marie, or water bath, is a cooking technique of indirect heating where food is placed in a container set inside a larger vessel of hot water. The temperature never exceeds 100 °C, allowing gentle melting of chocolate, preparation of creams, sauces, and custards without risk of scorching or curdling. Bain-marie is an indispensable technique in pastry making and for preparing delicate sauces.

Baklava is a beloved pastry shared across Turkish, Greek, Lebanese, and Moroccan cuisines, made from layers of crispy filo filled with nuts and soaked in sweet syrup or honey.

Balkan meat skewers, known as raznici, are a traditional Balkan dish consisting of cubes of meat threaded onto a metal or wooden skewer and grilled over an open flame. The most commonly used meats are pork or lamb, marinated in spices, oil, and onion. The name comes from the Serbo-Croatian word razanj, meaning a spit or skewer. They are served with bread, onion, and fresh vegetables. Popular at summer barbecues and Balkan restaurants across Central Europe.

Balsamic vinegar, fully named aceto balsamico, is an Italian vinegar originating from the Emilia-Romagna region. It is made from cooked grape must that ages in wooden barrels for several years to decades. It is characterized by its dark color, thick consistency, and complex sweet-sour flavor. Traditional balsamic from Modena or Reggio Emilia is among the most prized food products in the world.

Banana is a tropical fruit originating from Southeast Asia that is among the most consumed fruits in the world. It has an elongated curved shape, yellow peel, and soft, sweet flesh rich in potassium, vitamin B6, and fiber. Bananas are eaten raw, used in smoothies, desserts, baking, and as an ingredient in oatmeal. Green bananas are cooked or fried as a side dish in tropical regions.

Bangers and Mash is a traditional British dish of sausages served on creamy mashed potatoes with rich onion gravy.

Bánh bao are fluffy Vietnamese steamed buns filled with pork, egg, and mushrooms. A beloved street snack found on every corner across Vietnam.

Bánh mì is a Vietnamese sandwich in a crispy baguette filled with pork, pate, pickled vegetables, and fresh herbs. A perfect fusion of French and Vietnamese cuisine.