Glossary of terms

Blackberries are small fruits of the Rubus fruticosus shrub that grow wild in forests and gardens across Europe. The berries have a characteristic dark purple to black color and a sweet taste with a mildly tart undertone. Blackberries are eaten fresh and used in desserts, pies, jams, compotes, and smoothies. They are a rich source of vitamin C, fiber, manganese, and antioxidants. The blackberry season runs from July to September. Care must be taken to avoid thorns when picking.

Blanching is a cooking technique in which foods are briefly immersed in boiling water and then immediately cooled in ice water. This process stops enzymatic reactions, preserving the color, texture, and nutrients of foods. It is primarily used for vegetables, fruits, and herbs before freezing, canning, or further processing. Blanching also makes it easier to peel tomatoes, peaches, and almonds.

Bliny are traditional Russian thin pancakes made from buckwheat or wheat flour, served with sour cream, caviar, or fruit fillings.

Blood sausage is a traditional Czech meat product made from pork blood, liver, groats or semolina, onions, and spices, stuffed into casings. It is a speciality of the traditional pig slaughter and its production has centuries of tradition in Czech lands. Blood sausages have a dark colour due to the blood content and a bold spiced flavour with notes of marjoram and allspice. They are most commonly prepared by pan-frying or grilling and served with bread, sauerkraut, or mustard. Popular at country fairs.

Bloody Mary is a famous cocktail made from tomato juice, vodka, and a blend of spices. Typical ingredients include Worcestershire sauce, Tabasco, lemon juice, celery salt, and pepper. It is served in a tall glass with ice and garnished with a celery stalk, olives, or a lemon slice. Bloody Mary is popular as a brunch drink and often recommended as a hangover cure due to its bold and spicy character.

Bobó de Camarão is a creamy Brazilian dish of shrimp in a sauce made from coconut milk, cassava purée, and palm oil.

Boeuf bourguignon is a classic French dish of beef slowly braised in Burgundy red wine with pearl onions, mushrooms and bacon.

Bok choy is a leafy vegetable from the cabbage family, originating in China where it has been cultivated for thousands of years. It has dark green leaves on white fleshy stalks and a mild, slightly bitter flavor. Bok choy is a fundamental ingredient in Asian cuisine, used in stir-fries, soups, braised dishes, and salads. The vegetable cooks very quickly and retains a crisp texture. It is low in calories and rich in vitamins A, C, K, calcium, and folate. It is available in standard and baby varieties.

Bolognese sauce (ragù alla bolognese) is a traditional Italian meat sauce originating from the city of Bologna in the Emilia-Romagna region. It is prepared from ground beef and pork, vegetable soffritto, tomato paste, wine, and milk. The sauce is slowly simmered for several hours to allow flavors to fully meld. In Italy, it is traditionally served with fresh tagliatelle, not spaghetti as is common outside Italy.

Börek is a Turkish savoury pastry made from thin yufka dough, filled with cheese, spinach, or meat. An essential part of Turkish breakfast and snacking across Turkey.

Borscht is a hearty beetroot soup with deep roots in Ukrainian, Russian, and Polish cuisines, made with cabbage, potatoes, and meat, served with sour cream and fresh dill.

Bouillabaisse is a famous Provençal fish soup from Marseille made with several types of fish, seafood, tomatoes, saffron and herbs.