Ingredient list

Boil-in-bag rice is a convenient form of pre-portioned rice sealed in a permeable bag that is placed directly into boiling water. Once cooked, the bag is removed and the rice is ready to serve, no straining needed and no risk of it sticking to the pot. It is most commonly long-grain white rice or parboiled rice. Preparation takes approximately 15-20 minutes and is suitable even for less experienced cooks. It is a versatile side dish for meat dishes, sauces and vegetables. Available in every supermarket, it is a kitchen staple.

Bolognese sauce, known in Italian as ragù alla bolognese, is a traditional meat sauce originating from Bologna, Italy. It is made with minced meat (typically beef, or a mix of beef and pork) slowly braised with onion, carrot, celery, tomato paste, wine, and herbs. Authentic bolognese requires long, slow cooking to develop its rich, deep flavour. Traditionally, it is served with fresh tagliatelle rather than spaghetti, which is more common outside Italy. It is also widely used as a base for lasagne or as a filling in baked pasta dishes.

Bone-in ham is considered one of the finest and most flavorful types of cooked ham. It is made from a whole pork leg with the bone left in, which helps the meat retain its natural juiciness and rich taste during cooking. Compared to pressed ham, it has a more pronounced texture and firmer consistency. It is ideal for cold platters, open-faced sandwiches, and canapes, but also works wonderfully as a filling for salads, crepes, or baked dishes. Its gently salty and slightly smoky flavor makes it a popular delicacy in Central European cuisine.

Borage is an annual herb with vivid blue star-shaped flowers and hairy leaves, cultivated across Europe and Asia. It has a mild cucumber-like flavour that has made it popular in the kitchen. Fresh leaves are added to salads, cold drinks, and cocktails, most famously the classic English summer drink Pimm's. The beautiful blue flowers serve as an edible decoration for desserts, beverages, and appetisers. Borage seeds are a valuable source of oil rich in gamma-linolenic acid. In folk medicine, it has traditionally been used as a stimulating and anti-inflammatory herb.

Bouquet garni is a traditional French herb bundle added to soups, broths, sauces, and braised dishes to impart deep aroma and flavor. The classic composition includes parsley, thyme, and bay leaf, tied together with kitchen twine or wrapped in cheesecloth. Depending on the recipe, rosemary, celery, leek, or dill may also be included. The bundle is placed whole into the pot and removed after cooking, eliminating the need to strain out the herbs. This technique is especially popular in French and Mediterranean cuisine. Bouquet garni is a key element in many classic dishes, such as bœuf bourguignon, coq au vin, and Provençal ratatouille.

Bourbon is an American whiskey made from a grain mash that must contain at least 51% corn. It is aged in new charred oak barrels, which give it its characteristic vanilla, caramel, and woody flavor profile. Its production is legally tied to the United States, with the most renowned bourbons coming from Kentucky. In cocktail culture it is indispensable, it forms the base of drinks such as the Old Fashioned, Whiskey Sour, and Mint Julep. In the kitchen, it is used to flavor meat sauces, marinades, glazes for grilled dishes, and desserts such as pecan pie and brownies. Its sweet, complex flavor pairs beautifully with caramel, chocolate, and smoked meats.

Bran is the outer layer of a grain kernel that is separated during the milling of flour. It is exceptionally rich in dietary fibre, B vitamins and minerals such as iron, magnesium and zinc. Wheat bran and oat bran are the most commonly used varieties. In the kitchen, bran is added to baked goods, muesli, yoghurts, porridges or smoothies as a natural source of fibre. Regular consumption supports better digestion, a feeling of fullness and stable blood sugar levels. Bran is a key ingredient in a healthy and balanced diet and a popular addition to wholegrain baking.

Brandy is a distilled alcoholic beverage most commonly made from fermented grape wine, though it can also be produced from other fruits. After distillation, it is aged in wooden barrels, where it develops its characteristic golden color, smooth flavor, and notes of wood and vanilla. The most renowned types include French cognac and armagnac, Spanish Brandy de Jerez, and Greek metaxa. In the kitchen, brandy is a versatile ingredient, it is used to flambé meats, shrimp, and desserts, and added to cream sauces, fondues, and pâtés. It is a popular addition to Christmas cookies, punch, and mulled wine. It brings depth and sophistication to a wide range of dishes.

Bratwurst is a traditional German sausage typically made from pork, veal, or chicken, seasoned with spices such as marjoram, caraway, nutmeg, and garlic. It is one of Germany's most iconic foods, with a rich history and regional variations found across the country. Bratwurst is usually grilled or pan-fried until golden brown and crispy. It is commonly served in a bread roll with mustard, sauerkraut, or as part of a hearty platter. A staple of German street food culture and festive gatherings, it has also gained worldwide popularity.

Brazil nuts are large, oily seeds from the tropical tree Bertholletia excelsa, which grows mainly in the Amazon rainforest. They are one of the richest natural sources of selenium, just one or two nuts can cover the recommended daily intake of this mineral. They have a creamy, buttery flavour and a firm texture. In the kitchen, they are enjoyed raw as a snack or added to muesli and granola, and also used in desserts, energy bars and smoothies. Ground into a paste, they make an excellent nut butter. Thanks to their high content of healthy fats, protein and magnesium, they are a popular part of a balanced diet.

Bread is one of the oldest and most widespread food products in the world. It is made by baking dough from flour, water, salt and a leavening agent, most commonly yeast or sourdough starter. There are countless varieties differing in the type of flour used, preparation method and regional tradition, from light wheat bread and dark rye loaves to wholegrain options. It serves as a staple of everyday eating, as a side dish to soups and main courses, and as the basis for sandwiches and open-faced snacks. Freshly baked bread is characterised by a crispy crust and a soft crumb. It is a source of carbohydrates, fibre and minerals.