Ingredient list

Baby carrots are miniature carrots that are either harvested early or specially bred for their small, cylindrical shape. They are known for their tender, sweet flavour and satisfying crunch. Their convenient size makes them a popular healthy snack, they are commonly served raw with dips such as hummus or tzatziki. They also work wonderfully in salads, soups, stews and as a side dish. Baby carrots are rich in beta-carotene, dietary fibre and B vitamins. They are typically sold pre-washed and pre-packaged for convenience.

Baby corn is a miniature variety of corn harvested at a very early stage of development, before pollination occurs. It is known for its delicate, slightly sweet flavour and satisfying crunch. Unlike regular corn, the entire cob, including the core, is edible. It is a popular ingredient in Asian cuisine, particularly in Thai and Chinese dishes, where it is added to stir-fries, fried rice, and noodle dishes. It also works wonderfully in salads, soups, and mixed vegetable dishes. Baby corn is available fresh, canned, or pickled, with the canned version being the most widely accessible in supermarkets.

Baby semolina je jemně mletá pšeničná semolina speciálně připravená pro výživu kojenců a malých dětí. Liší se od běžné semoliny velmi jemným zrnem, snadnější stravitelností a někdy přidáním vitamínů a minerálů. Příprava probíhá vařením v mléce nebo vodě za neustálého míchání, což vede k hladké, krémové kaši. Nejčastěji se podává jako snídaně nebo večeře pro malé děti, ale také se využívá v dospělé kuchyni jako základ pro jemné dezerty, kaše nebo jako zahušťovadlo do polévek. Má neutrální chuť, kterou lze snadno zvýraznit ovocem, medem nebo skořicí.

Baby spinach consists of young spinach leaves harvested early in the plant's growth cycle. Compared to mature spinach, the leaves are more tender, milder in flavour, and less bitter. It is most commonly eaten raw, as a base for salads or blended into smoothies. It also works well in sandwiches, wraps, and warm dishes, where it is best added at the end of cooking to preserve its bright colour and nutrients. It is rich in iron, vitamins A, C and K, and antioxidants. Thanks to its gentle flavour, it is popular even among those who are not fans of regular spinach. Available fresh in bags or as part of mixed salad leaves.

Back bacon, known in the UK simply as bacon, is a cut of cured pork taken from the loin rather than the belly, as with American-style streaky bacon. It contains less fat and more lean meat, making it juicy yet firmer in texture. It is a staple of the traditional Full English Breakfast alongside eggs, baked beans and toast. It can be fried in a pan, baked in the oven or grilled. It is a great addition to sandwiches, burgers and baked dishes, and pairs perfectly with eggs. Its flavour is mildly smoky and savoury, making it a versatile choice in both breakfast and everyday cooking.

Bacon is a cured meat product made from the side fat and meat of a pig, most commonly from the belly or back. It is produced by salting, smoking or a combination of both methods, which gives it its characteristic smoky, salty and slightly sweet flavour. In the kitchen it is incredibly versatile, it works beautifully in breakfasts, sauces, soups, pasta dishes and salads. When fried in a pan it adds intense aroma and a crispy texture to dishes. It is also used as a base for sautéed vegetables or as an ingredient in stuffings. Loved worldwide, it comes in many regional varieties.

A baguette is a classic French white bread known for its elongated shape, crispy crust, and soft, airy crumb. It is made from wheat flour, water, salt, and yeast. In the kitchen, it is served as a side to soups and sauces, used as a base for open-faced sandwiches or filled baguettes. Sliced, it pairs wonderfully with cheese boards and various spreads. Day-old baguette is perfect for making toast, croutons, or baked bruschetta. Thanks to its versatility, it is one of the most beloved breads in the world.

Baileys is an Irish cream liqueur made from Irish whiskey, fresh cream, and cocoa extract. Created in 1974, it quickly became one of the best-selling liqueurs in the world. In the kitchen, it is most commonly used in desserts, added to mousse, tiramisu, creams, panna cotta, or ice cream. It wonderfully enhances coffee, hot chocolate, and cocktails. It can also be incorporated into sweet cream-based sauces. Its distinctive sweet, creamy flavour with notes of cocoa and whiskey gives dishes and drinks a truly unique character.

Baking powder is a leavening agent typically composed of baking soda, an acid such as cream of tartar or another food-grade acid, and a starch filler. When it comes into contact with moisture and heat, it releases carbon dioxide, which causes the dough or batter to rise and gives it a light, airy texture. It is used in recipes for cakes, muffins, pancakes, quick breads, and cookies. Proper measurement is essential, too much leads to a bitter taste, while too little results in flat baked goods. Baking powder differs from baking soda, which requires an acidic ingredient in the recipe. Storing it in a cool, dry place ensures its effectiveness throughout its shelf life.

Baking soda, chemically known as sodium bicarbonate (NaHCO₃), is a white powder with a mildly salty taste, widely used in the kitchen as a leavening agent. When it comes into contact with an acidic ingredient, such as vinegar, lemon juice or buttermilk, it releases carbon dioxide, causing dough and batter to rise. It is commonly used in gingerbread, pancakes, muffins and quick breads. Beyond baking, it serves to neutralize overly acidic dishes, soften legumes, and even clean kitchen utensils. Proper measurement is essential, too much baking soda leaves a bitter aftertaste in the finished dish.

Balkan cheese is a white brined cheese made from sheep's milk, cow's milk, or a blend of both. Originating from the Balkan region, it has a firm, crumbly texture and a distinctly salty flavour. In the kitchen, it is widely used in salads, where it pairs beautifully with vegetables, tomatoes, and olives. It also works well as a filling for savoury pies and pastries, on toast, or as part of various appetisers. Due to its saltiness, dishes prepared with it usually require no additional seasoning. It resembles Greek feta but differs in production method and flavour profile.

Balsamic vinegar is a traditional Italian condiment originating from the Modena and Reggio Emilia regions. It is produced by reducing grape must, which then matures in wooden barrels of various types for many years. The result is a dark, thick vinegar with a sweet and sour taste and a rich, complex aroma. In the kitchen, it is used in salad dressings, marinades, and sauces, as well as a finishing touch for meat, fish, vegetables, and even strawberries or ice cream. High-quality aceto balsamico tradizionale carries a protected designation of origin. More affordable, younger varieties are excellent for everyday cooking.