Here are the definitions for the letter "b"

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Bondon

small cylinder of delicately flavored, mushroomy cow's-milk cheese made in the Neufch?tel area in Normandy.

Bonite

a tuna, or oceanic bonito.

Bonne femme (cuisine)

meat garnish of bacon, potatoes, mushrooms, and onions; fish garnish of shallots, parsley, mushrooms, and potatoes; or white wine sauce with shallots, mushrooms, and lemon juice; (home-style cooking).

Bordelaise

Bordeaux style; also refers to a brown sauce of shallots, red wine, and bone marrow.

Bouch

"tiny mouthful"; may refer to a bite-size pastry or to a vol-au-vent.

Bouchoteur

mussel fisherman; a dish containing mussels.

Boudin

technically, a meat sausage, but generically any sausage-shaped mixture.

Boudin blanc

white sausage of veal, chicken, or pork.

Boudin noir

pork blood sausage.

Boudouses

literally, to pout; tiny oysters from Brittany that refuse to grow to normal size; iodine rich and prized.

Bouillabaisse

popular Mediterranean fish soup, most closely identified with Marseille, ideally prepared with the freshest local fish, preferably rockfish. Traditionally might include dozens of different fish, but today generally includes the specifically local rascasse (scorpion fish), Saint-Pierre (John Dory), fi?la (conger eel), galinette (gurnard or grondin), vive (weever), and baudroie (monkfish) cooked in a broth of water, olive oil, onions, garlic, tomatoes, parsley, and saffron. The fish is served separately from the broth, which is poured over garlic-rubbed toast, and seasoned with rouille which is stirred into the broth. Varied additions include boiled potatoes, orange peel, fennel, and shellfish. Expensive shellfish are often added in restaurant versions, but this practice is considered inauthentic.

Bouilliture

eel stew with red wine and prunes; specialty of the Poitou-Charentes on the Atlantic coast.

Bouillon

stock or broth.

Boulang?re, ? la

in the style of the "baker's wife"; meat or poultry baked or braised with onions and potatoes.

Boule

"ball"; a large round loaf of white bread, also known as a miche.