Here are the definitions for the letter "b"

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Baklava

A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rose water.

Baklava

This popular Greek and Turkish pastry is made from layers of filo pastry, nuts, and honey. A spiced lemon-honey syrup is poured over the pastry after it's baked and left to soak into the layers.

Baklawa (baklava)

Dessert of layered pastry filled with nuts and steeped in honey-lemon syrup - usually cut into triangular or diamond shapes

Balachan

A flavoring that is made from shrimp, sardines and other small salted fish that have been allowed to ferment in the sun until very pungent and odorous.

Baldwin apple

All purpose red-skinned apple is mottled and streaked with yellow. It has a sweet-tart flavor and is crisp in texture.

Ballotin

A ballotin is a box developed in Belgium with structured compartments designed to prevent the chocolates from crushing each other. Unlike boxes that hold chocolate in ridged paper cups, chocolates in ballotins cannot move from their designated compartments. Ballotins are of elegant design, befitting its contents. The ballotin was invented in 1912 by Louise Agostini, whose husband was a grandson of the founder of Neuhaus Chocolates.

Ballotine

Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold.

Ballottine

A pate-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.

Balsamic vinegar

a centuries-old specialty of Modena, Italy, is made from reduced grape juice and is aged and blended for many years in a succession of casks made of different woods and gradually diminishing in size. The result is a thick, tart-sweet, intensely aromatic vinegar. For other types of vinegar, see champagne, Chinese red, cider, red wine, rice, sherry, and white wine vinegars.

Balsamic vinegar

A dark brown vinegar from Modena, Italy, made from reduced grape juice aged in wooden casks. The best quality product can be over 100 years old but is more commonly sold at 3 to 4 years of age. For more information about vinegar, visit our Balsamic Vinegar article.

Balsamic Vinegar

A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. Most balsamic vinegars found in the US are not "aceto balsamico tradizionale", but un aged balsamic vinegar. These vinegars lack in body and flavor that the well-aged balsamic vinegars possess, yet have a fair sweet and sour balance of flavor not found in any other vinegars.

Balsamic vinegar

Balsamic vinegar is a centuries-old specialty of Modena, Italy, is made from reduced grape juice and is aged and blended for many years in a succession of casks made of different woods and gradually diminishing in size. The result is a thick, tart-sweet, intensely aromatic vinegar.

Bamboo shoot

Tender-crisp, ivory-colored shoot of a particular edible species of bamboo plant.

Bamboo shoots

are the crisp, mild-flavored, white to ivory shoots of the bamboo plant. They are a popular ingredient in stir-fries and other Asian dishes. Bamboo shoots are sold canned, packed in water. Drain and rinse well before use.

Bamboo shoots

The young, sprouting stems of the bamboo plants. Can be bought sliced in supermarkets or whole in Japanese markets