Here are the definitions for the letter "b"

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Bap

A soft yeast roll with a characteristic floury finish.

Bar-le-Duc

A choice currant preserve that at one time the preserve was made from white currants whose tiny seeds were removed manually. Today it is made with red and white currants as well as other berry fruits, and the seeds are not generally removed by hand.

Bara brith

A traditional cake-like fruit bread from Wales.

Bara sushi

Sushi Rice and ingredients mixed together, as a rice salad. Regional to Kansai

Barack

Made of apricots this eau de vie (water of life) has a distinctive flavor somewhere between apricots and slivovitz.

Barbacoa

Meat cooked in an underground pit, usually wrapped in banana or agave leaves.

Barbacoa de Lomo

BBQ steak wrapped in maguey leaves

Barbary duck

Bred in large quantities in France, Barbary duck is less fatty than the common duck. It requires careful basting when cooking so that it doesn't dry out.

Barbecue Sauce

A sauce used to baste barbecued meat; also used as an accompaniment to the meat after it's cooked. It is traditionally made with tomatoes, onion, mustard, garlic, brown sugar and vinegar; beer and wine are also popular ingredients.

Barbecue sauce

is a spicy, sweet-tart sauce used to baste foods during grilling or as a condiment for grilled foods. Ingredients include tomatoes, sugar or molasses, vinegar, and a hot spice such as chili or mustard.

Barbecue spice

A blend of ingredients such as paprika, chili powder, salt, sugar, garlic and herbs.

Bard

To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown. Barding is necessary only when there is no natural fat present.

Bard

To wrap meat with bacon or salt pork.

Barding

Covering meat, game and poultry with thin slices of pork fat or bacon to prevent the flesh from drying out during roasting.

Barding

The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.