Baba ganoush - a traditional Middle Eastern meze made from pureed aubergines, garlic, tahini and parsley.

Bacon rashers - another way of saying bacon slices.

Bagna Cauda - a dipping sauce made of anchovies, butter, garlic and extra virgin olive oil used for dipping raw vegetables.

Bain marie - a bowl put over a pan of gently simmering water in the oven or over the hob. This method is usually used to melt ingredients such as chocolate without burning them.

Baked Alaska - a dessert made of a sponge base, topped with ice cream and fruit and then covered in meringue. This is then baked in a hot oven for a few minutes until golden.

Baking blind - to cook a pastry case before adding the filling, lined with greaseproof paper and beans to prevent it from burning.

Baking paper - is ovenproof paper which has a non-stick coating which eliminates the need to grease the paper with either vegetable of animal fat.

Baking powder - a rising agent used in the preparation of bakes and cakes. It is made up of bicarbonate of soda, tartaric acid and dried starch and has a very short shelf life. The accuracy of the amount used will make or break your cake.

Baking soda - another word for bicarbonate of soda.

Baklava - a popular Greek sweet pastry dish made of honey, nuts and filo pastry.

Balsamic Vinegar (Aceto balsamico) - a dark brown vinegar originated in Modena, Italy made from white Trebbiano grapes which are left to age in wooden casks for an average of 25 years to give its body, aroma and colour.

Basting - the process of adding moisture to meat by pouring spoonfuls of its cooking juices at intervals to prevent the meat from drying up and burning when in the oven.

Batterie de cuisine - is an expression used to describe the equipment needed in the preparation of food in a kitchen.

Bay boletes - a wild mushroom member of the cep/porcini family that is used for drying.

Béarnaise sauce - a French sauce used to accompany any fish or meat dish. It is made from reducing white vinegar, white wine, tarragon, onions and peppercorns and then finished off with egg yolks and butter.

Béchamel sauce - gets its name from its inventor, Louis de Béchamel a steward of Louis XIV, is a white sauce made by infusing milk with carrot, celery, onion and black peppercorns and a bay leaf for 30 minutes.

Beurre manie - is the French word for kneaded butter. It is a paste of cornflour and butter used to thicken sauces.

Beurre noisette - term given to butter when it turns brown when heated, used as a finish for fish based dishes.

Bicarbonate of Soda - the main ingredient to be found in baking powder. Also known as baking soda.

Bird's eye chillies - tiny chillies of an immense pungent and spicy flavour.

Biscotti - are twice baked biscuits of Italian origin are hard and crunchy. They are usually flavoured with nuts and aniseed and coated in chocolate sauce. Usually dipped in a fortified dessert wine, such as vin santo or coffee.

Bisque - French term to describe a rich and creamy shellfish soup.

Black butter - usually accompanies fish dishes, made from browning butter with the addition of lemon juice and parsley.

Blanching - plunging fruits or vegetables in hot boiling water for a couple of minutes only. This method allows the vegetables or fruit to retain their colour and texture. This method is also used as a step of the preserving process or just to make removing skin easier.

Blanquette - the preparation of white meat which is stewed in a white wine or water and herbs. The liquid is then reduced and made into a thicker sauce to accompany the finished dish.

Blind baking - method of cooking the pastry case lined with lining and baking beans for about 10 minutes. This allows the pastry to cook slightly without browning so when the filling is added it will prevent it from remaining soggy and undercooked.

Blini - a type of pancake of Russian origin made with buckwheat flour and usually served with caviar.

Bollito misto - an Italian dish of meat boiled in stock. Traditionally served on New Year's Eve with lentils and preserved fruits because they believe that the meat represents health, lentils wealth and fruit good spirits.

Bolognese sauce - or ragu is a thick Italian sauce made of minced beef cooked in peeled tomatoes and herbs.

Borsch - a soup of east European origin made of beetroot and served with soured cream.

Bouillabaisse - a fish stew originated from the French region of Provence, is traditionally made with fish, saffron and tomatoes.

Breadcrumbs - ground toasted bread which is used for stuffing and coating meats and fish.

Brine - a solution of water and salt used in preserving meats, fish and vegetables.

Brioche - a rich French yeast based bread, which is slightly sweet and made with eggs and butter baked in a special mould.

Brisket - cut of beef from the belly used for slow cooking recipes such as roasts, stews and casseroles over a low flame.

Brochette - cubes of meat, fish or vegetables which are threaded on a wooden or steel skewer. They are usually grilled or barbecued.

Brownie - American chewy cake made with chocolate and nuts and dried fruits are added. Baked in a square tin and cut into squares before cooling.

Bruising - crushing the ingredient, usually lemon grass or garlic or fresh herbs to release their natural flavours and essential oils.

Bruschetta - an antipasto of sliced Italian bread which is grilled or toasted and rubbed with garlic and extra virgin olive oil and served with a large variety of toppings. Each household in Italy has its own creation.

Buckwheat flour - a dark cereal which is finely ground and used in the preparation of blini, a Russian pancake.