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- 1. Babka
- A sweet Polishyeast bread that usually contains almond and raisins, but recent versions use chocolate and cinnamon.
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- 2. Baked Alaska
- Also called Omelet sursprise. A frozen dessert in which solidly frozen ice cream is placed on top of a layer of sponge cake and frosted with meringue. The cake is placed under a broiler to brown it slightly.
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- 3. Baking Powder
- A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time.
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- 4. Baking soda
- A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise. The batter should be baked as soon as possible after the liquid has interacted with the baking soda.
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- 5. Bamboo shoots
- These are the ivory-colored shoots of the bamboo plant. Widely available in cans; fresh bamboo shoots are expensive and seasonal. Bamboo shoots have a tender-crisp texture and sweet flavor. To refresh canned bamboo shoots, rinse and quickly blanch before use.
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- 6. Bammy
- A pancake shaped, deep-fried cassava bread, which is aid to originate with the Arawaks Indians. Cassava is a Jamaican root crop. Bammy is commonly served with fried fish.
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- 7. Bard
- To wrap meat with bacon or salt pork.
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- 8. Barley, Pearl
- Polished barley.
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- 9. Barquettes
- Small, boat shaped pastry tarts made of short crust pastry or puff pastry, baked blind and then filled with sweet or savory fillings.
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- 10. Basmati Rice
- An aromatic rice with a nutty flavor. Its grains separate nicely after cooking, making it ideal for pilafs.
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