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Bake Off: The Professionals
Bake Off: The Professionals, originally Bake Off: Crème de la Crème, is a British baking competition where professional pastry chef teams compete in two challenges per episode.
Baked beans
Baked beans: white (navy/haricot) beans slow-cooked in sauce, sweet molasses style in North America, tomato-sauce tinned style in Britain; Boston-derived dish commercialized by Heinz from 1869.
Baked potato
Baked potato (jacket potato in the UK): a whole potato baked in its skin by dry heat until fluffy inside and crisp outside. Covers russet varieties, oven, microwave, and air fryer methods, nutrition, Victorian street-food history, and foil botulism safety.
Bakery
A bakery is an establishment that produces and sells flour-based foods baked in an oven, such as bread, cakes, pastries, and pies, ranging from small shops to automated plants.
Baking
Baking: dry-heat cooking in an oven, the final step for bread, cakes, and cookies. Covers heat and mass transfer, Maillard browning, ancient Egyptian origins, and the modern $500 billion baking industry.
Baking powder
Baking powder, a dry chemical leavener of sodium bicarbonate, acid salts (cream of tartar, monocalcium phosphate, SAS), and starch; double-acting types release CO2 in two stages; patented by Horsford in 1856.
Baklava
Baklava, also known as baqlawa or pakhlava, is a layered pastry of buttered filo sheets, nut filling, and syrup, made across Greece, Turkey, the Middle East, and Central Asia.
Balkan cuisine
Balkan cuisine: the shared food tradition of the Balkan Peninsula (ajvar, sarma, baklava, burek), shaped by Byzantine, Ottoman, and Austro-Hungarian influences, distinct from Mediterranean and Slavic cuisines.
Balkrishna
Acharya Balkrishna (आचार्य बालकृष्ण), born 1972, is an India-based Ayurveda scholar and businessman who co-founded Patanjali Ayurved with Swami Ramdev, leads it as managing director, chairs Patanjali Foods, and heads Patanjali Yogpeeth Trust and University of Patanjali.
Ballantine's
Ballantine's is a blended Scotch whisky brand founded by George Ballantine in Edinburgh in 1827, now made by Chivas Brothers (Pernod Ricard) in Dumbarton; flagship Finest dates to 1910, and it is the world's number two Scotch behind Johnnie Walker.
Balsamic vinegar
Balsamic vinegar (aceto balsamico), Italian vinegar from grape must. Two protected types: Aceto Balsamico di Modena PGI (60-day minimum) and Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, aged 12–25 years.
Balti (بالٹی) (food)
Balti (بالٹی) is a curry style invented in Birmingham in the mid-1970s, credited to Mohammed Arif of Adil's, cooked in about 10 minutes in a pressed carbon-steel balti bowl with vegetable oil and served sizzling in the same bowl.
Balut (food)
Balut is a fertilized duck egg incubated 14-18 days (17 ideal in the Philippines), then boiled and eaten from the shell; also called trứng vịt lộn in Vietnam, with penoy as its unfertilized counterpart.
Banana split
Banana split: American ice cream dessert of a lengthwise-split banana, three ice cream scoops, sauces, nuts, whipped cream, and a cherry; invented 1904 by David Strickler at Tassell Pharmacy, Latrobe, Pennsylvania, with competing claims from Wilmington, Ohio, and Boston.
Banchan (반찬)
Banchan (반찬, 飯饌) are Korean side dishes served with rice and soup, graded in 3 to 12 cheop on a bansang table; types include kimchi, namul, jorim, jeon, bokkeum, and gui, with a traditional free-refill custom.
Bandeja paisa
Bandeja paisa, also called bandeja de arriero or bandeja montañera, is a large Colombian combination platter from Antioquia and the paisa region, built on beans, rice, meats, fried egg, plantain, arepa, and avocado; its national-dish status and 1950 dating are disputed.
Bangladeshi cuisine
Bangladeshi cuisine (Bangla or East Bengali cuisine) is the rice-and-river-fish delta cuisine of Bangladesh, built on mustard oil, panch phoron, and hilsa (ilish), served in formal courses, more beef-forward than West Bengal, and behind over 95% of British curry houses.
Bánh mì
Bánh mì (banh mi) is Vietnam's baguette sandwich, a French colonial import rebuilt with rice-flour dough, pâté, cold cuts, pickles, and herbs; OED-listed since 2011, TasteAtlas's top 2024 sandwich, but prone to salmonella outbreaks.
Banoffee pie
Banoffee pie, originally Banoffi pie, is an English dessert of bananas, cream, and boiled condensed-milk toffee, created by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in Jevington, East Sussex, in the early 1970s from Blum's Coffee Toffee Pie.
Banquet
Banquet: a formal, elaborate meal for many people on a special occasion; from French banc (bench), once meaning a sweet course; spans Roman convivium, Joseon royal feasts, and modern plated or buffet catering.
Baozi (包子)
Baozi (包子), Chinese steamed stuffed bun: yeast-leavened dough wrapped around meat, vegetable, or sweet fillings and steamed; distinct from plain mantou, with northern, southern, and Guangdong styles, famous brands like Goubuli, and a large frozen-food industry.
Bar (establishment)
Bar (establishment): a licensed premises serving alcoholic drinks on-site; also called pub, tavern, saloon, or taproom. Covers historical types, alcohol licensing, social "third place" role, and industry scale.
Bar mleczny
Bar mleczny (milk bar) is a Polish cheap, self-service, alcohol-free cafeteria serving traditional dairy- and flour-based meals all day. First opened 1896 in Warsaw; subsidized under communism and still state-subsidized today.
Bar Rescue
Bar Rescue is an American reality series premiering July 17, 2011 on Spike TV, now on Paramount Network, in which consultant Jon Taffer rescues failing bars via hidden-camera recon, stress tests, retraining, and renovations; about 25% of rescued bars closed within two years per a 2021 IUPUC study.
Barbacoa
Barbacoa: Mexican slow-cooked meat, usually lamb or goat, wrapped in maguey leaves and pit-cooked underground; Taíno-derived word that gave English "barbecue"; heartland Hidalgo, Actopan.
Barbecue in the United States
Barbecue in the United States, or American barbecue, is slow-cooking meat over coals with wood smoke at 225–250°F, distinct from grilling, with four canonical regional styles: Carolina, Memphis, Kansas City, and Texas.
Barbecue sauce
Barbecue sauce (BBQ sauce) is a seasoned American condiment for smoked and grilled meat, with tomato-based Kansas City, vinegar-based North Carolina, mustard-based South Carolina, Memphis, and Texas regional styles.
Barbera
Barbera is a dark-skinned red wine grape from Piedmont, Italy, distinct from Nebbiolo and Dolcetto; known for bright acidity, low tannins, deep color, appellations Barbera d'Asti, d'Alba, and Nizza DOCG, and plantings in California.
Barista
Barista (Italian for bartender; plural baristi): a person trained to make and serve coffee, especially espresso drinks, in a coffee bar; classified as occupation 471231 in Australia, with espresso doses typically 18-21 g.
Barley water
Barley water, also called lemon barley water, is a drink of barley simmered in water and strained, often flavored with citrus. Known for the 1834 Robinsons-Wimbledon link, an 1788 recipe, and Japanese mugicha barley tea.