baby bok choy 
Also known as pak kat farang or Shanghai bok choy; is small and more tender than bok choy.
baby endive Also known as frisée; the tender, pale, inner leaves of young endive.
bacon rashers also known as slices of bacon; made from pork side, cured and smoked. Streaky bacon is the fatty end of a bacon rasher (slice), without the lean (eye) meat.
bagel Small ring-shaped bread roll with a dense, chewy texture and shiny crust.
baguette The traditional long French bread "stick", it has a crunchy brown crust and soft white chewy interior.
baharat an aromatic all-purpose spice blend, baharat is often sold as Lebanese seven-spice, and can be found at Middle-Eastern food stores, some delicatessens and specialty spice stores.
baking paper Also known as parchment, silicon paper or non-stick baking paper; not to be confused with greaseproof or waxed paper. Use it to line pans before cooking or baking and aslo to make piping bags.
Baking powder a raising agent that is two parts cream of tartar to one part bicarbonate of soda (baking soda).
bamboo mat makisua large or small mat made from bamboo sticks tied together with cotton string, essential when preparing rolled sushi; after use, wash well with scrubbing brush. Stand on end to dry thoroughly to avoid it becoming mouldy.
banana leaves although they are not edible, banana leaves are used to wrap ingredients which are then baked, roasted, grilled or steamed, imparted an aromatic flavour to the food they enclose.
barley A nutritious grain used in soups and stews. Hulled barley is the least processed form of barley and is high in fibre. Peral barley has had the husk discarded and been hulled and polished, much the same as rice.
Barramundi A member of the giant perch family; both wild and farmed varieties exist. Delicately falvoured, with soft flesh, barramundi is well suited to barbecuing, char-grilling, steaming, poaching and pan-frying.
basil PURPLE also known as royal or opal basil; has an almost clove-like scent.
THAI also known as bai kaprow or holy basil, Thai basil has small, crinkly leaves with a strong, somewhat bitter, flavour.
bastourma Also referred to as pastourma, pastirma, this air-dried cured beef prodcut is popular in Armenian and Turkish cuisines. Available from Middle Eastern butchers and delicatessens.
bavette similar in appearance to tagliatelle, bavette is an all-wheat pasta which contains no egg. The length and flatness of this noddle-like pasta contribute to making a little sauce go a long way.
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