Bannocks. Scottish cakes made of barley or oatmeal, cooked on a griddle.
Bards. Slices of pork or bacon to lay on the breast of game for cooking.
Basil. A pot herb.
Bay leaves. Leaves from a species of laurel.
Béarnaise (à la). In Swiss style.
Béarnaise sauce. Named from Béarnaise, Swiss home of Henry IV.
Béchamel (à la). With sauce made of chicken stock and milk or cream.
Beignet. Fritter.
Beurre noir. Black butter.
Biscuit Glacé. Small cakes of ice cream.