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This list probably never will be complete, as there is so much more to add, including recipes that use the following ingredients and methods. I obtain most of my images for now from Wikipedia. If you encounter a link to an item used in cooking (like pots and pans), they're probably affiliate links. If you purchase from that affiliate link, it benefits this site and it doesn't come out of your pocket. Many thanks! 

Bain-Marie: You probably used a double-boiler before, and that is a form of bain-marie. Basically, it's a hot-water bath (not canning) that provides a constant and even source of heat for delicate foods such as custards and sauces. Think of restaurant buffets that use a tin of chafing fuel under their chafing dishes that are filled with water under the dish presented to the public. Except, in home use, you can use any pan (such as a roasting pan or cake pan) as long as it provides at least an inch of room around all sides of the prepared dish. Place the dish of custard or cheesecake inside the empty pan, fill with hot water, and keep that water hot in the oven or on top of the stove on a burner.

Bake, To: To bake or roast raw food in an oven with currents of dry hot air.

Baker's Peel: A wooden shovel used to insert or remove items such as cakes, pizzas, or breads into and from an oven. The baker's peel comes in several sizes, so make sure you find the one that fits your oven. The best wood for this item is smooth, pale basswood. Consider buying several of different sizes if you use more than one oven, or if you are baking several different-sized items at once. The one shown here is a commercial size with a long handle. You can find them with shorter handles, but make sure they're long enough to reach the back of your oven, as that's part of the reason for using this tool.

Baking Pans: There are so many different pans on the market that it can become very confusing as to which pans you might need for day-to-day use. While you can purchase a set that includes a variety of pots and pans, you may discover as you enlarge your cooking repertoire that you need other, special pans and tools for baking or fermenting or cheesemaking. Professional-quality bakeware is definitely a go-to, as it bakes better and lasts longer. Best to budget for new equipment as you need it and get the best. That said, the idea of "best" is both subjective and objective. I'll cover pots and pans in more detail later.

Baking Powder: A chemical leavening agent for baking that also adds texture and volume to home-baked goods. Packaged in tins, you can store this product in that same container in a cook, dry place. Replace by expiration date if opened.

Baking Soda: Baking soda, also known as bicarbonate of soda, is a chemical leavening agent for baking. Since it is an alkaline substance, baking soda is ued to neurtalize and leaven batters. It also absorbs odors, as you might know if you keep an open box in your refrigerator. Use baking soda as a cleanser when you combine a tablespoon in two cups of warm water. Baking soda usually is sold in boxes, and you can keep them in a cool, dry place once opened. Replace by expiration date. NOTE: The science of using baking soda with baking powder is based upon the fact that too much baking soda can make a dish taste soapy. That's why many recipes that call for leavening will use both agents, sifted together with other dry agents such as flour, and will sometimes ask for a 15-minute bask under a towel on the counter or on a fridge for the magic to work. If using baking soda alone, the mixture must be cooked as soon as liquid is added.

Bamboo Shoot: Bamboo shoots are the young spring shoots of a tropical bamboo plant. When harvested, they are conical with a brown husk. They taste sweet initially, but quickly become bitter when harvested from out of the ground. Lengthy boiling in the husk removes the bitter taste, and the final result is an ingredient that is fibrous and crisp with a mild and refreshing taste. Cooks use this product in Asian soups, stews, and stir-fried meals. Shoots are available in the U.S. in cans, either sliced or whole. Once the can is open, the shoots can stay fresh from one to ten weeks if you store the shoots in a covered container with water and change the water out daily. Shoots can be frozen in water for several months, but they will lose some crispness when thawed. Be sure to rinse the shoots well when opening, as they will harbor grainy white calcium in the ridges from commercial processing. Blanching briefly before using in cooking is ideal.

Banana: The common yellow banana and red bananas are the two most commonly used ingredients to eat either out-of-hand, cut for salads, mixed into smoothies, or baked into breads and cakes. The focus here is on the yellow banana, which usually is about 7-9 inches long and about 1.5 inches in diameter. Ripe banana meat is moist, slightly sticky, and sweet. Unripe banana meat is hard, dry, and starchy. Pick bananas that don't show any damage other than a few brown spots, as those spots simply represent ripening. If you pick bananas that have a green skin, you can leave them out at room temperature, and they will begin to ripen. Once they achieve the ripeness you desire, you can store them in the refrigerator for several days or more. You can also freeze bananas for smoothies in their entirety. If you cut a banana and don't use all of it, you can spritz it with lemon or lime juice to try to prevent it from browning.

Basil: This aromatic annual herb is the chief ingredient in pesto (although you can use many other greens instead), and it is very complimentary to tomatoes and sauces. Since it is an annual, you can easily find basil at markets during the summer. It is available year-round in some markets as hot-house basil, but you may find it growing in pots instead. Those plants are barely enough to make one serving of pesto, so you might think about growing your own. Dried basil is available to the cook in airtight jars or tins. If you choose basil that isn't already limp and that is plump and fresh, you can keep it for several days in the refrigerator if you wrap it in damp paper towels and then wrap it in plastic wrap. You can freeze itin plastic bags, and you can dry it in a dehydrator or by hanging a bunch upside-down in a warm, dry spot. You can keep dried basil in an airtight container for up to six months before you need to replace it. If you use a knife to cut basil, it will discolor pretty quickly, so if you plan to use it in salads, pull the leaves by hand. The photo here shows fresh basil.

Baste, to: This term usually applies to the practice of brushing or pouring liquids onto or over foods to keep them moist while cooking or baking. This practice usually is associated with meats and poultry and the basting liquid often uses the combination of pan drippings and fat.

Batter: Batter is a versatile mixture used in a wide array of culinary applications, from coating foods for frying to creating pancakes, crepes, and waffles. Typically, batter consists of a combination of flour, liquid (such as water, milk, or beer), and often a leavening agent like baking powder to create lightness. Additional ingredients like eggs, spices, or sugar may be added, depending on the desired texture and flavor. For savory coatings, seasonings such as garlic powder, paprika, or herbs can enhance the dish's flavor profile. Cooks use batter to create a protective layer around foods like vegetables, seafood, or chicken, locking in moisture while delivering a golden, crispy exterior (photo shows fish that was cooked in a beer batter). When used in pancakes or crepes, batter forms the base for soft, fluffy textures or delicate, thin creations. 

To prepare food for battering, ensure the surface is dry and, if necessary, lightly dusted with flour to help the batter adhere better. Dip the item completely into the batter, ensuring an even coating. Shake off any excess to avoid dripping during cooking. Cooking batter appropriately depends on the dish. For fried items, use hot oil at 350–375°F to achieve a crisp exterior without absorbing excess oil. Pancakes or crepes require a preheated, lightly greased griddle or non-stick pan over medium heat to prevent sticking and ensure even cooking.

Bay: The bay laurel tree (Laurus nobilis) is the variety of laurel used as bay spice, but users can opt for other bay varieties including California bay leaf, Indian bay leaf, and Mexican bay. The thick, glossy leaves contribute spicy and pungent aromas to stocks, soups, and stews. Use with restraint, and be sure to remove the leaves when you have finished cooking the dish.  You can find dried bay leaves in tins, jars, or bags at market, as fresh leaves are rarely available. Keep those leaves dry and in an airtight container in a cool, dark place for up to one year.

Bean: All beans are members of the legume family, and important global food group. Most beans consist of a pod with a single section that holds a row of seeds (the beans). Some beans are used with pods intact, and other varieties are "shelled" or hulled from their pods to use the seeds only. Hundreds of varieties exist, and I will explore the most common at a later date. You can find beans dried, canned, or in bulk. Fresh beans usually can be stored in a palstic bag in the refrigerator for up to four days. Frozen beans can be kept until the expiration date as well as canned beans. Bulk dried beans usually keep for a year or use by expiration dates stamped on the package if you keep them in a cool, dry place in airtight containers.

Bean Curd: Bean curd, also known as Tofu, is a protein-rich food made from soybeans. Its creation involves soaking and grinding soybeans, boiling the mixture, and curdling the soy milk with a coagulant like calcium sulfate or magnesium chloride. The curds are then pressed into blocks of varying firmness, ranging from silken to extra-firm, each suited for different culinary applications. This ingredient is celebrated for its neutral flavor, making it a blank canvas that easily absorbs seasonings, marinades, and sauces. It is also highly nutritious, offering a plant-based source of complete protein, essential amino acids, and key nutrients like calcium and iron.

Tofu is incredibly versatile and used in a myriad of dishes. Silken tofu adds creaminess to soups, smoothies, and desserts. Soft tofu pairs well with broths or delicate stir-fries, while firm or extra-firm varieties are ideal for grilling, frying, baking, or adding to hearty dishes like curries and stews. For best results, press firmer tofu to remove excess water before marinating or cooking. This step enhances its ability to absorb flavors and achieve a better texture. Cooking methods vary: grill or pan-fry for a crispy exterior, bake for a chewy bite, or blend into sauces for a smooth consistency. Tofu is a cornerstone of plant-based and Asian cuisines, offering limitless possibilities for cooks seeking to create flavorful, nutritious meals.

Beard, to: Also called debearding, this term defines the practice of pulling the bristly hairs, or byssus, of the mollusk from the hinge of its shell by scrubbing. The hairs attached to the inside of the shell must be pulled. The mussel dies shortly after debearding, so they need to be prepared immediately.

Beef: Beef is a broad topic, but it basically includes any meat from a full-grown ox, bull, cow, or steer. Almost all commercial beef comes from steers, or castrated males. Most beef cattle today include Angus or Hereford, with French Charolais, Belted Galloway, and the Japanese Wagyu gaining in popularity. Grain-fed or grain-finished beef develop more marbeling, or intramuscular fat, which makes the meat more flavorful and tender than grass-fed beef. Most beef is provided by animals that are about 1,000-1,200 pounds, which is a weight usually reached at 11-16 months. The younger beef will be more tender with less flavor. Older beef will be more flavorful, but tougher. How the beef is treated after slaughter also affects quality. Meat that is allowed to hang on the carcass for two-six weeks in a temperature-controlled climate will be more tender than fresh beef. Most aged beef is provided to restaurants rather than to consumers. Photo shows a Belted Galloway, also fondly known as the "Oreo Cow" in parts of Kentucky.

Beet: The typical common table beet is a root vegetable that thrives in cool climates. It is bulb-shaped with paper-thin dark skin, dense red-wine flesh, and edible leaves. Beets are sold fresh, in cans, and in jars, sometimes pickled. Fresh beets usually are available all year, but peak seasons are from June through October. Small beets usually are sweeter. If you choose fresh ones, make sure they are smooth and firm and that their greens (if included) are not wilted. You can store beets up to six months in a root cellar. Since many folks don't have a root cellar, you can store them in a refrigerator for up to a month if you cut off their greens. Store the greens in a plastic bag and use them within four days. Do not wash them until you're ready to use them. Scrub the bulbs gently before using and don't break the skin. Preparation for the root depends upon the recipe, but they can be baked, boiled, sauteed, or steamed. Cooked beets can be eaten hot or cold, whole, or cut into pieces.

Belgian Endive: Also known as French endive, this ingredient consists of the blanched shoots of a chicory root. To produce blanched shoots, the roots are stored in a darkened location and covered with sand. They then are harvested when they become 4-6" long and about 1.5" wide. They look like compact and tightly furled white leaves that shade to yellow or green tips. You can boil them or braise them, but first you need to cut out the bitter core with a knife. You can eat the endive raw in salads whole or cur, or briase them in butter or cream sauce for a side dish. Raw or braised, add lemon juice to prevent discoloration. You also can ue them to make main dishes, and they favor ham for taste combinations. Choose bright white roots and store them in a plastic bag in your refigerator for up to four days. 

Biscuit: A biscuit (which is great with gravy!) is basically a quick bread made with a soft dough, rather than the fairly moist dough used for quick bread loafs and muffins. Made with 3 parts flour to 1 part liquid, biscuits usually are uniform in a round shape with a flat top. The crust is crisp and golden brown, and the sides are creamy in color, and they pull off in flaky sheets. It's best to eat biscuits as soon as they're done baking, but you can freeze them, too. Put them on a baking tray and freeze just until firm, then package them in a dated plastic freezer bag. The frozen biscuits can keep up to three months. Thaw at room temperature. 

There are several types of biscuits. Drop biscuits, which are sticky, are spooned onto an ungreased cookie sheet to bake. Drop dough into boiling water, stews, or stock to make dumplings. Deep-dish fruit cobblers require rooled or dropped biscuit dough for a top crust.

Blackberry: A member of the rose family, blackberries are either black or deep purple. It is a seedy fruit similar to raspberries, dewberries, loganberries, and boysenberries in structure. Ripe berries are plump, sweet, and juicy. Use them fresh and uncooked plain or with cream and sugar. Use them as part of a breakfast dish, a snack, or a dessert. Blackberries lend their sweetness and juice to pies, tarts, fruit salads, puddings, preserves, and many other dishes where you might use berries. They are available fresh, frozen, or canned. Fresh berries are in season from May through August, peaking from June to August. Look for plump, bright berries with no stems attached. Look for stained containers if buying fresh, as that stain may indicate spoilage or unripe berries. After purchasing fresh blackberries, pick over them and discard overripe or oversoft berries, and removed any moldy ones. Spread the remaining blackberries on a paper-towel lined tray and refrigerate for up to three days. Don't pack them together, as that practice encourages mold. Wait to wash berries before you use them.

Blanch, To: To blanche an ingredient, most often vegetables, means to cook briefly in boiling water, and then set in cold or iced water until completely cool. This method of cooking is used to loosen and remove skin from foods such as almonds, peaches, and tomatoes, or to enhance color and reduce bitterness in raw vegetables for hors d'oeuvres. Blanching also extends the life of food items that you plan on  storing in the freezer. To blanch meat such as bacon and salt pork, is to draw out excess salt. Parboiling and blanching are identical processes, but blanching is using the boiling process for a short time whereas parboiling is cooking an item halfway to tenderize longer cooking ingredients.

Blender, Immersion Blender: While a food processor is better for chopping, shredding, and grating, the blender or an immersion blender are better for purees and blending mixed drinks as well as soups. Blenders may have a number of speeds and may include an on-off pulse function designed to give more control over food consistency. Most blenders also come with a lid so they can be stored in the refrigerator with their contents. If you don't have room on your kitchen counters for a blender, try using an immersion blender. If you don't have money for both a food processor and a blender, choose the food processor. The food processor is more versatile and, therefore, a better buy.

Blueberry: The blueberry is a round, dark blue berry that grows wild in Scandinavia, the British Isles, Russia, and North and South America. Cultivated varieties date only from the early 20th century and are larger than wild blueberries. Ripe blueberries are juicy and sweet.  Fresh and uncooked, you can use them as is or with milk  or cream and sugar. You can use them for a snack or as a dessert. They can also be used in breakfast foods such as yogurt, pancakes, and in blueberry jam for toast. Blueberries make excellent preserves. They are marketed as fresh, frozen, or canned. Blueberries are harvested from May to September with peak supplies in July and August. Cultivated or wild  blueberries are found in cardboard containers, cans, and frozen Canned blueberries usually are packaged in water or sugar syrup. When picking fresh containers of  blueberries, avoid stained packages that might indicate overripe berries. You can refrigerate fresh blueberries for up to 2 weeks. To freeze them, do not wash them and place them in an airtight container. You can freeze them first on a metal sheet pan and then pack the frozen blueberries in containers and refreeze. Frozen berries can keep up to a year. They do not have to be defrosted to use in baking recipes. Wash berries just before using.

Photo of commercial baker's peel by Chmee2 - Own work, CC BY 3.0. Photo of a can of bamboo shoots by Ferbr1 - Own work, CC BY-SA 3.0. Photo of growing basil by Castielli - Own work, CC BY-SA 3.0. Photo of battered fish and chips by I, LoopZilla, CC BY-SA 3.0. Photo of bay laurel leaves by Miansari66 - Own work, Public Domain. Photo of firm tofu on a blue plate by DryPot - Own work, CC BY-SA 3.0.  Photo of Belted Galloway by Trish Sbteel, CC BY-SA 2.0.  Photo of a bundle of beets by Evan-Amos - Own work, CC0. Photo of Belgian Endive by Bff / Wikimedia Commons, CC BY-SA 4.0. Photo of biscuits and jam by Dale Cruse - 47639772112/, CC BY 2.0. Photo of blackberries in various stages of ripeness by Ragesoss - Own work, CC BY-SA 3.0.