Barmbrack is a tea bread popular in Ireland, especially around Halloween. This lightly sweet bread, studded with dried fruit, is best served toasted with a good smear of butter and a hot cup of Irish tea.
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Barmbrack
Bao
(Chinese steamed, filled buns)
Bao, also known as baozi, are soft, pillowy buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops.
Banh Xeo
(Vietnamese filled crepe)
Banh xeo ("bahn SAY-oh") is a popular street snack in Vietnam, especially the south. The name means "sound crepe" and indicates the sound the batter makes when it hits the hot skillet.
Banana Bread
(Caribbean sweet quickbread)
Banana bread is eaten in many countries, of course, but it is especially popular in the Caribbean, particularly in Aruba, Jamaica and the Bahamas.
Bammy
(Jamaican cassava flatbread)
Bammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants.
Baleadas
(Honduran flour tortillas with beans and cheese)
A quick and satisfying Honduran breakfast, lunch or evening meal, baleadas are thick flour tortillas folded over a variety of fillings.
Baklava
(Eastern Mediterranean nut and phyllo sweet pastry)
An ancient treat, baklava was first cooked up in its current form by Ottoman cooks in present-day Turkey. Sticky and sweet, it is the iconic Middle Eastern pastry.
Baking Powder Biscuits
(American breakfast quickbread)
Here is an easy, quick recipe for basic American breakfast biscuits. Spread with jam or serve topped with a generous portion of sausage gravy.
Baked Country Ham
(American Southern roasted ham)
Country hams are an old tradition in the American South. Fresh pork legs are salt-cured, sometimes smoked, and then dry aged for several months.
Bakdoonsiyyeh
(Palestinian parsley salad with tahini dressing)
Need ideas for using up all that parsley in your refrigerator's crisper? Try bakdoonsiyyeh, a bright, flavorful salad packed with nutrition.