Baño de María (Bain-Marie / Water Bath): A method for cooking slowly or for keeping food warm in a container placed inside another that holds hot water.

Baño de María inverso (Reverse Bain-Marie / Ice Bath): Used to keep a preparation cold. Ice is used beneath the bowl containing the preparation to be chilled.

Batir (To Beat / To Whisk): To mix ingredients to combine or aerate them so they become lighter and fluffier. A manual or electric whisk is used.

Batir a Blanco (To Whisk until Pale / To Cream): To work a mixture of eggs and sugar with a whisk until a creamy consistency and a light color are obtained.

Bechamel / Salsa blanca (Béchamel Sauce / White Sauce): A mother sauce made based on a roux of butter and flour, and milk.

Besuguera (Fish Kettle): A narrow, elongated kitchen utensil used for cooking and poaching whole fish.

Bien cuit (Well Done): The doneness of meats when their internal temperature is 70°C (158°F).

Blanquear (To Blanch): A method of rapid cooking for leafy vegetables and for pre-cooking other items.

Bleu (Blue / Very Rare): The doneness of very rare meat between 45° and 50°C (113° and 122°F), internal temperature.

Bol (Bowl): A handleless bowl, a deep, round vessel. A container slightly larger than a cup but without handles.

Boquilla (Piping Nozzle / Tip): The lower piece of a pastry bag used to shape the food coming out of it. They come in flat, round, oval, fluted, etc., shapes.

Bouquet (Bouquet - Wine/Flavor): Combination of aroma and taste (palate) in wines (used to describe complex flavors).

Bouquet-garni (Bouquet Garni): A small bundle of aromatic herbs, placed during cooking.

Brasear (To Braise): A cooking method using a small amount of liquid, covered, in an oven or a pressure braiser.

Bridar (To Truss): To tie poultry for cooking, ensuring an even shape and good presentation.

Brochette (Brochette / Skewer): Small pieces of meat, fish, or vegetables grilled and presented on a skewer.

Broiler (Broiler / Grill): English word used to identify when only the upper heat or fire source in domestic ovens is turned on (the grill function).

Broqueta (Skewer / Brochette): A metal spike on which pieces of meat, poultry, or fish are threaded for grilling or roasting.

Brulée (Brûlée / Burned): To melt a sugar topping with a hot broiler or torch until caramelized, forming a crunchy crust.

Brunoise (Brunoise): A way of cutting food into very small, fine dice.

Bruschetta (Bruschetta): Thin slices of bread grilled and rubbed with a cut garlic clove.

Budare (Budare): A circular, semi-concave griddle made of baked clay or iron, used in the preparation of Creole dishes such as Venezuelan arepas or cachapa.