| French Word | English Translation |
|---|---|
| baba | a cake made with dried raisins, and eaten with either a kirsche or rum sauce |
| badiane | star anis |
| barde de pancetta | surrounded by pancetta - a piece of rolled and salted Italian pork |
| barigoule | braised and stuffed |
| bar-tabac-épicerie | an "all-in-one" deli-bar-tobacco shop |
| bastide | Provence country house |
| blanc manger | cold dessert made from a base of almond milk |
| blanquette | boiled veal or lamb served with a butter / flour sauce |
| blettes | swiss chard, often referring to the root, much like a beet |
| bombe glacée | iced dessert in the form of a half-sphere or cone |
| boudin | boudin blanc - white sausage of veal, chicken or pork |
| boudin | boudin noir - pork blood sausage |
| bouillabaisse | Provençal fish soup that includes shellfish, garlic, olive oil and saffron |
| boulangerie | bakery, usually limited to various types of loaves of bread, unlike patisserie |
| bourride | Mediterrenean fish soup that generally includes small whitefish, onions, tomatoes, garlic, herbs, and olive oil, thickened with egg yolks and aïoli; many variations |
| bouts de Jabugo | slices of specialty ham |
| brandade | Provençal salt cod preparation with olive oil and garlic |
| brebis | cheese made from sheep's milk |
| bresaola | aged, cured beef |
| bresaola de la Valtellina | prepared beef from Valtellina, in Italy |
| brioche | a cakey bread usually glazed with butter |
| brique | N. African-style preparation of meat in a pastry shell with spices, lightly sugared |
| brocherie | embroidered |
| brouillade | "fog" - truffles blended with "scrambled" eggs |