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Boudin balls are fried rice-and-pork croquettes from Cajun cooking, made from seasoned boudin filling rolled, breaded, and cooked until crunchy.

One 1-lb box of confectioners’ sugar holds about 3¾ cups unsifted or 4½ cups sifted, based on brand charts.

Bread making mixes flour, water, yeast, and salt, develops gluten, ferments, shapes, proofs, bakes, then cools for sliceable crumb.

For a finished burger, cook beef patties to 160°F (71°C) and poultry patties to 165°F (74°C) for safety.

Burdock root is tasty raw, stir-fried, or braised; scrape lightly, soak briefly, then slice thin for clean flavor and crisp bite.

Use the peel and mild pith of Buddha’s hand for zesting, candying, infusing, and fragrant sugar—there’s almost no juice inside this citrus.

Bulgur is parboiled, cracked wheat that cooks fast and delivers hearty, whole-grain flavor and fiber.

Simmer rinsed buckwheat groats in 2 parts water for 12–15 minutes, then rest covered 5 minutes for tender, separate grains.

Fresh or dried broad beans become tender and sweet with podding, a brief blanch, peeling, then gentle simmering or sautéing.

Bubble and squeak originates in the United Kingdom, especially England; it’s a fried leftover potato-and-cabbage dish.