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To cook beets for a salad, simmer or roast them until fork tender, then peel, slice, and dress while still warm for the best flavor.

To cook bison meat, use moderate heat, simple seasoning, and stop at medium-rare to medium so the lean meat stays tender and moist.

Fresh garden beetroot cooks well when you clean it, trim the greens, then boil, roast, or steam it until tender and slip off the skins.

To cook bitter gourd, salt and rinse the slices, then stir-fry, stuff, or curry them so the bitterness softens without losing texture.

To cook black turtle beans, simmer soaked beans gently in fresh water until tender, then season the broth and use them in soups and side dishes.

To cook bread, mix a simple yeast dough, let it rise twice, then bake in a hot oven until the loaf is golden and sounds hollow.

To cook bratwurst sausage, brown it gently, then simmer in liquid until the links reach 160°F inside.

To cook bratwurst in the air fryer, preheat to 370°F, spray the basket, cook links 10–12 minutes, and check they reach 160°F inside.

To cook brats on the stovetop, brown them in a skillet, then gently simmer in a bit of liquid until they reach 160°F inside.

To cook boneless ribs on the grill, season, sear over direct heat, then finish over low heat until tender and at a safe internal temperature.