Banana Bread
Overripe bananas — almost black, intensely sweet and tropical — folded into a simple batter and baked into a dense…
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Banana Oat Snack Cake
A moist, lightly spiced square cake made with very ripe bananas and rolled oats, with a hearty, chewy crumb, a toa…
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Bánh Mì Pickles
Matchstick-cut daikon and carrot submerged in a cool, sweet-sour brine that turns them translucent and shatteringl…
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Bánh Mì Caramelized Pork
Thin-sliced pork belly lacquered in fish-sauce caramel until the edges blacken and crisp, perfuming the kitchen wi…
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Bánh Xèo Batter
The thin, golden, turmeric-tinted rice-flour crepe batter of Southern Vietnam — poured sizzling-hot into a very ho…
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Classic American Sweet-Smoky BBQ Sauce
A glossy, ember-dark sauce built on a ketchup base and deepened with molasses, apple cider vinegar, and smoked pap…
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Basque Burnt Cheesecake
A cream-cheese custard baked at furious heat until the top scorches to a deep mahogany — caramelized, almost bitte…
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Texas BBQ Dry Rub
A coarse, brick-red rub built on salt, black pepper, and smoked paprika that fuses to the surface of brisket or ri…
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BBQ Pulled Pork
A pork shoulder rubbed in brown sugar and smoked paprika, smoked low and slow until collagen surrenders into silk …
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Béarnaise Sauce
The definitive steak sauce of classical French cuisine — hollandaise rebuilt on a tarragon-and-shallot reduction, …
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Béarnaise
The steak-house emulsion — hollandaise rebuilt on a tart, herbaceous reduction of white-wine vinegar, shallot, tar…
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Béchamel
One of the French mother sauces — a pale roux of butter and flour loosened with warm milk into something glossy an…
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