Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
boned leg of lamb
Year-round availability in most Western markets; peak season in spring (April–June) in Northern Hemisphere, coinciding with lamb production cycles.
boned mutton
Year-round, though availability and quality may vary by region; mutton is traditionally slaughtered in autumn and early winter in temperate regions.
boned skinless chicken breast halves
Year-round. Chicken breast halves are available consistently throughout the year as a primary commercial poultry product in most developed markets.
bone-in
Year-round, though specific cuts vary seasonally by animal husbandry practices; spring lamb bone-in cuts are particularly valued during spring months in many regions.
bone-in poultry
Year-round; domesticated poultry is available continuously, though certain cuts and whole birds are marketed seasonally (e.g., turkeys peak around Thanksgiving in North America).
boneless
Year-round
boneless chicken
Year-round. Chicken is a consistently available protein with no seasonal limitations in most developed markets, though fresh locally-raised birds may be more prevalent in warmer months at farmers' markets.
boneless chicken breast
Year-round. Chicken breasts are available consistently throughout the year as a staple protein in commercial markets.
boneless chicken breasts, cut into strips
Year-round
boneless chuck or rump roast
Year-round. Beef is produced and available consistently throughout the year, though grass-fed variants may show seasonal variation depending on regional grazing seasons.
boneles skinless chicken breasts
Year-round. Chicken is raised and processed continuously throughout the year in industrial operations, making this cut consistently available in markets regardless of season.
boneless leg of lamb
Year-round, though spring lamb (young lambs born in late winter) peaks from March to May and is prized for its tenderness and delicate flavor. Fall lamb, finished on summer pasture, is also highly valued.
boneless pork roast
Year-round availability, though pork is traditionally associated with fall and winter months in Western culinary traditions due to historical preservation practices.
boneless skinless chicken breasts
Year-round; domestically raised chicken is available continuously regardless of season.
boneless whole chicken breasts
Year-round.
bones and trimmings from 1 turkey
Year-round. Peak availability in autumn and winter following the Thanksgiving and Christmas seasons in North America, when whole turkeys are processed; availability is consistent year-round in commercial and specialty butcheries.
boston butt
Year-round. As a butcher cut, Boston butt is available from wholesale and retail suppliers throughout the year, though demand and pricing may fluctuate seasonally with barbecue season (spring through fall in North America) and holiday periods.
boston pork butt
Year-round
bottom round or other lean stewing beef
Year-round. Bottom round and stewing beef cuts are consistently available from cattle raised on standard annual cycles, with no significant seasonal variation in supply or quality.
boudain sausages
Year-round; widely available in Louisiana and regions with Cajun/Creole culinary traditions, though supply may be more abundant during fall and winter months and during festival season.
box tyson diced
Year-round
braising beef
Year-round. Braising cuts are available throughout the year, as they derive from standard beef portions that remain consistent in supply and quality across seasons.
braising meat
Year-round. Braising cuts are available consistently from butchers and supermarkets, with certain seasonal traditions (such as lamb shanks in spring or hearty beef braises in winter) reflecting culinary preferences rather than ingredient availability.
braising steak
Year-round. Braising steaks are consistently available from commercial meat suppliers, though flavor may benefit from beef raised on pasture during warmer months.
breaded chicken breast patties
Year-round
breakfast bacon
Year-round
breakfast sausage
Year-round; available fresh or frozen in most markets, with no seasonal variations in production.
breakfast sausage links
Year-round. Breakfast sausage links are shelf-stable frozen and refrigerated products available consistently in most Western markets, though fresh links may vary by butcher availability.
breast of chicken
Year-round. Chicken is raised industrially throughout the year in most regions, with consistent supply and standardized availability in commercial markets.
breast of duck
Year-round availability in most developed culinary markets, though traditionally more prominent in autumn and winter months in European cuisine.
breasts
Year-round; domesticated poultry is raised and processed continuously in most regions, though fresh whole birds may be more prominent around holiday seasons (Thanksgiving, Christmas).
breasts chicken
Year-round. Chicken is raised domestically throughout the year in most regions, making fresh and frozen chicken breasts consistently available regardless of season.
brisket
Year-round, though brisket is traditionally associated with fall and winter cooking seasons when slow-cooking methods are most common. Smoking brisket is popular year-round in barbecue cultures.
broiled baby beef or chicken liver — chopped
Year-round. Fresh liver is available consistently, though poultry livers are often more readily available than calf liver in most markets.
broiler chicken
Year-round. Broiler chicken is produced continuously in industrial settings globally, with no seasonal variation in availability or quality.
broiler; cut up
Year-round. Broilers are raised in controlled indoor environments on standardized production schedules, making them available consistently throughout the year with no seasonal variation.
broiler fryer
Year-round. Broiler fryers are produced continuously in industrial and commercial systems, ensuring consistent availability regardless of season.
broiler/fryer
Year-round availability, with consistent supply maintained through industrial production systems.
broiler-fryer chicken
Year-round. Broiler-fryer chickens are produced continuously throughout the year via intensive industrial agriculture, with supply remaining consistent regardless of season.
broiler/fryer chicken
Year-round. Broiler/fryer chickens are produced continuously in commercial operations and are consistently available in markets throughout the year.
broiler-fryer chicken breast halves
Year-round; broiler-fryer chickens are raised in climate-controlled facilities with consistent supply throughout the year.
broiler fryer chicken cut up
Year-round. Broiler fryer chicken is produced continuously in industrial settings and is available fresh or frozen throughout the year with no seasonal variation.
broiler-fryer chickens
Year-round. Broiler-fryer chickens are produced continuously in industrial systems, with consistent supply throughout the year. Seasonal availability varies by region based on local production cycles and import sources.
broiler/fryer chickens
Year-round. Broiler and fryer chickens are produced continuously in controlled agricultural environments, ensuring consistent availability throughout the year regardless of season.
broiler fryer cut into serving pieces
Year-round. Broiler-fryer chickens are produced continuously in industrial settings and are consistently available in markets throughout the year.
broiler-fryer quarters
Year-round. Broiler-fryer chickens are produced continuously in commercial operations throughout the year, making quarters consistently available in retail and foodservice markets regardless of season.
broiler/fryers
Year-round. Commercial broiler production is highly standardized and climate-controlled, ensuring consistent availability throughout the year regardless of season.
bryan classic deli honey ham slices
Year-round
bryan smoked sausage
Year-round
bryan sweet hickory smoked bacon
Year-round
buffalo jerky
Year-round, as buffalo jerky is a shelf-stable preserved product. Fresh buffalo meat is typically slaughtered in fall and winter months, though commercially produced jerky is available continuously.
buffalo meat
Year-round; however, availability varies by region based on local culling cycles and religious observances affecting water buffalo slaughter practices.
buffalo or beef steaks
Year-round. Both buffalo and beef are raised and processed continuously throughout the year in North America, with availability consistent in retail and foodservice markets.
bulk bratwurst meat or other sausage
Year-round
bulk breakfast sausage
Year-round. As a processed and refrigerated or frozen product, bulk breakfast sausage is available consistently throughout the year.
bulk hot pork or turkey sausage
Year-round
bulk italian sausage
Year-round
bulk pork sausage
Year-round. Bulk pork sausage is a shelf-stable processed meat available continuously in refrigerated sections, though consumption peaks during autumn and winter months in many Western cuisines.
bulk sausage
Year-round
bunch of chicken wings
Year-round; available fresh or frozen throughout the year in most markets, though consumption peaks during sporting events and summer grilling season in North America.