Galicia, Ukraine
Banosh
Банош
Banosh is Hutsul cornmeal porridge cooked with smetana and topped with bryndza, mushrooms, and crispy salo.
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South Korea
Banquet Noodles
잔치국수
Thin wheat noodles in a clear, light anchovy broth with egg garnish, zucchini, and kimchi, traditionally served at celebrations.
Mongolia
Bansh
Банш
Small boiled dumplings of minced meat, eaten in broth, dropped into milk tea, or fried as a snack.
Mongolia
Banshtai Tsai
Банштай цай
Salted milk tea with small meat dumplings boiled directly in it, eaten as a one-bowl breakfast.
Mongolia
Bantan
Бантан
Thick broth with flour rubbed between the palms into crumbs and stirred in, plus minced meat — a restorative soup for the ill and the hungover.
Munster, Ireland
Bantry Bay Mussels
Rope-grown mussels from West Cork's Bantry Bay, prized for their plump, sweet meat.
Occitanie, France
Banyuls
Banyuls is a named French wine appellation associated with Occitanie, defined by its terroir and regulated style.
Bissau, Guinea-Bissau
Baobab Frozen Dessert
Sorvete di Cabaceira
Frozen dessert made with baobab fruit pulp; the baobab gives a tangy, citrusy flavour and a creamy texture when frozen; a Guinean-Bissau treat using the locally abundant baobab fruit; sold as street ice cream and made at home.
The Gambia
Baobab Juice
Wonjo baobab juice
A tart Gambian drink made by soaking baobab pulp in water and sweetening it, sometimes with milk.
Guinea-Bissau
Baobab Juice
Sumo di Cabaceira
A tart, creamy drink made from soaked baobab pulp in Guinea-Bissau.
Madagascar
Baobab Juice
Jus de baobab
A tart, creamy drink made by soaking baobab fruit pulp in water and sweetening it.
Togo
Baobab Juice
Alangban
A creamy, tangy Togolese drink made by blending baobab fruit pulp with water and sugar; thick, pale, and very high in vitamin C, sold fresh on streets and in markets.
Mauritania
Baobab Leaf Powder
Lalo
Powdered dried baobab leaves used as a thickening agent in Mauritanian and Senegalese sauces; gives ngomou and other couscous dishes their characteristic dark green colour and slightly mucilaginous texture; a staple ingredient in Pulaar cooking.
Burkina Faso
Baobab Leaf Sauce
Sauce feuilles de baobab
A thick sauce from fresh or dried baobab leaves with potash, soumbala, and meat or fish; the leaves are mucilaginous and thicken the sauce; used in 64% of tô sauces in Burkina Faso.
China
Baozi (Steamed Filled Buns)
包子
Yeasted wheat buns pleated shut round pork and cabbage, beef, or vegetables, steamed in stacked bamboo baskets.
Trinidad and Tobago
Bara
Soft split-pea and flour dough seasoned with turmeric, geera and pepper, fried until it puffs and stays pliable.
Kathmandu Valley, Nepal
Bara (Wo)
बरा
Ground black lentils are seasoned, shaped into a Newari pancake, and fried plain or with egg or minced meat.
Wales, United Kingdom
Bara Brith
A dense tea loaf of dried fruit soaked overnight in tea, mixed with mixed spice and baked, sliced and buttered.
Russia
Baranki
Баранки
Hard ring-shaped scalded-dough crackers somewhere between a bagel and a biscuit; the smaller drier versions are sushki.
Qatar
Baranyoush
برانيوش
Bread cooked with sugar, molasses, or date honey alongside grilled or fried fish — a traditional Qatari ghabga dish celebrated by chef Noof Al Marri of the Desert Rose Café.
Mexico
Barbacoa
Meat, traditionally lamb or goat, slow-steamed underground in maguey leaves until juicy, then served with consommé and tortillas.
Monaco, Monaco
Barbagiuan
Barbagiuàn
Monaco's national dish — a deep-fried pastry pocket filled with Swiss chard or spinach, ricotta, rice, leeks, onions, and herbs; the name means 'Uncle John' in the Monégasque dialect; traditionally eaten on National Day, 19 November.
Trinidad and Tobago
Barbecue Pigtail
Salted pig's tail boiled to remove salt, then grilled and glazed with a sweet, peppery barbecue sauce.
Guangdong, Hong Kong
Barbecue Pork Buns
叉烧包
Steamed white buns that split into three at the top, filled with diced barbecued pork in a sweet-savoury sauce.
United States
Barbecue Ribs
Pork ribs cooked low and slow over smoke until the meat pulls from the bone, glazed with barbecue sauce.
United States
Barbecue Sauce
A thick, sweet-tangy American sauce of tomato, vinegar, sugar, and spices, brushed on or served alongside smoked meats.
Piedmont, Italy
Barbera d'Asti
Piedmont DOCG red, everyday classic.
Iran
Barberries
زرشک
Small, intensely sour dried red berries from South Khorasan, fried briefly in butter and sugar and scattered over rice.
United States
Barberton Chicken
A Serbian-American fried chicken from Barberton, Ohio: heavily breaded, fried in lard, and served with hot rice and a vinegar-based chicken salad.
France
Barboton
Barboton is a Saint-Étienne potato stew of sliced potatoes, onions, and braised meat seasoned for a rustic meal.
Antigua and Barbuda
Barbuda Lobster
Lobster
Caribbean spiny lobster from the waters around Barbuda; Barbuda is known for its lobster, at its most plentiful during lobster season; served grilled, steamed, or in garlic butter; ranks among the best in the region; the lobster of Antigua and Barbuda; a prized seafood of the islands.
Turkey
Barbunya Pilaki
Borlotti beans braised in olive oil and tomato.
India
Barfi
बर्फी
A dense Indian milk fudge, often flavoured with cardamom or pistachio and cut into squares.
Iraq
Barhi Dates
تمر برحي
Round yellow dates eaten crisp at the khalal stage, tasting of coconut and apple before they ripen to soft brown.
Somalia
Bariis Iskukaris
The national dish of Somalia — basmati rice cooked in a single pot with meat (goat, lamb, beef, camel, or chicken), vegetables, and the Somali spice blend xawaash (cumin, cardamom, cloves, cinnamon, turmeric); the name means 'cooked mixed together'; topped with raisins, peas, fried potatoes, onions, and peppers; served at weddings and celebrations; always accompanied by a fresh banana on the side.
Latvia
Barley and Smoked Pork Porridge
Grudenis
Slow-cooked pearl barley with smoked pork, onion and potato, traditionally made for celebrations.