Latvia
Barley Groats Sausage
Putraimdesa
Sausage of pig blood mixed with barley groats, onions and spices, served with lingonberry jam.
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Estonia
Barley Porridge
Kruubipuder
Simple pearl barley porridge with butter, often served alongside marinated eel or as a side dish.
Latvia
Barley Porridge with Potatoes
Bukstiņputra
Hearty porridge of barley groats, potatoes, onions and smoked pork, a traditional rustic dish.
Mulgimaa, Estonia
Barley Scone
Karask
Traditional barley flour quick bread, light and fluffy, a rustic Estonian specialty.
South Korea
Barley Tea
보리차
A caffeine-free tea made by steeping roasted barley grains, with a nutty, earthy flavor, served hot or cold in every Korean household.
Ireland
Barmbrack
Bairín breac
An Irish sweet fruit bread with tea-soaked raisins and sultanas, a Halloween and daily classic.
Cape Verde
Barnacle Stew
Guisado de Percebes
Gooseneck barnacles steamed in a pot and served in their own broth, eaten by cracking the shell and peeling the skin to reveal the meat.
Madinah, Saudi Arabia
Barni Dates
تمر برني
Barni Dates are a reddish-brown, medium-sized Medina variety with sweet flavor, firm-chewy flesh, and reliable storage qualities.
Piedmont, Italy
Barolo
Piedmont's 'king of wines' from Nebbiolo grapes, aged 3+ years. Tannic, complex, and long-lived, from the Langhe hills.
Piedmont, Italy
Barolo Chinato
Barolo Chinato is a named Italian wine from Piedmont, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Australia
Barramundi
Barra
Barramundi is a northern Australian fish with firm, sweet white flesh, commonly grilled, baked, or pan-seared.
Marshall Islands
Barramundi Cod
Whole fresh barramundi cod seasoned, wrapped in banana leaves, and baked; considered a national dish of Marshall Islands; one of the dishes TasteAtlas lists for Marshall Islands; the banana leaf wrapping keeps the fish moist and imparts a subtle flavor; a centerpiece dish for feasts and celebrations.
Canary Islands, Spain
Barraquito
A layered coffee drink from Tenerife with condensed milk, Licor 43, espresso, steamed milk, cinnamon, and lemon peel, served in a tall glass.
Parana, Brazil
Barreado
A slow-cooked meat stew from Paraná, traditionally layered in a clay pot sealed with a flour paste and simmered for hours with bacon and spices.
Puerto Rico
Barriguitas de vieja
Puerto Rican coconut fritters, sweet and dense, made with grated coconut and spices, fried until golden.
Bermuda
Barritt's Ginger Beer
Bermuda's traditional ginger beer produced since 1875; essential component of a Dark 'n' Stormy and enjoyed on its own; a Bermudian product
Chile
Barros Jarpa
Ham and melted cheese sandwich, named after Ernesto Barros Jarpa, a simple and classic Chilean grilled sandwich.
Chile
Barros Luco
Hot sandwich with beef steak and melted cheese, named after President Ramón Barros Luco, a classic Chilean sandwich.
Nouvelle-Aquitaine, France
Barsac
Barsac is a named French wine appellation associated with Nouvelle-Aquitaine, defined by its terroir and regulated style.
Poland
Barszcz Biały
A Polish white borscht made from fermented wheat flour starter (instead of rye), with sausage, bacon, and egg. Similar to żurek but milder, served at Easter.
Poland
Barszcz Czerwony
Polish clear red beetroot soup, tangy and slightly sweet, served with uszka dumplings on Christmas Eve or with a hard-boiled egg. A national staple.
Poland
Barszcz Ukraiński
A Polish version of Ukrainian borscht: a hearty beet soup with beans, cabbage, and meat, thicker and creamier than clear barszcz. A filling, savory soup.
Croatia
Basa
Basa is a fresh, unsalted whey cheese from Lika, eaten very soon after it is made.
Kyushu, Japan
Basashi
馬刺し
Horse meat sashimi, a regional specialty of Kumamoto and Nagano, served raw with ginger and soy.
Somalia
Basbaas
A tangy, hot Somali sauce made with green chilies, tomatoes, tamarind, and coriander; also known as shigni; no Somali meal is complete without it; the condiment that adds heat and tang to every dish; served alongside rice, pasta, and meat dishes; the Somali answer to hot sauce; found at every table and restaurant.
Egypt
Basbousa
بسبوسة
A Egyptian semolina cake soaked in sugar syrup, topped with almonds or coconut, a daily and sweet shop classic
Libya
Basbousa Bil Tamr
A Libyan semolina cake sweetened with date syrup (tamr) instead of sugar, moist and sticky.
Algeria
Basboussa
An Algerian semolina cake soaked in syrup, dense and sweet, often topped with an almond.
Sudan
Baseema
A Sudanese semolina cake sweetened with syrup and scented with cardamom.
Basel, Switzerland
Basel Brownies
Basler Brunsli
A chewy Christmas cookie of ground almonds, dark chocolate, sugar, egg white and spices, dry on the outside and moist within.
Basel, Switzerland
Basel Cheese Tart
Basler Käsewähe
An open cheese tart from Basel with a custard-and-cheese filling of Gruyère or Emmentaler baked in a shortcrust shell.
Basel, Switzerland
Basel Flour Soup
Basler Mehlsuppe
Flour toasted slowly in butter until dark brown, then whisked into stock with onion and finished with grated cheese.
Basel, Switzerland
Basel Green Herb Soup
Basler grüne Kräutersuppe
A thick, green soup of mixed fresh herbs, spinach and sorrel puréed with stock and cream, a filling Basel specialty.
Basel, Switzerland
Basel Läckerli
Basler Läckerli
A hard spiced honey biscuit with candied peel, almonds and kirsch, baked in a sheet, glazed and cut into rectangles while warm.
Basel, Switzerland
Basel Sour Liver
Suri Läberli
Calf's liver marinated in vinegar and fried, a Basel specialty with a distinctive sour flavour, served with rösti and onion sauce.
Urals, Russia
Bashkir Honey
Башкирский мёд
Bashkir honey is honey from Bashkiria, especially linden (lipa) and buckwheat varieties.