Catalonia, Spain
Bauma Carrat
Bauma Carrat is a square Catalan goat cheese from Borredà with an ash-bloomed rind and a creamy paste that firms toward the centre.
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Kazakhstan
Baursak
Бауырсақ
Baursak is Kazakh fried yeast dough that puffs and turns golden, served with tea, soups, or main courses.
São Paulo, Brazil
Bauru
A classic Brazilian pressed sandwich of roast beef, melted mozzarella, tomato and pickles inside a pão francês with the crumb hollowed out. Born in a São Paulo lanchonete.
Costa Rica
Bavaria Beer
Cerveza Bavaria
Premium Costa Rican beer since 1932, German Pilsner style with amber color and fuller body, smooth and drinkable.
Bavaria, Germany
Bavarian Meat Patties
Fleischpflanzerl
Bavarian meatballs or pan-fried meat patties, similar to Frikadellen but with regional seasoning.
Bavaria, Germany
Bavarian Pretzel
Bayerische Breze
Traditional Bavarian pretzel shaped like folded arms for prayer, with a thin dark brown crust and juicy tender interior.
Bavaria, Germany
Bavarian Sausage Salad
Bayerischer Wurstsalat
Bavarian sausage salad with thinly sliced sausage in a vinegar dressing, served as a cold dish or snack.
Bavaria, Germany
Bavarian Sweet Mustard
Bayerischer Süßer Senf
Bavarian sweet mustard invented in the 19th century, traditionally paired with Weißwurst and Leberkäse.
Azerbaijan
Bayanshira
Bayanşirə
Ancient white grape grown in the Ganja and Shamkir valleys, made dry with green apple and a slightly nutty finish.
Bavaria, Germany
Bayerische Brezensuppe
Bayerische Brezensuppe turns stale pretzel pieces into a savoury broth with onion, herbs and sometimes egg.
Bavaria, Germany
Bayerischer Blutwurz
Bayerischer Blutwurz is a dark red herbal liqueur infused with bloodroot and spices, served as a small digestif.
Bavaria, Germany
Bayerischer Bärwurz
Bayerischer Bärwurz is a clear schnapps distilled from bear-root, with earthy spice and a dry warming finish.
Bavaria, Germany
Bayerischer Gebirgsenzian
Bayerischer Gebirgsenzian is a clear gentian-root schnapps with intensely bitter alpine-herb aroma.
Bavaria, Germany
Bayerischer Kräuterlikör
Bayerischer Kräuterlikör is a dark herbal digestif blended from alpine botanicals with bitter, resinous and citrus notes.
Nouvelle-Aquitaine, France
Bayonne Ham
Jambon de Bayonne
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.
Kuwait
Bayth el-Gitta
بيض القطا
Small fried pastries shaped like sandgrouse eggs, filled with ground nuts and cardamom and buried in icing sugar.
Libya
Bazin
Barley flour worked into boiling water with a stick until it forms a stiff dome, set in the middle of a shared dish of lamb, tomato sauce, potato and boiled eggs.
Central Anatolia, Turkey
Bazlama
A soft, thick village flatbread baked on a griddle (sac) over open fire, with a chewy texture and slight char. Bazlama is the everyday bread of rural Turkey, especially in the Central Anatolian and Mediterranean regions, eaten fresh with butter, cheese, or honey.
Italy
Bazzoffia
In Italy, Bazzoffia is spring soup of artichokes, peas, broad beans, egg, and bread.
Vancouver, Canada
BC Roll
Sushi roll with grilled salmon skin and cucumber, invented in Vancouver in 1974, British Columbia sushi innovation.
England, United Kingdom
Beacon Fell Traditional Lancashire Cheese
Beacon Fell Traditional Lancashire Cheese is a protected collective food or drink identity with a defined regional specification.
Cape Verde
Bean and Corn Stew
Cachupa
Slow-cooked stew of hominy corn, beans, cassava, sweet potato, and pumpkin with pork, sausage, or fish; the national dish of Cape Verde, simmered for hours until thick.
Jersey
Bean Crock
Les Pais au Fou
Slow-cooked pork and bean stew, a Norman cassoulet-style dish; made with mixed dried beans (haricot, butter, kidney), pork (often pig's trotter), beef shin, onions, and herbs; cooked all day in an earthenware crock; gave islanders the nickname 'Jersey beans'.
Mali
Bean Fritters
Beignet de haricots
Bean fritters sold as street food in Mali; listed in the Mali tourism document alongside brochettes and froufrou; black-eyed peas are soaked, ground, seasoned, and deep-fried; a popular, inexpensive snack; similar to akara across West Africa; found at street stalls in Bamako and other cities; the breakfast of urban Mali.
Togo
Bean Fritters
Gawou
Crispy Togolese bean fritters made from skinned black-eyed peas blended with onion, chilli, and salt, then deep-fried into golden balls; a popular morning or afternoon market snack.
Botswana
Bean Leaf Spinach
Morogo wa dinawa
Spinach made from bean leaves — a popular Setswana food where bean leaves are cooked and dried for preservation, then rehydrated and cooked as a relish; served with pap.
Romania
Bean Purée with Fried Onion
Fasole bătută
White beans mashed with oil and garlic into a smooth paste and topped with onion fried dark in paprika oil.
Chad
Bean Sauce
Souroundou
Chadian bean sauce; one of the ten most essential Chadian sauces; beans slow-cooked with onions, tomatoes, and spices into a thick, hearty sauce; a protein-rich dish; served with boule or kissar; a staple of everyday cooking, especially when meat is scarce.
Bulgaria
Bean Soup
Боб чорба
Dried beans stewed with onion, carrot, tomato, paprika and a fistful of dried savory — the everyday soup of the countryside and army canteens alike.
Chile
Bean Soup
Sopa de porotos
Simple bean soup, often with vegetables, a comforting Chilean country dish, hearty and nourishing, traditional.
Niger
Bean Soup
Miyan Wake
A simple, filling Nigerien soup of cowpeas or black-eyed peas cooked in palm oil with onion, tomato, pepper, and dried fish or meat; a humble, protein-rich stew served with tuwo.
Paraguay
Bean Soup
Kumanda Kesu
Bean soup thickened by its own squash and finished with queso paraguayo, somewhere between a soup and a porridge in the Paraguayan winter kitchen.
Slovakia
Bean Soup
Fazuľová polievka
Beans cooked with smoked meat, root vegetables and often sauerkraut, finished with a roux and a spoon of sour cream.
Romania
Bean Soup in a Bread Bowl
Ciorbă de fasole cu ciolan
Beans cooked with a smoked pork knuckle and soured vegetables, often served in a hollowed round loaf that you eat as you go.
Ipoh, Malaysia
Bean Sprouts Chicken
Nga Choy Kai
Fat crunchy bean sprouts from Ipoh's mineral water with tender chicken.
DR Congo
Bean Stew
Madesu
A Congolese bean stew; listed in Wikipedia's Congolese cuisine; beans are slow-cooked with onions, tomatoes, palm oil, and spices; a vegetarian-friendly dish that is naturally gluten-free; a staple for many Congolese families; served with rice, fufu, or chikwangue; the bean stew of the Congo; a hearty, nutritious, and affordable dish.