Greece
Bianco
Μπιάνκο
Corfu fish stewed in garlic and lemon, no tomato.
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Shaanxi, China
Biangbiang Noodles
Biángbiáng面
Belt-wide hand-pulled noodles slapped against the counter to stretch, topped with chilli powder, garlic and spring onion, then finished with smoking oil.
Saarland, Germany
Bibbelchesbohnesupp
Bibbelchesbohnesupp is a Saarland green-bean soup with potatoes, onions and smoked bacon in a savoury broth.
Appenzell, Switzerland
Biberli
A soft honey-spiced gingerbread stamped with a picture and filled with marzipan, eaten at markets and fairs.
Cape Verde
Bibi-Style Shrimp Broth
Caldo de Camarão a moda da mama Bibi
Shrimp seafood dish originating in Chã das Pedras on Santo Antão, made with fresh shrimp in a flavoured broth.
South Korea
Bibim guksu
비빔국수
Bibim guksu is made with cold thin noodles tossed in gochujang vinegar sauce.
North Korea
Bibimbap
비빔밥
A bowl of warm white rice topped with seasoned vegetables (namul), gochujang chili paste, a fried egg, and sliced meat, stirred together before eating.
Afghanistan
Bichak
بیچاک
Small turnovers of thin dough filled with spiced potato, pumpkin or minced meat, baked or fried.
Belgium
Bicky Burger
Iconic Belgian snack-bar burger with its own spiced Bicky sauce and pickles.
Vienna, Austria
Biedermeier-Torte
Biedermeier-Torte is a dessert from Vienna, a sweet finish to the local table.
Nicaragua
Bienmesabe
A Nicaraguan sweet cake with corn, milk, and cinnamon, a festive and daily classic
Venezuela
Bienmesabe
A Venezuelan coconut cream cake of rum-soaked sponge layers, coconut-vanilla custard and a thick topping of Swiss meringue dusted with cinnamon.
North Macedonia
Bieno Sirenje
Биено сирење
Bieno sirenje is Mariovo cheese made by beating curd in hot whey until stringy, then pressing and brining it.
Castile and León, Spain
Bierzo
Bierzo is a Castile and León wine with ripe fruit, fresh acidity, and a structured mineral finish from its mountain vineyards.
Calabria, Italy
Bieta in brodo
In Italy, Bieta in brodo is chard leaves simmered in light broth with garlic and oil.
Lazio, Italy
Bietole al pomodoro
Bietole al pomodoro is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Portugal
Bifana
A garlicky pork steak sandwich served in a flour-dusted roll.
Mozambique
Bifana Moçambicana
A Portuguese-influenced Mozambican pork sandwich seasoned with chili and vinegar.
Lisbon, Portugal
Bifana à moda de Lisboa
Bifana à moda de Lisboa is a thin pork steak marinated with garlic and white wine, tucked into a crusty roll with mustard or piri-piri.
Porto, Portugal
Bifana à moda do Porto
Bifana à moda do Porto is thin marinated pork served in a roll, usually with a sharper spice, mustard, or piri-piri finish.
Argentina
Bife a la Criolla
A northern Argentine dish of beef steaks simmered in a tomato, pepper, and potato stew with cumin and paprika. A hearty, one-pot country meal from the northwest.
Argentina
Bife de Chorizo
A thick, juicy sirloin steak cut from the strip loin, grilled over coals until crusty outside and pink inside. It is one of the most popular cuts at Argentine parrillas.
Brazil
Bife à Cavalo
Grilled beef steak topped with a fried egg whose yolk runs over the meat, served with rice, beans and fries — a standard Brazilian restaurant plate.
Brazil
Bife à Parmegiana
Breaded beef cutlet fried crisp, covered with tomato sauce and melted cheese, served with rice and fries — Italian-Brazilian comfort food at its most ordered.
Greece
Bifteki
Μπιφτέκι
Greek burger patty of ground meat (pork, lamb, or beef) with herbs and onions, grilled or baked. A taverna and home classic, often stuffed with feta, served with potatoes and salad.
Xinjiang, China
Big Plate Chicken
大盘鸡
Chicken on the bone braised with potato, green pepper, chilli and star anise, served on a platter over hand-pulled belt noodles added at the end.
Taiwan
Big Sausage Wrapping Small Sausage
大腸包小腸
A grilled sticky-rice sausage split lengthways and used as a bun for a sweet grilled pork sausage, with garlic, pickles and wasabi.
Malta
Bigilla
Ġulbiena beans mashed with garlic, parsley, olive oil and chilli into a rough, khaki-coloured dip.
Veneto, Italy
Bigoli con l'Anatra
Veneto's thick, rustic whole-wheat spaghetti dressed with a long-simmered duck ragù. The rough pasta surface grips the rich sauce.
Venice, Italy
Bigoli in Salsa
Venetian bigoli pasta dressed with a slow-cooked onion and anchovy sauce. Originally a fasting dish, now a Venetian classic.
Poland
Bigos
Poland's hunter's stew: sauerkraut and fresh cabbage slow-cooked with multiple meats (pork, sausage, bacon, venison), mushrooms, and prunes. Better each day it's reheated, a national dish.
Karachi, India
Bihari Boti
بہاری بوٹی
Thin strips of beef tenderised with papaya and marinated in roasted gram flour, fried onion and heavy spice, then grilled over coals.
Coastal Guinea-Bissau (Bissau / Bijagós Archipelago), Guinea-Bissau
Bijagós Oysters
Ostras
Mangrove oysters harvested from the Bijagós Archipelago, a UNESCO Biosphere Reserve; collected by women using traditional, sustainable methods; sold in local markets and to hotels; smaller and more flavourful than farmed oysters, with a briny, mineral taste from the mangrove ecosystem.
Croatia
Bijeli bošpor (White bošpor)
Bijeli bošpor
Bijeli bošpor is a Sopje wedding soup of semolina and egg in a pale broth.
Bikaner, India
Bikaneri bhujia
बीकानेरी भुजिया
Moth-bean and gram flour are seasoned, extruded into fine strands, and fried into Bikaner's brittle snack.
Dalmatia, Croatia
Bikla
Bikla is a Dalmatian winter drink of red wine and goat milk, allowed to curdle lightly during slaughter-season gatherings.