Atlantic Canada, Canada
Blueberry Grunt
Stewed wild blueberries with dumpling topping, steamed cobbler dessert from Nova Scotia.
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Finland
Blueberry Pie
Mustikkapiirakka
Traditional Finnish blueberry pie with buttery crust and sweet, slightly tart filling from wild blueberries, a summer treat.
United States
Blueberry Pie
A double-crust pie of fresh blueberries sweetened and thickened until deep purple and jammy.
Southland, New Zealand
Bluff Oysters
Wild dredge oysters from Foveaux Strait, larger, meatier and stronger-flavoured than farmed Pacific oysters.
Austria
Blunzengröstl
Blunzengröstl fries blood sausage with potato, onion and marjoram in a browned skillet dish.
Iceland
Blóðmör
Iceland's blood pudding from lamb's blood, suet, rye flour, and oats, a Þorrablót and daily classic.
Vietnam
Bo Kho
Bò kho
Aromatic Vietnamese beef stew with diced beef, carrots, lemongrass, cinnamon, and star anise in a rich, spicy broth, served with baguette or noodles.
Vietnam
Bo La Lot
Bò lá lốt
Beef wrapped in wild betel leaves and grilled over charcoal, served with rice vermicelli, peanuts, and fish sauce.
Ghana
Boama
A Ghanaian snack of smoked or fried fish, often served with plantain or as a savory treat.
Bangkok, Thailand
Boat Noodles
ก๋วยเตี๋ยวเรือ
Rich, dark pork or beef noodle soup with pork blood, spices, and herbs, served in small bowls.
United States
Bob Andy Pie
A Southern molasses custard pie with a dense, rich filling, sometimes topped with meringue.
Slovenian Littoral, Slovenia
Bobiči
A traditional Slovenian soup made from corn, beans, potatoes and root vegetables, seasoned with pork and herbs, a hearty Primorska and Notranjska dish.
Sichuan, China
Bobo Chicken
钵钵鸡
Bobo chicken, cold poached chicken on skewers dipped from a bowl of chilli oil and sold by the stick, is a named Sichuan street format.
DR Congo
Bobolo
Cassava fermented, pounded and packed into a long stick wrapped in leaves, then steamed until firm and slightly sour.
Cape Town, South Africa
Bobotie
South Africa's national dish: spiced minced meat baked with raisins, almonds, and curry, topped with an egg custard. A Cape Malay classic, sweet-savory and aromatic, served with yellow rice and sambal, a national icon.
Bahia, Brazil
Bobó de Camarão
A creamy Bahian stew of shrimp and cassava puree thickened with coconut milk and dendê oil, seasoned with tomatoes, peppers, and cilantro.
Colombia
Bocachico en Cabrito
A Caribbean-coast dish of bocachico fish wrapped in bijao leaves with coconut milk and spices, steamed or grilled. A coastal specialty, aromatic and tender.
Ecuador
Bocadillo
An Ecuadorian sweet of panela and coconut cut into firm, sugary squares. Chewy, pale and often served at festivals and markets.
Santander, Colombia
Bocadillo Veleño
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.
Panama
Bocado de la Reina
A Panamanian custard dessert of coconut milk, sugar, and egg yolks, baked until set and dusted with cinnamon.
Rome, Italy
Boccette in brodo
In Rome, Boccette in brodo is a clear soup of small meatballs, usually served hot with a light, savoury broth.
Germany
Bock Beer
Bock
Strong malty lager, 6-7% ABV, rich and warming, traditionally brewed for special occasions.
Berlin, Germany
Bockwurst
Pre-boiled sausage made from ground veal and pork, seasoned with paprika and chives, originating from Berlin.
South Africa
Boeber
A Cape Malay milk drink of sago, vermicelli, milk, sugar, and cardamom, served warm at Ramadan.
Netherlands
Boerenjongens
Raisins preserved in brandy and sugar, served as a Dutch accompaniment to porridge, pancakes, or ice cream.
South Africa
Boerewors
South Africa's traditional farmer's sausage of beef (90%+ meat) with coriander, cloves, and nutmeg, coiled and braaied. A national and braai staple, juicy and aromatic, a cultural icon, served in a roll or with pap, a cornerstone.
South Africa
Boerewors Roll (Boerie Roll)
Boerewors rol
A braaied boerewors in a hotdog roll with caramelized onions, tomato sauce, or chutney. A street and braai staple, juicy and savory, a national and school fete classic, a quick and beloved snack, a South African icon.
Éislek, Luxembourg
Bofferding
Pale lager brewed at Bascharage since 1842 and the country's most-poured beer, alongside Diekirch from the north and Battin from Esch.
Ghana
Bofrot
Botokoin
Sweetened yeast dough dropped by the spoonful into hot oil and fried into round, chewy balls.
Litoral, Argentina
Boga a la Parrilla
A river fish from the Paraná and Río de la Plata, grilled whole over coals and served with lemon. A simple, flaky Argentine fish dish, especially in the Litoral.
Croatia
Bogdanuša
Bogdanuša is an indigenous white wine from Hvar with citrus and mineral character.
Botswana
Bogobe
Botswana's staple sorghum porridge — sorghum, maize, or millet flour stirred into boiling water and cooked slowly into a soft paste; sometimes fermented for days to make ting, a sour version eaten with milk and sugar or with meat.
Transcarpathia, Ukraine
Bograch
Бограч
Bograch is a Transcarpathian goulash made with several kinds of meat, paprika, and vegetables, cooked in a cauldron over a fire.
Prekmurje, Slovenia
Bograč
Prekmurje's cauldron stew of three meats — beef, pork and game or venison — with onion, paprika and potato, cooked outdoors over a fire for hours.
Upper Carniola, Slovenia
Bohinjski sir
Bohinjski sir is a firm cow's-milk cheese from Bohinj, matured into a wheel with a buttery aroma and pale rind.
Lesotho
Bohobe ba Polata
Baked Basotho wheat bread cooked in a flat cast iron pot (pitsa ea polata) with hot coals from cow dung placed on the lid and underneath, producing a golden-brown crust. Traditionally served at special occasions and celebrations.