Bali, Indonesia
Brem
Brem, the fermented glutinous-rice product sold both as the Balinese rice wine and as the Madiun solid cake, is a named traditional ferment.
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East Java, Indonesia
Brem Madiun
Brem Madiun is a dry, airy East Javanese rice-wine confection that dissolves on the tongue.
Iceland
Brennivín
Iceland's traditional schnapps from potato and caraway, the Þorrablót and national drink.
Lombardy, Italy
Bresaola della Valtellina
Lean air-cured beef from Valtellina, sliced paper-thin and served with olive oil, lemon, and shaved Parmigiano. Italy's answer to carpaccio.
Italy
Brescia Caviar
Brescia Caviar is a named Italian canned seafood from Province of Brescia, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Serbia
Breskvice
Бресквице
"Peach" shaped cookies with rum, walnut and dulce de leche.
Burgundy, France
Bresse Chicken
Poulet de Bresse
Premium chicken from Bresse with blue feet, the only poultry with AOC status.
Brittany, France
Breton Butter Cookie
Galette bretonne
Butter-rich crisp cookies from Brittany with scalloped edges.
Brittany, France
Breton Fish Stew
Cotriade
Breton fish stew with various fish, a rustic and simple preparation.
Austria
Brettljause
Rustic snack platter of cold meats, cheeses, pickles, and spreads served on a wooden board, a Heuriger classic, variety of quality meats, traditional.
Colombia
Brevas con Arequipe
A Colombian dessert of preserved figs (brevas) in syrup with arequipe (dulce de leche). A classic sweet-salty contrast, served with cheese.
Auvergne-Rhône-Alpes, France
Brezade
Brezade is an Alpine vegetable soup combining seasonal greens, potatoes, and broth into a warming bowl with a clear herbal character.
Bavaria, Germany
Brezenknödel
Brezenknödel bind chopped stale pretzels with milk, egg and herbs into dumplings that are steamed or simmered.
Greece
Briam
Μπριάμ
Greek roasted vegetable casserole of eggplant, zucchini, potatoes, tomatoes, and olive oil, baked until tender. A summer ladera classic, rustic and savory, served with feta and bread.
Croatia
Bribirski prisnac
Bribirski prisnac is a Dalmatian hinterland cheese pie baked for village celebrations.
Île-de-France, France
Brie de Meaux
Large wheel with bloomy white rind, buttery nutty flavor, known as the King of Cheeses.
Île-de-France, France
Brie de Melun
Smaller, stronger version of Brie with a saltier, more pronounced flavor.
United States
Brier Hill-style pizza
A Youngstown, Ohio pizza with a thick, chewy crust, sweet sauce, and a distinct topping style from the Italian-American community.
Brazil
Brigadeiro
Soft chocolate truffles made from condensed milk, cocoa powder, and butter, rolled in chocolate sprinkles and served at parties.
Tuscany, Italy
Brigidini
Tuscan thin crispy anise-flavored wafers pressed in a special iron, traditionally made in Lamporecchio. A Carnival specialty.
Morocco
Brik
بريك
Thin malsouka pastry folded around egg, tuna, potato, capers, or herbs and fried until the shell shatters.
France
Brillat Savarin
Brillat Savarin is a named French cheese associated with France, recognized for its own rind, aging, and milk character.
Slovenian Littoral, Slovenia
Brinjevec
Juniper brandy distilled from fermented juniper berries — resinous, dry and famously harsh, drunk as a digestif and used as a folk remedy.
Guria, Georgia
Brinjula
Ბრინჯულა
A Gurian cheese omelette with a thin dough base, similar to a khachapuri, combining eggs, cheese and a crisp pastry bottom.
Saint Kitts and Nevis
Brinley Gold Rum
Brinley Gold
Rum manufactured on St. Kitts by the Brinley Gold Company; distinctive flavors include coffee, mango, and vanilla; a flavored rum popular with tourists and locals; the Brinley Gold of Saint Kitts; a versatile, flavored rum; a souvenir of the island.
Pays de la Loire, France
Brioche
Rich enriched bread made with generous butter and eggs, tender cake-like crumb with golden crust.
Sicily, Italy
Brioche con gelato
In Sicily, Brioche con gelato is soft Sicilian brioche filled with gelato.
Morocco
Briouat
بريوات
Crisp warqa pastry parcels filled with savoury meat, seafood, cheese, or sweet nuts and honey.
Portugal
Brisas do lis
Brisas do lis is a Portuguese sweet from Leiria, shaped as a candy and finished with its characteristic sugar, nut, or egg filling.
Valais, Switzerland
Brisolée
An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.
Malta
Broad Beans with Garlic
Ful bit-tewm
Fresh broad beans boiled and dressed while warm with olive oil, lemon, garlic and mint.
Madeira, Portugal
Broas de mel
Broas de mel is a Portuguese sweet from Madeira, shaped as a cookie and finished with its characteristic sugar, nut, or egg filling.
Corsica, France
Brocciu
Fresh whey cheese from Corsica, the island's signature cheese, used in sweet and savory dishes.
Lazio, Italy
Broccoli al prosciutto
Broccoli al prosciutto 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.
Morocco
Brochettes
بروشيت
Moroccan skewers of marinated meat grilled over coals, commonly minced kefta or small chicken pieces.
Rwanda
Brochettes
Ibiritanya
Rwanda's national street food — meat (goat, beef, pork, or fish) cut into cubes, marinated with spices, skewered with onions and vegetables, and grilled over charcoal; sold at every bar, roadside stand, and market in the country.