China
Buddha's Delight (Luo Han Zhai)
罗汉斋
Luohan zhai (Buddha's delight), the fixed Buddhist vegetarian dish of eighteen ingredients eaten on the first day of Lunar New Year, is a named ceremonial dish with a documented composition.
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Trentino-Alto Adige, Italy
Budino di cervella (Brain Soufflé)
Budino di cervella (Brain Soufflé) is a named Italian offal from Trentino, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Turks and Caicos Islands
Buds and Rice
A resourceful 'hardship dish' using buds of the local pear cactus (Opuntia dillenii) cooked into rice for flavour and sustenance; a distinctive Turks and Caicos tradition
Kelantan, Malaysia
Budu
Fermented anchovy sauce from Kelantan, used as dipping sauce, golden brown color with balanced umami-salty and smooth liquid.
Czech Republic
Budweiser Budvar
Budvar
A Czech premium lager from České Budějovice.
Poland
Budyn
Custard pudding.
Argentina
Budín de Pan
Argentine bread pudding of stale bread, milk, eggs, sugar, and sometimes raisins or caramel. A rustic, comforting dessert, served warm or cold with dulce de leche.
Australia
Buffalo
Water Buffalo
Lean red meat from feral water buffalo in northern Australia, rich flavour similar to beef, good marbling with rich colour and properly aged, a unique Northern Territory game meat.
Sri Lanka
Buffalo Curd with Treacle
මී කිරි සහ පැණි
Set buffalo milk curd served in the clay pot it was made in, with dark palm treacle poured over it.
South Sulawesi, Indonesia
Buffalo Milk Cheese
Dangke
Minahasan buffalo milk cheese, unique traditional cheese from Enrekang, South Sulawesi.
Buffalo, United States
Buffalo Wings
Deep-fried chicken wings tossed in a cayenne pepper sauce and butter, served with celery and blue cheese dressing.
Burundi
Bugali
Ubugali
Stiff maize-flour dough cooked by stirring into boiling water until it forms a firm, smooth mass; the primary carbohydrate base of the Burundian meal, eaten by hand to scoop up stews and sauces.
Papua New Guinea
Bugandi Egg Drop Soup
Light soup of spinach, spring onions, and choko shoots boiled in water with a raw egg dropped in while cooking — a simple, nourishing PNG soup from the Bugandi region.
Eswatini
Buganu
Traditional marula fruit wine brewed by women, celebrated at the annual Buganu Festival.
Uganda
Bugisu Arabica
Bugisu coffee
Washed arabica grown on the volcanic slopes of Mount Elgon by smallholders around Mbale, Uganda's best-known coffee origin.
Azerbaijan
Buglama
Buğlama
Azerbaijani Buğlama gently braises lamb or veal with onion, tomato, herbs, and little added liquid until tender.
Italy
Buglione d'agnello
In Tuscany, Buglione d'agnello is lamb stewed with tomato, red wine, garlic, and herbs until tender.
Lyon, France
Bugnes Lyonnaises
Thin, fried Lyonnaise pastries dusted with sugar, especially associated with the city's winter and carnival baking traditions.
United Kingdom
Builder's Tea
Strong black tea brewed hard in a mug with a splash of milk and often two sugars, drunk at every hour of the day.
Prekmurje, Slovenia
Bujta Repa
Prekmurje pork-slaughter dish: sour turnip cooked with fatty pork, millet or barley and a heavy hand of paprika.
Philippines
Bukayo
Bukayo is chewy coconut strips cooked in caramelised sugar and shaped into a Filipino sweet snack.
Laguna, Philippines
Buko Pie
Buko pie, the young-coconut pie of Los Baños bought by the box on the road out of Laguna, is a named regional institution.
Ethiopia
Bula Genfo
ቡላ ገንፎ
A porridge made from bula — fine starch powder extracted from the enset ('false banana') plant. A foundational dish of southern Ethiopian cuisine, richer and smoother than barley genfo, served with spiced butter.
Bulgaria
Bulgarian Kyufte
Кюфте
The flattened round counterpart of the kebapche — the same cumin-heavy pork and beef mince, patted into a disc and charcoal-grilled.
Bulgaria
Bulgarian Musaka
Мусака
Diced potato — not aubergine — layered with minced pork, onion and paprika, then covered with a yogurt-and-egg topping that bakes into a pale golden crust.
Serbia
Bulgarian Popara
Попара
A Bulgarian breakfast of stale bread or kozunak soaked in hot milk, tea or yogurt, with crumbled sirene cheese and a knob of butter.
Bulgaria
Bulgarian Rakia
Ракия
Fruit brandy distilled from grapes, plums or apricots, usually 40% and often home-made; drunk cold in small glasses alongside salad, never after dinner.
Bulgaria
Bulgarian Roast Lamb
Агнешко печено
Whole or jointed spring lamb roasted with butter and dried savory, traditional for St George's Day on 6 May when it is eaten across the country.
Thrace, Bulgaria
Bulgarian Rose Water
Българска розова вода
Distilled from Rosa damascena picked before dawn in the Valley of Roses, used by the spoonful in lokum, syrups and rose jam.
Albania
Bulgarian White Brine Cheese
Сирене
Sheep's or cow's milk cheese ripened in brine in wooden barrels or tins — sharp, crumbly and salty, and present at essentially every Bulgarian meal.
Bulgaria
Bulgarian Yogurt
Кисело мляко
Yogurt set with Lactobacillus bulgaricus, the bacterium named for the country — thick, sharply sour and eaten plain rather than sweetened.
South Korea
Bulgogi
불고기
Thinly sliced marinated beef (usually ribeye) grilled over high heat, marinated in soy sauce, sugar, sesame oil, garlic, and scallions.
Lebanon
Bulgur
برغل
Wheat parboiled, dried and cracked to different grades, from the fine grain in tabbouleh to coarse pilaf bulgur.
Isle of Pines, New Caledonia
Bulime
Bulime; a giant land snail endemic to the Isle of Pines; a local delicacy; served with garlic and butter or in soups; a unique New Caledonian specialty; a feature of island cuisine
Sint Maarten
Buljawou
Buljol
Salt cod with mixed vegetables, served with fried plantains; evolved from Buljol (saltfish salad), but plantains are grated, fried, and included with the cod; a traditional Sint Maarten dish
Trinidad and Tobago
Buljol
Salted cod flaked and tossed raw with tomato, onion, sweet pepper, olive oil and hot pepper.