Castile and León, Spain
Burgos Blood Sausage
Morcilla de Burgos
The famous blood sausage from Burgos, made with rice, pork blood, onion, fat, and spices, protected by a PGI designation.
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Burgundy, France
Burgundy Red
Bourgogne rouge
Pinot Noir from Burgundy, elegant and complex with red fruit and earthy notes.
Burgundy, France
Burgundy Snails
Escargots de Bourgogne
Snails cooked in garlic parsley butter, served in their shells as an appetizer.
Burgundy, France
Burgundy White
Bourgogne blanc
Chardonnay from Burgundy, ranging from crisp and mineral to rich and oaky.
Japan
Buri daikon
ぶり大根
Buri daikon, yellowtail simmered with daikon until both take the same colour, is a named Japanese winter dish.
Philippines
Buri-Wrapped Suman
Suman sa Ibus
A cylindrical suman wrapped tightly in buri palm leaves, a specialty of Negros Occidental, eaten with sugar or mango.
Liguria, Italy
Buridda
In Liguria, Buridda is fish and seafood stew with tomato, garlic, pine nuts, and olives.
Somalia
Burkaki
Small Somali fried dough pieces served with tea or a sweet topping.
Burkina Faso
Burkinabè Cowpea
Niébé
Cowpea (Vigna unguiculata), the major legume of Burkina Faso; drought-resistant and protein-rich; used in benga, gonré, and beignets; called benga in Mooré and sôsô in Dioula.
Burkina Faso
Burkinabè Poulet Bicyclette
Poulet bicyclette
Free-range chicken (firm flesh, raised outdoors), grilled, braised, or fried; prized for flavour over industrial chicken; the signature restaurant dish of Burkina Faso.
Turkey
Burma kadayıf
Burma kadayıf is the rolled shredded-wheat-and-pistachio coil, sold by name in baklava houses as a separate form from ekmek kadayıfı and künefe.
Myanmar
Burmese Biryani
ဒံပေါက်
Spiced rice steamed with chicken or mutton in a sealed pot, served with a bowl of sour soup, pickled mango, raw onion and mint.
Myanmar
Burmese Chicken Curry
ကြက်သားဟင်း
Chicken simmered with onion, garlic, ginger, turmeric, paprika and fish sauce until the gravy reduces and the oil separates; potatoes are often added.
Myanmar
Burmese Egg Curry
ကြက်ဥဟင်း
Hard-boiled eggs fried until blistered, then simmered in an onion, tomato and tamarind gravy that stays sour rather than rich.
Myanmar
Burmese Faluda
ဖာလူဒါ
Rose syrup, milk, basil seeds, jelly, ice cream and vermicelli layered in a tall glass and drunk with a spoon and a straw.
Myanmar
Burmese Fried Rice
ထမင်းကြော်
Day-old rice fried with boiled yellow peas, onion and turmeric oil, sometimes with egg or Chinese sausage, and served with a sour vegetable soup.
Myanmar
Burmese Green Tea
ရေနွေးကြမ်း
Weak, unsweetened green tea kept in a flask on every teashop table and refilled without charge for as long as you sit.
Myanmar
Burmese Milk Tea
လက်ဖက်ရည်ချို
Strong black tea cut with both condensed and evaporated milk, poured back and forth to aerate, and ordered by sweetness.
Myanmar
Burmese Naan
နံပြား
Flatbread slapped onto the wall of a clay oven at a teashop and eaten with pea curry, condensed milk or plain with sweet tea.
Myanmar
Burmese Pickled Vegetables
သနပ်
Mustard greens, mango or bamboo shoot packed in oil, chilli and salt and left to sour, then served in small dishes alongside rice.
Mandalay, Myanmar
Burmese Sticky Rice Cake
ထိုးမုန့်
Mandalay Htoe Mont is a dense pressed sweet made by pounding glutinous rice with coconut, raisins, cashew and sesame, then slicing it into fingers.
United States
Burnt Ends
The caramelized, bark-covered ends of smoked beef brisket, chopped and often tossed in barbecue sauce — a Kansas City treasure.
Apulia, Italy
Burrata di Andria
Puglian fresh cheese: a mozzarella shell filled with stracciatella (cream-soaked mozzarella shreds). Should be eaten within 24 hours of making.
Liguria, Italy
Burrida (Liguria)
Burrida is a Ligurian fish dish in a sweet-sour walnut-and-vinegar sauce.
Mexico
Burrito
A flour tortilla rolled around a filling of beans, meat, rice, and cheese — the northern Mexican original.
Nigeria
Burukutu
Sorghum or millet beer fermented in the north and middle belt, cloudy brown and sour, drunk from calabashes at markets.
Bujumbura, Burundi
Burundian Grilled Tilapia
Tilapia du Tanganyika
Whole tilapia from Lake Tanganyika, grilled over charcoal with onions, garlic, and pili pili; a centrepiece dish for two or three people, eaten with the fingers alongside cassava, fried plantains, and a tomato-onion relish.
Southern Burundi (Rumonge / Bururi), Burundi
Burundian Red Palm Oil
Huile de Palme Rouge
Unrefined red palm oil used as the primary cooking fat in Burundian cuisine; pressed from the fruit of oil palms grown in the southern and western lowlands; gives stews, fried plantains, and renga renga their characteristic red-orange colour and nutty flavour.
England, United Kingdom
Bury Black Pudding
Pig's blood, oatmeal or barley and diced back fat packed into a casing, boiled, then sliced and fried until the edges crisp.
Czech Republic
Burčák
Burčiak
A Czech young partly fermented wine, cloudy and sweet, a harvest and autumn classic. A national and seasonal iconrink, a traditional and natural beverage, a sweet and unique wine, a cold drink, a beverage, a drink, a tradition, a delicacy.
Kenya
Busaa
A Kenyan traditional beer brewed from fermented maize or millet, often shared at ceremonies.
Montevideo, Uruguay
Buseca
Tripe stewed slowly with white beans, chorizo, tomato and paprika into a thick winter dish.
Cameroon
Bush Mango
Ndo'o
The dried and ground kernel of the wild mango, used as a thickener that turns sauces glossy and slightly stretchy.
Australia
Bush Tomato
Akudjura
Bush tomato is a small arid-zone fruit dried or ground into a concentrated spice with tamarillo-like savoury sweetness.
Anguilla
Bushwacker
Anguillian Bushwacker
Created at the Ship's Store on St. Thomas in 1975, the Bushwacker is a frozen cocktail of rum and creamy coffee-and-chocolate liqueurs. BVI bars serve their own adopted versions.
Isle of Man
Bushy's Manx Ale
Bushy's Brewery makes Manx ales and lagers including Old Bushy Tail, Manannan's Cloak, and Norseman, brewed with Manx water.