Foods that start with B

List of Foods That Start With B

1

Bacon

Cured and smoked pork belly or back — a breakfast staple in the US and UK, with regional variations from American streaky bacon to British rashers to Italian pancetta.

2

Bagel

A dense ring of yeast-leavened wheat bread that's boiled before baking — Polish-Jewish in origin and central to American Jewish food culture.

3

Baguette

The long, narrow, crisp-crusted French bread that became the country's most internationally recognizable carbohydrate — surprisingly modern in its current form.

4

Baklava

A dessert of layered phyllo pastry, finely chopped nuts, and sugar or honey syrup — claimed by Turkey, Greece, the Levant, and the Balkans.

5

Banana Bread

A moist quick-bread sweetened mostly by overripe bananas — a Depression-era American baking staple now made worldwide.

6

Banh Mi

A Vietnamese baguette sandwich filled with pickled vegetables, fresh herbs, and a protein — a direct product of French colonial influence on Vietnamese street food.

7

Banoffee Pie

A British dessert invention of the 1970s — a buttery biscuit base topped with toffee made from condensed milk, fresh banana slices, and whipped cream; the name combines banana and toffee; first made at The Hungry Monk restaurant in East Sussex in 1972, and now one of the most popular British desserts both at home and in cafes worldwide.

8

Beef Stroganoff

A Russian dish of sautéed beef strips in a sour cream sauce — allegedly created for Count Stroganov's household in St. Petersburg in the 1800s; now a globally adapted comfort dish served over egg noodles or rice.

9

Beef Wellington

A British celebration dish of beef tenderloin coated in mushroom duxelles and wrapped in puff pastry — elegant to serve, technically demanding to cook correctly.

10

Beignet

A New Orleans deep-fried choux-dough fritter, served hot and smothered under a snowfall of powdered sugar — the signature breakfast of Café Du Monde since 1862.

11

Bibimbap

Korea's iconic mixed rice bowl — a colourful arrangement of seasoned vegetables, a fried or raw egg, and gochujang chilli paste served over steamed white rice.

12

Biryani

A layered rice dish of long-grain basmati cooked with spiced meat or vegetables, born from Persian–Mughal kitchens and refined across the Indian subcontinent.

13

Bisque

A rich, velvety French cream soup classically made from shellfish — lobster, crab, or shrimp — with the shells roasted and simmered to extract maximum flavour before straining smooth.

14

Black Forest Cake

Germany's most famous layered cake — dark chocolate sponge soaked in Kirschwasser cherry brandy, filled with whipped cream and sour cherries, and finished with chocolate shavings.

15

Black Pudding

A blood sausage made from pig's blood, pork fat, and oatmeal or barley, cooked in a casing until set — a staple of the full English and Scottish breakfast, with a rich, earthy, iron-heavy flavour; the best black puddings (from Bury in Lancashire, Stornoway in the Hebrides, and Clonakilty in Ireland) are considered artisan products of national importance.

16

Boeuf Bourguignon

The great French beef stew — beef braised slowly in red Burgundy wine with lardons, pearl onions, mushrooms, and herbs until the meat is fall-apart tender and the sauce is deeply reduced and glossy; a dish from the Burgundy region of France that became an international symbol of French cuisine through Julia Child's 1961 recipe, which brought it to American home cooks.

17

Bolognese

A slow-cooked Italian meat sauce from Bologna — rich, dense, and emphatically not the tomato-heavy ragù most of the world calls "spaghetti bolognese."

18

Borscht

A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.

19

Bouillabaisse

Marseille's legendary fish stew — a saffron-scented broth with at least three species of rockfish, traditionally served in two courses with rouille-spread toast.

20

Bratwurst

A German pork sausage seasoned with spices and grilled or pan-fried — the centrepiece of German street food and a staple of beer halls and outdoor grills.

21

Bread

A staple food made from flour, water, and usually a leavening agent — one of humanity's oldest prepared foods, with regional traditions ranging from French baguettes to Indian naan to Mexican bolillos.

22

Bread and Butter Pudding

A British classic of utter simplicity — slices of buttered bread layered in a dish, soaked in an egg-cream custard, dusted with nutmeg and sugar, then baked until set and golden; a pudding for using up stale bread that has become one of the most beloved British desserts.

23

Brioche

A buttery, eggy French enriched bread — soft, golden, and so rich it sits at the boundary between bread and pastry.

24

Bruschetta

Italian grilled bread rubbed with garlic and drizzled with olive oil — the simplest form topped with fresh tomatoes, basil, and sea salt; a staple antipasto across central Italy.

25

Bubble Tea

Taiwanese cold tea drink shaken frothy with milk or fruit flavouring and served with wide-straw-sucked chewy tapioca pearls — the global street-drink that became a café category.

26

Bulgogi

Korean "fire meat" — thinly sliced beef marinated in soy sauce, pear or apple juice, sesame oil, and garlic, then grilled over charcoal or cooked on a tabletop grill.

27

Bunny Chow

Durban's iconic street food — a hollowed-out half or quarter loaf of bread filled with spicy curry, the scooped-out bread served as the lid; eaten by hand from the loaf.

28

Burrito

A large soft flour tortilla wrapped tightly around savory fillings, born in northern Mexico and reinvented in California into the food it's now globally known as.

29

Butter

Solid dairy fat made by churning cream — a foundational ingredient across global cooking, with regional variations from cultured European butter to Indian ghee to fermented African shea butter.