Food

Banchan

Banchan: Korean shared side dishes and table customs

Barbecue

Barq's

Barq's: history, characteristics, and cultural role of the root beer brand

Basmati

Basmati rice: aromatic long-grain rice of the Indian subcontinent

Battenberg cake

Batter

Béarnaise sauce

Béarnaise sauce: definition, ingredients, history and culinary uses

Béchamel sauce

Beef

Beef: meat from cattle — types, cuts, production, cooking and cultural role

Beer

Beer: manufacture, styles, history and cultural importance

Bellini (cocktail)

Bento

Bento: Japanese boxed lunch — origins, components, and varieties

Bergamot essential oil

Berliner (doughnut)

Berry

Berry: botanical definition, common usage, examples and distinctions

Beurre noisette

Bibimbap

Big League Chew

Big Mac

Biltong

Biltong: South African dried meat snack — origins, preparation, and varieties

Biryani

Biryani — a fragrant South Asian rice and meat rice dish

Biscuit

Bismarck herring

Bistro

Bistro: Small French Restaurant and Its Traditions

Bitterness

Bitterness: the taste, its biology, and culinary and cultural roles

Black bean

Black bean: varieties, uses, nutrition and culinary distinctions

Black pudding

Black tea

Black tea: production, varieties, history, and uses

Blackberry pie

Blackberry pie: ingredients, history and regional variations

Blackcurrant

Blanquette de Limoux

Blue cheese

Blue cheese: varieties, production, and culinary uses

Boiled egg

Boiled egg: preparation, varieties, history, and uses

Bok choy

Bok choy (pak choi): description, varieties, uses and cultivation

Bolognese sauce

Borscht

Botan nabe

Botan nabe (Japanese wild boar hot pot)

Bouillabaisse

Bouillabaisse: traditional Provençal fish stew from Marseille

Bounty (chocolate bar)

Bourbon

Bourbon whiskey

Bowl

Boysenberry

Brandy

Brandy — distilled fruit spirit and its varieties

Brasserie

Brasserie: French-style restaurant and its characteristics

Bratwurst

Bread

Bread: Types, Ingredients, History and Cultural Importance

Bread and salt

Bread and Salt: Slavic Welcome Ceremony and Symbolic Food