1,165 articles
Beef protein
Beef protein: protein from bovine muscle, also an FDA-notified food ingredient (GRN 313, Proteus Industries, 2010, no-questions letter) used as a water binding coating at up to 0.89%; PDCAAS 92.
Beef Stroganoff (Бефстроганов)
Beef Stroganoff (бефстроганов) is a Russian dish of beef in a sour cream sauce, named for the Stroganov family, first printed in Molokhovets's cookbook (1871 or 1861), modernized in 1912 with mushrooms, and spread worldwide after 1917.
Beef tongue
Beef tongue, also called cow tongue, is the tongue of a cow used as a cut of beef, featured in dishes like Mexican tacos de lengua and Japanese gyūtan.
Beef Wellington
Beef Wellington (boeuf en croûte) is a beef fillet coated in mushroom duxelles and wrapped in puff pastry, associated with the Duke of Wellington though the link is unproven; first printed references date to 1899, popularized by Julia Child in 1965.
Beefsteak
Beefsteak: a slice of beef, usually from the loin or hindquarter, cooked by broiling, grilling, or frying; compound of beef and steak, first recorded circa 1706–1711.
Beignet
Beignet (French, plural beignets): a fried pastry. In France a batter-coated fritter; in New Orleans a square, holeless fried dough dusted with powdered sugar, Louisiana's official state donut since 1986.
Belgian waffle
Belgian waffle, gaufre de Bruxelles or gaufre de Liège: waffle varieties from Belgium. Brussels style is rectangular, light, yeast or egg-white leavened; Liège is dense brioche dough with pearl sugar; the American version is a baking-powder adaptation popularized at the 1964 New York World's Fair.
Bento (弁当)
Bento (弁当, obento) is a Japanese single-portion boxed meal, typically rice with fish or meat and pickled or cooked vegetables, packed to be eaten away from home.
Beurre blanc
Beurre blanc (beurre nantais) is a warm French emulsified butter sauce from the Loire Valley near Nantes: cold butter whisked into a white wine, vinegar, and shallot reduction, without egg yolks, served hot over fish.
Bhang (भांग)
Bhang (भांग, bhāṅg) is an edible cannabis preparation of ground leaves and flowers, drunk in India in drinks like thandai during Holi and Maha Shivaratri.
Bhel puri
Bhel puri (भेल पूरी), or bhelpuri, is a Mumbai chaat of puffed rice, sev, vegetables, and tamarind, green, and garlic chutneys, with Gujarati-linked origins, wet (geeli) and dry (sukha) variants, and the Kolkata relative jhal muri.
Biangbiang noodles
Biangbiang noodles (𰻝𰻝面, biángbiáng miàn, kudai mian, belt noodles) are belt-wide hand-pulled wheat noodles from Shaanxi's Guanzhong region, named for the slapping sound of the dough and the untypable ~58-stroke biang character, classically served oil-splashed (youpo).
Bibimbap (비빔밥)
Bibimbap (비빔밥), also called goldongban, is a Korean mixed-rice dish of rice, seasoned vegetables, meat, egg, gochujang, and sesame oil; first recorded around 1590, with its recipe in the late 19th-century Siuijeonseo and famous Jeonju and Jinju styles.
Big N' Tasty
Big N' Tasty, also Big Tasty (no N), a McDonald's hamburger introduced in 1997 to compete with Burger King's Whopper; quarter-pound patty, lettuce, tomato, pickles, onion, ketchup, mayo; discontinued in the US January 1, 2011, but the Big Tasty with Emmental cheese and signature sauce persists internationally.
Bigos
Bigos, Polish hunter's stew, is a national dish of sauerkraut, fresh cabbage, and assorted meats, slowly cooked and improved by reheating; originally a 17th-century cabbage-free chopped-meat dish, it took its modern form in the 18th century.
Biltong
Biltong, a South African salted, vinegar-cured, air-dried ready-to-eat meat made from beef or game strips; distinguished from jerky by no cooking step, vinegar curing, and typical 4–8% salt content.
Birria
Birria: slow-cooked Jalisco, Mexico stew of goat (traditionally) or beef in a dried-chile adobo, served with consomé; distinct from pit-steamed barbacoa; Tijuana beef birria and quesabirria tacos went viral in the U.S. after 2018.
Birthday cake
Birthday cake: frosted celebration cake with lit candles, one per year of life, blown out with a wish. Originated in 18th-century Germany's Kinderfest; also a vanilla-sprinkle flavor.
Biryani
Biryani (बिरयानी) is a layered South Asian rice dish of basmati rice with spiced meat or vegetables, sealed and finished by dum cooking; distinct from one-pot pulao, with kachchi and pakki schools and many regional styles.
Biscotti
Biscotti, plural of biscotto, are Italian cookies whose name means twice-baked; abroad the word means the hard Tuscan almond cookies called cantucci or biscotti di Prato, baked, sliced, and dried in a second oven pass for long shelf life.
Biscuit
Biscuit: from Latin panis biscoctus, twice-cooked ship bread. Means a crisp cookie-like item in British English and a soft scone-like quick bread in North America; biscuit products have 1–5% moisture.
Biscuit (bread)
Biscuit (bread): the North American quick bread, a chemically leavened round distinct from the British cookie-biscuit; Southern staple adopted for its buttermilk, lard, and soft wheat flour.
Biscuits and gravy
Biscuits and gravy, also called sawmill, country, or white gravy and biscuits, is an American Southern breakfast of leavened biscuits smothered in white sausage gravy made from pork drippings, flour, and milk, originating in Appalachian frontier and logging-camp cooking.
Black and white cookie
Black and white cookie, also called half-moon or Amerikaner: a soft, cake-like New York City bakery cookie frosted half chocolate, half vanilla fondant; origin debated between Glaser's Bake Shop (1902) and Utica's Hemstrought's Bakery.
Black Forest gateau
Black Forest gateau (Schwarzwälder Kirschtorte), also called Black Forest cake, is a German layer cake of chocolate sponge, sour cherries, whipped cream, and Kirsch, which German food rules require; credited to Josef Keller in 1915.
Black garlic
Black garlic is fresh garlic aged 15–90 days at 60–90°C and 70–90% humidity without additives, turning black, sweet, and soft via the Maillard reaction; allicin drops and antioxidant activity rises.
Black pepper
Black pepper (Piper nigrum; Milagu), the dried berry of a Western Ghats-native vine; piperine activates TRPV1; black, white, green forms by processing; Vietnam, Indonesia, Brazil, India lead production.
Black pepper oleoresin
Black pepper oleoresin, a solvent-extracted concentrate from Piper nigrum peppercorns (FEMA 2846, CAS 8002-56-0), carries both aroma volatiles (20–36%) and pungent piperine (35–55%), used to flavor processed foods and authorized as an EU feed additive in 2024.
Black soup
Black soup, mélas zomos (μέλας ζωμός) or Spartan black broth, was the pork-and-blood broth of the Spartan syssitia, made with pork, blood, salt, and vinegar; no recipe survives and outsiders mocked it.
Blancmange
Blancmange (blanc mangier, "white food") is a molded milk pudding set with cornstarch or gelatin, flavored with almond or vanilla. Medieval chicken-and-rice savory dish, now a British dessert, cousin of panna cotta and manjar blanco.