1,165 articles
Brown sauce
Brown sauce, also called chippy sauce when diluted, is a British dark-brown fruit-and-spice condiment with tamarind, dates and malt vinegar; HP Sauce dominates about three-quarters of the UK market.
Brunch
Brunch is a late-morning meal combining breakfast and lunch, first recorded in 1895 and popularized in the United States as a weekend occasion with dishes like eggs Benedict.
Brunost
Brunost (brown cheese, mysost, gjetost) is Norway's sweet caramel whey cheese, made by boiling whey with milk and cream; invented by Anne Hov in 1863, 35-40% lactose, sliced thin with an ostehøvel.
Brunswick stew
Brunswick stew: thick Southern American stew of meat (originally squirrel), corn, tomatoes, and lima beans. Virginia and Georgia both claim its origin; Georgia made it its official state stew in 2025.
Bruschetta
Bruschetta is an Italian antipasto of thick rustic bread charred over live heat, rubbed with raw garlic and dressed with olive oil; known as fettunta in Tuscany, from bruscare, related to crostini.
Bubble and squeak
Bubble and squeak is a traditional British dish of cold leftover mashed potatoes and cabbage, sometimes other roast vegetables, fried until crisp. Named for its cooking sounds, first recorded 1765–75, originally beef and cabbage; distinct from Irish colcannon and Scottish rumbledethumps.
Budae-jjigae (부대찌개)
Budae-jjigae (부대찌개), also spelled boodae chigae, is Korean army base stew from 1960s Uijeongbu, combining US military surplus Spam, hot dogs, and cheese with kimchi, tofu, and ramen; now a popular comfort food.
Buffalo mozzarella
Buffalo mozzarella (mozzarella di bufala), notably Mozzarella di Bufala Campana PDO, is an Italian fresh pasta filata cheese from water buffalo milk, PDO-registered in 1996, made within 60 hours of milking, creamier and richer than cow's-milk mozzarella.
Buffalo wing
Buffalo wing: deep-fried unbreaded chicken wing pieces tossed in hot sauce and melted butter, served with celery and blue cheese. Credited to Buffalo, New York's Anchor Bar in 1964 (Teressa Bellissimo), with rival claims by John Young's Wings 'n Things; celebrated with Chicken Wing Day since 1977.
Buffalo-style pizza
Buffalo-style pizza is Western New York's regional pie: thick, airy crust with toppings to the edges, sweet sauce, roughly triple the New York cheese load, cup-and-char pepperoni, square-cut and not folded.
Buldak Ramen
Buldak Ramen (불닭볶음면, Hot Chicken Flavor Ramen) is Samyang Foods' spicy Korean stir-fried instant noodle, launched April 2012, famous for the Fire Noodle Challenge, 10 billion units sold, and Denmark's 2024 capsaicin recall.
Bulgogi (불고기)
Bulgogi (불고기) is Korea's marinated grilled beef: thin soy-sauce, pear, garlic, and sesame marinade, lineage from Goguryeo maekjeok through Joseon neobiani, with brothy Seoul and charcoal Eonyang and Gwangyang styles.
Bundt cake
Bundt cake: cake baked in a fluted tube pan trademarked by Nordic Ware, invented 1950 by H. David Dalquist in Minneapolis from a German kugelhopf mold; famous after the 1966 Pillsbury Bake-Off Tunnel of Fudge cake.
Bunny chow
Bunny chow, or "bunny", is Durban, South Africa's curry-in-a-hollowed-white-bread-loaf street food, created by the Indian community around 1940s Grey Street under apartheid take-away restrictions; filled with mutton, chicken, or bean curry and eaten by hand.
Burnt ends
Burnt ends: crispy smoked beef brisket point pieces, a Kansas City barbecue specialty also called brownies. Originated as free Arthur Bryant's scraps, popularized by Calvin Trillin's 1972 Playboy essay, now a national menu staple.
Burrata
Burrata, also known as Burrata di Andria, is a fresh Italian cow's-milk cheese from Andria in Apulia, made as a mozzarella shell filled with creamy stracciatella.
Burrito
Burrito: a flour tortilla wrapped around fillings of meat, beans, rice, and cheese; from Mexican Spanish "little donkey." Originated in northern Mexico; Mission-style and California burritos are American developments.
Butter
Butter is a solid dairy fat with over 80% lipid, made by churning cream; also called beurre. Distinguished from ghee (99.6% milk fat) and margarine (vegetable oils); main fatty acids palmitic, myristic, oleic.
Butter chicken
Butter chicken (murgh makhani, मक्खन मुर्ग़ा) is a Delhi restaurant dish of tandoor-roasted chicken in a tomato-butter-cream gravy, linked to Moti Mahal and contested between the Gujral and Jaggi families in a 2024 lawsuit.
Butter tart
Butter tart, a classic Canadian pastry with a filling of butter, eggs, and sugar, often with raisins or nuts; first printed recipe 1900 in Barrie, Ontario; related to tarte au sucre and pecan pie.
Buttercream
Buttercream, also called buttercream frosting, is a butter-and-sugar cake frosting in styles such as American, Swiss meringue, Italian meringue, French, German, and ermine, differing in egg base, sweetness, and heat stability.
Butterscotch
Butterscotch is a candy, sauce, and flavor made by cooking butter with brown sugar, distinct from white-sugar caramel and from toffee, which is butterscotch cooked to hard crack. Dating to 1802, famously from Doncaster.
Cabbage roll
Cabbage roll, also golubtsy, holubtsi, gołąbki, or sarmale: cabbage leaves wrapped around meat-and-rice filling and braised in tomato or sour sauce; descends from Ottoman dolma, with regional variants across Eastern Europe and beyond.
Cake
Cake: a sweet baked food of flour, sugar, eggs, fat, and liquid, from Old Norse-derived English word kaka descendant. Covers batter and foam types, leavening history, pound cake, cake mixes, Bundt pan, sugar reduction, and clean-label reformulation.
Calcium lactate
Calcium lactate (E327, CAS 814-80-2) is the calcium salt of lactic acid, a GRAS white crystalline food additive used as firming agent, stabilizer, leavening agent, and calcium fortificant in foods, supplements, and animal feed, with calcium absorption similar to other calcium salts.
California roll
California roll (カリフォルニアロール): an American inside-out uramaki sushi with crab or surimi, avocado, and cucumber, invented in 1960s–70s Los Angeles (contested credit: Mashita, Seusa, Tojo) and the most-eaten US sushi.
Camel milk
Camel milk, from the dromedary and Bactrian camel, is a staple of arid-region pastoralists, similar to cow milk but saltier, lacking β-lactoglobulin, richer in vitamin C, and increasingly commercially processed despite UHT and cheese-making difficulties.
Camembert
Camembert: soft, bloomy-rind cow's milk cheese from Normandy, France; Camembert de Normandie (AOC 1983, PDO 1996) requires raw milk, ladle molding in five layers, 250 g, 45% fat, 21-day ripening, poplar box.
Canapé
Canapé: a single-bite appetizer of bread, toast, or cracker with a savory topping; French for "couch". Distinguished from hors d'oeuvres by its required edible base; culinary use since late 18th-century France.
Candy
Candy: sweet solid or semi-solid confectionery made mainly from sucrose and glucose syrup, spanning hard candy, toffees, fondants, gummies, and fudge. Texture is controlled by boiling temperature and crystallization; the global market is about USD 78.81 billion in 2026.