40 Tasty Foods That Start With B!

Looking for fresh ways to broaden your gastronomic horizons? There is no need to look any further!

The following list of delicious cuisines beginning with the letter B will undoubtedly expose you to some new ingredients. It may also educate you on meals you’ve heard of but never tried, or it may remind you of a long-forgotten favorite.

In any case, choose one and be inspired for your next supper!

40 Foods that Start with the Letter B

1. Bacalao

Bacalao is the Spanish word for salt cod, which is cod that has been salted and dried to preserve it. Before refrigeration, this sort of food preservation was critical since it meant that healthy fish could be consumed at any time of year, regardless of season. Bacalao is stable at room temperature, but it’s a good idea to keep it in the fridge regardless, since this will substantially lengthen the shelf life! Before eating, soak bacalao in fresh water for 1-3 days to rehydrate the fish and eliminate excess salt.

2. Baked Beans

Baked beans are a traditional food cooked by mixing dry beans (such as white beans, navy beans, or red kidney beans) with spices in a casserole and baking at a low temperature in the oven. Many baked bean recipes use molasses or maple syrup for a somewhat sweet taste, and other versions even include bacon or pork bellyyum! The secret to a traditional baked bean dish is long cooking, which enables the beans to properly tenderize and allows all of the flavors to mix together.

3. Baklava

Baklava is a Middle Eastern delicacy that is produced by stacking multiple sheets of filo pastry that has been drizzled with butter. The dough layers are filled with chopped nuts and then topped or soaked in honey or a sweet syrup. After baking, the whole pastry is sliced into triangles, resulting in crispy and flaky pastries. Because filo dough is unleavened, it will not rise when cooked. To get the airy but rich texture that Baklava is renowned for, numerous layers of this dough (with lots of fat in between) are required.

4. Balsamic Vinegar

True balsamic vinegar requires a sophisticated and time-consuming maturing procedure that yields a highly colored and pleasantly tasting vinegar. It all begins with grape must, a mixture of grape juices, skins, seeds, and stems. The must is then matured in barrels and turned at various times during the aging process to accentuate the tastes. Balsamic vinegar manufacture is strictly controlled, and the vinegar must be made in one of two Italian provinces: Modena or Reggio Emilia, in order to be deemed authentic balsamic. For those of us who do not live in Italy or have access to pricey imported items, there are other manufacturers that make wonderful balsamic vinegars. While not as genuine as the real thing, these vinegars are wonderful and worth keeping in your cupboard!

5. Bamboo Shoots

Bamboo shoots are the edible sprouts of the bamboo plant that are collected before they mature into the tall woody stalks that we commonly associate with the term bamboo. But! Before you begin nibbling on every young bamboo you come across, keep in mind that bamboo shoots contain toxins that must be boiled off before they are safe to eat. Canned bamboo shoots have been processed and are ready to consume without additional preparation. Bamboo shoots, when correctly cooked, will provide a crisp texture and a fresh taste to any soup, salad, or stir fry!

6. Banana Bread

Banana bread is most people’s go-to answer for those ripening-too-quickly-to-eat bananas languishing in the fruit bowl. Overripe bananas are best for banana bread because they mash and combine into a creamy mush more easier than underripe bananas. After combining a few extra ingredients that you most likely already have on hand, all you have to do is bake the banana bread and you’ll have a delicious snack, dessert, or even breakfast!

7. Banana Pudding

Banana pudding is a tiered dessert that consists of rich vanilla custard, fresh banana slices, vanilla biscuits, and whipped cream. The dish is made and chilled for many hours to let the cookies to soak up the custard and cream, softening their crispness and mixing the flavors of the pudding. The chilled pudding technique is the most common and what most people think of when they desire that delightful taste of banana pudding!

8. Barley

Barley is one of several cereal grains, which are the edible seeds of plants in the grass family, such as rice, oats, and rye, to name a few! Barley is typically offered in two varieties: hulled and pearled. Hulled barley has had its tough, exterior (and inedible) hull removed, but the remainder of its portions are still there, making it a whole grain. Pearled barley is processed further to remove more layers of the grain, making it faster to boil but removing some of the nutritious content.

9. Basil

Basil is a fragrant plant that is often linked with Italian cuisine. Fresh basil is essential in sauces like pesto and tomato sauce, although dried basil is often used to season meats and soups. Basil, unlike harsher herbs like rosemary, is great when eaten fresh, making it an excellent accent to salads or cold vegetable meals.

10. Bass

Bass is an umbrella word for various edible fish species, including striped bass, black bass, and sea bass, to mention a few. Some bass species live in freshwater, while others live in saltwater or brackish water (a mix of the two). All bass, regardless of type, have a moderate taste and crisp white flesh. Bass fillets are delicious when gently floured and fried, oven roasted, or grilled whole.

11. Bay Leaf

Bay leaves are the fragrant leaves of the laurel tree, which is related to cinnamon and avocado! While the leathery texture of bay leaves makes them almost inedible on their own, their herbaceous and sharp taste is unparalleled. Bay leaves are best utilized in meals that will be cooked for a long period of time, enabling the bay flavor to thoroughly penetrate the dish.

12. Beach Plum

Beach plum bushes may be found growing wild throughout the eastern shore of the United States. They have cherry-sized fruits that vary in color from dark red to purple and have a sweet and tart flavor comparable to cranberries. Because of their acidity, extra sweetness is sometimes required to bring out their taste and make them more pleasant. Beach plums are often used to make jams and jellies, but they are also delicious when juiced and used in a cocktail, or sweetened and boiled down as a compote.

13. Béchamel

Bchamel may seem elegant, but it’s really just a plain cream sauce! Following the preparation of a roux (a cooked combination of butter and flour), hot milk is stirred into the saucepan, yielding a thick and creamy white sauce. Additional flavors or ingredients may be added at this point. Depending on what is added, bchamel may easily be converted into a variety of different sauces, including cheese sauce, alfredo sauce, and sausage gravy. Bchamel is one of the five mother sauces of French cuisine, and it serves as a foundation for cuisines all over the globe.

14. Beets

Beets are a very valuable plant since all of its components are nutritious, edible, and long-lasting. Most people recognize the beet root for its brilliant red and crisp flesh. The linked beet greens’ stalks and leaves are resilient, iron-rich, and excellent when sautéed. You may be surprised to hear that beets do not always come in red; they can come in various hues! Chioggia beets feature gorgeous pink and white striping, while golden beets have a vivid yellow flesh.

15. Bell Peppers

Bell peppers, unlike hot chili peppers, have low quantities of the chemical capsaicin, giving them a sweet flavor and pleasant crunch! Bell peppers are most usually found in red, yellow, orange, and green varieties, but a trip to a farm market will show you just how diverse this tiny nightshade can be! Bell peppers may be purple, white, lime green, brown, or a combination of hues. Grilled, stuffed, or just sliced and eaten raw, bell peppers are very tasty. They are also an excellent source of vitamin C, so go ahead and eat up!

16. Bergamot

Bergamot is a tropical fruit native to Italy’s south. Bergamot, as a citrus fruit, has the same distinctive flesh as lemons and limes, all wrapped up in an essential oil-rich peel. The bergamot fruit pulp is so acidic and bitter that it is deemed inedible and is never eaten fresh. However, the peel and its oils are excellent and in great demand. If you’ve ever eaten Earl Grey tea, you’ve already tasted bergamot, since the tea is scented with the aromatic oil found in the bergamot citrus peel.

17. Biryani

Biryani is a tasty one-pot dish that originated in India and has remained a mainstay of Indian cuisine. The ingredients used in this meal vary depending on the recipe, but in general, biryani will contain long grain rice such as basmati, a protein such as chicken or red meat, and sometimes vegetables such as onions or bell peppers. Seasonings like as saffron, coriander, nutmeg, chilli peppers, and garlic are often used to marinade and simmer the protein in a spicy sauce before cooking it.

18. Bison

Bison, which is often mistaken for buffalo, is really a separate species! Bison is a red meat that is most closely related to beef, however bison is leaner and has a somewhat sweeter flavor. Bison were almost driven to extinction, but in recent years, farmers have taken care to reintroduce these animals as a vital food source. As demand grows for lean bison meat, it is becoming more widely accessible online and at specialist butcher shops.

19. Bisque

or cream, which has a similar silky feel. When determining whether a soup qualifies as a bisque or not, the technique of thickening is less relevant; the primary criteria is that it must be smooth, velvety, and rich in order to be termed a bisque!Bisque is a rich and creamy soup that often includes vegetables or fish. Traditional bisque is really thickened with crustacean shells! To produce its creamy texture, a lobster bisque, for example, would employ boiled and ground up lobster shells. Nowadays, bisques are often thickened with a puree of cooked white rice and vegetables.

20. Black Beans

Black beans, also known as turtle beans or frijoles negros, are a variety of legume used in Mexican cooking. These small beans, like other legumes, are high in protein, making them a superb meat substitute in meals like tacos and a mainstay of vegetarian diets worldwide. Black beans are available in both dry and tinned forms. The disadvantage of dry beans is that they take longer to cook; nevertheless, they may be cooked with whatever combination of aromatics you like, including garlic, chiles, herbs, and spices.You have a choice!

21. Black Garlic

It may surprise you to hear that black garlic is just normal garlic bulbs that have been treated to render them inky black. To begin, the garlic must be put in a location where temperature and humidity can be precisely controlled and maintained. This results in the degradation of the garlic components and the gradual caramelization of the natural sugars. The end result? Deep, dark garlic cloves with a sweet, savory taste and none of the harshness that raw garlic has.

22. Black Pepper

Along with salt, black pepper is a staple in almost every kitchen and on every dinner table! Surprisingly, most individuals have no idea what this small spice is. Black peppercorns are the dried berries of a blooming vine that, despite their spicy flavor, has nothing to do with chile peppers. While pre-ground black pepper is convenient for seasoning, purchasing whole peppercorns and grinding them fresh will take your black pepper experience to a whole new level. Freshly crushed black pepper is also a fantastic complement to sweet foods. Try it on fruit before grilling it, or incorporate it into your next batch of whipped cream for a spicy-sweet delight!

23. Blueberries

Blueberries are one of just a few berries indigenous to North America. Wild blueberry bushes may still be seen growing freely in certain areas, in addition to commercial berry farms. Maine’s official state fruit is the wild blueberry! Fresh blueberries, as demonstrated by their beautiful blue color, are naturally high in antioxidants, which are known to counteract free radical damage in the human body. Fresh blueberries are best eaten fresh and by the handful to savor their gently sweet taste, but they are also great cooked into sweets, sauces, or even dried.

24. Blue Cheese

Blue cheese may refer to a variety of cheeses that have been matured with a particular mold. The most popular blue cheese kinds are Gorgonzola, Roquefort, and Stilton, although there are many more as the diversity of these cheeses grows. Blue cheese derives its name from the blue-green mold that runs through it and is responsible for the salty, bitter taste that blue cheese is renowned for. Blue cheese has a strong flavor, so a little goes a long way in sauces, dressings, or crumbled as a salad garnish.

25. Bok Choy

Bok choy is a Chinese cabbage that grows in the shape of a head with strong white stalks and dark green leaves on top. Bok choy, which comes originally from China and was formerly solely available in Asian cuisine, has increased in popularity and is now loved all over the globe. Bok choy has a tough structure that allows it to withstand cooking techniques including stir-frying, braising, and roasting. Bok choy leaves have a little harsh flavor, comparable to any other leafy green vegetable, but they are high in vitamin C!

26. Bonito Flakes

Bonito flakes are fish fillet shavings that have gone through a special drying, smoking, and fermenting process. Bonito flakes offer a significant umami (savory taste) boost to recipes, and they are often used to top rice dishes. Bonito flakes are a key ingredient in Japanese dashi, so if you’ve ever eaten soup in a Japanese restaurant, you’ve probably enjoyed the rich, deep flavor of bonito flakes!

27. Borscht

Remember those beets we spoke about earlier? They simply happen to be the star of this traditional Eastern European meal! Borscht is a hearty soup prepared with everyone’s favorite red root vegetable as well as additional vegetables like cabbage or onion. The beets give the whole soup a bright red hue that pervades the liquid. Borscht is served hot or cold and is often topped with sour cream and fresh dill.

28. Brazil Nuts

Surprisingly, the Brazil nut is not a nut at all! Rather, it is the seed of the Brazil nut tree’s fruit. Each fruit has a thick woody shell that looks like a coconut and contains numerous seeds that are closely packed together. Brazil nuts, like genuine nuts, are abundant in beneficial fats and minerals, making them an essential element of a balanced diet. Brazil nuts are also a fantastic source of selenium, which is essential for optimum thyroid function and skin health.

29. Brie Cheese

Brie is one of the world’s most well-known soft cheeses. It has a rich creamy texture and a mild flavor that appeals to cheese enthusiasts of all tastes. It is made from cow’s milk. The rind is mold-ripened and meant to be eaten with the cheese, but many people remove it since it has a stronger taste than the body of the cheese itself. Brie is also great for melting and is often used in panini sandwiches or toasts.

30. Brioche

Brioche is a bread with a fluffy texture and a rich flavor. Brioches are rich because butter, eggs, and occasionally milk are included into the bread dough, resulting in a pillowy soft and sweet loaf! Brioche’s structure makes it good for absorbing moisture, making it suitable for meals like French toast or strata. Brioche is a popular bread for burgers and breakfast sandwiches and is often made into individual rolls.

31. Broad Beans

In the United States, broad beans are frequently referred to as fava beans. They develop as a succession of seeds inside a bigger, outer pod, much like regular green beans. Broad beans, on the other hand, must be cooked and separated from their pods before eating, unlike green beans. When cooked, these beans have a nutty and somewhat sweet taste with a creamy and buttery texture. Broad beans are legumes that are closely related to lima beans, sometimes known as butter beans in the area.

32. Broccoli

broccolini (a cross between the two!) Traditional broccoli florets originate from a thick, stiff stem that is often removed. Broccoli stems, however, are just as wonderful whether cooked or eaten raw once the rough shell is peeled away.Broccoli is a cruciferous vegetable, like cauliflower, cabbage, kale, and collard greens. Broccoli is a versatile vegetable that may be prepared in a variety of ways, including steaming, roasting, stir-frying, and grilling. Broccoli comes in a number of varieties, including standard broccoli, Chinese broccoli (which has a thinner stem and a smaller head), and even baby broccoli.

33. Brown Butter

Brown butter is one of those ooh-aah things you’re likely to encounter on dessert menus at bake shops, but it’s nothing to get excited about! Brown butter is just ordinary butter that has been slowly heated until the milk solids have been mildly roasted, adding a nutty and caramelized taste throughout the butter. Brown butter is wonderful when substituted for ordinary butter in baked items and may be used in savory and sweet sauces.

34. Brown Rice

The sole difference between brown rice and white rice is that brown rice has not been removed of its husk, bran, and germ. Leaving these portions intact transforms brown rice into what we call whole grain rice, which means brown rice is a better option than fully processed white rice! Brown rice offers more protein, fiber, vitamins, and minerals than white rice and has an unbeatable nutty taste.

35. Brown Sugar

Most of us have heard of and used brown sugar at some time in our lives, but what causes it to be brown? To put it simply, brown sugar is regular white sugar with molasses added! Molasses provides moisture and minerals to baked foods and sweets, making it an ideal option.

36. Brussels Sprouts

Okay, we know you’ve been put off by brussels sprouts in the past. After all, glucosinolates, the molecules responsible for the distinctive bitter taste of brussels and other members of the brassica family (think broccoli, cabbage, and kohlrabi), are abundant in this green leafy vegetable. However, Brussels sprouts are making a return since they are tasty and significantly less nasty when cooked in techniques such as frying or roasting. Give them a shot!

37. Bulgur Wheat

Bulgur wheat is a cereal grain prepared from cracked whole wheat that has been parboiled, dried, and packed. Bulgur wheat is not the same as cracked wheat, which, although similar in appearance and flavor, has not been parboiled and hence takes longer to cook than bulgur wheat. Bulgur wheat is a very healthy whole grain that can be used in lieu of rice in most dishes or as a side dish on its own. Tabbouleh, a traditional Mediterranean cuisine, has bulgur wheat as the major component, coupled with fresh vegetables and herbs.

38. Burrata

At first appearance, you could mistake a burrata ball for a normal mozzarella ball. Almost! Burrata is a hollow mozzarella that is filled with savory cheese curd and delicious cream before being sealedcan you say amazing! When you cut into the shell, the contents flows out, revealing a wonderful combination of stringy mozzarella and rich creamy curds, ideal for serving with rustic bread, fresh fruit, or a salad.

39. Buttermilk

Buttermilk was originally the liquid left over after churning cream into butter, thus the name. Because the bulk of the milk fat had hardened during the butter-making process, the residual milk was low in fat and had a somewhat sour taste. Producers no longer have to wait for butter to be manufactured in order to get buttermilk. Commercial buttermilk is currently manufactured by combining cultures with ordinary skim milk, yielding the same texture and flavor as traditional buttermilk. Buttermilk’s acidity makes it ideal for usage in baked products and marinating meats.

40. Butternut Squash

Butternut squash, like pumpkin, has a creamy, delicious flesh that glows vivid orange when mature. Butternut squash is a variety of winter squash so called because its thick skins give enough protection that the squash may be stored for several months after harvest, often all winter! Because of its mild taste, butternut squash may easily go in either sweet or savory directions. Butternut squash may be roasted whole, pureed into a soup, or used in place of pumpkin in any recipe.

Final Thoughts on Foods That Start With B

Whether you’re just starting out in the kitchen or a seasoned chef, we hope you’ve discovered a tasty cuisine (or two!) that calls to you on our list. There are many more meals that begin with the letter B that aren’t featured here, demonstrating how wide our gastronomic world actually is!

We hope we piqued your interest and inspired you to experiment with new ingredients, meals, and cuisines. Try something you’ve learned about here the next time you’re at a new restaurant or grocery store. Send us an email and let us know how you enjoy it.