Explore a delicious collection of foods that all start with the letter B. This curated list highlights popular ingredients, snacks, and dishes from around the world, offering quick descriptions and useful details to inspire your next meal or grocery run. Whether you’re planning a menu, learning about new flavors, or simply curious, these B foods are worth discovering.
Baba Ghanoush
A smoky Middle Eastern dip made from roasted or broiled eggplant blended with tahini, lemon juice, olive oil, and salt. Garlic often features prominently, and regional recipes add different spices. Serve baba ghanoush as an appetizer on pita or with fresh vegetables.
Bacon
Bacon is a cured meat typically made from pork belly, back, or sides, preserved with salt, nitrates, and sometimes sugar, then dried, boiled, or smoked. Variants use turkey, chicken, beef, lamb, or goat. Crispy strips are served with eggs, in sandwiches, salads, and burgers, or used to enrich soups and vegetables. The rendered fat adds deep flavor when frying.
Bagels
Bagels are ring-shaped yeast rolls made from wheat dough. The dough is briefly boiled before baking to create a glossy, crisp exterior and a chewy interior. Originating in 17th-century Poland, bagels are now popular worldwide and come in many flavors, from traditional sesame or poppy seeds to fruit, cinnamon, and savory additions. Toast and top them with cream cheese, smoked salmon, eggs, or fruit.
Baguette
The baguette is a long, narrow French loaf with a crisp crust and a light, airy crumb. Its name derives from the French word for “stick.” Baguettes are commonly sliced and used for sandwiches, served with cheese, or enjoyed alongside soups and stews.
Baklava
Baklava is a rich, layered pastry from the Eastern Mediterranean and Middle East made with phyllo dough, butter, and a filling of chopped nuts—often walnuts, pistachios, almonds, or hazelnuts. After baking to a golden crisp, a sweet sugar or honey syrup is poured over the pastry so it soaks in and yields a tender, syrupy texture.
Balsamic Vinegar
Traditional balsamic vinegar is an Italian product made from boiled grape must that is fermented and aged for many years in wooden barrels. It is dark, glossy, and richly flavored with a balance of sweet and tangy notes. Balsamic is commonly used in dressings, marinades, drizzled over fruit, or finished on cooked dishes.
Bananas
Bananas are tropical fruits with a distinctive elongated shape and a peel that ranges from green to yellow, brown, or even red depending on the variety. The creamy, starchy flesh is a rich source of potassium, manganese, vitamin B6, and vitamin C. Bananas are eaten fresh, added to smoothies, baked goods, and desserts, or used as a natural sweetener.
Banana Bread
Banana bread is a moist quick bread made from ripe mashed bananas combined with flour, sugar, leavening agents, and often eggs and butter. It originated in the United States in the 20th century and now appears in many variations that include nuts, chocolate chips, raisins, or spices like cinnamon.
Banana Cream Pie
Banana cream pie features a flaky crust filled with sliced bananas and layered with a rich vanilla custard or pastry cream. It is traditionally topped with whipped cream and sometimes garnished with banana slices or a dusting of nutmeg.
Bangers and Mash
Bangers and mash is a classic British comfort dish of sausages served over creamy mashed potatoes, typically accompanied by onion gravy. Often found on pub menus, it remains a beloved, hearty option across the UK.
Barley
Barley is a versatile cereal grain used in whole-grain form, as pearled barley, or milled into flour. Rich in vitamins, minerals, and fiber, barley is a staple in soups, stews, breads, and breakfast cereals, and it is the primary grain for many beers and whiskies.
Basil
Basil is an aromatic herb in the mint family with many varieties and culinary uses. Fresh basil leaves add bright, peppery flavor to salads, sauces, and dishes such as pesto, and are often paired with tomatoes and olive oil.
Bay Leaves
Bay leaves come from the laurel tree and are used dried or fresh to scent soups, stews, braises, and sauces. Typically added during long cooking and removed before serving, they contribute a subtle herbal depth to savory dishes.
Beans
Beans are seeds of leguminous plants and a valuable source of protein, fiber, folate, iron, and minerals. Common varieties include kidney beans, black beans, white beans, chickpeas, and soybeans. Beans are used fresh or dried in dishes around the world—from soups and stews to salads and dips.
Beef
Beef is red meat from cattle, rich in protein and iron. It is enjoyed as steaks, roasts, ribs, and ground forms used in burgers and meat sauces. Cooking methods range from grilling and roasting to braising and stewing.
Beetroot
Beetroot is a colorful root vegetable with a sweet, earthy flavor. Eaten raw, roasted, pickled, or juiced, it provides fiber, folate, nitrates, and antioxidants. Varieties include deep red, golden, and white beets.
Bell Peppers
Bell peppers, also called sweet peppers, are fruits eaten as vegetables and come in green, yellow, orange, red, and mixed hues. Mild and crunchy, they are enjoyed raw, roasted, stuffed, pickled, or cooked in many cuisines.
Biscotti
Biscotti are Italian twice-baked almond biscuits with a dry, crunchy texture. Traditionally sliced from a baked log and re-baked until crisp, they are commonly dipped in coffee or sweet wine.
Biscuit
“Biscuit” can mean different baked goods: in North America, a soft, savory quick bread similar to a scone; in the UK, a hard, dry cookie. Biscuits may be sweet or savory and include sandwich cookies filled with cream.
Black-Eyed Peas
Black-eyed peas are pale legumes marked by a dark spot. They have a nutty, earthy flavor and are rich in protein and fiber. They appear in many traditional dishes worldwide.
Black Pepper
Black pepper, the “king of spices,” is made from dried unripe fruit of Piper nigrum. Used whole or ground, it seasons countless dishes and may offer antioxidant benefits.
Black Pudding
Black pudding is a traditional British and Irish sausage made from animal blood mixed with fat and oatmeal, cooked in a casing, and served boiled, fried, or grilled.
Black Turtle Beans
Black turtle beans, often called black beans, belong to the common bean family and are a staple in Latin American cuisine. With a creamy texture and mild flavor, they are used in soups, stews, burritos, and side dishes.
Blackberries
Blackberries are dark, berry fruits related to the rose family. High in vitamins and antioxidants like anthocyanins, they’re delicious fresh, in jams, desserts, and beverages.
“Blondie”
Blondies are dense, chewy dessert bars made with brown sugar and vanilla rather than cocoa. Often compared to brownies, they may include chocolate chips or nuts and are served in squares, sometimes with ice cream or caramel.
Blue Cheese
Blue cheese is made from cow’s, goat’s, or sheep’s milk inoculated with Penicillium cultures that create blue or green veins during aging. The cheese has a sharp, tangy flavor and is often crumbled on salads, incorporated into sauces, or served with fruit.
Blueberries
Blueberries are small, antioxidant-rich berries native to North America. They are commonly used fresh or frozen in smoothies, baked goods, cereals, and breakfasts.
Bok Choy
Bok choy is a type of Chinese cabbage with crisp stalks and tender leaves. It comes in several varieties and is popular in stir-fries, soups, and steamed vegetable dishes.
Bottarga
Bottarga is a cured fish roe delicacy, commonly made from grey mullet or tuna. Sliced or grated, it provides a salty, intense umami element to pastas, salads, and appetizers.
Butternut Squash
Butternut squash is a winter squash with sweet, nutty flesh and tan skin. It becomes richer and sweeter as it ripens and is used roasted, pureed, or in soups and stews. It’s a good source of vitamins A and C, fiber, and minerals.
Brazil Nuts
Brazil nuts grow in the Amazon rainforest and have a rich, buttery flavor. They are nutrient-dense and particularly high in selenium, an essential trace mineral. Enjoy them raw, roasted, or added to baked goods.
Bread
Bread is a staple baked in many shapes and forms across global cuisines. Made from flour and water, often with yeast or chemical leaveners, it can be enriched with fats, fruits, or spices and served fresh, toasted, or used for sandwiches.
Bread Pudding
Bread pudding uses stale bread soaked in a custard of milk, eggs, and sweeteners for a comforting dessert. Nuts, dried fruit, or savory ingredients can be added. Serve warm with a sauce or ice cream.
Brie Cheese
Brie is a soft French cow’s-milk cheese with a creamy interior and an edible white rind. Its delicate, nutty flavor pairs well with bread, fruit, and nuts and can be served at room temperature or baked.
Broccoli
Broccoli is a cruciferous vegetable rich in fiber, vitamins, and antioxidants. The green florets and stalks are nutritious when eaten raw, steamed, roasted, or stir-fried.
Broth
Broth is a savory liquid made by simmering meat, bones, vegetables, and aromatics. It is a base for soups, sauces, risottos, and many other dishes and is available in chicken, beef, and vegetable varieties.
Brown Sugar
Brown sugar is white sugar combined with molasses, which gives it a darker color and a moist texture. The molasses adds a caramel-like flavor that works well in baking and savory glazes.
Brownies
Brownies are dense, chocolate baked bars known for their fudgy texture and rich flavor. Recipes vary but commonly include flour, butter, eggs, sugar, and cocoa or chocolate. Serve warm with ice cream or a drizzle of sauce.
Brussels Sprouts
Brussels sprouts are small cabbage-like vegetables with a firm texture and mild flavor. They can be steamed, roasted, sautéed, or grilled and are rich in vitamins and fiber.
Buckwheat
Buckwheat is a gluten-free seed often used like a grain. It is processed into groats, flour, and noodles and features in traditional dishes across Europe and Asia. Buckwheat offers a nutty flavor and good nutritional value.