50+ Foods That Start With The Letter B

When we think about foods that start with B, a variety of delicious and nutritious options come to mind. Bananas, for instance, are a powerhouse of essential vitamins and minerals, perfect for a quick energy boost.

There are so many names to explore when it comes to foods that start with B. In this article, we’ll dive into some of the most popular and unique foods that begin with the letter B.

Table of Contents

Fruits That Start With B

Bananas: Widely known for their rich potassium content, bananas are a staple fruit in many diets. They are versatile and can be used in a myriad of recipes.

Blueberries: Rich in antioxidants, blueberries are often labeled as a superfood. They’re delicious when eaten fresh or added to cereals and smoothies.

Blackberries: Another berry packed with vitamins and antioxidants. Blackberries are great in desserts or as a healthy snack.

Boysenberries: A hybrid berry known for its tangy flavor. Boysenberries can be used in pies, jams, and other desserts.

Bartlett Pears: Juicy and sweet, Bartlett pears are perfect for eating raw or for use in baking.

Blood Oranges: Unique for their deep red flesh, blood oranges offer a distinctly rich citrus flavor. They’re excellent in salads or as a juice.

Bing Cherries: Cherished for their sweetness and deep red color. Bing cherries are a summer favorite, either fresh or in desserts.

Bramley Apples: A go-to apple for baking due to its tart flavor and fluffy texture when cooked.

Breadfruit: Tropical and starchy, breadfruit can be used in sweet and savory dishes. It’s often compared to potatoes or bread when cooked.

Bacuri: A lesser-known fruit native to the Amazon region. Bacuri has a rich, creamy texture and is often used in desserts and sweets.

Black Currants: Highly nutritious and packed with flavor, black currants are great in jams, jellies, and syrups.

Buddha’s Hand: A unique citrus fruit known for its finger-like sections. It’s mainly used for its zest and aromatic qualities.

Bilberries: Similar to blueberries, but smaller and with a more intense flavor. Bilberries are excellent in pies and jams.

Barberries: Tart and slightly sweet, barberries are often used in Middle Eastern and Persian cuisines.

Bael Fruit: Known for its medicinal properties and thick shell. Bael fruit is often used in drinks and sweets in South Asia.

Beach Plums: Small and tart, beach plums are utilized in making jams and jellies.

Bael: A tropical fruit that is high in vitamins and has a distinct, aromatic flavor. It’s usually consumed in juice form or used in desserts.

Black Sapote: Also known as the “chocolate pudding fruit” for its custard-like texture. Black sapote is a delight for sweet treats.

Burahemanga: A rare tropical fruit with a fragrant aroma and sweet taste. It’s often eaten fresh or used in fruit salads.

Butternut Squash: Although technically a fruit, it’s commonly used as a vegetable in cooking. Butternut squash is versatile and pairs well with a variety of flavors.

Breadnut: A relative of the chestnut, breadnuts are starchy and can be used in both sweet and savory dishes.

Vegetables That Start With B

Broccoli: A nutrient-dense vegetable, broccoli is a great source of vitamins and minerals. It’s delicious when steamed or roasted.

Brussels Sprouts: Another nutritious vegetable that can be prepared in various ways, including roasting and sautéing.

Beets: Known for their vibrant color and earthy flavor, beets are often used in salads and roasted dishes.

Bok Choy: A popular Asian vegetable known for its crunchy texture and mild flavor. It’s excellent in stir-fries or soups.

Bell Peppers: Available in a range of colors, bell peppers are versatile and can be used in salads, stir-fries, and stuffed dishes.

Bamboo Shoots: Widely used in Asian cuisine, bamboo shoots have a unique texture and flavor that add depth to dishes like stir-fries and soups.

Butter Lettuce: A delicate lettuce variety often used in salads or as a wrap for sandwiches and burgers.

Banana Squash: A type of winter squash that has a sweet, nutty flavor. It’s great for roasting or making soups and stews.

Beet Greens: The leafy tops of beets are packed with nutrients and can be used in salads or sautéed as a side dish.

Bitter Melon: A tropical vegetable known for its bitter taste and various health benefits. It’s commonly used in Asian cuisine.

Buttercup Squash: Similar to butternut squash, buttercup squash has a sweet flavor and is great for roasting or making soups.

Borage: A flowering plant whose leaves and flowers are edible. They have a cucumber-like flavor and are often used in salads or as a garnish.

Broccoflower: A hybrid vegetable that’s a cross between broccoli and cauliflower. It can be cooked in various ways, including roasting or steaming.

Burdock Root: A root vegetable used in Asian cuisine for its crunchy texture and earthy flavor. It’s excellent in stir-fries and soups.

Bitter Gourd: Another bitter vegetable often used in Asian cuisine for its various health benefits. It’s commonly stir-fried or added to soups.

Broccolini: A hybrid vegetable that resembles broccoli but has longer, thinner stalks and smaller florets. It’s great for roasting or sautéing.

Beefsteak Tomatoes: A large and juicy tomato variety often used for sandwiches, burgers, and salads.

Basil: An aromatic herb that’s commonly used in Italian cuisine and pairs well with tomatoes, pasta, and salads.

Bean Sprouts: Crunchy and nutritious, bean sprouts are commonly used in Asian dishes like stir-fries and soups.

Baby Corn: A miniature version of corn that’s often used in Asian cuisine for its unique texture and flavor. It’s commonly stir-fried or added to salads.

Beedbreads: A leafy green vegetable commonly used in African and Caribbean cuisine. It has a slightly bitter taste and can be cooked like spinach or added to stews.

Baby Bok Choy: Similar to regular bok choy, but smaller in size. Baby bok choy is often used in stir-fries and soups.

Beetroot: The root of the beet plant, which is sweet and earthy in flavor. It’s often used in salads, roasted dishes, and pickled.

Batata: A type of sweet potato commonly used in Indian cuisine for its texture and sweetness. It’s great for roasting or making curries.

Burdock Leaves: The leaves of the burdock plant are used in Japanese cuisine for their slightly bitter taste and crunchy texture. They’re commonly added to stir-fries or used as a wrap for sushi.

Brinjal: Also known as eggplant, brinjal is a versatile vegetable often used in dishes like ratatouille, curry, and stir-fries.

Borlotti Beans: A type of bean with a creamy texture and nutty flavor. They’re commonly used in Italian dishes like pasta e fagioli and minestrone soup.

Beetroot Greens: The leafy greens of the beet plant are highly nutritious and can be cooked like spinach or added to salads.

Bush Beans: A type of green bean that grows on low, bushy plants. They’re great for steaming or stir-frying.

Bok Choy Sum: A leafy vegetable often used in Chinese cuisine for its mild taste and tender texture. It’s commonly added to soups or stir-fried as a side dish.

Bambara Beans: A type of legume commonly used in African cuisine for its high protein content and nutty flavor. They can be cooked in soups, stews, or curries.

Broad Beans: Also known as fava beans, these large and creamy beans are often used in Mediterranean dishes like falafel and ful medames.

Bitterleaf: A leafy vegetable commonly used in West African cuisine for its slightly bitter taste and nutritional value. It’s often added to stews or cooked in soups.

Bok Choy Raab: The flowering shoots of bok choy, also known as bok choy raab, are commonly used in Chinese cuisine for their delicate flavor. They can be stir-fried or added to soups.

Bulb Fennel: A vegetable with a bulbous base and feathery green tops. It has a crunchy texture and licorice-like flavor, making it great for salads, roasting, or adding to soups.

Baby Spinach: A smaller and more tender version of spinach, often used in salads or added to soups and pasta dishes.

Bush Tomatoes: Small and flavorful tomatoes that grow on bushy plants. They’re great for snacking, roasting, or adding to sauces and salads.

Bak Choy: A leafy vegetable commonly used in Chinese cuisine for its mild and slightly sweet taste. It’s often stir-fried, steamed, or added to soups.

Black Beans: Small and flavorful beans commonly used in Latin American cuisine for dishes like black bean soup and rice and beans.

Borage Flowers: The edible flowers of the borage plant, often used as a garnish for drinks or desserts. They have a mild cucumber flavor and add a beautiful touch to dishes.

Baby Carrots: Small and tender carrots that are often eaten raw as a snack or used in salads and stir-fries.

Bamboo Shoots: Young shoots of the bamboo plant that are commonly used in Asian cuisine for their crunchy texture and mild taste. They’re great in stir-fries, soups, and curries.

Boston Lettuce: A type of lettuce with soft and tender leaves, often used in sandwiches or as a base for salads.

Bitter Leaf Cassava: Also known as cassava leaf, this vegetable is commonly used in African cuisine for its slightly bitter taste and nutrient-rich properties. It’s often cooked in stews or soups.

Black-eyed Peas: A type of bean with a distinct black spot on one side, often used in Southern cuisine for dishes like Hoppin’ John and collard greens with black-eyed peas.

Grains, Legumes, and Seeds That Start With B

Barley: A versatile grain that can be used in soups, stews, salads, and more. Barley is a good source of fiber and nutrients.

Black Beans: A staple in many Latin American dishes, black beans are loaded with protein and other essential nutrients.

Black Rice: Known for its unique color and nutty flavor, black rice is often used in salads or as a side dish for mains.

Buckwheat: A gluten-free grain that’s commonly used in dishes like porridge, pancakes, and soba noodles.

Bulgur: A type of cracked wheat that’s often used in Middle Eastern cuisine for dishes like tabbouleh and pilafs.

Butter Beans: Large white beans with a creamy texture, often used in soups and stews.

Black Eyed Peas: A type of legume commonly used in Southern cuisine for dishes like black-eyed pea salad and Hoppin’ John.

Brown Rice: A whole grain variety that’s rich in nutrients and can be used in a variety of dishes as a healthier alternative to white rice.

Black Lentils: A small and flavorful lentil variety that’s often used in Indian cuisine for dishes like dal and curries.

Breadfruit: A starchy fruit that is cooked and eaten like a vegetable. It has a mild flavor and can be used in a variety of dishes, including soups and stews.

Barlotti Beans: A type of cranberry bean with a creamy texture, often used in Italian cuisine for dishes like pasta e fagioli and minestrone.

Brown Lentils: One of the most common lentil varieties, brown lentils are used in various dishes and have a slightly nutty flavor.

Buckwheat Groats: Another gluten-free grain commonly used in dishes like porridge and salads. It has a nutty flavor and crunchy texture.

Brioche: A type of bread or pastry made with eggs, butter, and sugar. It’s often used for sandwiches and French toast.

Brown Basmati Rice: A long-grain and aromatic rice variety that’s commonly used in Indian and Middle Eastern cuisine.

Black Quinoa: A superfood grain with a nutty flavor, often used as a healthier alternative to white rice or couscous.

Bran Flakes: A breakfast cereal made from wheat bran that’s high in fiber and nutrients.

Borlotti Beans: Similar to Barlotti beans, these Italian beans have a creamy texture and are often used in dishes like soups and salads.

Buckwheat Flour: A gluten-free flour commonly used in baking for its nutty flavor and high nutrient content.

Black Sesame Seeds: A versatile seed often used in Asian cuisine for its nutty flavor and crunchy texture. It’s a good source of calcium and other nutrients.

Barley Flour: A nutritious flour made from ground barley, often used in baking and as a thickener for soups and stews.

Black Soybeans: A type of soybean with a black outer skin, commonly used in Asian cuisine for dishes like black bean sauce and fermented black beans.

Meats and Proteins That Start With B

Bacon: A salty and fatty cut of pork that’s often used as a side dish for breakfast, added to sandwiches, or used as a flavor enhancer in various dishes.

Beef: A versatile meat that comes from cattle, used in countless dishes around the world from steaks and roasts to ground beef for burgers and tacos.

Brisket: A cut of beef from the breast section of the animal, known for its rich flavor and tenderness when cooked slowly over low heat.

Buffalo: A type of meat that is leaner than beef and is often used in burgers, steaks, and other dishes where beef could be used.

Bison: Similar to buffalo, bison meat is known for being lean and rich in flavor, often considered a healthier alternative to beef.

Barramundi: A type of sea bass that is popular in Australian cuisine, known for its buttery flavor and versatility in cooking methods.

Bluefish: A type of fish that is rich in omega-3 fatty acids, known for its strong flavor, and is often grilled, smoked, or baked.

Butterfish: A small, fatty fish known for its soft texture and rich, buttery taste. It’s commonly served in Hawaiian and Japanese cuisines.

Bay Scallops: Small scallops harvested from the East Coast of the U.S., known for their sweet flavor and tender texture, are often used in seafood dishes.

Black Cod: Also known as sablefish, this deep-sea fish has a rich, buttery flavor, making it ideal for smoking, baking, or broiling.

Bream: A group of fresh and saltwater fish that are known for their mild flavor and are frequently used in Mediterranean dishes.

Brook Trout: A freshwater fish with a delicate texture and flavor, often pan-fried, baked, or grilled.

Beef Jerky: A snack made from lean cuts of beef that are marinated, dried, and smoked, known for its chewy texture and savory flavor.

Blood Sausage: A type of sausage made using blood, meat, fat, and various other ingredients, popular in various cuisines around the world.

Bratwurst: A type of German sausage made from pork, beef, or veal. It’s known for its robust flavor and is often grilled and served with mustard and sauerkraut.

Boudin: A sausage of French origin that’s made with pork, liver, rice, onions, and spices. It’s often associated with Cajun cuisine.

Bacon Bits: Small pieces of bacon that are used as a topping for salads, soups, baked potatoes, and other dishes to add a salty, crunchy element.

Biltong: A South African snack where meat, typically beef or game, is air-dried and seasoned, known for its tangy flavor.

Beef Liver: An organ meat that’s rich in nutrients, beef liver is often pan-fried or used in dishes like pâté.

Buffalo Wings: A popular American dish consisting of deep-fried chicken wings coated or served with a vinegar-based cayenne pepper hot sauce and melted butter.

Dairy Products That Start With B

Butter: A dairy product made from churning cream or milk. It’s a staple in cooking and baking, adding richness and flavor to dishes.

Brie: A soft cheese known for its creamy texture and earthy, slightly sweet flavor. It’s often served with fruit or nuts on a cheese platter.

Buttermilk: Originally a by-product of butter making, buttermilk is now cultured milk used in baking and cooking for its tangy flavor.

Blue Cheese: A category of cheeses with a distinctive blue or green veining and a sharp, salty flavor.

Burrata: A fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

Buttercream: A sweet frosting made by creaming together butter and powdered sugar. Often flavored and used for decorating cakes and pastries.

Babybel: A brand of small, snack-sized, semi-hard cheese encased in red wax. It’s mild in flavor and popular as a portable snack.

Basque Cheese: Originating from the Basque region, this cheese has a rich, nutty flavor and a creamy texture. It’s typically made from sheep’s milk.

Buffalo Mozzarella: A soft, fresh cheese made from the milk of Italian Mediterranean buffalo. It’s tender, with a high moisture content and a delicate, milky flavor.

Bechamel Sauce: A classic white sauce made from butter, flour, and milk. It’s one of the four “mother sauces” in French cuisine and is used as the base for many dishes.

Brick Cheese: A semi-soft cheese from Wisconsin, known for its sweet, mild flavor when young and pungent, tangy taste when aged. It’s often used in sandwiches and on pizzas.

Buttermilk Cheese: Made from buttermilk, this cheese is soft and spreadable with a tangy flavor. It’s a by-product of butter making, similar to cottage cheese but smoother.

Bocconcini: Small mozzarella cheeses the size of an egg. They are semi-soft, white, and rindless, and often used in salads, pasta, and as appetizers.

Boursin Cheese: A soft, creamy spreadable cheese from France. It’s flavored with herbs, spices, and garlic, often served as a dip or spread.

Butterscotch Pudding: A dessert made from brown sugar, butter, cream, and egg. It has a rich, buttery flavor and smooth texture.

Bulgarian Yogurt: A type of yogurt known for its creamy consistency and tart flavor. It’s made with a unique strain of bacteria which contributes to its distinct taste and health benefits.

Butterkäse: A semi-soft cheese from Germany and Austria. Its name means “butter cheese” in German, due to its butter-like texture and mild, creamy flavor.

Blue Cheese Dressing: A popular salad dressing and dip, made with blue cheese, mayonnaise, sour cream, and seasonings. It’s thick, creamy, and full of flavor.

Bra: A semi-hard Swiss cheese known for its deep, rich flavor and small, regular holes. It’s named after the town of Bra in Piedmont, Italy.

Brynza: A sheep’s milk cheese popular in Eastern European countries. It has a crumbly texture and a salty, tangy taste, often used in salads and pastries.

Butterscotch Chips: Small morsels of butterscotch-flavored candy often used in baking for their sweet, buttery flavor and texture.

Burrini: A type of Italian cheese made from buffalo milk curd and cream, similar to burrata but with a firmer texture and more intense flavor.

Blueberry Yogurt: A fruity yogurt flavor made by combining blueberries with plain or vanilla yogurt. It’s a popular breakfast and snack option.

Brie en Croute: A brie cheese wrapped in puff pastry and baked until golden brown and melty. Often served as an appetizer with crackers or fruit.

Butter Powder: A dehydrated form of butter, used as a seasoning or flavoring in various dishes. It adds a rich, buttery taste without the moisture of regular butter.

Babka: A sweet bread or cake with origins in Eastern Europe, often filled with chocolate or cinnamon and topped with streusel.

Sweets That Start With B

Brownies: A classic chocolate dessert that’s dense and fudgy, often containing nuts or chocolate chips, and sometimes frosted for extra sweetness.

Baklava: A sweet dessert made of layers of filo pastry, filled with chopped nuts and sweetened with honey or syrup.

Banoffee Pie: A British dessert made from bananas, cream, and toffee, combined on a buttery biscuit base, often topped with chocolate or coffee powder.

Black Forest Cake: A decadent treat made up of multiple layers of chocolate sponge cake, whipped cream, and cherries.

Boston Cream Pie: Despite its name, it’s a cake, not a pie. It consists of two layers of sponge cake filled with vanilla custard or cream and topped with a chocolate glaze.

Blondies: Similar to brownies but made with brown sugar and vanilla instead of cocoa, often containing add-ins like chocolate chips, nuts, or butterscotch chips.

Biscotti: These are oblong-shaped, twice-baked, crunchy, dry, and Italian almond cookies that are best dipped in coffee and served with milk.

Butter Tarts: A Canadian sweet tart consisting of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top.

Brigadeiros: A Brazilian chocolate treat made from condensed milk, cocoa powder, butter, and chocolate sprinkles to cover the outside layer.

Bûche de Noël: A traditional Christmas cake in France made to look like a log. It’s a sponge cake, often flavored with chocolate, rolled with a cream filling, and covered with a textured chocolate icing.

Blackberry Cobbler: A dessert consisting of blackberry filling poured into a large baking dish and covered with a batter or biscuit crust before baking.

Banana Split: A banana split lengthwise after peeling and serving it with scoops of chocolate, vanilla, and strawberry ice cream, pineapple, strawberry, and chocolate syrup on top, and whipped cream and a cherry for decoration.

Bubble Gum: A type of chewing gum designed to be inflated out of the mouth as a bubble.

Butterscotch Candy: A hard candy made from brown sugar and butter, often enjoyed for its smooth, buttery taste.

Bear Claw: A pastry resembling a bear’s paw, usually filled with almond paste and sometimes topped with almonds.

Bavarian Cream: A whipped cream, custard, and gelatin dessert that’s often used as a filling for cakes or served with fruit.

Blueberry Muffins: A popular muffin flavor made with flour, butter, sugar, and fresh or frozen blueberries, known for their moist and fluffy texture.

Bread Pudding: A dessert made from stale bread, milk, sugar, eggs, and various add-ins like raisins or nuts, soaked together, and then baked.

Berry Trifle: A layered dessert made with fruit, a layer of sponge cake soaked in sherry or another fortified wine, and custard. It’s often topped with whipped cream.

Butter Pecan Ice Cream: A smooth vanilla ice cream base mixed with buttery, toasted pecans, popular in the Southern United States.

Drinks That Start With B

Bubble Tea: A Taiwanese tea-based drink that contains tea, milk, sugar, and chewy tapioca balls or fruit jellies. It’s served cold with a wide straw and is available in many flavors.

Bourbon Whiskey: A type of American whiskey, distilled from corn and aged in new charred oak barrels. Known for its full-bodied flavor and smooth finish.

Black Coffee: Simply coffee that is brewed without the addition of milk, cream, or sugar, highlighting the pure taste of the coffee beans.

Bloody Mary: A mixed drink consisting of vodka, tomato juice; several sauces such as Worcestershire sauce, and hot sauces; spices like garlic, herbs, horseradish, celery, olives, salt, black pepper; and lime juice, lemon juice, celery salt, among other spices and flavorings.

Birch Beer: A carbonated soft drink made from herbal extracts and birch bark. It has a taste similar to root beer but with a slightly minty and sharper flavor.

Belgian Ale: A category of beer that includes many different styles such as Saisons, Dubbels, and Tripels. These beers are known for their high carbonation, spicy flavor, and complex aroma.

Barley Wine: A strong ale of high alcohol content. Despite its name, it is indeed a beer, characterized by its rich maltiness and sweetness.

Brazilian Coffee: Coffee sourced from Brazil, the world’s largest producer of coffee. Brazilian coffee is noted for its chocolatey, nutty flavor, often with a low acidity.

Brandy: A spirit distilled from wine or fermented fruit juice, usually aged in oak barrels. It has a smooth, rich taste with notes of fruit and spice.

Buck’s Fizz: A cocktail made from champagne and orange juice, similar to a mimosa but typically contains more champagne.

Butterbeer: A fictional drink from the Harry Potter series made from butter, sugar, cream soda, and butterscotch flavoring. In real life, it is recreated as a sweet non-alcoholic drink or an alcoholic cocktail.

Blue Hawaii: A tropical cocktail made with light rum, pineapple juice, blue Curacao liqueur, sweet and sour mix, and sometimes vodka.

Bourbon and Coke: A popular cocktail made with bourbon whiskey and Coca-Cola, often served over ice.

Baileys Irish Cream: An Irish cream liqueur made from cream, cocoa, and Irish whiskey. It has a smooth, creamy texture and a sweet taste.

Brewed Tea: A beverage made from steeping tea leaves or herbal ingredients in hot water. It can be served hot or iced and comes in a variety of flavors.

Blueberry Lemonade: A refreshing drink made from lemon juice, sugar, water, and blueberries. It can also be mixed with other fruits like raspberries or strawberries for added flavor.

Boulevardier: A cocktail that is similar to a Negroni but uses bourbon instead of gin. It also includes sweet vermouth and Campari, garnished with an orange peel.

B-52: A layered shot made from Kahlua, Baileys Irish Cream, and Grand Marnier or Cointreau. The different layers create a unique look and taste when consumed.

Black Tea: A type of tea that is fully fermented and has a stronger flavor than other types of teas. It is often enjoyed hot with milk and sugar.

Blended Scotch Whisky: A type of whisky made from blending multiple malt and grain whiskies together, resulting in a smooth and balanced flavor profile. Famous brands include Johnnie Walker and Chivas Regal.

Conclusion

Exploring foods that start with B reveals a diverse palette of flavors and traditions from across the globe. From the sweetness of Blackberry Cobbler and Banana Split to the savory delights of Bear Claw pastries, each item offers a unique taste experience.

Not to be overlooked, all foods provide a sensory journey through rich aromas and intricate flavors. This exploration into ‘B’ foods and drinks not only highlights the vast culinary diversity available but also encourages culinary curiosity and experimentation, inviting food enthusiasts to discover and enjoy the richness of flavors that foods and beverages starting with ‘B’ have to offer.

Foods That Start With B