Bogrács refer to Hungarian traditional kettles where Hungarians cook their most delicious dishes. Bogrács refer to cast iron kettles which are mostly hung on an iron stick over the fire. Bogrács is a very popular cooking utensil in Hungary and nowadays they are still use for outdoor cooking.

Benedictine refers to a sweet liqueur that is based on cognac flavored with different kinds of aromatics, herbs and fruit peels. Benedictine is named after the Benedictine monks of Normandy who first created this said liqueur in the sixteenth (16th) century.

Blanquette de Veau refers to a white stew of veal. This is a classic French stew which is made from veal, mushrooms, and onions. The stew is first simmered in a white stock, then served in a Velouté sauce finished with egg yolk and cream. Velouté sauce is made by mixing a white roux with white stock from light chicken or veal stock.

Bánh Chu?i is a Vietnamese term which literally means "Banana Cake". Bánh Chu?i sweet Banana Cake or a banana bread pudding made basically of ripe banana as the main ingredient. Aside from ripe bananas or plantains, Bánh Chu?i is made from varieties of ingredients, like coconut milk, sugar, white bread, shredded young coconut, etc., although its exact ingredient may vary according taste and to the available ingredient.

Bojalwa refers to Botswana's traditional beer such as which tastes a bit like apple cider.

Besh Barmak is the National Dish of Kyrgyzstan. The name 'Besh Barmak' means five (5) fingers. This dish is named so because it is eaten with hands. It is the final dish of a typical three (3)- course Kyrgyzstan meal. The dish is usually prepared for special celebrations such as weddings or house warming. Pieces of meat is put in a large pot with onions and boiled for two hours. Then noodles are boiled in the same water to give it a meaty flavor. The final dish is basically a thick broth of meat and noodles.

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