Main

Abacate com atum

Tuna salad in avocado halves

Drink

Abatanado

Long black, a large black coffee

Side, Snack, Appetizer

Acaraje

Black-eyed pea fritters stuffed with onion, shrimp and vatapa

Side, Snack, Appetizer

Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

Main

Açorda

Açorda is a typical portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. throughout portugal, açordas have significant variations, most notably in the alentejo, where an açorda, also called açorda alentejana, can be considered a soup, whereas in other regions of portugal it has a consistency similar to a bread paste. other variations can have shrimps or codfish.the eggs are poached in salted water. garlic, coriander and salt are "mashed" into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. the eggs are then placed over the bread and the water used to poach them, with chicken stock, is poured over. the açorda is then left to steam for a few minutes. the final dish usually has a bright green flare.

Main

Açorda alentejana

Bread and garlic soup with eggs

Main

Açorda de bacalhau

Bread and cod stew

Main

Açorda de gambas

Bread and shrimp stew

Main

Açorda de marisco

Bread and seafood stew, may be cooked in a bread bowl

Drink

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. it may be used as a weak gruel for invalids. it is especially effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.

Drink

Aguardente de figo

Brandy made from figs

Drink

Aguardiente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Drink

Albariño

Alvarinho (portuguese pronunciation: [aɫvɐˈɾiɲu]) or albariño (galician pronunciation: [alβaˈɾiɲʊ]) is a variety of white wine grape grown in northwest portugal (monção and melgaço) and galicia (northwest spain) where it is also used to make varietal white wines. in portugal it is known as alvarinho, and sometimes as cainho branco, albariño is the galician name for the grape. it was presumably brought to iberia by cluny monks in the twelfth century but recent studies point to alvarinho/albariño being native to portugal/galicia. both the portuguese "alvarinho" and galician name "albariño", derive from albo<albus, meaning "white, whitish". it has locally been thought to be a riesling clone originating from the alsace region of france, although earliest known records of riesling as a grape variety date from the 15th, rather than the 12th, century. it is also theorized that the grape is a close relative of the french grape petit manseng.it should not be confused with the alvarinho lilás grape of madeira.

Main

Alcatra

Braised beef, made with beef marinated in red wine with garlic, then roasted in a clay pot, also made using pork, chicken

Drink

Alexander

The alexander (or brandy alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.

Dessert, Sweet

Alfenim

Small figurines made with sugar, water and vinegar, commonly made during the celebrations of the holy spirit

Side, Snack, Appetizer

Alheira

Alheira (portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. the type of sausage that became known as "alheira" was invented by the jews of portugal, who in 1497 were given the choice of either being expelled from the country or converting to christianity. those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses). as a way to avoid attracting the attention of the portuguese inquisition or in rural areas the portuguese christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. with time, the dish spread to the remaining population and became an example of typical portuguese cuisine, though nowadays its preparation is no longer strictly guided by jewish dietary precepts. alheiras were traditionally grilled or roasted and served with boiled vegetables. nowadays they are often fried and served accompanied by french fries and a fried egg. they are often one of the cheapest items on restaurant menus, although those made with game can be expensive. although alheiras are typically associated with the city of mirandela, the regions of beira alta and trás-os-montes are also famous for their alheiras. varieties with pgi protection status include alheira de vinhais and alheira de barroso-montalegre.

Side, Snack, Appetizer

Alheira de Barroso-Montalegre

Sausage made with the meat of bísaro pigs, chicken, game, bread and spices, from montalegre, portugal

Side, Snack, Appetizer

Alheira de Mirandela

Alheira (portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. the type of sausage that became known as "alheira" was invented by the jews of portugal, who in 1497 were given the choice of either being expelled from the country or converting to christianity. those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses). as a way to avoid attracting the attention of the portuguese inquisition or in rural areas the portuguese christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. with time, the dish spread to the remaining population and became an example of typical portuguese cuisine, though nowadays its preparation is no longer strictly guided by jewish dietary precepts. alheiras were traditionally grilled or roasted and served with boiled vegetables. nowadays they are often fried and served accompanied by french fries and a fried egg. they are often one of the cheapest items on restaurant menus, although those made with game can be expensive. although alheiras are typically associated with the city of mirandela, the regions of beira alta and trás-os-montes are also famous for their alheiras. varieties with pgi protection status include alheira de vinhais and alheira de barroso-montalegre.

Side, Snack, Appetizer

Alheira de Vinhais

Sausage made from the meat of bísaro pigs, from bragança and vila real, portugal

Dessert, Sweet

Almendrado

Almond cookie

Main

Amêijoas à bulhão pato

Bulhão pato clams in a wine, butter, herb and garlic sauce

Side, Snack, Appetizer

Ameixa d'Elvas

Regina claudia plums grown in portugal

Drink

Amêndoa amarga

Bitter almond liqueur (licor de amêndoa amarga), is a portuguese sweet alcoholic liquor, more specifically from the algarve region. clear light yellow in colour and with roughly 20% abv, it is one of the most well-known liqueurs in its country of origin. it's made from the seeds of the bitter almond, and is similar to the italian amaretto.

Side, Snack, Appetizer

Amêndoa Coberta de Moncorvo

Peeled, roasted and sweetened almonds, from torre de moncorvo, portugal

Side, Snack, Appetizer

Amêndoa Douro

Almonds grown in alto douro, portugal

Side, Snack, Appetizer

Ananás

The pineapple (ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family bromeliaceae. the pineapple is indigenous to south america, where it has been cultivated for many centuries. the introduction of the pineapple to europe in the 17th century made it a significant cultural icon of luxury. since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. the plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

Dessert, Sweet

Ananas caramelizado

Caramelized pineapple

Side, Snack, Appetizer

Ananás dos Açores

Pineapples grown on são miguel island, azores, portugal

Side, Snack, Appetizer

Anona da Madeira

Tropical fruit belonging to the anona cherinolia mill species, grown on the island of madeira, portugal

Drink

Aqua de sapo

Lemonade with ginger and brown sugar

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Drink

Arinto

Arinto or arinto de bucelas is a white portuguese wine grape planted primarily in the bucelas, tejo and vinho verde regions. it can produce high acid wines with lemon notes.

Side, Snack, Appetizer

Arroz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Arroz a la valenciana

Arroz a la valenciana (valencian-style rice; in valencian, arròs a la valenciana) or valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the valencian community, in eastern spain. the paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of valencia, method also applied to the modern variants of arroz a la valenciana. the method of preparing valencian rice has been practiced since colonial era and is found in argentine, colombian, cuban, nicaraguan, portuguese, uruguayan and venezuelan cuisines. it is even found in filipino cuisine, where it is referred to as arosbalensiyana. on the other hand, valencian paella, did not emerge until the late 19th century, among the peasants of the horta of valencia. in spain, when a paella has other ingredients that are not "properly valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. for example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). additionally it is common to include vegetables, meats and seafood.

Side, Snack, Appetizer

Arroz branco

White rice is milled rice that has had its husk, bran, and germ removed. this alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. after milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. the milling and polishing processes both remove nutrients. an unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin b1). white rice is often enriched with some of the nutrients stripped from it during its processing. enrichment of white rice with b1, b3, and iron is required by law in the united states when distributed by government programs to schools, nonprofits, or foreign countries. as with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers. adopted over brown rice in the second half of the 19th century because it was favored by traders, white rice has led to a beriberi epidemic in asia.at various times, starting in the 19th century, brown rice and other grains such as wild rice have been advocated as healthier alternatives. the bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.

Side, Snack, Appetizer

Arroz Carolino das Lezírias Ribatejanas

Ariete rice (oryza sativa l., japonica) grown in santarém, portugal

Side, Snack, Appetizer

Arroz Carolino do Baixo Mondego

Rice (oryza sativa l., japonica) grown in baixo mondego, portugal

Side, Snack, Appetizer

Arroz de açafrão

Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. saffron rice is found in the cuisines of many countries (in one form or another). the recipe is similar to plain cooked rice with addition of ingredients.

Main

Arroz de berbigão

Rice and cockles

Main

Arroz de feijão

Rice and beans

Side, Snack, Appetizer

Arroz de grelos

Rice with turnip greens

Main

Arroz de lavagante

Rice and lobster

Main

Arroz de lingueirão

Rice and razor clams

Main

Arroz de marisco

Rice and seafood

Main

Arroz de pato

Rice with duck

Main

Arroz de peixe

Rice with fish

Main

Arroz de polvo

Rice with octopus

Main

Arroz de sarrabulho

Rice cooked with different types of meats, pork blood, spices

Main

Arroz de tamboril

A loose rice and monkfish casserole, similar to a risotto

Side, Snack, Appetizer

Arroz de tomate

Tomato rice

Dessert, Sweet

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Main

Arroz frito

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Side, Snack, Appetizer

Arroz verde

Rice cooked with cilantro, spinach, chicken stock, spices

Side, Snack, Appetizer

Arrufadas

Sweet yeasted rolls

Main

Assado

Assado is a roasted fish dish in portugal served with a portuguese sausage (linguiça or chouriço), chopped bacon or presunto, and chopped onions. the two most common fish used are salmon and cod.

Main

Atum de cebolada

Tuna with stewed onions

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Side, Snack, Appetizer

Azeite de Moura

Virgin and extra virgin olive oil made from verdeal, cordovil and galega olives, from moura, portugal

Side, Snack, Appetizer

Azeite de Trás-os-Montes

Virgin and extra virgin olive oil made from verdeal tramontana, madural, cobrançosa and cordovil olives, from bragança, portugal

Side, Snack, Appetizer

Azeite do Alentejo Interior

Virgin and extra virgin olive oil from galega vulgar, serpa and cobrançosa olives, from évora, portugal

Side, Snack, Appetizer

Azeites da Beira Interior

Extra virgin olive oil from galega, beira baixa and beira alta olives, from guarda, portugal

Side, Snack, Appetizer

Azeites do Norte Alentejano

Extra virgin olive oil made from galega, blanqueta and cobrançosa olives, from portalegre, portugal

Side, Snack, Appetizer

Azeites do Ribatejo

Virgin and extra virgin olive oil made from galega and lentisca olives, from santarém, portugal

Side, Snack, Appetizer

Azeitona de Conserva Negrinha de Freixo

Negrinha olives grown in guarda, portugal

Side, Snack, Appetizer

Azeitonas de Conserva de Elvas e Campo Maior

Azeiteira, conserva, redondil and carrasquenha olives grown in portalegre, portugal

Dessert, Sweet

Azevia

Sweet empanada filled with pumpkin or sweet potato and sprinkled with sugar and cinnamon

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Main

Bacalhau

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Main

Bacalhau à brás

Bacalhau à brás (portuguese pronunciation: [bɐkɐˈʎaw a bɾaʃ], meaning cod à brás) is a portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. it is usually garnished with black olives and sprinkled with fresh parsley. the origin of the recipe is uncertain, but it is said to have originated in bairro alto, an old quarter of lisbon. the name "brás" (or sometimes braz, blaise in english) is supposedly the name of its creator. the "à brás" technique is often used with other ingredients, such as vegetables, chicken, and mushrooms.

Main

Bacalhau à gomes de sá

Bacalhau à gomes de sá is a casserole of bacalhau, potatoes, eggs, olives, olive oil, and onion. it is a specialty of the northern portuguese city of porto.

Main

Bacalhau à zé do pipo

Bacalhau à zé do pipo (literally bacalhau à la zé do pipo) is a common codfish (bacalhau) dish in portugal. it is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes with a hint of ground nutmeg and mayonnaise. although mayonnaise is not traditionally used in portuguese cuisine, in this dish it's considered typical. it is usually garnished with olives and/or peppers. the recipe originates from porto, having achieved popularity in vizela, being named after its creator, zé do pipo, who owned a famous restaurant in that city during the 1960s. he won a national gastronomic contest with this main course, making many restaurants adopt it in their menus and popularizing it through the country to this day.

Main

Bacalhau com broa

Cod baked with a cornbread crust

Main

Bacalhau com natas

Bacalhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in portugal. it is an oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream, commonly spiced with nutmeg and white pepper. use of dairy such as cream or cheese is not common in traditional portuguese savoury dishes; however, the popularity of this dish—in households and restaurants—make it a classic. the origin of this dish is unclear, but a similar one using cod and cream was invented by chef joão ribeiro in the 1930s.

Main

Bacalhau com todos

Bacalhau com todos (literally meaning "codfish with everything" in portuguese) is a common bacalhau recipe in portuguese cuisine. it consists of boiled codfish, boiled vegetables (such as potato, carrots and cabbage), and hard-boiled egg. it is served seasoned with olive oil infused with garlic and, depending on taste, also white wine vinegar. bacalhau com todos is customarily served for christmas eve dinner, consoada.

Main

Bacalhau cozido

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Side, Snack, Appetizer

Bacalhau de Cura Tradicional Portuguesa

Cured portuguese cod

Main

Bacalhau espiritual

Cod casserole with onions, carrots, garlic and bechamel sauce

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Drink

Baga

Baga is a red portuguese wine grape variety planted primarily in the bairrada doc. as a varietal, baga produces tannic wines with high acidity.

Drink

Bagaço aguardente

Brandy made from distilled grape husks

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Main

Barnacle

A barnacle is a type of arthropod constituting the subclass cirripedia in the subphylum crustacea, and is hence related to crabs and lobsters. barnacles are exclusively marine, and tend to live in shallow and tidal waters, typically in erosive settings. they are sessile (nonmobile) and most are suspension feeders, but those in infraclass rhizocephala are highly specialized parasites on crustaceans. they have four nektonic (active swimming) larval stages. around 1,000 barnacle species are currently known. the name cirripedia is latin, meaning "curl-footed". the study of barnacles is called cirripedology.

Dessert, Sweet

Barriga de freira

Egg or bread pudding, may contain almonds

Side, Snack, Appetizer

Batata de Trás-os-Montes

Potatoes, hybrids from atlantic, cardinali, desirée, jaerla and kennebec varieties, grown in bragança and vila real, portugal

Side, Snack, Appetizer

Batata doce de Aljezur

Lira variety sweet potatoes (ipomoea batatas l.) grown in faro and beja, portugal

Side, Snack, Appetizer

Batata frita

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Drink

Batido

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Dessert, Sweet

Bebinca

Bebinca or bebinka, (konkani; bibik) is a layer cake of indo-portuguese cuisine in goa, india. in traditional baking, bebinka has between 7 and 16 layers, but bakeries can modify the cake recipe as per convenience and taste. it is especially popular during the christmas season, but is available all year round due to tourism in goa. it is also easily available to carry and preserve for a long time or eaten fresh. bebinca was also adopted as a typhoon name in the northwestern pacific ocean by macao. it is also prepared in portugal and mozambique.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef

Alentejana, arouquesa, barrosa, maronesa and mirandesa beef (pdo)

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Side, Snack, Appetizer

Beloura

Wheat, rye and corn flour mixed with pig's blood

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Main

Berbigão de cebolada

Cockles with stewed onions

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette