Baguette
What is Baguette? Baguette is a long, slender French wheat bread with a crispy golden crust and an open, irregular crumb structure. The loaf is… Read More »Baguette
Bacalhau à Brás
What is Bacalhau à Brás? Bacalhau à Brás is a traditional Portuguese dish of shredded salt cod sautéed with thinly cut fried potatoes, sliced onions,… Read More »Bacalhau à Brás
Babka
What is Babka? Babka is a sweet baked pastry made from enriched yeast dough with a soft, porous crumb, traditionally baked as a tall fluted… Read More »Babka
Baba Ghanoush – Levantine dip of roasted eggplant, tahini, garlic, lemon juice, and olive oil
Baba Ghanoush is a Levantine meze of fire-roasted eggplant mashed with tahini, garlic, lemon, and olive oil — its smoky flavor comes from charring the eggplant over open flame.
Baba au Rhum — Classic French Rum-Soaked Yeast Cake
Baba au Rhum is a classic French yeast cake soaked in rum syrup, served with chantilly — created in 18th-century Lorraine for exiled Polish King Stanislas and perfected at Stohrer in Paris.
Azu — Traditional Tatar Beef Stew with Pickles and Potatoes
Azu is a traditional Tatar stew of beef sliced into strips and braised with onions, tomato paste, garlic, and salt-fermented pickles, served with fried potatoes.
Ayran — Traditional Turkish Salted Yogurt Drink
Ayran is a cold savoury Turkish drink of yogurt, water, and salt, with Central Asian Turkic origins — the national beverage of Turkey, served frothy alongside kebabs and savoury pastries.
Axoa — Traditional Basque Veal Stew with Espelette Pepper
Axoa is a Basque stew of finely chopped veal cooked with onions, sweet peppers, garlic, white wine, and piment d’Espelette — a traditional dish from Espelette village.
Avocado Toast — From Mesoamerican Tradition to Global Brunch Icon
Avocado toast is mashed avocado seasoned with lemon, salt, and olive oil on toasted bread — a dish with Mesoamerican roots that became a global café phenomenon via Australia in the 1990s.
Avgolemono — Greek Egg-Lemon Soup and Sauce
Avgolemono is a family of Greek egg-lemon soups and sauces with Sephardic Jewish roots (agristada), thickened by tempering eggs with lemon juice and hot broth.