Alpha-Edibles - "B" Trivia Quiz

Bannock is a type of flat, round bread with origins in Scotland, where it was traditionally made with barley or oat flour. It was brought to North America by Scottish settlers and adapted by Indigenous communities, who often prepared it using local ingredients. Bannock can be baked, fried, or cooked over an open flame, resulting in a dense, hearty texture with a slightly crispy exterior.

The taste is simple and mildly sweet or savory, depending on how it is prepared. Bannock can be eaten plain, spread with butter or jam, or used as a base for savory dishes, like being topped with meats and vegetables.

Birria is a flavorful, slow-cooked stew that originates from the state of Jalisco in Mexico. Traditionally made with goat meat (but often prepared with beef), it's marinated in a rich blend of spices and chiles, giving it a deep, savory, and slightly spicy taste.

The meat becomes tender as it cooks, absorbing the robust flavors of the marinade. Birria has a reddish-brown color from the chiles and spices, and the broth is thick and aromatic. It is commonly enjoyed as a stew or used as a filling for tacos, the latter served with chopped onions, cilantro, lime, and a side of consommé for dipping.

Balut is a traditional street food from the Philippines, though it is also enjoyed in other Southeast Asian countries like Vietnam. It is a fertilized duck egg that is boiled and eaten in the shell, typically when the embryo is partially developed, usually between 14 to 21 days old. Balut is usually eaten warm, seasoned with salt, vinegar, or chili, and is considered a delicacy that you can enjoy with a cold beverage.

Bulgur is a whole grain made from cracked wheat, commonly used in Middle Eastern and Mediterranean cuisine. It has a light, fluffy texture when cooked and a nutty, slightly chewy taste. Bulgur is made by parboiling, drying, and cracking wheat kernels, which gives it a golden-brown color and allows it to cook quickly.

It has ancient origins, dating back thousands of years to civilizations in the Fertile Crescent. Bulgur is a key ingredient in dishes like tabbouleh, a fresh salad made with parsley, tomatoes, and lemon juice, and it can also be used in pilafs, soups, or as a hearty base for grain bowls.

Biltong is a type of dried, cured meat snack that originated in South Africa. It was developed by early Dutch settlers as a way to preserve meat without refrigeration. Biltong is typically made from beef, though it can also be made from game meats like ostrich or kudu.

The meat is sliced into thick strips, seasoned with vinegar, salt, sugar, and a blend of spices like coriander and black pepper, then air-dried. The result is a chewy, flavorful snack with a rich, savory taste that's less sweet and more spiced than jerky. Biltong has a dark brown, almost black exterior with a tender, reddish interior.

Broccolini is a green vegetable that looks like a slender version of broccoli, with long, tender stems and small florets. It is a hybrid of broccoli and Chinese kale, developed in Japan in the 1990s. Broccolini has a mild, slightly sweet flavor with a hint of peppery bitterness, and its texture is more delicate than regular broccoli.

The entire vegetable, from stem to florets, is edible and cooks quickly. It can be sautéed, roasted, grilled, or steamed and is often served as a side dish, tossed with olive oil, garlic, or lemon juice.

Brioche is a rich, buttery bread that originated in France, known for its soft, fluffy texture and slightly sweet flavor. Made with a high proportion of eggs and butter, brioche has a golden, tender crumb and a shiny, golden-brown crust. It can be enjoyed on its own or toasted with butter and jam, and it's commonly used to make gourmet sandwiches, French toast, or bread pudding.

It has also gained recent popularity as a bun for hamburgers at deluxe burger joints.

Burrata is a creamy Italian cheese that originates from the region of Puglia in southern Italy. It has a delicate, smooth outer shell made of mozzarella, while the inside is filled with a rich mixture of cream and shredded mozzarella, known as stracciatella.

This gives burrata a soft, luscious texture that oozes when cut open, with a mild, milky flavor that is slightly sweet and buttery. It is typically served fresh, drizzled with olive oil and sprinkled with salt, and pairs well with tomatoes, fresh basil, or crusty bread. Burrata can also be added to salads, pasta dishes, or used as a topping for pizzas.

Bouillabaisse is a traditional French seafood stew that originates from the port city of Marseille on the Mediterranean coast. It is known for its vibrant, aromatic broth, which is typically made with a combination of fish stock, tomatoes, garlic, saffron, and herbs like thyme and bay leaves.

The stew includes a variety of fresh fish and shellfish, such as mussels, clams, and sea bass, creating a rich, briny flavor that is both savory and slightly spicy. Bouillabaisse is usually served with crusty bread and rouille, a garlicky, saffron-infused mayonnaise, which is spread on the bread and dipped into the broth.

Bibimbap is a popular Korean dish that translates to "mixed rice," known for its colorful and visually appealing presentation. It consists of a bowl of warm white rice topped with an assortment of vegetables, sliced meat (usually beef), a fried or raw egg, and gochujang, a spicy red chili paste.

The vegetables often include sautéed spinach, shredded carrots, bean sprouts, and pickled radish. The dish can be served in a regular bowl or in a sizzling hot stone pot, called a "dolsot," which makes the rice at the bottom crispy. Bibimbap is typically eaten by thoroughly mixing all the ingredients.

Borscht is a colorful beet soup that originated in Eastern Europe, especially popular in Ukrainian, Russian, and Polish cuisines. It has a striking deep red color from the beets, which give the soup a slightly sweet, earthy flavor balanced with a tangy kick from ingredients like vinegar or lemon juice. Borscht is often made with a variety of vegetables, such as cabbage, potatoes, and carrots, and sometimes includes meat, like beef or pork, for added richness.

The soup is typically served hot in the winter or cold in the summer, garnished with a dollop of sour cream and fresh dill for a creamy, herby finish.

Beignets are deep-fried pastries that originated in France and are especially famous in New Orleans, where they have become a beloved part of the city's culinary tradition. These pillowy treats (often square-shaped) are made from a yeast dough, fried until golden brown, and generously dusted with powdered sugar. Beignets have a crisp, airy texture on the outside with a soft and chewy interior, and their flavor is mildly sweet, enhanced by the sugar coating.

They are enjoyed hot and fresh, typically paired with a cup of strong coffee or café au lait.