from Switzerland
blacang * a Malaysian fermented shrimp paste, also known as terasi
bloater * a whole herring soaked in brine before being smoked
blutwurst * German “blood” or black pudding
bockwurst * traditional German sausage made from ground veal
boerewors * South African spicy sausage
boloney * Bologna sausage
bonito * the flesh of a tunny-like food fish—a cheap substitute for skipjack tuna
bonnyclabber * a thickly clotted sour milk, somewhat akin to cottage cheese
botargo * mullet roe pressed to form rolls of fish paste or relish
boudin * French black pudding
boulette * a whiffy Flanders cheese
Boursault * an internationally popular modern French cheese made from cow’s milk
Brangus * a hardy trademarked beef cattle cross
branzino * the flesh of the sea bass used as food
bratwurst * German fresh link sausage, usually made from pork
brawn * cooked meat from the head of a pig or a calf, pressed and potted in jelly
bresaola * Lombardy air-dried salted beef
Brillat-Savarin * a triple-cream Brie named for one of the great historical gourmets
brisket * one of the nine primal beef cuts, taken from the breast of the animal
brisling * the Norwegian sprat, an abundant and versatile food fish
brynza * a feta-like cheese produced throughout Eastern Europe and Asia Minor
bucheron * a semi-aged goat’s cheese from the Loire
buckling * smoked and salted herring, gutted and throated but leaving the roe
bummalow * the “Bombay duck,” a lizardfish whose dried flesh is eaten as a relish
burrata * an Italian buffalo milk cheese, essentially a creamed mozzarella
busycon * a genus of edible sea snail; the term originally denoted a large fig
butterine * an artificial butter manufactured from animal fat with milk intermixed
caciocavallo * a semisoft, stretched-curd cheese made historically from mare’s milk
calamari * meaning “inkpot,” squid considered as a culinary resource
calico * a type of edible scallop harvested in open Atlantic waters
calipash * turtle meat, specifically the gelatinous green upper-shell portion
calipee * turtle meat, specifically the gelatinous yellow lower-shell portion
cambozola * a German blue cheese cross between Camembert and Gorgonzola
capocollo * a traditional rustic Italian-Corsican pork cold cut
capon * a rooster castrated and fattened for the pot
carcass * the bones of a cooked bird used to make stock
Caribbean lobsterette * a genus of Atlantic lobster; also, sardonically, the humble prawn as consumed by the poorer folk of the region
carnitas * “little meats,” bites of crisp Mexican pulled pork
caviar * salt-cured edible sturgeon roe; long regarded as the ultimate status food
Cayuga * a North American domesticated utility fowl bred for its eggs and meat
cervelat * the national sausage of Switzerland, a smoked pork and beef product
cervelle * the brain matter of livestock animals, cooked and served as food
chapulines * gourmet edible grasshoppers, a popular Mexican snack food
chateaubriand * a beef cut taken from the thickest part of fillet steak
cheesine * an imitation cheese product manufactured in the nineteenth century
cherrystone * a commercial denominator for an edible clam smaller than the quahog
chevaline * horse meat
chevon * goat meat
chevrotin * a soft goat’s milk cheese from Savoy
chicharrón * Mexican fried pork crackling
chicken-fixings * chicken, in part or whole, prepared as food
chine * a joint of meat comprising all or part of the animal’s backbone
chipolatas * Italian “little fingers” or pork sausages
chitterlings * pig or hog intestines prepared as food
chorizo * a smoky flavoured, paprika-spiced Iberian pork sausage
churnmilk * as buttermilk in bygone times; nowadays more properly a thin yoghurt
clochette * a textured French goat’s milk cheese distinctively shaped like a small bell
cobblecolter * turkey, in the “vulgar tongue” of yesteryear
cockles * small edible shellfish often enjoyed as a seaside snack
codfish * the flesh of the cod or similar marine fish as food
contrefilet * a steak cut, variously sirloin, striploin, or tenderloin
coral * the unfertilized roe of lobster or scallop used as food
cotechino * a large Italian pork sausage
cowheel * a beef offcut; “sole food”
crackling * in cookery, crispy pork rind; popular as either snack or side dish
crappies * edible sunfish, more often caught for home-cooking than fished as such
crawdaddies * freshwater crayfish, or rock lobster; considered a Louisiana delicacy
crème fraîche * a soured cream dairy product, heavier than plain sour cream itself
crespine * forcemeat wrapped in pork or veal caul, or omentum
crevette * shrimps or prawns as a gourmet food item, cooked and served unshelled
crottin * “horse stool,” an unpasteurized goat’s milk cheese from the Loire
crowdie * an ancient fresh cheese from the Scottish Highlands,
