Krillion Recorded answers
4,587 recorded answers
How to approach it
A structured sweep beats free recall here. Divide the region into national kitchens and, for each one, walk the same order: soups and stews, grain-based mains, grilled or fried plates, street snacks, festive breads and pastries, sweets, drinks. Note whatever surfaces in each slot even when the name is only half remembered, since scoring rewards volume and precision far more than elegance. Then run a second pass by technique and cooking vessel, and a third by qualifying word, because many entries are a base preparation narrowed by a region, a sauce or a filling. Keep every candidate as a separate entry instead of merging close relatives; the reveal counts them apart.
Get a hint
Start with the everyday repertoire — slow-cooked stews, rice and corn mains, grilled or fried plates and griddle breads — then widen outward from there.
A little more
Move next to street and celebration level: fried snacks, stuffed pastries, leaf-wrapped parcels, hearty soups and sweets that are sold under their own names in markets.
One step further
At the narrow end sit entries whose names are compound, a base preparation qualified by a locality, a sauce, a specific cut of meat or the cooking vessel involved.
Reveal answers 4,587
- Biscoito de queijoDeep Cut85points
- BisnaguinhaDeep Cut85points
- BísquetsDeep Cut85points
- Bistec a la chorrillanaDeep Cut85points
- Bistec de palomillaDeep Cut85points
- Bistec de toronjaDeep Cut85points
- Bistec picadoDeep Cut85points
- Bistec rellenoDeep Cut85points
- Bistec salteadoDeep Cut85points
- BizcochitoDeep Cut85points
- Bizcochitos de grasaDeep Cut85points
- Bizcocho borrachoDeep Cut85points
- Bizcocho de calabazaDeep Cut85points
- Bizcocho de ChancayDeep Cut85points
- Bizcocho de cuajadaDeep Cut85points
- Bizcocho de maízDeep Cut85points
- Bizcocho de ronDeep Cut85points
- Bizcocho dominicanoDeep Cut85points
- Bizcocho mojaditoDeep Cut85points
- Bizcochos costarricensesDeep Cut85points
- Bizcochos de CayambeDeep Cut85points
- Bizcochos de salDeep Cut85points
- Bizcochos uruguayosDeep Cut85points
- Bizcochuelos sonorensesDeep Cut85points
- BizcotelasDeep Cut85points
- BlaffDeep Cut85points
- Blanc-manger cocoDeep Cut85points
- Ble ak sòs pwasonDeep Cut85points
- Blue crabs fritosDeep Cut85points
- Bobó de camarãoDeep Cut85points
- Bocachico en cabritoDeep Cut85points
- Bocachico fritoDeep Cut85points
- Bocadillo de maníDeep Cut85points
- Bocadillos de cocoDeep Cut85points
- Bocadillos de lecheDeep Cut85points
- Bocadillos de zapoteDeep Cut85points
- BocaditosDeep Cut85points
- Bocado de damaDeep Cut85points
- Bocado de la reinaDeep Cut85points
- BocolesDeep Cut85points
- Bode guisadoDeep Cut85points
- BofeDeep Cut85points
- Boga a la parrillaDeep Cut85points
- Boi no roleteDeep Cut85points
- BojDeep Cut85points
- BokitDeep Cut85points
- Bola de oroDeep Cut85points
- Bolacha pantaneiraDeep Cut85points
- Bolacha pintadaDeep Cut85points
- Bolacha sete-capasDeep Cut85points
Why these answers count
Points here track rarity inside the recorded set, not correctness. Almost every accepted entry landed at 85, a broad middle band of regional specialities that a well-travelled eater recognises but that hardly anyone types first. Only a single entry in the whole reveal reached 100, Hormigas culonas, a dish built on insects that most players would never think to name. The 491 entries worth 60 are the familiar, heavily repeated plates that nearly everyone offers: accepted, but paid the least. Concreteness is what lifts a guess. A bare, generic name stays cheap, while a qualified variant counts as its own recorded answer and collects the higher band — Aborrajados de pescado rather than the plain fritter, Ajiaco de cuy rather than the everyday stew. That is why the 85 tier is so crowded: it rewards anyone who pushes past the obvious national staples into named local versions and punishes stopping at the first thing that comes to mind. Stacking several qualified variants beats hunting for one perfect rarity.