Krillion Recorded answers
5,213 recorded answers
How to approach it
A productive route runs through technique rather than through a memorized list of famous sweets. Ask which mixtures are stiff enough to hold a shape: enriched yeasted ones, short crumbly ones, laminated ones, stretched ones, and plain flour-and-water ones sweetened only at the end. For each technique, sweep the world's baking cultures mentally and let each one suggest its own small named specialties, including festival items, monastery and bakery traditions, and names that survive in minority dialects. Because scoring rewards rarity, deliberately skip the half-dozen globally famous items and hunt for the local, the seasonal and the obscure. Spelling variants are usually accepted, so write whatever form you know and keep going until you have a dozen candidates to choose from.
Get a hint
Start from the broad family of sweet foods built on a workable, flour-based mixture, and picture the many world cuisines that have their own version of it.
A little more
Narrow it down by preparation: the mixture must be shaped by hand — rolled, twisted, stamped or folded — before it meets the heat, whether oven, griddle or oil.
One step further
Aim for the smaller and more local end of the spectrum: named regional sweets, festival specialties and long-standing shop items score better than the everyday staples everybody thinks of.
Reveal answers 5,213
- BostonkakkuDeep Cut85points
- BotamochiDeep Cut85points
- BottereauDeep Cut85points
- Bouffettes de MensDeep Cut85points
- BougatsaDeep Cut85points
- Boule cocoDeep Cut85points
- Boulet de MetzDeep Cut85points
- BoulicunioDeep Cut85points
- BourdelotDeep Cut85points
- BourekiaDeep Cut85points
- BourmaDeep Cut85points
- Boyoza di PurimDeep Cut85points
- BraccialetteDeep Cut85points
- BradjDeep Cut85points
- Bragardise de Saint-DizierDeep Cut85points
- Bramborové šiškyDeep Cut85points
- Brandon normandDeep Cut85points
- BrânzoaiceDeep Cut85points
- BrasadellaDeep Cut85points
- BrasilléDeep Cut85points
- BrassadeauDeep Cut85points
- Braune KuchenDeep Cut85points
- BrazadelaDeep Cut85points
- BredeleDeep Cut85points
- Bremer KlabenDeep Cut85points
- Breslauer KuchenDeep Cut85points
- Bretzel sucréDeep Cut85points
- BretzeliDeep Cut85points
- BreudherDeep Cut85points
- Bride's pieDeep Cut85points
- Brighton ButtonsDeep Cut85points
- Brighton GingerbreadDeep Cut85points
- BrigidiniDeep Cut85points
- Brioche ardennaiseDeep Cut85points
- Brioche de Saint-GenixDeep Cut85points
- Brioche FalstaffDeep Cut85points
- Bristol mothering bunDeep Cut85points
- Brněnské dortíčkyDeep Cut85points
- Broa castelarDeep Cut85points
- Broa de espécieDeep Cut85points
- Broa de manteigaDeep Cut85points
- Broa de melDeep Cut85points
- Broa de NatalDeep Cut85points
- Broas das DonasDeep Cut85points
- Broas de gengibreDeep Cut85points
- Broas dos SantosDeep Cut85points
- Broinha de cocoDeep Cut85points
- Broinha de fubáDeep Cut85points
- Broinhas de amêndoaDeep Cut85points
- BrokmopDeep Cut85points
Why these answers count
The reveal shows a steep pyramid: one single entry took the top 100-point tier, 4716 entries landed at 85 and 411 at 60. That shape tells you the scoring engine already expected this to be an easy, wide-open category, so almost everything recognizable settles into the middle band. The sole 100-point answer, Mock apple pie, is the outlier — familiar as a concept but unusual as a written guess, which is exactly what pushes a response above the crowd. The 85 band is where the long tail of regional and minority-language sweets lives: 'Nfocacatti, 'Nzuddi, 'Nzullini, Aachener Printen and Aachtchen all sit there, and so do hundreds of similarly obscure names. The 60-point floor is reserved for the handful of defaults, the obvious everyday items most players type first. Practical lesson: an obscure but genuine regional name beats a famous one by 25 points, and a clean, recognized spelling is what keeps a guess on the board.