Food that starts with A


Here is a list of popular foods that start with the letter A:

  1. Abalone: a type of seafood that is commonly consumed in many parts of the world. It is a type of mollusk, and the edible part of the abalone is the soft body that is found inside the hard, outer shell. Abalone is often found in the shallow waters of the Pacific Ocean, and it is considered a delicacy in many countries. The flavor of abalone is often described as a combination of seafood and chicken, and it is typically served cooked in a variety of dishes, such as soups, stews, and stir-fries.
  2. Abgoosht: a traditional Iranian dish made with lamb or beef, chickpeas, and a variety of vegetables such as potatoes, onions, and tomatoes. The meat and vegetables are cooked together in a pot with water, and the resulting broth is served as a soup. Abgoosht is often served with bread or rice, and it is a popular dish in Iranian cuisine.
  3. Abnabat: a type of Persian hard candy made from sugar boiled with water and flavoring, usually cardamom. It is typically made in small, bite-sized pieces and is known for its sweet and fragrant flavor. In Iran, it is often served as a sweet treat after meals or given as a gift during special occasions. Abnabat is also sometimes referred to as “Persian honey” due to its sweet taste and texture.
  4. Absinthe: a type of liquor that is made with a variety of herbs, including wormwood, anise, and fennel. Absinthe has a strong, anise-flavored taste, and it is traditionally served by diluting it with water and adding a sugar cube. Absinthe has a high alcohol content, and it is often associated with the bohemian culture of the 19th century.
  5. Acai berries: small, purple berries that are native to Central and South America. They are often considered a superfood due to their high levels of antioxidants, fiber, and other nutrients. Acai berries are typically consumed in the form of a smoothie or as a topping for oatmeal or yogurt. They have a sweet, fruity flavor and are often used in health foods and supplements.
  6. Acerola: Acerola is a small, red, cherry-like fruit that grows in tropical regions. It is native to Central and South America, as well as the Caribbean. Acerola is a rich source of vitamin C and other nutrients, such as beta-carotene, potassium, and calcium. It is often consumed fresh or made into juice, and is also available in supplement form.
  7. Achacha: Achacha is a tropical fruit that is native to Bolivia and is also grown in other parts of South America. It has a thin, yellow skin and a soft, white flesh that is sweet and slightly acidic in flavor. Achacha is high in vitamin C and other nutrients, and is often eaten fresh or made into juice or other beverages.
  8. Ackee: Ackee is a tropical fruit that is native to West Africa and is now grown in other parts of the world, including the Caribbean and South America. It has a yellow, pear-shaped fruit with a soft, creamy flesh that is high in protein, vitamins, and minerals. Ackee is a staple food in many West African countries and is often prepared in dishes with fish or meat.
  9. Acorn Squash: Acorn squash is a type of winter squash that is native to North and Central America. It has a round or pear-shaped fruit with a dark green or yellow skin and a sweet, yellow or orange flesh. Acorn squash is high in fiber and other nutrients, such as vitamin C, potassium, and magnesium. It is often baked or roasted and can be used in a variety of dishes, including soups, stews, and casseroles.
  10. Adai: Adai is a type of lentil and rice pancake that is popular in South India. It is made with a mixture of lentils and rice that is soaked, ground, and then mixed with spices and herbs. The mixture is then cooked on a griddle or pan until it is golden brown and crispy on the outside. Adai is often served with a side of coconut chutney or sambar for dipping.
  11. Ade: a sweet or savory drink made with fruit juice or other flavored liquid. It can be made with a variety of different fruits and flavors, and is often served over ice.
  12. Adobo: a type of marinade or sauce used in Filipino cuisine. It is typically made with vinegar, soy sauce, garlic, and black peppercorns, and is used to flavor meat, poultry, or seafood.
  13. Adzuki beans: small, red beans that are commonly used in Japanese and Chinese cuisine. They have a sweet, nutty flavor and are often used to make sweet bean paste, as well as savory dishes like soups and stews. They are also high in protein and fiber and are a good source of vitamins and minerals.
  14. Agave Syrup: Agave syrup is a sweetener that is made from the sap of the agave plant. It has a slightly sweet, caramel-like flavor and is often used as a substitute for sugar in cooking and baking. It is also known for being a low-glycemic sweetener, meaning that it has a slower impact on blood sugar levels than
  15. Agrodolce: is a sweet and sour sauce made with vinegar and sugar. It is often used to flavor dishes like pork or chicken, and can also be used as a condiment.
  16. Aguachile: a type of Mexican ceviche made with raw seafood, citrus juice, and chili peppers. The seafood is “cooked” by the acid in the citrus juice, and the dish is often served with chopped vegetables and served as an appetizer or main dish.
  17. Ahi Tuna: Ahi tuna, also known as yellowfin tuna, is a popular type of tuna found in the Pacific Ocean. It is often served raw in dishes such as sushi and sashimi, but it can also be grilled, seared, or baked. Ahi tuna has a medium to high fat content and a firm, dense texture. It is known for its rich, bold flavor and is often considered a delicacy.
  18. Aioli: Aioli is a sauce made from garlic, olive oil, and egg yolks. It is similar to mayonnaise, but is typically made with raw garlic, which gives it a more pungent flavor. Aioli is often used as a condiment or dipping sauce, and is popular in Mediterranean cuisine.
  19. Ajowan Seed: Ajowan seed, also known as ajwain seed or carom seed, is a spice commonly used in Indian and Middle Eastern cuisine. It has a strong, pungent flavor and aroma, similar to thyme and cumin. Ajowan seeds are often used to flavor breads, pickles, and meat dishes. They are also believed to have medicinal properties and are used in traditional Ayurvedic medicine.
  20. Akara: Akara is a type of West African street food made from beans that have been soaked, ground, and formed into balls or patties, then deep-fried until crisp. Akara is often served with a spicy sauce or as a topping for dishes such as rice, noodles, or sandwiches.
  21. Akee (or Ackee): Ackee is a tropical fruit native to West Africa. It is the national fruit of Jamaica, where it is widely cultivated. Ackee is bright red or yellow when ripe and has a soft, buttery texture. It is often used in Caribbean cuisine and is a key ingredient in the Jamaican dish ackee and saltfish.
  22. Alaskan king crab: Alaskan king crab is a type of crab that is native to the waters off the coast of Alaska. It is known for its large size, with some individuals weighing up to 15 pounds or more. The meat of the Alaskan king crab is considered to be a delicacy and is often served in high-end restaurants. It is typically caught in the winter months, when the water is colder and the crabs are more active.
  23. Alaskan pollock: Alaskan pollock is a species of fish that is native to the North Pacific Ocean, including the waters off the coast of Alaska. It is a type of whitefish that is often used in the production of fish products such as surimi and fish sticks. Alaskan pollock is also a popular choice for commercial fishing operations due to its abundance and the ease of catching it using large trawlers.
  24. Albacore tuna: Albacore tuna is a type of tuna that is found in the Pacific, Atlantic, and Indian Oceans. It is a popular seafood choice due to its delicate flavor and relatively low levels of mercury compared to other types of tuna. Albacore tuna is often canned and sold as white tuna, and it can also be found fresh or frozen in markets and supermarkets.
  25. Albarino: Albarino is a white wine grape that is grown in the Galicia region of northwest Spain and the Rias Baixas region of Portugal. Albarino wines are known for their floral and citrus flavors, as well as their high acidity. They are often paired with seafood dishes and are popular in the summer months due to their light, refreshing taste.
  26. Albondigas: Albondigas are meatballs that are popular in Spanish and Latin American cuisine. They are typically made with ground beef or pork, mixed with breadcrumbs, herbs, and spices, and then shaped into balls. Albondigas are often served in a tomato sauce or broth and can be enjoyed as a main course or as a tapa (small appetizer).
  27. Ale: Ale is a type of beer that is made with malted barley and is fermented with top-fermenting yeast. It is characterized by its hoppy flavor and can range in color from light to dark. Ale is usually served at a slightly warmer temperature than lager beer and is often enjoyed with food. Some popular types of ale include pale ale, India pale ale (IPA), and brown ale.
  28. Alfalfa sprouts: Alfalfa sprouts are a type of sprout that is made from the seeds of the alfalfa plant. They are a popular addition to sandwiches and salads due to their crunchy texture and mild, nutty flavor. Alfalfa sprouts are also a good source of vitamins and minerals, including vitamin K, vitamin C, and calcium.
  29. Alfredo sauce: Alfredo sauce is a creamy pasta sauce that is made with butter, heavy cream, and parmesan cheese. It is typically served with pasta dishes and is named after Alfredo di Lelio, who invented the sauce at his restaurant in Rome in the 1920s. Alfredo sauce is often flavored with garlic and parsley and can also be made with variations such as chicken or shrimp.
  30. Aligot: Aligot is a traditional French dish that is made with mashed potatoes and cheese. It is typically served as a side dish or as a topping for meats such as steak. To make aligot, mashed potatoes are mixed with melted cheese, such as tomme or mozzarella, and then stretched and pulled to create a creamy, stringy texture.
  31. Allemande sauce: Allemande sauce is a classic French sauce made with a base of veal or chicken stock, egg yolks, and heavy cream. It is typically flavored with lemon juice, mustard, and parsley, and is often served with chicken, veal, or fish dishes. Allemande sauce is one of the “mother sauces” of French cuisine and is used as a base for a variety of other sauces, including suprême sauce and béarnaise sauce.
  32. Allspice: Allspice is a spice that is made from the dried, unripe fruit of the Pimenta dioica plant, which is native to the Caribbean and Central America. It gets its name from the fact that it tastes like a combination of several other spices, including cinnamon, nutmeg, and cloves. Allspice is often used in sweet and savory dishes, including pies, cakes, and curries.
  33. Almond butter: Almond butter is a spread made from ground almonds. It is similar to peanut butter, but has a slightly sweeter, nuttier flavor. Almond butter is often used as a spread on bread or as an ingredient in baking recipes. It is a good source of protein, fiber, and healthy fats, and is also a popular choice for those with peanut allergies.
  34. Almond milk: Almond milk is a plant-based milk made from ground almonds and water. It is a popular alternative to cow’s milk for those who are lactose intolerant or have a cow’s milk allergy. Almond milk is low in calories and has a mild, nutty flavor. It can be used in a variety of recipes, including smoothies, cereals, and baked goods.
  35. Almonds: Almonds are tree nuts that are native to the Middle East and South Asia. They are a popular snack food and are also used in a variety of recipes, including baked goods, salads, and savory dishes. Almonds are a good source of protein, fiber, and healthy fats, and are also high in vitamin E.
  36. Aloco: Aloco is a traditional snack food from the Ivory Coast and other West African countries. It is made by frying ripe plantains that have been mashed and mixed with spices, such as chili pepper and garlic. Aloco is often served as a street food and is often enjoyed with a spicy sauce or condiment.
  37. Aloo gobi: Aloo gobi is a popular dish in Indian cuisine that consists of potatoes and cauliflower cooked in a spicy tomato-based sauce. It is typically seasoned with a variety of spices, such as cumin, coriander, and turmeric, and is often served with rice or flatbread. Aloo gobi can be made with or without meat, and it is often considered a vegetarian or vegan dish.
  38. Alphabet soup: Alphabet soup is a type of soup that is made with a variety of vegetables, such as carrots, peas, and tomatoes, and is seasoned with herbs and spices. It is named after the small alphabet-shaped pasta noodles that are often included in the soup. Alphabet soup is often served as a comforting and easy-to-eat meal for children and is also enjoyed by adults.
  39. Amanatsu: Amanatsu is a type of citrus fruit that is native to Japan. It is similar to a tangerine or mandarin orange, but has a slightly more acidic flavor. Amanatsu is often used in Japanese cuisine, particularly in desserts and sweets, and is also a popular choice for making juices and marmalades.
  40. Amaranth: Amaranth is a plant that is native to South America and is grown for its edible seeds, which are high in protein and nutrients. The seeds can be cooked and eaten like grains, or ground into a flour and used in baking. Amaranth leaves are also edible and are often used in salads or cooked as a leafy green vegetable. Amaranth is a good source of vitamins and minerals, including iron, magnesium, and calcium.
  41. Amaretto: Amaretto is an Italian liqueur that is made with almonds, or the kernels of apricot pits, and is flavored with sweeteners and other ingredients such as vanilla and caramel. It is known for its sweet, nutty flavor and is often enjoyed as an after-dinner drink or used as an ingredient in cocktails and other mixed drinks.
  42. Amberjack: Amberjack is a type of fish that is found in the Atlantic, Mediterranean, and Pacific Oceans. It is a member of the jack family and is known for its firm, white flesh and mild, slightly sweet flavor. Amberjack is often grilled or seared and is a popular choice for sushi and sashimi.
  43. Ambrosia: Ambrosia is a dessert that is traditionally made with fruit, whipped cream, and coconut. It is often served as a holiday dish in the United States and is named after the food of the gods in Greek mythology. There are many variations of ambrosia, and it can also be made with ingredients such as marshmallows, nuts, and chocolate chips.
  44. Ambuyat: Ambuyat is a traditional food from Brunei and other parts of Southeast Asia. It is made from the sago palm tree and is a type of sticky, starchy food that is similar to tapioca. Ambuyat is traditionally eaten with the fingers and is often served with a variety of dips and sauces.
  45. American cheese: American cheese is a type of cheese that is made from a blend of milk, milk fats, and other ingredients such as emulsifiers and food coloring. It is known for its smooth, creamy texture and mild flavor, and is often used as a melting cheese in sandwiches and other dishes. American cheese is not considered to be a “real” cheese, as it does not meet the criteria for traditional cheese-making.
  46. American lobster: American lobster is a type of lobster that is native to the waters off the coast of North America. It is known for its large size and succulent, sweet meat. American lobster is often cooked and served as a whole lobster, with the meat being extracted from the shell and served with melted butter. It is also used in a variety of dishes, such as lobster bisque and lobster rolls.
  47. Americano: Americano is a type of coffee that is made with espresso and hot water. It is similar to a regular coffee, but has a stronger, bolder flavor due to the addition of espresso. Americanos are often served with milk or cream and sugar, and are a popular choice for coffee drinkers who prefer a less intense coffee flavor.
  48. Amok Trey: Amok trey is a traditional Cambodian dish that is made with fish and coconut milk. The fish is typically wrapped in banana leaves and steamed, resulting in a tender, flavorful dish. Amok trey is often served with rice and is a popular choice for special occasions and celebrations.
  49. Amontillado: Amontillado is a type of sherry that is made in Spain. It is a dry, amber-colored wine that is aged for longer than fino sherry, but for a shorter period than oloroso sherry. Amontillado has a complex, nutty flavor and is often enjoyed as an aperitif or with tapas.
  50. Amygdalopita: Amygdalopita is a traditional Greek dessert that is made with ground almonds, honey, and cinnamon. It is typically baked in a pastry crust and is often served as a festive treat during the holiday season.
  51. Anchovies: Anchovies are small, saltwater fish that are found in the Mediterranean Sea and the Atlantic Ocean. They are a popular ingredient in many dishes due to their strong, salty flavor and are often used to add depth and umami to sauces, dressings, and other dishes. Anchovies are usually sold canned or bottled in oil, or can be found fresh in some markets.
  52. Anchovy pear: Anchovy pear, also known as the African pear, is a tropical fruit that is native to West Africa. It has a green, pear-like shape and a thin, yellow skin. The flesh of the fruit is white and has a texture that is similar to a pear, but with a slightly salty taste that is reminiscent of anchovies.anchovy pear is often used in West African cuisine, particularly in soups and stews, and is also known for its medicinal properties.
  53. Andagi: Andagi is a type of doughnut that is popular in Okinawa, Japan. It is made with a mixture of flour, sugar, and eggs and is deep-fried until golden brown. Andagi is often flavored with ingredients such as sweet potatoes or black sesame seeds and is served as a snack or dessert.
  54. Andouille sausage: Andouille sausage is a type of spicy sausage that is traditionally made with pork, garlic, and spices such as cumin and paprika. It is a popular ingredient in Cajun and Creole cuisine and is often used in dishes such as gumbo and jambalaya. Andouille sausage is known for its bold, smoky flavor and spicy kick.
  55. Andouillette: Andouillette is a type of sausage that is made with pork intestines and other offal. It is a traditional French sausage that is known for its strong, pungent flavor and is often used in dishes such as grilled andouillette and andouillette soup.
  56. Añejo cheese: Añejo cheese is a type of Mexican cheese that is made from cow’s milk. It is aged for several months, giving it a firm texture and a strong, sharp flavor. Añejo cheese is often used in Mexican dishes such as tacos and quesadillas, and is also a popular choice for grating and topping dishes.
  57. Angel Food Cake: Angel food cake is a type of sponge cake that is made with egg whites, sugar, and flour. It is light and airy, with a delicate, spongy texture. Angel food cake is typically baked in a tube pan and is often served with whipped cream or fruit. It is a popular choice for those who prefer a lighter, less sweet cake.
  58. Anglerfish: Anglerfish is a type of fish that is found in the Atlantic, Pacific, and Indian Oceans. It is known for its distinctive, elongated head and large, protruding teeth. Anglerfish are bottom-dwelling predators and are known for their ability to lure prey using a bioluminescent organ located on the top of their head. Anglerfish are often used in seafood dishes and are known for their firm, white flesh and delicate flavor.
  59. Angus Beef: Angus beef is a type of beef that comes from a specific breed of cattle known as Angus. Angus cattle are known for producing high-quality beef that is well-marbled and flavorful. Angus beef is often considered to be a premium choice for steaks and other cuts of beef, and is often found at specialty meat markets or high-end restaurants.
  60. Animal crackers: Animal crackers are a type of biscuit or cookie that is shaped like various animals. They are often made with a mixture of flour, sugar, and butter and are flavored with ingredients such as vanilla or cinnamon. Animal crackers are popular with children and are often served as a snack or dessert.
  61. Anise: Anise is a plant that is native to the eastern Mediterranean region and is known for its sweet, licorice-like flavor. Anise is used as a spice in cooking and baking and is often used to flavor desserts, liqueurs, and other drinks. The seeds of the anise plant are used in cooking, and the leaves and stems can also be used fresh or dried.
  62. Anise Seed: Anise seed is the seed of the anise plant and is known for its sweet, licorice-like flavor. It is used as a spice in cooking and baking and is often used to flavor desserts, liqueurs, and other drinks. Anise seed is used whole or ground and can be added to dishes such as bread, cookies, and cakes.
  63. Anmitsu: Anmitsu is a traditional Japanese dessert that is made with agar jelly, fruit, and sweet bean paste. It is often served in a small bowl or glass and is topped with ingredients such as mochi, red beans, and fruit. Anmitsu is a popular dessert in Japan and is often served at traditional tea houses.
  64. Antipasto: Antipasto is a traditional Italian appetizer that is served before a meal. It typically consists of a variety of cured meats, cheeses, vegetables, and other savory items, such as olives, pickles, and marinated mushrooms. Antipasto is often served as a platter or a selection of small dishes and is meant to be shared and enjoyed with friends and family.
  65. Aonori: Aonori is a type of seaweed that is commonly used in Japanese cuisine. It has a green color and a slightly salty, umami flavor and is often used to flavor and garnish dishes such as takoyaki and okonomiyaki. Aonori is also a popular ingredient in aonori furikake, a type of seasoning that is often used to flavor rice and other dishes.
  66. Apaki: Apaki is a type of cured pork that is popular in the Peloponnese region of Greece. It is made by marinating pork in red wine and spices and then smoking it over wood. Apaki has a strong, smoky flavor and is often served as a cold cut or used in dishes such as stews and casseroles.
  67. Apfelkuchen: Apfelkuchen is a type of German cake that is made with apples and a sweet, buttery dough. It is typically baked in a rectangular or circular pan and is often served with whipped cream or vanilla sauce. Apfelkuchen is a popular dessert in Germany and is often served during the fall season when apples are in season.
  68. Antelope meat: Antelope meat is the meat of a variety of hoofed mammals that are found in Africa, Asia, and parts of Europe and North America. It is known for its lean, protein-rich qualities and is often used as a substitute for beef or other types of red meat. Antelope meat is often used in dishes such as stews, curries, and grilled or roasted meats.
  69. Appam: Appam is a type of pancake that is popular in South India and Sri Lanka. It is made with fermented rice batter and coconut milk and is often served with a variety of savory or sweet fillings, such as curry, vegetables, or coconut. Appam has a soft, spongy texture and is often eaten as a breakfast or snack food.
  70. Apple Juice: Apple juice is a type of juice that is made from apples. It is typically made by crushing and pressing apples to extract the juice, which is then filtered and pasteurized. Apple juice is often consumed on its own or used as an ingredient in other beverages and dishes. It is known for its sweet, fruity flavor and is a rich source of vitamins and minerals.
  71. Apple Pie: Apple pie is a type of fruit pie that is made with a filling of sliced apples and a pastry crust. It is a popular dessert in many countries and is often served with ice cream or whipped cream. Apple pie can be made with a variety of apple varieties and can be baked in a variety of crust styles, such as a traditional double crust or a crumbly topping.
  72. Apple sausage: Apple sausage is a type of sausage that is made with ground pork and diced apples. It is often flavored with spices such as cinnamon and nutmeg and is often served as a breakfast food or used in dishes such as sandwiches and casseroles. Apple sausage can be cooked by grilling, frying, or baking and is often served with other breakfast items such as eggs and pancakes.
  73. Apples: Apples are a type of fruit that are native to Asia and are known for their sweet, crisp flesh and variety of colors and flavors. They are a popular food worldwide and are often eaten raw or used in a variety of dishes, such as pies, cakes, and sauces. Apples are a good source of fiber and nutrients and are often recommended as part of a healthy diet.
  74. Applesauce: Applesauce is a type of sauce that is made with apples. It is typically made by cooking apples with sugar and spices until they are soft, and then pureeing or mashing the mixture until it is smooth. Applesauce is often used as a condiment or side dish and can be flavored with ingredients such as cinnamon or nutmeg. It is also a popular ingredient in baking and is often used as a substitute for oil or butter.
  75. Appletini: Appletini, also known as an apple martini, is a type of cocktail that is made with vodka and apple-flavored liqueur. It is typically served chilled in a martini glass and is garnished with a slice of apple or a cherry. Appletini is a popular cocktail at bars and is often served as a sweet and fruity alternative to traditional vodka martinis.
  76. Apricots: Apricots are a type of fruit that are native to China and are known for their sweet, slightly tangy flavor and orange-yellow color. They are a good source of fiber and vitamins A and C and are often eaten fresh or used in a variety of dishes, such as pies, cakes, and jams. Apricots are typically in season during the summer months.
  77. Arancini: Arancini are Italian rice balls that are filled with a variety of ingredients, such as cheese, meat, or vegetables, and then coated in breadcrumbs and fried. They are a popular snack or appetizer in Italy and are often served as part of an antipasto platter. Arancini are typically made with leftover risotto and have a crispy, golden brown exterior and a soft, creamy interior.
  78. Arborio Rice: Arborio rice is a type of short-grain rice that is often used in Italian cuisine. It is known for its plump, round grains and high starch content, which gives it a creamy texture when cooked. Arborio rice is often used in dishes such as risotto, where it is cooked with broth or other liquids and stirred constantly to create a creamy consistency.
  79. Arctic char: Arctic char is a type of fish that is native to the Arctic and sub-Arctic regions of North America, Europe, and Asia. It is closely related to salmon and trout and is known for its pink to reddish-orange flesh and delicate flavor. Arctic char is a good source of protein and omega-3 fatty acids and is often eaten fresh, smoked, or baked.
  80. Argan oil: Argan oil is a type of oil that is extracted from the kernels of the argan tree, which is native to Morocco. It is known for its nutty, slightly sweet flavor and is often used in cooking and as a cosmetic ingredient. Argan oil is high in antioxidants and is believed to have a number of health benefits, including improving skin health and reducing inflammation.
  81. Arnold Palmer: Arnold Palmer is a type of iced tea and lemonade beverage that is named after the famous golfer Arnold Palmer. It is made by mixing equal parts iced tea and lemonade and is often served over ice. Arnold Palmer is a popular summertime drink and can be found at many cafes and restaurants.
  82. Arrowroot: Arrowroot is a type of starch that is extracted from the rhizomes (underground stems) of several tropical plants. It is known for its ability to thicken liquids and is often used as a substitute for cornstarch in cooking and baking. Arrowroot is a versatile ingredient that can be used in a variety of dishes, such as sauces, soups, and puddings. It is also often used as a natural alternative to artificial thickeners.
  83. Arrowroot Cookies: Arrowroot cookies are a type of biscuit that is made with arrowroot starch, sugar, butter, and other ingredients. They are known for their crispy, crumbly texture and mild, slightly sweet flavor. Arrowroot cookies are often enjoyed as a snack or dessert and can be found in many bakeries and grocery stores.
  84. Arroz con huevos: Arroz con huevos is a Spanish dish that consists of rice cooked with eggs. It is a simple and flavorful dish that is often made with a few basic ingredients, such as rice, eggs, onions, and spices. Arroz con huevos is a popular breakfast or brunch dish in Spain and is often served with a side of beans or other accompaniments.
  85. Artichoke: Artichoke is a type of edible thistle that is native to the Mediterranean region. It is known for its distinctive, spiky leaves and flavorful, tender heart, which is the edible part of the plant. Artichokes can be eaten raw, grilled, or steamed and are often served as an appetizer or side dish. They are a good source of fiber and nutrients, such as vitamin C and potassium.
  86. Arugula: Arugula, also known as rocket or roquette, is a type of edible leafy green that is native to the Mediterranean region. It has a spicy, slightly bitter flavor and is often used in salads, sandwiches, and pasta dishes. Arugula is a good source of vitamins A and C, as well as antioxidants and other nutrients.
  87. Ashcake: Ashcake is a type of traditional Native American bread that is made with cornmeal, water, and other ingredients and is cooked in the ashes of a fire. It is a simple and rustic bread that is often enjoyed as a staple food in Native American communities.
  88. Ashure: Ashure is a traditional Turkish dessert that is made with a variety of ingredients, including grains, dried fruits, nuts, and spices. It is often sweetened with honey or sugar and has a creamy, porridge-like consistency. Ashure is typically served during the month of Muharram, which is the first month of the Islamic calendar, and is believed to have originated as a way to use up leftover ingredients during the winter months.
  89. Asiago Cheese: Asiago cheese is a type of Italian cheese that is named after the Asiago Plateau in the Veneto region of Italy. It is made from cow’s milk and has a hard, slightly crumbly texture. Asiago cheese has a nutty, slightly sharp flavor and is often used as a grating cheese in dishes such as pasta, salads, and sandwiches. It is also often enjoyed on its own as a snack or appetizer.
  90. Asian Greens: Asian greens refer to a variety of leafy vegetables that are commonly used in Asian cuisine, such as bok choy, napa cabbage, and tatsoi. These greens have a crunchy texture and a mild, slightly sweet flavor and are often used in stir-fries, soups, and salads. They are a good source of vitamins and minerals, such as vitamin C, potassium, and iron.
  91. Asian Noodles: Asian noodles are a type of pasta that is popular in many Asian cuisines, such as Chinese, Japanese, and Korean. They are made from a variety of ingredients, including wheat, rice, and beans, and come in a variety of shapes and sizes. Asian noodles are often used in soups, stir-fries, and other dishes and are a staple food in many parts of Asia.
  92. Asian pear: Asian pear is a type of pear that is native to East Asia. It has a round or oval shape and a smooth, yellow or green skin. Asian pears are known for their crisp, juicy texture and sweet, slightly tangy flavor. They are often eaten raw as a snack or used in dishes such as salads and desserts.
  93. Asida: Asida is a type of sweet, porridge-like dish that is popular in many Arab countries. It is made with wheat flour, water, and sugar and is often served with a topping of honey or nuts. Asida is often eaten as a breakfast or dessert dish and is a staple food in many parts of the Middle East.
  94. Asopao: Asopao is a type of hearty stew that is popular in Puerto Rico and other Caribbean countries. It is made with a variety of ingredients, including meat, vegetables, and rice, and has a thick, soupy consistency. Asopao is often seasoned with herbs and spices and is often served with a side of avocado or plantains.
  95. Asparagus: Asparagus is a type of edible plant that is native to the Mediterranean region. It has a long, thin stalk and a pointed tip and is known for its crunchy texture and slightly bitter, earthy flavor. Asparagus is a good source of vitamins and minerals, including vitamin K, folate, and potassium. It is often eaten cooked, either by boiling, grilling, or roasting, and is used in a variety of dishes, such as soups, salads, and pasta.
  96. Ataulfo mango: Ataulfo mango, also known as honey mango, is a type of mango that is native to Mexico. It has a small, oblong shape and a yellow, smooth skin. Ataulfo mangoes are known for their sweet, soft flesh and are often eaten raw as a snack or used in dishes such as smoothies and fruit salads.
  97. Atole: Atole is a type of hot, thick beverage that is popular in many Latin American countries, especially Mexico. It is made with corn masa (corn dough) and water or milk and is often flavored with spices such as cinnamon and vanilla. Atole is traditionally served in the morning or as a snack and is often accompanied by sweet breads or pastries.
  98. Aubergine: Aubergine is another term for eggplant, which is a type of vegetable that is native to South Asia. It has a long, oval shape and a smooth, glossy skin that can be purple, white, or green. Aubergine has a spongy, slightly bitter flesh and is often used in dishes such as eggplant parmesan, ratatouille, and baba ghanoush.
  99. Aurora trout: Aurora trout is a type of fish that is native to the waters of Alaska and the Pacific Northwest. It has a slim, elongated shape and is silver or pink in color. Aurora trout is a popular food fish and is known for its delicate, mild flavor and firm flesh. It is often eaten grilled, baked, or smoked and can be used in a variety of dishes.
  100. Australian lemon: Australian lemons are a type of citrus fruit that is native to Australia. They have a round or oval shape and a yellow or green skin. Australian lemons are known for their tart, acidic flavor and are often used in cooking and baking as a source of citric acid. They can also be eaten raw as a snack or used to make lemonade.
  101. Autumn olive: Autumn olive is a type of deciduous shrub that is native to eastern Asia. It has small, oval-shaped leaves and produces clusters of small, red fruit that are slightly sweet and tart in flavor. Autumn olive fruit is often used in jams and jellies, as well as in savory dishes such as sauces and marinades.
  102. Avgolemono Soup: Avgolemono soup is a traditional Greek soup made with chicken or meat broth, rice or pasta, and eggs mixed with lemon juice. It is often served as a main course and is known for its rich, creamy texture and tangy flavor.
  103. Avocado: Avocado is a type of fruit that is native to Central and South America. It has a green, pear-shaped exterior and a soft, buttery flesh that is high in healthy fats and nutrients. Avocado is often eaten raw, either on its own or in dishes such as guacamole, and is also used in a variety of cooked dishes.
  104. Avocado toast: Avocado toast is a type of snack or breakfast dish that is made by spreading mashed avocado onto a slice of toasted bread. It is often topped with additional ingredients such as salt, pepper, and lemon juice, as well as other toppings such as tomatoes, onions, or eggs.
  105. Axoa: Axoa is a traditional dish from the Basque region of France that is made with diced veal or lamb and onions. It is typically seasoned with spices such as paprika and cooked in a tomato-based sauce. Axoa is often served over rice or with potatoes and vegetables.
  106. Ayran: Ayran is a type of drink that is popular in the Middle East and Central Asia. It is made by diluting plain yogurt with water and adding salt to taste. Ayran is often served as a refreshing beverage and is also used as a condiment for a variety of dishes.
  107. Azuki beans: Azuki beans, also known as adzuki beans, are a type of small, red bean that is native to East Asia. They have a sweet, nutty flavor and are often used in traditional dishes such as red bean paste and sweet bean soup. Azuki beans are also a good source of protein, fiber, and nutrients.

Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.