Food that starts with F


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

  1. Fabada: a traditional Spanish dish made with large white beans, pork shoulder, chorizo sausage, and vegetables such as onions, garlic, and carrots. It is typically served as a hearty stew or casserole, and is often enjoyed as a wintertime meal.
  2. Faerie Watermelon: a type of watermelon that is smaller and rounder than typical watermelons, with green and white striped skin. It is said to have a sweet and juicy flesh with a crispy texture.
  3. Fairchild tangerines: a type of citrus fruit that are native to California. They are known for their sweet and juicy flesh, as well as their thin and easy-to-peel skin. Fairchild tangerines are typically smaller and rounder in shape than other varieties of tangerines, and they have a bright orange color. They are a popular choice for eating fresh or using in recipes, and are often used in salads, desserts, and other dishes. They are also a good source of vitamin C, potassium, and other nutrients.
  4. Fairytale Pumpkin: a variety of pumpkin that is small and squat, with a dark green or grey-blue skin. It is often used in cooking and decorating, and is known for its sweet and nutty flavor.
  5. Fajitas: a Tex-Mex dish made with grilled and sliced pieces of marinated meat (such as chicken, beef, or shrimp) served on a sizzling platter with grilled onions and peppers. It is typically served with tortillas and a variety of condiments such as salsa, guacamole, and sour cream.
  6. Falafel: a Middle Eastern dish made with ground chickpeas or fava beans that are formed into balls or patties, deep-fried, and served in pita bread or as a topping for a salad. It is often enjoyed as a vegetarian or vegan option, and is typically seasoned with spices such as cumin, coriander, and parsley.
  7. Falooda: a popular dessert in India and other South Asian countries that is made with vermicelli noodles, milk, rose syrup, and various toppings such as ice cream, nuts, and dried fruits. It is often served chilled and is known for its sweet and refreshing flavor.
  8. False Strawberry: a type of edible berry that is native to North America and Europe. It is also known as the “Indian strawberry” or “woodland strawberry” and has a similar appearance to regular strawberries, but with a slightly different flavor.
  9. Fannie May Pixies: a brand of chocolate covered caramels that are made with a soft, chewy center and coated in chocolate. They are popular in the United States and are often sold in gift boxes or boxes of mixed chocolates.
  10. Farce: a type of stuffing or filling that is used in various dishes such as meatballs, ravioli, and stuffed vegetables. It is typically made with a mixture of ground meat, vegetables, and spices, and is used to add flavor and texture to the dish.
  11. Farfalle: a type of pasta that is shaped like bow ties or butterfly wings. It is often used in soups, salads, and other dishes, and is known for its unique shape and versatility.
  12. Farina: a type of ground cereal made from wheat, corn, or other grains. It is often used as a porridge or as a thickener in soups and stews, and is known for its bland, slightly nutty flavor.
  13. Farmhouse Cheddar: Farmhouse Cheddar is a type of cheese that originated in England. It is a hard, cow’s milk cheese with a pale yellow color and a crumbly texture. It is typically aged for around 12 months, during which time it is regularly turned and coated in wax or cloth to protect it and to encourage the development of flavor and texture. Farmhouse Cheddar has a sharp, tangy flavor and is often used in sandwiches, grated over salads or pasta dishes, or served on its own as a snack.
  14. Farro: Farro is a type of ancient grain that has been cultivated for centuries. It is a type of wheat, although it is often considered to be more nutritious and easier to digest than modern wheat. Farro has a nutty, slightly sweet flavor and a chewy texture. It can be used in a variety of dishes, such as salads, soups, and risottos, and can also be ground into flour to make bread and pasta.
  15. Farsan: a type of Indian snack food that includes a variety of fried items such as sev, chivda, gathiya, and bhajiya. It is often served as a side dish or as part of a larger meal.
  16. Fasnacht: a traditional pastry from the Alsace region of France and Germany. It is a deep-fried doughnut made with a sweet, yeasted dough and typically served on the day before Ash Wednesday.
  17. Fassolatha: a Greek bean soup made with white beans, vegetables, and a variety of herbs and spices. It is often served with bread or rice on the side.
  18. Fat Hen: a type of wild green that is native to Europe and Asia. It has a slightly bitter flavor and is often used in salads or as a cooked green.
  19. Fattoush: a Middle Eastern salad made with a variety of fresh vegetables, herbs, and spices. It is typically served with pita bread and a dressing made with lemon juice, olive oil, and sumac.
  20. Fava beans: also known as broad beans, are a type of legume with a nutty, slightly sweet flavor. They can be eaten fresh in the spring or dried and used in a variety of dishes throughout the year.
  21. Fave dei Morti: traditional Italian cookies made with almonds, sugar, and egg whites. They are typically enjoyed during the Day of the Dead holiday.
  22. Fennel: also known as Finocchio, Fennel is a plant that is native to the Mediterranean region. It has a bulbous base, tall stalks, and delicate, feathery leaves. The bulb and stalks of the fennel plant are often used in cooking, and have a mild, licorice-like flavor. Fennel can be eaten raw or cooked, and is often used in salads, soups, and stews. The seeds of the fennel plant are also used as a spice, and have a sweet, anise-like flavor.
  23. Fenugreek: Fenugreek is a plant that is native to the Mediterranean region. It has small, yellow flowers and long, slender pods that contain small, hard seeds. The seeds of the fenugreek plant are often used as a spice, and have a slightly bitter, nutty flavor. Fenugreek is commonly used in Indian, Middle Eastern, and North African cooking, and can be found in a variety of dishes, such as curries, spice blends, and breads.
  24. Feta cheese: Feta cheese is a type of cheese that originated in Greece. It is a white, crumbly cheese made from sheep’s milk or a combination of sheep’s and goat’s milk. Feta has a tangy, salty flavor and is often used in salads, sandwiches, and as a topping for pizzas and pastas. It is also commonly served as a snack, either on its own or with olives and other accompaniments.
  25. Fettuccine Alfredo: Fettuccine Alfredo is an Italian pasta dish that is made with fettuccine noodles, butter, and Parmesan cheese. The noodles are typically cooked until al dente and then tossed with a sauce made from melted butter and grated Parmesan cheese. The dish is named after Alfredo di Lelio, who is credited with creating the recipe at his restaurant in Rome in the early 20th century.
  26. Fedelini: Fedelini is a type of thin pasta similar to spaghetti, but slightly narrower. It is often used in soups or with light sauces.
  27. Feijoa: Feijoa, also known as pineapple guava, is a small, oval-shaped fruit native to South America. It has a green skin and a sweet, juicy flesh that tastes like a cross between a guava and a pineapple. Feijoas are often eaten fresh or used to make jams and jellies.
  28. Feijoada: Feijoada is a traditional Brazilian dish made with black beans and a variety of meats, such as pork and beef. It is typically served with rice and other accompaniments, such as collard greens and farofa (toasted manioc flour).
  29. Fengyuan Eggplant: Fengyuan eggplant is a variety of eggplant native to the Fengyuan district of Taichung, Taiwan. It is known for its thin skin, tender flesh, and sweet flavor. Fengyuan eggplants are often used in traditional Taiwanese dishes, such as eggplant stir-fries and braised eggplant.
  30. Fennel sausage: Fennel sausage is a type of sausage made with ground pork and fennel seeds. The seeds give the sausage a distinct licorice-like flavor. Fennel sausage is often used in Italian dishes, such as pasta with sausage and peppers.
  31. Fenugreek Seeds: Fenugreek seeds are small, yellow-brown seeds with a slightly bitter, nutty flavor. They are often used in Indian, Middle Eastern, and African cooking as a spice and thickening agent. Fenugreek seeds can be ground into a powder and used as a spice in dishes like curries, chutneys, and marinades, or they can be soaked in water and used to make a herbal tea. Fenugreek seeds are a good source of fiber and contain a variety of nutrients, including protein, iron, and magnesium.
  32. Fibrous Satinash: Fibrous satinash is a tropical fruit native to the Caribbean and South America. It is also known as the “cheese fruit” due to its texture and flavor, which is similar to cheese. The fruit is oval or round in shape, with a rough, leathery skin and a creamy, white flesh. It can be eaten raw or cooked and is often used in desserts and smoothies. Fibrous satinash is high in fiber and contains a variety of vitamins and minerals, including vitamin C, potassium, and calcium.
  33. Ficelle: Ficelle is a type of thin, long baguette that is popular in France. It is typically made from white flour and is smaller and lighter than a traditional baguette. Ficelle can be served as a sandwich bread or as a accompaniment to soups and stews.
  34. Fennel seeds: Fennel seeds are the seeds of the fennel plant, which is native to the Mediterranean region. They have a sweet, licorice-like flavor and are often used in cooking and baking, as well as in herbal medicine. Fennel seeds are a good source of dietary fiber, protein, and various nutrients, including magnesium, potassium, and vitamin C. They may have health benefits, such as improving digestion, reducing inflammation, and helping to lower blood pressure.
  35. Field Garlic: Field garlic, also known as wild garlic or crow garlic, is a type of wild onion that grows in fields and other open areas. It has a mild garlic flavor and is often used in cooking as a substitute for regular garlic. Field garlic is a good source of various nutrients, including vitamin C, calcium, and iron. It may have health benefits, such as reducing inflammation, improving immune function, and lowering blood pressure.
  36. Field Pea: Field peas, also known as dry peas or field beans, are a type of legume that are grown for their edible seeds. They are often used in soups, stews, and other dishes, and can also be ground into flour or used as a source of animal feed. Field peas are a good source of dietary fiber, protein, and various nutrients, including iron, folate, and magnesium. They may have health benefits, such as improving digestion, reducing cholesterol levels, and helping to control blood sugar.
  37. Field Pepperweed: Field pepperweed, also known as tall whitetop or tall grass weed, is a type of weed that grows in fields and other open areas. It is known for its spicy, pungent flavor and is often used in salads, sandwiches, and other dishes. Field pepperweed is a good source of vitamin C and other nutrients.
  38. Fig jam: Fig jam is a type of preserve made with figs and sugar. It is often used as a spread for toast, sandwiches, and other dishes. Fig jam is a good source of dietary fiber and may have health benefits, such as improving digestion and providing a source of antioxidants.
  39. Fig newtons: also knowns as fig rolls or fig bars, are a type of cookie that is made with fig filling and a pastry dough. They are often made with whole wheat flour and are a source of dietary fiber. Fig newtons may have health benefits, such as improving digestion and providing a source of energy.
  40. Figaro: Figaro is a variety of fig that is grown in Italy. It has a sweet, juicy flesh and a thin skin. Figaro figs are typically eaten fresh or used in desserts.
  41. Figs: Figs are sweet, soft fruits that belong to the mulberry family. They have a unique, slightly sweet flavor and are high in fiber, potassium, and antioxidants. Figs can be eaten fresh or dried, and are often used in baking and cooking.
  42. Filbert: Filbert is another term for the hazelnut. It is a small, round nut with a hard, brown shell and a creamy, nutty flavor. Filberts are often used in baking, as well as in dishes like pesto and chocolate-hazelnut spread.
  43. Filé Powder: Filé powder is a seasoning made from ground sassafras leaves. It is commonly used in Cajun and Creole cooking, particularly in dishes like gumbo and jambalaya. Filé powder has a slightly woody, earthy flavor and is used to add thickness and flavor to soups and stews.
  44. Filet Mignon: Filet mignon is a type of beef steak cut from the tenderloin of the cow. It is a lean, tender cut of meat that is highly prized for its flavor and texture. Filet mignon is often served in fine dining restaurants and is typically cooked using dry heat methods such as grilling or broiling.
  45. Filling: Filling can refer to a variety of ingredients used to stuff or fill pastries, sandwiches, or other dishes. Fillings can be sweet or savory and can include ingredients like fruit, cream, meat, cheese, or vegetables.
  46. Fillo: Fillo, also known as phyllo, is a type of thin, unleavened dough used in Greek and Middle Eastern cooking. It is used to make pastries like baklava and spanakopita, as well as savory dishes like samosas and spring rolls. Fillo dough is made by stretching and rolling out a dough made from flour, water, and sometimes oil.
  47. Finger Grapes: Finger grapes are small, seedless grapes that are thin and elongated in shape, resembling fingers. They have a sweet, juicy flavor and are often used in fruit salads and as a snack.
  48. Finger Lime: Finger lime is a citrus fruit native to Australia. It has a thin, elongated shape, similar to a finger, and a tart, acidic flavor. Finger limes are often used as a garnish or in cocktails.
  49. Finger Millet: also known as ragi or nachni, is a type of grain that is native to the eastern and southern parts of Africa and is widely cultivated in India and Nepal. It is a staple food in these regions, where it is often ground into flour and used to make various dishes, such as porridge, flatbreads, and cakes. Finger millet is a good source of protein and dietary fiber, and it is also rich in minerals, such as iron, calcium, and magnesium. It is considered to be a healthy alternative to wheat and other grains, and it may have a number of health benefits, including improved digestion and weight loss.
  50. Fingerling Potatoes: a type of potato that is characterized by their small, finger-like shape and thin, waxy skin. They are generally longer and narrower than other types of potatoes and have a firm, creamy texture when cooked. Fingerling potatoes are available in a variety of colors, including yellow, red, and purple, and they have a sweet, nutty flavor. They are often used as a side dish, roasted or boiled and served with a variety of dips and sauces. Fingerling potatoes are a good source of potassium, vitamin C, and dietary fiber, and they are also low in calories and fat.
  51. Finnan Haddie: Finnan haddie, also known as finnan haddock, is a type of smoked haddock that is traditionally made in Findon, a village in Scotland. It is made by curing fresh haddock in a brine solution, then smoking it over a wood fire. Finnan haddie is often served as part of a traditional Scottish breakfast, but it can also be used in other dishes such as kedgeree or Cullen skink.
  52. Fiore Viola Artichoke: The Fiore Viola artichoke is a type of purple artichoke that is native to Italy. It has a tender, mild flavor and is often used in Mediterranean dishes. The artichoke can be eaten raw or cooked and is often used in salads, as a garnish, or as a flavoring in dishes such as pasta or seafood.
  53. Firecracker shrimp: Firecracker shrimp is a type of appetizer or snack that consists of small shrimp that are coated in a spicy, crunchy coating and deep-fried. The dish is often served with a dipping sauce, such as a sweet and spicy sauce or a spicy mayonnaise.
  54. Fire-roasted tomatoes: Fire-roasted tomatoes are tomatoes that have been roasted over an open flame or grill, which gives them a smoky, slightly charred flavor. The tomatoes are often used in soups, sauces, and other dishes to add depth of flavor.
  55. Fish and chips: Fish and chips is a popular dish in the United Kingdom and other parts of the world that consists of fried fish and deep-fried chips (French fries). The fish is typically battered and fried until it is crisp and golden brown. The chips are typically cut from potatoes and deep-fried until they are crisp and golden. Fish and chips are often served as a take-away meal, and are typically accompanied by salt and vinegar or tartar sauce.
  56. Fish balls: Fish balls are a type of food that is made by shaping ground fish into small, round balls. They are often used in soups and stews, and are a popular snack food in many parts of the world. Fish balls are typically made from a variety of fish species, including cod, pollock, and haddock, and are often flavored with spices or herbs to add additional flavor.
  57. Fish Chowder: Fish chowder is a type of soup that is made with fish, potatoes, and milk or cream. It is a popular dish in many parts of the world, particularly in coastal regions where fish is abundant. Fish chowder is typically made by simmering fish, potatoes, and other vegetables in a broth or milk until the ingredients are tender. It is often flavored with herbs and spices, such as dill, parsley, and bay leaves, and is often served with crusty bread or crackers.
  58. Fish curry: Fish curry is a type of curry that is made with fish and a variety of spices and vegetables. It is a popular dish in many parts of the world, particularly in South and Southeast Asia. Fish curry is typically made by simmering fish in a flavorful sauce made with a combination of spices, such as cumin, coriander, turmeric, and chili powder. The curry is often served with rice or another grain, and may be garnished with fresh herbs or other ingredients.
  59. Fish fingers: Fish fingers are a type of processed food that is made by coating small pieces of fish in breadcrumbs and deep-frying them until they are crisp and golden. They are a popular snack food in many parts of the world, and are often served as a quick and easy meal with chips (French fries) and a side of peas or other vegetables. Fish fingers are typically made from a variety of fish species, including cod, pollock, and haddock.
  60. Fish pie: Fish pie is a type of savory pie that is made with a mixture of fish, vegetables, and a creamy sauce. It is a popular dish in many parts of the world, particularly in the United Kingdom. Fish pie is typically made by layering a mixture of cooked fish, vegetables, and a creamy sauce in a pie dish and topping it with a layer of mashed potatoes or puff pastry. It is then baked until the top is golden brown and the filling is hot and bubbly.
  61. Fish sauce: Fish sauce is a condiment made from fermented fish and salt. It is commonly used in Southeast Asian and East Asian cuisines as a flavor enhancer. It has a strong, pungent, and slightly sweet flavor, and is used to season dishes or as a dipping sauce.
  62. Fish stew: Fish stew is a type of stew that includes fish as a main ingredient. It is made by simmering fish, vegetables, and broth in a pot until the ingredients are cooked through. The broth can be made with a variety of ingredients, such as fish stock, white wine, tomato juice, or coconut milk, and the vegetables and seasonings can vary depending on the recipe.
  63. Fish Sticks: Fish sticks are a type of processed food made from breaded and fried fish fillets. They are often made from cod, haddock, or pollock, and are usually sold frozen. Fish sticks can be cooked in the oven or deep-fried, and are often served as a snack or side dish.
  64. Fish tacos: Fish tacos are a popular street food in Mexico and a staple of Baja-style cuisine. They consist of small pieces of battered and fried fish, usually white fish such as cod or mahi-mahi, wrapped in a soft corn or flour tortilla and topped with various ingredients such as cabbage, salsa, and crema.
  65. Fish Wort: Fish Wort is a term used to describe a type of fish broth made by simmering fish bones and vegetables in water. It is often used as a base for soups and sauces.
  66. Fishcake: Fishcake is a type of processed food made from minced fish and a variety of ingredients such as breadcrumbs, flour, eggs, and seasonings, formed into a patty shape and typically fried or baked. Fishcakes can be made with a variety of fish, such as cod, haddock, or salmon, and are often served as a snack or side dish.
  67. Fisherman’s pie: Fisherman’s pie is a type of pie made with a layer of mashed potatoes on top of a mixture of white fish, prawns, and vegetables in a white sauce. It is then baked in the oven until the potatoes are golden and the filling is hot and bubbly.
  68. Fishpaste & Fish Sauce: Fishpaste is a type of processed food made from ground fish and a variety of ingredients such as breadcrumbs, eggs, and seasonings. It is often used as a filling for dumplings or as a topping for crackers and bread. Fish sauce, on the other hand, is a condiment made from fermented fish and salt, as described above.
  69. Flageolet Beans: Flageolet beans are small, pale green beans that are native to France. They have a delicate, nutty flavor and a creamy texture when cooked. They are often used in French cuisine, and are often served with lamb or pork dishes.
  70. Flan: Flan is a dessert that is made with a sweet, creamy custard base and a caramel sauce. It can be baked or chilled, and is often served with whipped cream or fruit.
  71. Flank Steak: Flank steak is a long, flat cut of beef that comes from the lower chest or abdominal muscles of the cow. It has a tough texture and a bold flavor, and is best when sliced thin against the grain. It is often marinated before cooking to help tenderize the meat.
  72. Flapjacks: Flapjacks are a type of pancake that is popular in the United Kingdom and the United States. They are made with a simple batter of flour, milk, and eggs, and are cooked on a griddle or in a pan. They can be served sweet or savory, and are often served with syrup, butter, or other toppings.
  73. Flat Bean: Flat beans are a type of broad bean that has a flat, broad shape and a mild, nutty flavor. They are often used in Mediterranean and Middle Eastern cuisine, and can be cooked and served in a variety of ways, including roasted, boiled, or sautéed.
  74. Flat Lemon: Flat lemon is a variety of lemon that has a flattened shape and a thin, yellow skin. It has a tart, acidic flavor and is often used in cooking and baking, as well as in beverages and cocktails.
  75. Flatbread: Flatbread is a type of bread that is made with a simple dough of flour, water, and sometimes yeast. It is flattened and cooked quickly on a griddle or in a pan, and is often served with dips or spreads, or used as a wrap for sandwiches.
  76. Flathead: Flathead is a type of fish that is native to the coastal waters of the Atlantic and Pacific Oceans. It has a flat, broad head and a slender body, and is known for its delicate, white flesh. It can be cooked in a variety of ways, including baked, grilled, or fried.
  77. Flatiron Steak: Flatiron steak is a cut of beef that comes from the shoulder of the cow. It has a flat, triangular shape and a tender, flavorful texture. It is often grilled or pan-seared, and is best when sliced thin against the grain.
  78. Flatwoods Plum: Flatwoods plum is a variety of plum that is native to the southeastern United States. It has a small, oval shape and a purplish-black skin, and is known for its sweet, juicy flesh. It is often used in cooking and baking, and can also be eaten fresh.
  79. Flax / Flaxseed: Flax is a plant that is grown for its seeds, which are known as flaxseeds. Flaxseeds are small, shiny seeds that have a nutty flavor and are high in fiber, omega-3 fatty acids, and antioxidants. They can be eaten whole or ground, and are often used in baking and as a dietary supplement.
  80. Flitch: A flitch is a term used in the curing of bacon to refer to a section of pork belly that has been cured and then sliced. It is often sold as a whole piece, rather than sliced into individual slices.
  81. Florida Avocado: Florida avocados are a type of avocado that is grown in the state of Florida in the United States. They have a smooth, thin skin and are generally larger and rounder in shape than other varieties of avocado. They have a creamy, nutty flavor and are often used in salads, sandwiches, and dips.
  82. Florina Pepper: Florina pepper, also known as Florina chili or Florina pepperoncini, is a type of small, sweet pepper that originates from the Florina region of Greece. It has a slight heat, with a Scoville rating of around 1,000-2,000, and a sweet, slightly tangy flavor. It is often used in Greek and Mediterranean cuisine and can be found pickled or fresh.
  83. Flounder: Flounder is a type of flatfish that is found in the Atlantic and Pacific oceans. It has a thin, flattened body with both eyes located on one side of its head. Flounder is a popular seafood choice and can be cooked in a variety of ways, such as baked, grilled, or fried.
  84. Flour: Flour is a fine powder made from grinding grain, typically wheat, to release the starch and other nutrients contained within it. It is a key ingredient in many baked goods, such as bread, cakes, and pastries, and is also used as a thickening agent in sauces and soups.
  85. Flour Tortillas: Flour tortillas are thin, round, flatbreads made from flour, water, and a small amount of oil or shortening. They are a staple in Mexican cuisine and are used to make dishes such as tacos, burritos, and quesadillas.
  86. Flourless Chocolate Cake: Flourless chocolate cake is a type of chocolate cake that is made without using flour as an ingredient. It is typically made with chocolate, eggs, sugar, and butter, and has a dense, rich, and fudgy texture.
  87. Fluffy Pancake: Fluffy pancakes, also known as American-style pancakes or hotcakes, are a type of breakfast food made from a simple batter of flour, milk, eggs, and a leavening agent such as baking powder. The batter is poured onto a griddle or pan, where it cooks until the edges start to brown and bubbles form on the surface. Fluffy pancakes are often served with toppings such as butter, syrup, fruit, or whipped cream.
  88. Fluted Pumpkin: Fluted pumpkins, also known as “turban” or “turk’s turban” pumpkins, are a type of winter squash with a distinctive, round shape and fluted or ribbed exterior. They have a sweet, nutty flavor and are often used in soups, stews, and baked goods. Fluted pumpkins are native to Asia and are a popular ingredient in many Indian, Chinese, and Southeast Asian dishes.
  89. Focaccia Bread: Focaccia bread is a type of Italian flatbread that is made with a simple dough of flour, water, salt, and yeast. The dough is kneaded and left to rise before being shaped into a flat loaf and baked in the oven. Focaccia bread is often served as an appetizer or accompaniment to a meal, and can be plain or flavored with a variety of toppings, such as herbs, spices, olives, cheese, or vegetables.
  90. Fodder Melon: Fodder melons are a type of melon that is grown specifically for animal feed, rather than for human consumption. They are typically smaller and less flavorful than melons that are grown for human consumption, and are used as a source of nutrients for livestock. Fodder melons are often grown in areas where there is a high demand for animal feed, such as on farms or in regions with large livestock populations.
  91. Foie Gras: Foie gras is a type of pâté made from the liver of a goose or duck that has been specially fattened. It is considered a delicacy in many parts of the world and is often served as an appetizer or a topping for toast or crackers. Foie gras is produced by force-feeding the birds through a tube inserted into their esophagus, a process known as gavage. This practice has been controversial due to concerns about animal welfare.
  92. Fondant: Fondant is a type of icing made from sugar, water, and gelatin or glycerine. It is smooth and pliable, and is often used to cover cakes or to create decorative figures or designs. It is typically rolled out and then draped over a cake or molded into shape.
  93. Fondue: Fondue is a dish that originated in Switzerland, in which small pieces of food (such as bread or fruit) are dipped into a communal pot of melted cheese or chocolate. A fondue set consists of a pot and long-stemmed forks for dipping the food. Fondue can be a fun and interactive way to enjoy a meal with friends or family.
  94. Fordhooks: Fordhooks are a type of lima bean that is named after the Fordhook Farm in Bucks County, Pennsylvania where they were first developed. They are large, oval-shaped beans with a creamy, buttery flavor. Fordhooks are often used in soups, stews, and casseroles.
  95. Fore Rib: The fore rib is a cut of meat from the front of an animal’s rib cage, typically from a cow or lamb. It is a flavorful cut of meat that is well-marbled and tends to be tender. The fore rib can be roasted, grilled, or braised.
  96. Forelle Pear: A Forelle pear is a small, sweet pear with a distinctive red and green striped skin. It has a crisp, juicy flesh and a sweet, slightly tangy flavor. Forelle pears are often eaten fresh or used in salads, pies, and other baked goods.
  97. Foreshank: The foreshank is a cut of meat from the front leg of an animal, typically a cow or lamb. It is a tough, flavorful cut of meat that is often used for slow cooking methods such as braising or stewing.
  98. Forono Beets: Forono beets are a variety of beet that is known for its elongated, cone-shaped roots. They have a sweet, earthy flavor and can be cooked in a variety of ways, such as roasted, boiled, or pickled. They are often used in salads or as a garnish for dishes.
  99. Fox Grape: Fox grapes are a variety of grape that is native to North America. They have small, dark purple berries that are sweet and juicy, and are often used in the production of wine and juice. The leaves of the fox grape plant are also edible and are sometimes used as a garnish or in salads.
  100. Fox Nut: Fox nuts, also known as makhana or lotus seeds, are the seeds of the lotus plant. They are popular in India and China, where they are often eaten as a snack or used in traditional medicinal practices. Fox nuts have a crunchy texture and a nutty, slightly sweet flavor, and are considered to be a good source of protein and fiber.
  101. Framboise Apples: Framboise apples are a type of apple that is known for its sweet, raspberry-like flavor. They have a thin, red skin and a crisp, white flesh. Framboise apples are often used in baking and are particularly well-suited for making pies and tarts.
  102. Francesinha: Francesinha is a Portuguese sandwich that is made with layers of meat, such as sausage, ham, and steak, and topped with cheese and a spicy tomato-based sauce. It is typically served with fries and a side of pickles or olives.
  103. Frangipane: Frangipane is a sweet, almond-flavored cream that is used as a filling in pastries and baked goods. It is made by blending together ground almonds, butter, and sugar, and can be flavored with ingredients such as vanilla or liqueurs. Frangipane is often used to fill tarts, cakes, and pastries, and can be topped with fruit, chocolate, or other sweet toppings.
  104. Frappe: type of cold coffee beverage that is made by blending ice, coffee, and milk together until it is frothy. It can be served plain or with added flavorings such as chocolate or fruit syrups.
  105. French beans: also known as green beans or snap beans, are a type of legume that is typically eaten fresh or lightly cooked. They have a tender, crisp texture and a slightly sweet, nutty flavor.
  106. French fries: thin, fried strips of potato that are typically served as a side dish or snack. They are usually salted and may be served with ketchup, mayonnaise, or other condiments.
  107. French onion soup: a type of soup that is made with caramelized onions, beef broth, and wine, and topped with a slice of bread and cheese. It is a hearty and flavorful soup that is often served as a starter or a light meal.
  108. French toast: a breakfast dish made by dipping bread in a mixture of eggs, milk, and spices, and then frying it in a pan until it is golden brown. It is usually served with syrup, butter, and powdered sugar.
  109. Fricandeau: a type of meat dish that is made by braising a piece of veal or pork in a sauce until it is tender. It is usually served with vegetables or other accompaniments.
  110. Fricassee: a type of stew that is made by braising pieces of meat in a sauce or broth until they are tender. It is usually made with chicken, but it can also be made with other meats such as veal or lamb.
  111. Fried chicken: a type of dish that is made by coating pieces of chicken in flour or breadcrumbs and then frying them until they are crispy and golden brown. It is a popular dish in many parts of the world and is often served with sides such as mashed potatoes or coleslaw.
  112. Frisee: a type of lettuce that is characterized by its long, slender leaves and bitter flavor. It is often used in salads or as a garnish for dishes such as eggs or meat.
  113. Frittata: an Italian dish that is similar to an omelette, but it is made with a mixture of beaten eggs and a variety of ingredients such as vegetables, cheese, and meat. It is typically cooked in a frying pan and then finished in the oven.
  114. Fritters: small, deep-fried balls or patties that are made with a variety of ingredients such as fruit, vegetables, or meat. They are often served as a snack or appetizer.
  115. Frog legs: a type of food that is made from the legs of frogs. They are a popular delicacy in some parts of the world and are typically cooked by frying or grilling.
  116. Frosting: a sweet, creamy topping that is used to decorate cakes and other baked goods. It is usually made with sugar, butter, and milk or cream, and can be flavored with a variety of ingredients such as chocolate, fruit, or spices.
  117. Frozen yogurt: a type of frozen dessert that is made with yogurt and other ingredients such as milk and sugar. It is usually lower in fat than ice cream and has a tangy, creamy flavor.
  118. Fruit de mer: a type of seafood dish that is made with a variety of shellfish and other seafood, such as lobster, shrimp, and mussels. It is often served as a starter or appetizer.
  119. Fruit salad: a dish that is made with a variety of fresh fruits that are cut into bite-sized pieces and mixed together. It can be served as a dessert or as a side dish.

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.