“A” is the first letter in the alphabet, and in the world of food, it represents an astounding array of flavors, dishes, and ingredients from across the globe. From everyday staples to exotic delicacies, the letter “A” marks the beginning of countless culinary adventures. Whether you’re a seasoned foodie, a curious cook, or simply looking to expand your food vocabulary, this comprehensive guide to over 100 foods starting with “A” will take you on a delicious journey of discovery. Get ready to explore appetizers, main courses, desserts, drinks, and everything in between, all beginning with the amazing letter “A.”
1. Apple Pie
An undisputed icon of American cuisine, apple pie is more than just a dessert; it’s a symbol of home, comfort, and tradition. Deeply embedded in American culture, it’s often associated with family gatherings, holidays, and the warmth of home-cooked meals. The phrase “as American as apple pie” itself speaks volumes about its cultural significance. This versatile dessert can be adapted to countless personal tastes, from the type of apples used to the spices and crust variations. Its enduring appeal and comforting familiarity make apple pie the perfect starting point for our list of foods that begin with “A.”
2. Avocado
The avocado has risen to global culinary stardom, celebrated for its creamy texture, mild flavor, and incredible versatility. This trendy fruit is a nutritional powerhouse packed with healthy fats and essential nutrients. From the vibrant flavors of Mexican guacamole, a simple blend of mashed avocado, lime juice, and seasonings, to the ubiquitous avocado toast, a quick and healthy breakfast or snack, the avocado’s applications are endless. It seamlessly transitions from savory to sweet, lending its creamy richness to smoothies and even desserts like decadent avocado chocolate mousse. Whether adding a boost of nutrition or a touch of creamy indulgence, avocado is a truly indispensable ingredient.
3. Ahi Tuna
For seafood lovers, particularly those with a taste for sushi and Hawaiian cuisine, Ahi Tuna is a prized ingredient. This vibrant and flavorful fish is not only delicious but also a great source of protein and healthy fats. A popular Hawaiian preparation, often referred to as poke, showcases the tuna’s fresh taste. Typically, Ahi tuna is marinated in soy sauce, sesame oil, rice vinegar, and other seasonings, then cubed and served over rice. Customizable with toppings like avocado, cucumber, and edamame, Ahi tuna poke offers a refreshing and nutritious meal that has gained global popularity.
4. Arancini
Arancini, meaning “little oranges” in Italian, are savory, golden-fried rice balls originating from Sicily. These delectable snacks are traditionally made from leftover risotto, showcasing Italian resourcefulness and culinary creativity. The risotto is shaped into balls, often stuffed with fillings like mozzarella cheese or meat ragu, then coated in breadcrumbs and deep-fried until golden and crispy. Arancini are a popular street food and appetizer in Italy, gaining international recognition for their satisfying crunch and flavorful, cheesy interior.
5. Arugula
Arugula, also known as rocket or roquette, is a leafy green belonging to the mustard family. This peppery green is a staple in Mediterranean cuisine, prized for its distinctive flavor that adds a zesty kick to salads and sandwiches. Rich in vitamins and minerals, arugula offers a healthy and flavorful addition to any meal. Its slightly bitter and peppery notes make it a perfect counterpoint to richer ingredients in salads or a flavorful green to elevate simple sandwiches.
6. Al Pastor Tacos
Al Pastor tacos are a vibrant and flavorful street food originating from Central Mexico and now widely enjoyed across the United States. These tacos feature thinly sliced pork marinated in a complex blend of spices and chilies, slow-cooked on a vertical spit called a trompo. A unique element of Al Pastor is the pineapple placed at the top of the spit, which caramelizes and drips its sweet and tangy juices onto the pork as it cooks. Served on small corn tortillas and topped with onions, cilantro, and a squeeze of lime, Al Pastor tacos offer a perfect balance of savory, spicy, and sweet flavors.
7. Amaretto
Amaretto is a sweet Italian liqueur known for its distinctive almond flavor, though often made from apricot kernels or almonds. The liqueur is created by soaking apricot pits or almonds in alcohol, followed by the addition of sugar and other flavorings. The result is a nutty, slightly bitter-sweet liqueur with hints of vanilla and caramel. Amaretto is enjoyed on its own, but more frequently as a flavorful addition to coffee drinks like amaretto coffee or amaretto lattes. It’s also a key ingredient in classic cocktails like the Amaretto Sour and the Godfather. In baking, amaretto adds a sophisticated almond note to cakes, cookies, and other sweet treats.
8. Anadama Bread
Anadama bread is a unique and historic loaf originating from New England, particularly the Cape Ann region. This slightly sweet, yellowish bread carries with it local folklore, with tales of its creation by a fisherman’s wife named Anna who was tired of making the same cornmeal and molasses porridge. By adding flour and yeast to the mixture, she supposedly created Anadama bread. Characterized by its slightly sweet aftertaste and dense texture, Anadama bread is often enjoyed toasted with butter or used as a base for hearty sandwiches, representing a taste of New England history.
9. Abalone
Abalone is a highly prized seafood delicacy renowned for its tender flesh and delicate, rich flavor. This marine snail, with its distinctive iridescent shell, is sought after by gourmands worldwide. The meat of the abalone is versatile, prepared in various culinary styles, from delicate sushi and refreshing ceviche to flavorful stir-fries. The texture of abalone is often compared to scallops or lobster, offering a slightly sweet and nutty taste. Beyond its culinary appeal, the abalone shell itself is admired for its beauty, crafted from layers of calcium carbonate creating a vibrant, colorful appearance.
10. Acqua Pazza (Crazy Water)
Acqua Pazza, meaning “crazy water” in Italian, is a simple yet flavorful seafood dish with origins in Italian fishermen’s cuisine. This light and healthy meal features fresh fish fillets, such as red snapper or sea bass, gently cooked in a flavorful broth. The broth is typically made with tomatoes, garlic, olive oil, and white wine, creating a light and aromatic cooking liquid. The fish simmers in the broth until perfectly cooked, allowing the flavors to meld together beautifully. Traditionally served with crusty bread to soak up the delicious broth, Acqua Pazza embodies the simplicity and fresh flavors of Italian coastal cooking. While seawater was historically used, restaurants now commonly use tap water for the broth.
11. Acai & Acai Bowl
Acai, pronounced “ah-sigh-ee,” and the trendy Acai Bowl have taken the health food world by storm, originating from Brazil and gaining popularity globally, especially in places like San Francisco. The Acai Bowl is a thick and creamy smoothie-like creation made by blending frozen acai berries, a naturally purple fruit native to the Amazon rainforest, with other fruits like bananas or blueberries, and a liquid base such as almond milk or coconut water. Often marketed as a superfood, acai is rich in antioxidants and nutrients. Acai bowls are typically topped with granola, sliced fruit, nuts, coconut flakes, and honey, offering a customizable and healthy breakfast, snack, or light meal. Found in juice bars and health food stores, the Acai Bowl is celebrated for its delicious taste and nutritional benefits.
12. Amish Chicken Pot Pie
Hailing from Pennsylvania Dutch cuisine, Amish Chicken Pot Pie is a hearty and comforting savory dish, quite distinct from traditional pie. This stew-like creation features a rich chicken and vegetable base topped with a layer of dough, baked until golden brown and crispy. The filling starts with chicken simmered in a flavorful broth with vegetables like carrots, celery, and onions, seasoned with herbs and spices such as thyme and bay leaves. Thickened with a roux made from flour and butter, the stew is then topped with a rolled-out dough crust. Amish Chicken Pot Pie is a testament to the resourcefulness and culinary traditions of the Amish community, transforming simple, wholesome ingredients into a deeply satisfying meal.
13. Acorn Squash Soup
Acorn Squash Soup embodies the essence of fall comfort food. This creamy and warming soup highlights the sweet, nutty flavors of acorn squash, perfectly complemented by warming spices like cinnamon, nutmeg, and cloves. These spices evoke the cozy and autumnal spirit, making it an ideal dish for cooler weather. Cream or coconut milk is often added to enhance the soup’s creaminess and richness. For added texture and crunch, croutons are a popular topping, completing this delightful fall classic.
14. Almonds & Almond Croissants
Almonds, a versatile and nutritious nut, are enjoyed on their own and star in countless culinary creations, including the beloved Almond Croissant. While there are many varieties of croissants, the Almond Croissant stands out for its flaky, buttery pastry combined with the rich, nutty flavor of almond filling. This pastry is typically filled with almond cream, a sweet almond paste, and topped with sliced almonds, which add a delightful textural contrast to the light and airy interior. Almond Croissants are a popular breakfast treat worldwide, but also make for a delicious snack or pastry any time of day.
15. Asparagus
Asparagus is a springtime vegetable celebrated for its delicate flavor and versatility. With a buttery texture, sweet, earthy flavor, and slightly bitter undertones, asparagus is a welcome addition to salads, soups, pasta dishes, and side dishes. The two main types are green and white asparagus. White asparagus, grown underground and shielded from sunlight, remains white due to the lack of chlorophyll development. Prized in Europe as a spring delicacy, white asparagus has a milder and sweeter flavor than green asparagus. Both varieties offer unique culinary experiences, with green asparagus being more readily available and white asparagus considered a seasonal treat.
16. Albacore Tuna
Albacore Tuna is a prized variety of tuna known for its mild and delicate flavor and tender, firm texture. Often compared to chicken in its versatility, albacore tuna readily absorbs flavors, making it suitable for diverse preparations. It can be grilled, seared like a steak, or marinated in flavorful sauces. However, albacore tuna is particularly popular in sushi and sashimi preparations, where its delicate flavor shines. Simply sliced thinly and served raw with soy sauce and wasabi, it offers a refined and elegant dining experience. While not the most expensive tuna species, albacore tuna is still considered a high-quality and delicious choice.
17. Anchovies
Anchovies are small, saltwater fish with an intensely umami flavor that makes them a powerful flavoring ingredient in Mediterranean and Latin American cuisines. Their strong, savory taste adds depth and richness to a wide range of dishes, often used in small quantities to amplify other flavors. Anchovies are incorporated into sauces, dressings, marinades, stews, soups, and fish stocks, contributing complexity and depth. They are a key ingredient in classic Caesar salad dressing and the traditional Italian pasta dish, spaghetti alla puttanesca. Anchovies can also be enjoyed as a topping on pizza or as a snack or appetizer on their own, showcasing their concentrated flavor.
18. American Cheese
American Cheese, while often debated for not being “real” cheese in the traditional sense, remains a beloved and iconic part of American cuisine. This processed cheese product is valued for its convenience, meltability, and mild, creamy flavor. Its smooth, uniform texture and mild taste make it ideal for melting in sandwiches, burgers, and hot dishes. American cheese is a staple in American households and diners, particularly popular in grilled cheese sandwiches and cheeseburgers, embodying a nostalgic and comforting flavor profile.
19. Aligot
Aligot is a traditional dish from the Auvergne region of France, celebrated for its incredibly cheesy and stretchy texture. This comforting side dish is made from mashed potatoes blended with cheese, butter, and cream. Traditionally, Tomme de Laguiole or Cantal cheese are used, both semi-hard cow’s milk cheeses with nutty and slightly tangy flavors. The cheese is melted into the mashed potatoes, creating a smooth, elastic, and incredibly cheesy concoction. Aligot is often served as a side dish accompanying roasted meats, sausages, or grilled vegetables, offering a hearty and indulgent cheesy experience, perfect for cold winter days or any occasion calling for cheesy comfort.
20. Almond Milk
Almond Milk is a popular dairy-free milk alternative made from ground almonds and water. This plant-based milk has gained widespread popularity as a substitute for cow’s milk due to its lower calorie content and nutritional benefits. Almond milk is generally lower in calories and fat than cow’s milk and is a good source of Vitamin E. It often fortified with calcium and vitamin D. With a slightly nutty flavor and creamy texture, almond milk is versatile in its uses. It can be added to cereal, coffee, smoothies, and baked recipes, offering a dairy-free and often vegan-friendly alternative. Almond milk can even be easily made at home for a fresh and customizable beverage.
21. Antipasto
Antipasto is a traditional Italian appetizer course, designed to stimulate the appetite before a meal. It typically features a selection of cured meats, cheeses, olives, marinated vegetables, and other small, flavorful bites. The beauty of antipasto lies in its variety, offering a diverse array of flavors, textures, and ingredients. Antipasto platters vary regionally in Italy and depend on the preferences of the chef or host. Common elements include Italian cured meats like prosciutto, salami, and mortadella, paired with cheeses such as mozzarella, provolone, and Parmesan. Fresh herbs, roasted red peppers, sun-dried tomatoes, and crusty bread are also frequently included. Antipasto is enjoyed any time of day and for any occasion, offering a convivial and flavorful start to a meal or a satisfying snack.
22. Agave
Agave is a plant native to Mexico, best known for its central role in the production of tequila and other alcoholic beverages. However, agave is also recognized as a natural sweetener, extracted from the plant’s sap and processed into agave syrup. Agave syrup has gained popularity as an alternative to sugar, often touted for its lower glycemic index compared to refined sugar. It is also used as a vegan alternative to honey. Agave syrup is well-suited for cooking and baking, offering a sweetening option with a slightly different flavor profile than sugar or honey. However, it’s important to be mindful of calorie content, as agave syrup is still a concentrated sweetener.
23. Asado
Asado is a style of barbecue that originated in Argentina and Uruguay, now deeply ingrained in South American culture. It involves grilling large cuts of meat, such as ribs, steaks, or whole animals like lamb or pig, seasoned simply with salt and perhaps herbs or spices. The meat is cooked slowly over low heat, often wood embers, with the goal of achieving a crispy, caramelized exterior and a tender, juicy interior. Asado is more than just a cooking method; it’s a social event, bringing friends and family together around the grill to share food and company. It’s a significant part of the cultural identity of Argentina and Uruguay, often seen as a symbol of national pride and culinary tradition.
24. Abgoosht
Abgoosht, also known as dizi, is a hearty and comforting stew popular in Iran, often enjoyed on weekends or special occasions with family and friends. This flavorful dish is made with lamb or beef, beans, tomatoes, onions, and a blend of spices. Abgoosht is typically served with bread and a side of yogurt. The cooking process involves simmering the ingredients in a pot or pressure cooker until the meat is incredibly tender and falling apart. Traditionally, the liquid broth is separated and served as soup, while the solids are mashed together with a potato masher or pestle to create a thick, hearty stew. Fresh bread, such as sangak or lavash, is used to scoop up both the broth and the stew, making it a complete and satisfying meal.
25. Arnold Palmer
Arnold Palmer is a refreshing and iconic non-alcoholic drink named after the famous American professional golfer, Arnold Palmer. This simple yet satisfying beverage is made by combining iced tea and lemonade in equal parts. While its exact origins are debated, it’s believed that Palmer himself started ordering the drink at restaurants and then popularized it on the golf circuit. Typically, black tea is brewed and chilled, then combined with lemonade, with sugar or other sweeteners added to taste. Arnold Palmer is served over ice and often garnished with a slice of lemon or a sprig of mint, providing a perfectly balanced and thirst-quenching drink.
26. Adobo Chicken
Adobo is a cornerstone of Filipino cuisine, referring to both a seasoning and a cooking method. The adobo marinade and braising technique involves combining vinegar, soy sauce, garlic, and other spices to flavor meat, poultry, seafood, and vegetables. Adobo chicken is a classic Filipino dish, showcasing the versatility of this flavor profile. Chicken pieces are marinated in adobo sauce for hours or overnight, then sautéed until browned and simmered in the marinade until tender and flavorful. Often served over rice and garnished with sliced green onions or chopped cilantro, Adobo Chicken is a popular dish for family dinners and entertaining guests, embodying the savory and tangy flavors of Filipino cooking.
27. Anise
Anise is an aromatic spice and herb prized for its distinct licorice-like flavor and fragrance. This star-shaped spice is a common ingredient in both savory and sweet dishes, particularly in Mediterranean cuisine. Anise seeds and star anise are used to flavor soups, stews, baked goods, and beverages. Its warm, sweet, and slightly spicy notes add complexity to dishes, from savory soups to sweet cookies, and it’s also a key flavoring in liqueurs like absinthe and ouzo.
28. Adzuki Beans
Adzuki Beans are small, red beans commonly used in Asian cuisine, particularly in Japanese and Chinese cooking. These beans are a nutritional powerhouse, providing a good source of protein, fiber, and essential nutrients while being low in fat and calories. Adzuki beans are versatile and can be used in both sweet and savory dishes. In sweet applications, they are used to make red bean paste, a popular filling for pastries and desserts, and even incorporated into ice cream. In savory dishes, adzuki beans can be used in stews, salads, and soups. Easy to cook and with a slightly sweet and nutty flavor, adzuki beans are a valuable ingredient for plant-based and vegetarian diets.
29. American Chop Suey
American Chop Suey is a comforting and budget-friendly dish, a classic in New England cuisine. Despite its name suggesting Chinese origins, it is an American creation. This hearty dish is made with elbow macaroni, ground beef, tomato sauce, onions, and peppers, although other vegetables can be added. The ingredients are cooked together until the flavors meld and the macaroni is tender, creating a simple and satisfying one-pot meal. American Chop Suey is easily customizable to individual tastes and dietary preferences, making it a popular choice for potlucks, family dinners, and casual gatherings.
30. Amanatsu
Amanatsu is a unique and flavorful Japanese citrus fruit, offering a refreshing and tangy twist to a variety of dishes and drinks. This medium-sized citrus fruit is known for its balanced sweetness and acidity. While Amanatsu is typically consumed fresh, peeled and eaten out of hand, it can also be sliced and added to salads or used as a garnish for seafood dishes. Its juice is prized for flavoring sauces, dressings, and marinades. Amanatsu is particularly well-suited for making marmalade due to its high pectin content, lending itself to both sweet and savory applications.
31. Adai
Adai is a savory pancake or crepe popular in South Indian cuisine, especially in Tamil Nadu and Kerala. This protein-rich dish is made from a batter of rice and lentils, seasoned with spices and herbs. The batter is typically fermented for hours, enhancing its flavor and texture. Adai is a nutritious and filling dish, high in protein, fiber, and complex carbohydrates. It is also naturally gluten-free and vegan, making it a suitable choice for those with dietary restrictions. Adai is commonly eaten for breakfast or as a snack, but can also be enjoyed as a main course for lunch or dinner, often served with chutneys or sambar.
32. Axoa
Axoa is a traditional and hearty stew from the Basque Country in southwestern France. If you visit this region, trying Axoa is a must. This flavorful dish is made with veal, onions, peppers, and Espelette pepper, a mildly spicy chili pepper native to the region. The veal is slow-cooked with the vegetables and Espelette pepper, creating a rich and deeply flavorful stew. Axoa is deeply rooted in Basque culinary tradition, often associated with the principle of using every part of the animal in cooking, reflecting a resourceful and flavorful approach to food. It’s a true comfort food, perfect for colder weather and showcasing the distinctive flavors of the Basque region.
33. Agua Fresca
Agua Fresca, meaning “fresh water” in Spanish, is a refreshing fruit drink popular throughout Latin America. These light and hydrating beverages are made by blending fresh fruit with water and a touch of sweetener, typically sugar. Common fruits used in agua frescas include watermelon, cantaloupe, pineapple, mango, and strawberry. Lime juice, mint, or hibiscus flowers can be added to enhance the flavor and complexity. Some variations may include milk or yogurt for a creamier texture. Agua Frescas are a healthy and refreshing alternative to sugary sodas, free from artificial flavors and preservatives, making them ideal for hot summer days.
34. Atole
Atole is a warm and comforting beverage popular in Mexico, dating back to Mesoamerican cultures. This thick drink is made from masa harina (corn flour), water or milk, and sweeteners such as piloncillo (unrefined cane sugar) or cinnamon. Atole is often served for breakfast or as a dessert drink, especially during cooler months. It’s often flavored with vanilla, chocolate, or fruit purees, creating variations to suit different tastes. Atole is a staple during traditional Mexican celebrations and is considered a nutritious and warming drink, naturally gluten-free, and providing fiber and protein. Its smooth and creamy consistency makes it a satisfying and comforting beverage.
35. Aglio e Olio Pasta
Aglio e Olio pasta is a classic Italian dish celebrated for its simplicity and bold flavors. Among the many classic Italian pasta dishes, Aglio e Olio, meaning “garlic and oil,” holds a special place. This dish highlights the beauty of minimalist cooking, requiring only four key ingredients: spaghetti, garlic, olive oil, and red pepper flakes. The garlic is sautéed in olive oil with red pepper flakes to infuse the oil with flavor, then tossed with cooked spaghetti. Quick and easy to prepare, Aglio e Olio is a wonderful option for a delicious and fulfilling weeknight dinner or when time is short. It can be further enhanced with grated Parmesan cheese, chopped parsley, or sautéed vegetables, but its core simplicity is its strength.
36. Arrowroot
Arrowroot starch or flour is derived from the root of the arrowroot plant, resulting in a fine, white powder. It’s often used as a gluten-free thickening agent in sauces, soups, and desserts. Arrowroot can also be used to make light and crispy treats, such as arrowroot cookies. These delicate, crumbly cookies have a mild, slightly sweet taste and can be enjoyed as a snack or used in desserts, for example, crushed for pie crusts, topped on desserts, or dipped in chocolate. Arrowroot cookies pair particularly well with tea or coffee, offering a light and delicate treat. They are naturally gluten-free, grain-free, and low in calories, making them a suitable option for various dietary needs.
37. Aubergines
Aubergines, also known as eggplants in North America, are versatile vegetables with a distinctive deep purple color and glossy, smooth skin. They are widely used in Mediterranean, Asian, and Middle Eastern cuisines. Aubergines can be prepared in diverse ways, including roasting, grilling, frying, or sautéing, each method bringing out different textures and flavors. As an ingredient, aubergines are featured in classic dishes like moussaka, ratatouille, and baba ghanoush, as well as curries, stews, and pasta dishes. While the most common variety is deep purple, aubergines also come in green, striped, and even white variations, especially in Asian cuisines.
38. Aperol Spritz
Aperol Spritz is a quintessential Italian aperitivo cocktail, known for its vibrant orange color and refreshing, slightly bitter taste. This popular cocktail is typically served over ice and garnished with a slice of orange or a sprig of fresh mint. The Aperol Spritz is made with Aperol, an Italian liqueur with bitter orange, gentian, rhubarb, and herb flavors, combined with Prosecco and soda water. It’s a light and bubbly drink, perfect for sipping on a hot summer day or as a pre-dinner aperitif.
39. Agnello alla Cacciatora
Agnello alla Cacciatora, meaning “hunter-style lamb” in Italian, is a rustic and homely dish showcasing the bold flavors of Tuscan cuisine. This hearty lamb stew features lamb shoulder or shanks browned in olive oil and then simmered in a tomato-based sauce. The sauce is flavored with garlic, onions, and aromatic herbs like rosemary and thyme, typical of Tuscan cooking. A splash of red wine is added to enrich the stew, which is served with crusty bread or pasta, and sometimes polenta or mashed potatoes. Agnello alla Cacciatora embodies the Italian approach to food, emphasizing simple, fresh ingredients and the importance of sharing good food and good company.
40. Amygdalopita
Amygdalopita is a traditional Greek almond cake, often featured at special occasions, particularly weddings and holidays. This dense and moist cake is made with ground almonds, flour, sugar, eggs, and butter or oil, flavored with lemon zest, vanilla, and sometimes brandy. Amygdalopita is typically baked in a round pan and has a rich, nutty flavor from the ground almonds. Some versions include a layer of jam or marmalade in the center for added sweetness and flavor. It pairs beautifully with tea or coffee, making it a delightful dessert for celebrations or everyday enjoyment.
41. Ashure
Ashure, also known as Noah’s Pudding, is a traditional sweet porridge or pudding popular in many countries in the Middle East and Southeast Europe. This comforting dessert is made from a combination of grains, fruits, nuts, and sweeteners, often with symbolic significance. Depending on the region and family recipe, Ashure can include beans, chickpeas, and fruits like figs, apricots, and raisins. Walnuts, pistachios, and even coconut flakes are used as toppings, adding texture and flavor. During the Muslim month of Muharram, a time of mourning and remembrance, Ashure is traditionally offered to the poor, as well as family and friends, symbolizing sharing and community.
42. Asida
Asida is a simple yet comforting dish prevalent in many North African and Middle Eastern countries, particularly in Sudan, Egypt, Libya, and Yemen. It’s essentially a mixture of cooked flour and water, creating a thick porridge or dough-like consistency. Asida is flavored with sugar, honey, or dates for sweetness. Spices like cinnamon or cardamom can be added for aroma, along with chopped nuts or dried fruit for texture. Asida is often shaped into a large mound or ball and served on a platter or in individual bowls, typically accompanied by a side of clarified butter or a sweet syrup, offering a basic yet nourishing and versatile dish.
43. Americano (Cocktail)
Americano is a classic cocktail with Italian origins, known for its bittersweet flavor and refreshing character. This simple cocktail is made with equal parts Campari, sweet vermouth, and soda water. It’s believed to have originated in Italy during World War II when American soldiers stationed there diluted their drinks with soda water to make them more palatable. The Americano is served over ice in a highball glass, garnished with a slice of orange or lemon. It gained further fame when James Bond famously ordered an Americano in Ian Fleming’s novel Casino Royale, adding to its sophisticated and classic image.
44. Angus Beef
Angus Beef is a premium beef product highly regarded for its tenderness, marbling, and rich flavor. It’s a favored choice for high-end restaurants, specialty meat markets, and discerning consumers seeking high-quality beef. Angus cattle, known for their black hide and naturally marbled meat, were first imported to America in the 1800s and have since become one of the most popular breeds for beef production. Angus beef is prized for its consistent quality and flavorful, tender cuts, making it a top choice for steaks, roasts, and other beef dishes.
45. Amuse-bouche
Amuse-bouche, French for “mouth amuser,” refers to a small, bite-sized appetizer served before a meal in fine dining settings. This complimentary offering, often just one or two bites, is an opportunity for chefs to showcase their creativity and culinary skills, aiming to surprise and delight diners with innovative techniques and unexpected flavor combinations. Amuse-bouches are designed to stimulate the palate and prepare guests for the meal to come, setting the tone for a refined dining experience.
46. Apam Balik
Apam Balik, also known as “turnover pancake” or Martabak Manis, is a popular Malaysian pancake, a beloved street food and dessert. This sweet pancake is made primarily from rice flour, coconut milk, and palm sugar, creating a batter that is cooked in a pan or special round mold. The goal is to achieve a crispy edge while keeping the center slightly runny. Fillings are added while the pancake is cooking, traditionally crushed peanuts or coconut jam (kaya), though chocolate and cheese are also popular modern options. When almost cooked, the pancake is folded in half, giving it its “turnover” name. Apam Balik is a sweet and satisfying treat, enjoyed throughout Malaysia and Southeast Asia.
47. Andagi
Andagi are a type of donut originating from Okinawa, a group of islands in southern Japan. These deep-fried treats are made with a simple dough of flour, sugar, eggs, and baking powder, resulting in a donut that is crispy on the outside and soft and fluffy on the inside. Andagi are often served warm and dusted with powdered sugar, but can also be flavored with ingredients like sweet potato or brown sugar. Local lore suggests that Andagi gained popularity in Okinawa after World War II, possibly influenced by American-style donuts made with available ingredients. They have since become a beloved snack and treat in Okinawa.
48. Ale
Ale is a broad category of beer distinguished by its warm fermentation process, which utilizes a wider range of yeast strains compared to lager beer. The yeast used in ale fermentation typically ferments at the top of the beer, giving it a distinctive fruity or floral aroma and flavor. Ales encompass a wide range of styles, from pale ales and IPAs to stouts and porters, each with unique flavor profiles and characteristics. Ale has a long history, with evidence of brewing dating back to ancient Sumeria over 5,000 years ago. Today, ale is brewed globally and enjoyed by beer enthusiasts for its diverse flavors and styles.
49. Angel Food Cake
Angel Food Cake is a light, fluffy, and airy sponge cake, known for its delicate texture and pure white color. This fat-free cake is made primarily from egg whites, sugar, and flour, and is leavened by whipped egg whites, giving it its signature airy texture. Angel Food Cake is an excellent dessert option, particularly for those seeking a lighter treat. Often featured on special occasions like birthdays, weddings, and holidays, it’s a versatile cake that can be topped with various delights, from fresh fruit and whipped cream to chocolate sauce. It’s also a lower-fat alternative to richer cakes, allowing for indulgent toppings without being overly heavy.
50. Aguachile
Aguachile, meaning “chili water” in Spanish, is a vibrant and spicy Mexican seafood dish, particularly popular in coastal regions. It’s typically made from raw shrimp marinated in a mixture of lime juice, chili peppers, onions, and cilantro. The lime juice “cooks” the shrimp through a process called ceviche. The name refers to the spicy lime juice marinade that is central to the dish. Aguachile is often served with sliced cucumber or avocado to cool down the spice and add freshness. It’s generally enjoyed as a refreshing and spicy appetizer or a light main course, perfect for hot weather.
51. Armagnac
Armagnac is a distinguished French brandy, produced in the Armagnac region of Gascony, southwest France. This spirit is obtained from distilled wine, aged in oak barrels for a minimum of two years, resulting in a complex flavor profile. Armagnac is known for its rich and robust character, with notes of dried fruit, vanilla, spice, and oak. Often recommended as an after-dinner drink, Armagnac is frequently compared to Cognac, another famous French brandy, though Armagnac is often considered more rustic and earthy in style. As the oldest brandy in the world still distilled, Armagnac represents a significant part of French gastronomy and culture, with a long history and traditional production methods.
52. Ash Cake
Ash Cake is a simple type of flatbread cooked over a hot surface, such as heated sand, stones, or an iron skillet, and then covered with ash. This ancient cooking method has been used by various cultures around the world for centuries. Ash cakes are particularly common in Arabian countries, but similar breads have been made by indigenous communities in North America, including the Cherokee and Lumbee tribes. In Ireland, potato bread shares similarities in texture. A small amount of ash incorporated into the dough can help leaven the bread and add a subtly smoky flavor, reflecting a resourceful and traditional baking technique.
53. American-style Pancakes
American-style Pancakes, also known as flapjacks or hotcakes, are fluffy and sweet breakfast staples in the United States. These pancakes are typically served for breakfast with butter and maple syrup. The key to their fluffiness is the addition of baking powder to the batter, which causes them to rise and become light and airy, in contrast to thinner French crepes. Buttermilk, often included in the batter, adds a slightly tangy flavor and contributes to a tender texture. The basic recipe for American pancakes is easily adaptable, allowing for variations with blueberries, cinnamon, chocolate chips, or other flavorings, making them a customizable and versatile breakfast favorite.
54. Alabama White Sauce
Alabama White Sauce is a distinctive and tangy mayonnaise-based barbecue sauce originating from Northern Alabama. This thin and runny sauce is typically made with mayonnaise, vinegar, lemon juice, horseradish, mustard, salt, black pepper, and cayenne pepper. Variations may include Worcestershire sauce, hot sauce, garlic, or other seasonings. Alabama White Sauce is particularly well-suited for grilled or smoked chicken, offering a tangy and creamy counterpoint to the smoky, charred flavor of the meat. It can be used as a marinade before grilling or as a dipping sauce at the table. Beyond chicken, it can also be used as a salad dressing or a topping for burgers and sandwiches, showcasing its versatile flavor profile.
55. Applewood Smoked Bacon
Applewood Smoked Bacon elevates the already beloved flavor of bacon by smoking it over applewood chips. This smoking process imparts a sweet and mildly fruity smoke taste to the bacon, enhancing its natural flavor without overpowering it. Applewood smoked bacon is prized for its balanced smoky sweetness and crispy texture. It’s commonly used in breakfast dishes like bacon and eggs or bacon pancakes, but also adds depth of flavor to sandwiches, salads, and as a topping for burgers or pizza. The subtle sweetness from the applewood smoke makes it a versatile and flavorful bacon variety.
56. Anmitsu
Anmitsu is a traditional Japanese dessert, known for its refreshing and light character, especially enjoyable during summer months. This dessert consists of small cubes of agar jelly, a plant-based gelatin, served with sweet syrup, fruits, and adzuki bean paste (anko). The agar jelly provides a delicate texture, while the sweet syrup and fruit add refreshing sweetness. Adzuki bean paste contributes a subtle earthy sweetness and creamy texture. Anmitsu is often served with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A cup of matcha green tea is a common accompaniment, helping to balance the sweetness of the dessert.
57. Apple Cider
Apple Cider is a beloved fall tradition in the United States, a sweet, non-alcoholic beverage made from freshly pressed apples. Often served warm, apple cider is sometimes spiced with cinnamon or cloves for added warmth and autumnal aroma. Beyond its delicious taste, apple cider is a good source of vitamin C and other nutrients, offering some health benefits. It’s relatively low in calories and fat and contains antioxidants. Apple cider is also the base ingredient for apple cider vinegar, a popular vinegar used in cooking and traditional medicine, further highlighting the versatility of apples.
58. Alfajores
Alfajores are popular sandwich cookies found in many Latin American countries, especially Argentina. These delicate cookies are made from two crumbly, buttery cookies sandwiched together with a sweet filling, most commonly dulce de leche. The cookies themselves are often flavored with vanilla and lemon zest, adding subtle aromatic notes. Dulce de leche, a thick, creamy caramel sauce made from sweetened condensed milk, is the traditional filling, providing a rich and decadent sweetness. Alfajores may be coated with powdered sugar, coconut flakes, or chocolate, depending on regional variations. Some versions also incorporate nuts or other ingredients into the cookie dough or filling, offering a range of textures and flavors.
59. Artichoke
Artichokes are unique vegetables prized for their edible flower buds, specifically the fleshy base of the petals (leaves) and the heart, which is the core of the flower. They are known for their distinctive, slightly nutty and earthy flavor, as well as their tender, meaty texture when cooked properly. Artichokes require some preparation to remove the inedible outer leaves and choke (the fuzzy center), but the reward is a delicious and versatile vegetable. They can be steamed, boiled, grilled, or roasted, and enjoyed in various dishes, from dips and salads to main courses. The artichoke heart is considered the most prized part, offering a tender and flavorful center.
60. Aloo Gobi
Aloo Gobi is a classic vegetarian dish from Indian cuisine, featuring potatoes (aloo) and cauliflower (gobi) as the main ingredients. These vegetables are cooked with a vibrant blend of spices and herbs, creating a flavorful and aromatic meal. Aloo Gobi showcases the bold and colorful seasoning typical of traditional Indian cuisine, including cumin, coriander, turmeric, and chili powder. The dish is typically garnished with fresh cilantro and served with rice or Indian bread like naan or roti. Aloo Gobi is a popular vegetarian option in Indian restaurants and homes, offering a flavorful and satisfying combination of vegetables and spices.
61. Arborio Rice
Arborio Rice is a short-grain Italian rice variety essential for making authentic risotto and other creamy rice dishes. Its plump, short grains are high in starch content, which is released during cooking, resulting in a creamy and velvety texture characteristic of risotto. Arborio rice is ideal for dishes requiring a creamy consistency, absorbing liquids while maintaining a slight bite in the center (“al dente”). It’s typically cooked slowly with liquids like broth or wine, added gradually to the rice while stirring constantly. Arborio rice is also used in sushi making due to its sticky texture, helping to hold sushi rolls together.
62. Alloco
Alloco is a popular West African snack or side dish, made with fried plantains and a spicy tomato and onion sauce. This flavorful dish is enjoyed across West Africa, particularly in Côte d’Ivoire. Ripe plantains are fried until they are crispy on the outside and soft on the inside, offering a sweet and satisfying base. The accompanying sauce is made with sautéed onions, garlic, and tomatoes in oil, seasoned with spices to add a spicy kick. Alloco is often enjoyed as a snack or appetizer, shared with friends and family, or served as a side dish to grilled meats or fish.
63. Avgolemono Soup & Sauce
Avgolemono is a classic Greek soup and sauce, characterized by its creamy texture and bright lemony flavor. This traditional recipe is made with chicken broth, eggs, and lemon juice. The eggs and lemon juice are whisked together and tempered with hot broth to create a velvety smooth and tangy soup. Avgolemono soup is often served as a starter or a light main course, commonly enjoyed with crusty bread or pita bread. Avgolemono also refers to the sauce itself, which is used alongside dishes like stuffed cabbage rolls and other traditional Greek recipes, adding a creamy and lemony element.
64. Arroz con Huevos
Arroz con Huevos, meaning “rice with eggs” in Spanish, is a simple yet satisfying dish popular in South American cuisine, often served for breakfast or brunch. This dish is made with rice cooked with onion, garlic, and tomato until tender and flavorful. The cooked rice is then topped with a fried egg or two, offering a protein-rich and comforting meal. Fresh herbs like cilantro or parsley are often used as garnish, and spices like cumin or paprika can be added for additional flavor. Arroz con Huevos is a versatile dish, allowing for additions like vegetables such as bell peppers or peas for color and nutrition, or meat like bacon or chorizo for a heartier version.
65. Albondigas
Albondigas, meaning “meatballs” in Spanish, are flavorful meatballs found in Spanish and Latin American cuisine. These meatballs are typically made with a mixture of ground beef, pork, or veal, combined with herbs, spices, and breadcrumbs to bind the mixture together. After browning in a pan, albondigas are simmered in a tomato-based sauce, often loaded with more herbs and spices, creating a rich and flavorful dish. Albondigas are often made for family gatherings and celebrations, but are also enjoyed as a comforting everyday meal, served as a main course or in soup.
66. Apaki
Apaki is a distinctive and flavorful Cretan delicacy from Greece, featuring marinated, smoked, and dried pork. This traditional preparation results in pork bursting with flavor and a unique texture. The pork, typically pork loin, is marinated in a mixture of salt, spices, and herbs for several days, allowing the flavors to deeply penetrate the meat. It’s then smoked over aromatic wood chips, such as olive or apple wood, imparting a smoky aroma and tenderizing the flesh. Apaki is typically served sliced thinly as a cold appetizer, showcasing its intense flavor and slightly chewy texture. It can also be used as a topping for pizza or added to pasta dishes, bringing a smoky and savory element.
67. Asopao
Asopao is a hearty and flavorful rice soup or stew, considered a national dish of Puerto Rico. While the specific ingredients can vary, Asopao generally features rice, chicken or seafood, and a variety of vegetables and seasonings. It’s thicker than a typical soup, leaning towards a stew-like consistency. Asopao is often made with chicken, shrimp, or a combination of seafood, along with vegetables like peppers, onions, and tomatoes. Seasoned with sofrito, a flavor base of aromatics, and spices, Asopao is a comforting and filling one-pot meal, often served as a hearty main course.
68. Arroz con Pollo
Arroz con Pollo, meaning “rice with chicken” in Spanish, is a classic one-pot meal popular across Latin America and Spain. This dish consists of rice, chicken, and vegetables cooked together with spices and herbs, creating a flavorful and satisfying meal. Arroz con Pollo is versatile and can be adapted to different tastes and regional preferences. Variations may include adding chorizo or other meats for extra flavor, or using different types of rice such as brown or wild rice. A key ingredient in making flavorful Arroz con Pollo is sofrito, a flavorful base of onions, garlic, peppers, and tomatoes, which forms the foundation of the dish.
69. Ade
Ade is a general term used to describe a variety of fruit-based drinks, popular in many parts of the world. The term “ade” originates from the French word for lemonade, but it now encompasses any drink made with fruit juice, sugar, and water. Common examples of ades include lemonade (lemon juice-based), limeade (lime juice-based), and orangeade (orange juice-based). Other fruits can also be used, such as strawberry, raspberry, or pineapple, to create different fruit ades. Mint or ginger are sometimes added to enhance the aroma and flavor. Ades are typically refreshing and sweet, served chilled, and enjoyed as thirst-quenching beverages.
70. Asiago
Asiago is a flavorful Italian cheese, originating from the Asiago plateau region of northern Italy. Italy is renowned for its diverse and amazing cheeses, each with unique characteristics. Asiago cheese is distinguished by its nutty and buttery flavor, which intensifies with aging. It has been produced in the Asiago region for centuries, with traditional production methods passed down through generations. Asiago cheese comes in two main types: fresh Asiago (Asiago Pressato), which is mild and milky, and aged Asiago (Asiago d’Allevo), which is firmer and more flavorful. Asiago is versatile in culinary applications, used grated over pasta, as a topping for salads, or sliced and served on a cheese board with crackers and fruit.
71. Afinată
Afinată is a traditional Romanian liqueur that captures the essence of wild blueberries in a sweet and fruity drink. This homemade liqueur is made by steeping wild blueberries in alcohol for several weeks, then sweetening it with honey. Afinată is characterized by its deep purple hue and sweet-tart flavor, reflecting the intense flavor of wild blueberries. It’s a staple in Romanian culinary culture, particularly popular in the Transylvania region, where wild blueberries are abundant. The combination of wild blueberries and honey gives afinată a unique and authentic flavor, enjoyed as a digestif or in cocktails.
72. Albă ca Zăpada (Snow White Cake)
Albă ca Zăpada, Romanian for “Snow White,” is a layered cake, a classic dessert in Romanian cuisine, especially during the holiday season. This elegant cake features layers of soft sponge cake filled with a sweet and creamy mixture. Despite its sophisticated appearance, Albă ca Zăpada is relatively easy to make at home. The sponge cake layers are simple, made with flour, sugar, eggs, and milk. The creamy filling typically incorporates milk, sugar, and flavorings like crushed hazelnuts or lemon zest and vanilla. The cake needs to be refrigerated for a few hours to allow the flavors to meld and the cake to set, resulting in a moist and flavorful dessert.
73. Amandine (Cake & Dish)
Amandine is a term that refers to two distinct culinary items: a traditional Romanian chocolate cake and a French dish featuring almonds. The Romanian Amandine cake is a layered chocolate cake, a popular dessert in Romanian sweet shops (cofetarii). This rich and decadent cake features layers of chocolate sponge cake, chocolate cream filling, and chocolate ganache, often topped with almond slices. Homemade Amandine cakes are particularly prized. Separately, “sole amandine” is a classic French dish featuring fillets of sole coated in butter, lemon juice, and sliced almonds, then sautéed until golden brown and crispy. Both interpretations of “Amandine” showcase almond flavor and a touch of elegance.
74. Acarajé
Acarajé is a popular and iconic street food originating from Brazil, particularly associated with Bahia and Afro-Brazilian cuisine. It’s a savory fritter made from black-eyed peas, seasoned with spices and onions, and deep-fried until crispy and golden brown. The preparation of Acarajé is steeped in tradition and often linked to religious and cultural practices. The real magic of Acarajé happens when it’s split in half and filled with a variety of savory fillings. Common fillings include spicy shrimp (vatapá), a creamy coconut milk and bread stew, and caruru, okra and shrimp stew. Acarajé is a flavorful and satisfying snack or meal on the go, deeply rooted in Brazilian street food culture.
75. Ambrosia
Ambrosia, in the context of Southern United States cuisine, is a refreshing fruit salad, distinct from the mythical food of the Greek gods. This ambrosia salad is typically made with oranges, pineapple, and coconut, although other fruits can be added based on preference and availability. Whipped cream or sour cream is incorporated to create a creamy dressing. Maraschino cherries are often used as a colorful and sweet topping. Ambrosia salad is a sweet and fruity side dish or dessert, popular at potlucks, holidays, and gatherings in the Southern US, offering a light and refreshing counterpoint to richer dishes.
76. Asam Laksa
Asam Laksa is a flavorful and tangy noodle soup originating from Malaysia, known for its complex and vibrant flavors. This spicy and sour soup is characterized by its broth made from fish, typically mackerel, tamarind, and a variety of herbs and spices. The broth is the heart of Asam Laksa, offering a balance of sourness, spice, and umami from the fish and tamarind. Rice noodles are the base of the soup, and it’s topped with a variety of fresh ingredients, such as thinly sliced cucumber, red onions, pineapple, mint leaves, torch ginger flower, and aromatic shrimp paste (petis udang). Asam Laksa is a beloved Malaysian dish, appreciated for its complex and refreshing flavor profile.
77. Agnolotti
Agnolotti is a type of stuffed pasta, similar to ravioli, but distinguished by its characteristic shape, typically small and folded or pinched squares or rectangles. This pasta is often filled with a mixture of meats, vegetables, and cheeses, and then boiled until perfectly tender. Agnolotti is served with a sauce that complements the filling, with classic choices including butter and sage, cream-based sauces, tomato-based sauces, or light broths. While closely associated with the Piedmont region of Italy, regional variations exist in the filling and sauce. For example, in Monferrato, the filling may be roasted meat, breadcrumbs, and herbs, while in Langhe, it could be mixed meats like pork, beef, and veal.
78. Aioli
Aioli is a creamy and flavorful garlic sauce originating from the Mediterranean region, particularly associated with Provence, France, and Spain (Catalonia). The name “aioli” comes from the Provençal words “ail” (garlic) and “òli” (oil), highlighting its two main ingredients. Traditional aioli is made by emulsifying garlic and olive oil, creating a thick and pungent sauce. Modern variations often include egg yolks, and lemon juice or vinegar to create a stable emulsion similar to mayonnaise. Aioli is a versatile sauce, used as a condiment or dipping sauce for a variety of dishes, including seafood, vegetables, and bread, adding a rich garlic flavor and creamy texture.
79. Aspic
Aspic is a savory jelly made from meat or fish stock that has been clarified and thickened with gelatin. This culinary technique has origins dating back to medieval times, initially used as a method of food preservation. Over time, aspic evolved into a decorative and refined element of haute cuisine, used to create visually appealing dishes. Aspic is often used as a garnish or decoration for cold dishes like terrines, pâtés, and cold cuts, encasing ingredients in a clear, savory jelly. It can also be served as a dish on its own, showcasing intricate layers and designs. While once popular, aspic has become less common in modern cuisine, but remains a classic technique.
80. Anjou Wine
Anjou Wine is a specialty of the Anjou region in the Loire Valley of France, known for its diverse range of wines, including red, white, and rosé varieties. The Anjou region boasts a long winemaking history and diverse terroirs. Anjou wines are made from grapes like Chenin Blanc (for white wines), Cabernet Franc (for red wines), and Gamay (for lighter red wines). Anjou wines are often described as food-friendly due to their versatility, pairing well with various cuisines. White Anjou wines exhibit floral aromas and flavors of honey and green apple, while red wines offer fruity flavors and soft tannins. Anjou winemakers continue to use traditional techniques, producing wines recognized for their quality and regional character, making them worth exploring for French wine enthusiasts.
81. Andouille Sausage
Andouille Sausage, while originating in France, is now more strongly associated with Louisiana Creole cuisine in the United States. This flavorful sausage is made from pork, seasoned with a blend of spices, and then smoked over pecan wood or other hardwoods, imparting a distinctive smoky flavor. Andouille sausage is known for its robust and spicy character, a key ingredient in many Louisiana dishes. In Louisiana, andouille sausage is a popular ingredient in iconic dishes like gumbo, jambalaya, and red beans and rice, contributing its smoky, spicy depth. It can also be enjoyed as a topping for pizzas and sandwiches, or grilled and served on its own.
82. Amontillado
Amontillado is a type of fortified wine from Spain’s Jerez region, known for its unique aging process and complex flavor profile. This Sherry variety is made from white grapes, primarily Palomino Fino. Amontillado undergoes a two-stage aging process. First, it ages under a layer of yeast called “flor” (biological aging), then it transitions to oxidative aging in oak barrels. This unique aging process imparts distinctive flavors of nuts, dried fruits, caramel, and a touch of salinity to Amontillado. It’s a versatile Sherry for food pairing, complementing cured meats, aged cheeses, mushrooms, and seafood, among other dishes.
83. Ayam Goreng
Ayam Goreng, meaning “fried chicken” in Malay and Indonesian, is a flavorful and aromatic dish popular in Southeast Asia. It’s loved for its crispy skin and tender, flavorful meat. Ayam Goreng is typically made by marinating chicken pieces in a mixture of Indonesian spices, such as garlic, shallots, turmeric, coriander, and lemongrass. The marinated chicken is then deep-fried until golden brown and crispy, resulting in succulent chicken with a fragrant and spicy flavor. Ayam Goreng is often served with steamed rice, sambal (chili paste), and fresh vegetables, making it a complete and satisfying meal.
84. Aquafaba
Aquafaba is a relatively recent culinary discovery, gaining popularity as a vegan alternative to eggs. It’s simply the liquid leftover after cooking legumes like chickpeas or beans, often discarded. In 2015, a French chef, Joël Roessel, discovered aquafaba’s unique properties. This liquid has a texture similar to egg whites and can be whipped into stiff peaks, making it a revolutionary ingredient for vegan baking. Aquafaba is used to make vegan meringues, macarons, and other desserts that traditionally rely on egg whites. It can also be used as a binder in vegan burgers or as an egg replacement in baking, expanding the possibilities of vegan cooking and baking significantly.
85. Amok Trey
Amok Trey is a signature dish of Cambodian cuisine, a fragrant and creamy fish curry steamed in banana leaves. This traditional Cambodian dish is made by steaming fish in a coconut milk-based curry with a blend of aromatic spices. Freshwater fish, such as snakehead or catfish, is commonly used, marinated in a spice paste of lemongrass, galangal, garlic, turmeric, and chili. The marinated fish is then steamed in banana leaves, which impart a subtle aroma and help retain moisture. Amok Trey curry has a delicate balance of sweetness from palm sugar and creaminess from coconut milk, complemented by aromatic spices. Traditionally served in a small banana leaf bowl or coconut shell, Amok Trey is accompanied by steamed rice and garnished with kaffir lime leaves or fresh herbs.
86. Ajvar
Ajvar is a versatile condiment popular throughout the Balkans, made from roasted red bell peppers and eggplant. This flavorful spread is created by roasting red bell peppers and eggplant until charred, then blending them with garlic, olive oil, and sometimes vinegar or lemon juice. The roasting process gives Ajvar a smoky flavor, combined with the sweetness of roasted peppers and eggplant. The result is a thick and chunky spread with a unique combination of sweet, smoky, and tangy flavors. Ajvar is enjoyed as a dip, spread, or sauce, pairing well with bread, crackers, grilled meats, and vegetables, adding a flavorful Balkan touch to various dishes.
87. Arepa
Arepa is a staple food in many Latin American countries, particularly in Colombia and Venezuela. It’s a type of cornmeal cake, similar to a thick pancake or flatbread, made from ground maize dough called masarepa. Arepas are cooked on a griddle or pan until golden brown and cooked through. While delicious plain, arepas are often split open and stuffed with various fillings, making them incredibly versatile. Popular arepa fillings include cheese, shredded meat, beans, avocado, and eggs, creating a satisfying and customizable meal. Arepas can be enjoyed for breakfast, lunch, or dinner, reflecting their widespread popularity and adaptability.
88. Anzac Biscuits
Anzac Biscuits are a traditional sweet biscuit in Australia and New Zealand, with a strong historical association with the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I. These biscuits are made from rolled oats, flour, sugar, butter, golden syrup, baking soda, and desiccated coconut, creating a chewy and slightly crunchy texture. Anzac Biscuits were popular in care packages sent to soldiers during WWI due to their long shelf life and simple ingredients. Flat and round, with a crunchy exterior and chewy interior, Anzac Biscuits are often enjoyed with tea or coffee, representing a taste of home and remembrance.
89. Arayes
Arayes is a flavorful Middle Eastern dish, consisting of grilled pita bread pockets stuffed with seasoned ground meat. This quick and satisfying dish is a popular street food and appetizer. The filling is typically made with ground lamb or beef, mixed with parsley, onions, garlic, and aromatic spices like cumin, coriander, and cinnamon. The meat mixture is stuffed into pita bread halves, then grilled until the pita is crispy and the meat is cooked through and juicy. Arayes are often accompanied by a creamy tahini sauce for dipping and extra flavor, offering a flavorful and portable Middle Eastern treat.
90. Aushak
Aushak is a type of Afghan dumpling, filled with a flavorful mixture of leeks and scallions, and served with a tangy yogurt sauce and a savory tomato sauce. These dumplings are typically steamed or boiled and are a popular dish in Afghan cuisine. The filling of leeks and scallions provides a delicate and slightly oniony flavor. Aushak is traditionally served on a bed of yogurt sauce, adding a creamy and tangy element. It’s topped with a savory tomato and garlic sauce, providing a rich and contrasting flavor. Garnished with dried mint or cilantro for freshness, Aushak is a flavorful and culturally significant Afghan dish, often served during special occasions and celebrations.
91. Asinan
Asinan is an Indonesian pickled salad, offering a refreshing and tangy combination of fruits and vegetables. This dish is a popular street food in Indonesia, particularly in Jakarta. Asinan is made from a variety of sliced or shredded fruits and vegetables, such as cucumbers, carrots, cabbage, bean sprouts, and pineapple. These ingredients are soaked in a mixture of vinegar, sugar, salt, and chili, creating a sweet, sour, and spicy pickling liquid. Sometimes, tamarind juice or lime juice is added to enhance the tanginess. Asinan is regularly sold by street vendors and offers a refreshing and flavorful snack or light meal. Variations may include tofu, tempeh, or peanuts for added texture and flavor.
92. Adana Kebab
Adana Kebab is a spicy and flavorful Turkish kebab, named after the city of Adana in southern Turkey. This kebab is beloved for its juicy texture and intensely flavorful taste. Traditionally made from minced lamb or beef, Adana Kebab is blended with a mixture of spices, herbs, and red pepper paste (isot biber or biber salçası). The meat mixture is shaped onto long, flat skewers and grilled over an open flame, achieving a charred exterior while remaining succulent inside. Adana kebabı is generally served with lavash or pita bread, accompanied by grilled vegetables, roasted peppers, and a side of sumac-seasoned onions and parsley. A squeeze of fresh lemon juice over the kebab adds a final touch of tangy zest.
93. Adalu
Adalu is a traditional Nigerian dish, a flavorful and nutritious combination of beans and corn. This dish showcases common ingredients in Nigerian cuisine, creating a hearty and satisfying meal. Adalu is typically made with black-eyed peas or brown beans, cooked with corn until tender. The dish is seasoned with onions, garlic, peppers, and various spices, adding depth of flavor. Adalu is generally enjoyed as a main course, often accompanied by rice, yam, or plantains, providing a balanced and flavorful Nigerian meal.
94. Agneau de Pré-salé
Agneau de Pré-salé, French for “salt meadow lamb,” is a type of lamb prized for its unique flavor, derived from grazing in salt marshes along the coast of France and other parts of Western Europe. These lambs graze on salt marsh grasses, which imparts a distinctive flavor to their meat, described as both delicate and savory, with a subtle saltiness. Agneau de Pré-salé is considered a high-quality and sought-after lamb variety. Preparation methods often follow traditional French cooking techniques, such as roasting or grilling, to showcase the lamb’s natural flavors. Simple accompaniments like roasted potatoes, fresh herbs, and seasonal vegetables best complement the lamb’s delicate and unique taste.
95. Açorda
Açorda is a rustic and comforting Portuguese dish, a flavorful bread soup or stew, more common in the Alentejo and Algarve regions of Portugal. This traditional dish is often made with regional bread and local ingredients. Açorda is typically made with stale bread soaked in water or broth until softened, then mashed with garlic and olive oil to create a thick, porridge-like soup. The soup is seasoned with salt and other spices, such as cilantro or parsley, and can be enriched with ingredients like eggs, seafood, or meat, depending on the variation. Açorda is a simple yet flavorful and satisfying dish, embodying Portuguese rustic cooking.
96. Arbroath Smokie
Arbroath Smokie is a type of smoked haddock, a specialty of the Scottish town of Arbroath. This unique seafood preparation involves salting and curing haddock, then smoking it in a traditional way. The haddock is hung in pairs in a barrel-shaped smoker filled with hardwood chips, typically for about an hour. This smoking process cooks the fish to a golden brown color, imparting a distinctive smoky aroma and tenderizing the flesh. Arbroath Smokies are enjoyed hot or cold and have a distinct charred flavor complemented by the sweetness of the haddock. Often served simply with butter, they are also used in soups, chowders, and fish pies, representing a Scottish culinary staple.
97. Ajoblanco (White Gazpacho)
Ajoblanco, meaning “white garlic” in Spanish, is a traditional cold soup originating from Andalusia, specifically Malaga, Spain. This refreshing soup is a variation of gazpacho, known for its creamy texture and pale color. Ajoblanco is primarily made with almonds, garlic, bread, and olive oil. The ingredients are blanched then ground into a smooth paste, which is then combined with olive oil, vinegar or lemon juice, water, and salt to create the soup’s creamy consistency and tangy flavor. Ajoblanco is often garnished with grapes or diced cucumber, adding a touch of sweetness and freshness. It’s a classic example of Andalusian cuisine, showcasing simple Mediterranean ingredients in a refreshing and flavorful cold soup.
98. Arroz Chaufa
Arroz Chaufa is a flavorful and popular Peruvian-Chinese fusion dish, combining elements of both cuisines. This fried rice dish is similar to Asian stir-fries, using rice as a base and incorporating ingredients like diced chicken, pork, or shrimp, along with vegetables such as bell peppers, onions, carrots, and peas. Arroz Chaufa is seasoned with soy sauce, ginger, garlic, and sometimes aji amarillo paste for a hint of Peruvian spice. The origins of Arroz Chaufa trace back to the arrival of Chinese immigrants in Peru in the late 19th century. Their culinary traditions blended with Peruvian flavors and ingredients, creating new and exciting dishes like Arroz Chaufa, a testament to culinary fusion.
99. Alambre
Alambre is a popular Mexican dish, often served in taquerias and restaurants, made with grilled meat, vegetables, cheese, and sometimes bacon. The word “alambre” means “wire” in Spanish, referring to the thin metal skewers sometimes used to grill the ingredients, though it’s often cooked on a griddle or plancha. Alambre typically features thinly sliced pieces of beef or chicken, seasoned with spices like cumin, paprika, and chili powder. The meat is grilled along with onions and bell peppers, and then topped with melted cheese, such as Oaxaca or Chihuahua cheese. Alambre is commonly served with tortillas, allowing diners to create their own tacos, or as a filling for burritos or quesadillas.
100. Appam
Appam, also known as hoppers, is a popular pancake-like dish from South Indian and Sri Lankan cuisine. It’s made from fermented rice batter, creating a unique bowl-shaped appearance and a soft, spongy texture. The batter is poured into a special round-bottomed pan called an “appachatti” and swirled to coat the pan, resulting in a thin, lacy edge and a slightly thicker, soft center. Appam is typically served with a variety of accompaniments, both savory and sweet. Savory options include egg curry, vegetable stew, or meat curries. For a sweet version, it can be served with coconut milk and jaggery (unrefined palm sugar), offering a versatile and culturally significant dish.
This alphabetical journey through over 100 foods starting with “A” reveals the incredible diversity and richness of global cuisine. From familiar favorites to lesser-known delicacies, each food item offers a unique taste and story, inviting us to explore and appreciate the vast world of flavors that begin with the letter “A.”
