Prepare to explore a delicious collection of foods that begin with the letter A. This curated list highlights appetizing choices from appetizers and sides to main courses, desserts, drinks, and ingredients. Whether you’re tackling a food-themed challenge, planning meals, or introducing kids to new flavors, this roundup offers inspiration and variety.
This collection includes international favorites and popular American dishes. Try some of the recipes mentioned for added culinary inspiration; we particularly enjoy Avocado Crema, Arepa Con Queso, and the bright sweetness of an Apricot Tart. Use these ideas to add excitement to weeknight dinners, family gatherings, or educational food activities.
From everyday staples to unique regional specialties, you’ll find plenty of options to broaden your culinary vocabulary and palate. Enjoy the journey!
Fruits and Vegetables
1. Apple
Apples are a versatile fruit known for their crisp texture and pleasant sweet-tart balance. Varieties range from sweet to tangy, making them ideal for snacking, baking, sauces, or salads.
2. Avocado
Avocado is prized for its creamy texture and mild, buttery flavor. It works well in salads, spreads like guacamole, smoothies, and as an on-trend toast topping.
3. Asparagus
Asparagus features tender green spears with a subtle earthy flavor. It roasts, grills, steams, or sautés quickly and pairs well with simple seasonings or a squeeze of lemon.
4. Artichoke
Artichokes are edible flower buds with tender hearts and flavorful leaves. They can be steamed, boiled, or grilled and are often enjoyed dipped in sauces or butter.
5. Apricot
Apricots are small orange fruits with a sweet, slightly tart taste. Enjoy them fresh, dried, or incorporated into jams, desserts, and baked goods.
6. Acorn Squash
Acorn squash is a nutty, sweet winter squash shaped like an acorn. Roast it whole or halved, stuff it, or add it to soups and stews for seasonal comfort.
7. Alfalfa Sprouts
Alfalfa sprouts are crisp and mild, often used as a crunchy topping on sandwiches, wraps, and salads to add texture and freshness.
8. Amla (Indian Gooseberry)
Amla, or Indian gooseberry, is tart and nutrient-dense. It’s used fresh, juiced, or preserved in chutneys and pickles and features prominently in traditional Ayurvedic preparations.
9. Acai
Açai berries from the Amazon are deep purple and antioxidant-rich. They are popular in smoothie bowls, juices, and desserts.
10. Armenian Cucumber
Armenian cucumber, also called snake melon, has a mild, refreshing flavor and a crisp texture—ideal for salads and light sides.
11. Ancho Chili
Ancho chili is a dried poblano with a mild sweetness and smoky notes. It’s a staple in Mexican sauces and moles, adding depth and subtle heat.
12. Agbalumo
Agbalumo, or African star apple, is a tangy-sweet fruit found in West Africa. It’s commonly eaten fresh or used in tropical fruit preparations.
13. Ananas
Ananas is the international name for pineapple, a tropical fruit with bright sweetness that works well fresh, grilled, or in savory-sweet dishes.
14. Arugula
Arugula, also called rocket, delivers a peppery bite that livens up salads, pizzas, and sandwiches.
15. Ambrosia
Ambrosia is a classic fruit salad combining oranges, pineapple, coconut, and sometimes marshmallows or whipped cream, popular in Southern U.S. cuisine.
16. Ackee
Ackee is a tropical fruit used in Jamaican cooking. When prepared properly it becomes tender and creamy, famously paired with salted cod in ackee and saltfish.
17. Agretti
Agretti, or monk’s beard, is an Italian green with succulent leaves best blanched and dressed with olive oil and lemon for a simple side dish.
From the Ground
18. Almonds
Almonds are crunchy nuts with a mild sweet flavor. They’re versatile as snacks, baking ingredients, or processed into almond butter and milk.
19. Amaranth
Amaranth is a nutritious grain and leafy green; the grain cooks like a small, protein-rich cereal while the leaves are used like spinach.
20. Arborio Rice
Arborio is a short-grain rice prized for risotto thanks to its high starch content, which creates a creamy, chewy texture when cooked slowly.
21. Agave
Agave plants produce agave nectar, a natural sweetener used as an alternative to sugar in many beverages and desserts.
Drinks
23. Amaretto
Amaretto is an Italian liqueur known for its sweet almond-like flavor. It’s enjoyed neat, over ice, or in cocktails and desserts.
24. Amarula
Amarula is a creamy South African liqueur made from marula fruit, offering smooth caramel and vanilla notes.
25. Ayran
Ayran is a chilled Turkish beverage of yogurt, water, and salt—refreshing and commonly served with savory meals.
Meats
26. Anchovy
Anchovies are small oily fish used to boost umami in dishes like Caesar dressing, pasta sauces, and Mediterranean recipes.
27. Ahi Tuna
Ahi (yellowfin) tuna is prized for firm texture and rich taste, perfect for sashimi, poke, or quick sears that preserve a tender center.
28. Albacore Tuna
Albacore tuna has a mild flavor and firm texture, commonly found in canned tuna, sushi, and grilled preparations.
29. Andouille Sausage
Andouille is a spicy, smoked pork sausage with French and Cajun roots, commonly used to flavor gumbo, jambalaya, and other hearty dishes.
30. Adobo Chicken
Adobo chicken is a Filipino classic: chicken braised in vinegar, soy sauce, garlic, and spices until tender and richly flavored.
31. Agneau
Agneau is the French term for lamb—a tender, flavorful meat often roasted, grilled, or stewed with herbs and aromatics.
32. Abalone
Abalone is a prized shellfish with delicate, savory flesh used in upscale Asian dishes and seafood preparations.
Dishes
33. Arepas
Arepas are cornmeal cakes from Colombia and Venezuela. They are grilled, baked, or fried and commonly filled with cheese, meats, or beans for a satisfying meal.
34. Adis Abeba
Adis Abeba is a traditional Ethiopian dish featuring bread, yogurt, and spices; regional preparations vary, offering a unique and comforting combination.
35. Ajiaco
Ajiaco is a Colombian chicken-and-potato soup enriched with corn and the herb guascas, celebrated as a hearty, comforting national favorite.
36. Al Pastor
Al Pastor is Mexican-style spit-roasted pork inspired by shawarma, typically served on tortillas with pineapple, onions, and cilantro.
37. Ambuyat
Ambuyat, from Borneo and Brunei, is a starchy staple made from sago palm; it has a glue-like consistency and is eaten with savory side dishes and sauces.
39. Amok Chrouk
Amok Chrouk is a Cambodian preparation of pork or fish steamed with coconut milk and spices in banana leaves, yielding a fragrant, tender dish.
40. Ashak
Ashak are Afghan dumplings typically stuffed with leeks or scallions and topped with meat sauce and yogurt for a comforting flavor contrast.
41. Achu Soup
Achu Soup, or Yellow Soup, is a Cameroonian specialty served with pounded cocoyam, often accompanied by spicy vegetable or meat-based broths.
42. Arancini
Arancini are Italian fried risotto balls typically stuffed with cheese, meat, or vegetables and coated in breadcrumbs for a crunchy exterior.
43. Amok
Amok is a classic Cambodian steamed curry typically made with fish and coconut milk, seasoned with kroeung spice paste for a delicate, aromatic profile.
44. Asam Laksa
Asam Laksa is a Malaysian noodle soup with a tangy tamarind-based broth, fish, lemongrass, and chilies that create a bold, sour-spicy flavor.
45. Anelletti
Anelletti are small ring-shaped pasta often used in baked casseroles or soups for an Italian-style comfort dish.
46. Ahi Poke
Ahi poke is a Hawaiian classic of diced raw ahi tuna dressed with soy, sesame oil, onions, and seasonings—fresh, simple, and vibrant.
47. Adobong Manok
Adobong manok is the Filipino braised chicken version of adobo, simmered in vinegar, soy, and garlic until deeply flavored and tender.
48. Akara
Akara are Nigerian deep-fried fritters made from ground black-eyed peas and spices—crispy on the outside and soft inside, often eaten for breakfast or as a snack.
49. Agnolotti
Agnolotti are small stuffed pasta pockets from Italy, typically filled with meat, cheese, or vegetables and served with simple sauces.
50. Aligot
Aligot is a French specialty of mashed potatoes blended with melted cheese (like Tomme or Cantal) to create a smooth, elastic, cheesy side dish.
51. Arros Negre
Arròs negre, or black rice, is a Spanish dish colored and flavored with squid ink, usually prepared with seafood like squid or cuttlefish.
52. Ayam Goreng
Ayam goreng is Indonesian fried chicken marinated in spices and sometimes coconut milk for a fragrant, crispy result.
53. Akara Ekuru
Akara Ekuru are Nigerian bean cakes made from peeled and blended beans, then fried and often served with a spicy pepper sauce.
54. Ash Reshteh
Ash reshteh is a hearty Persian noodle and bean soup filled with herbs and legumes, commonly enjoyed during celebrations like Nowruz.
55. Andalusian Gazpacho
Andalusian gazpacho is a chilled Spanish soup of blended tomatoes, cucumbers, peppers, onions, garlic, and olive oil—refreshing on hot days.
56. Asam Pedas
Asam pedas is a sour and spicy Southeast Asian stew, often made with fish, tamarind, and aromatics to create a bold, tangy profile.
Cheese
57. Appenzeller Cheese
Appenzeller is a Swiss cheese known for its robust, spicy flavor and aromatic herbal notes. It melts well and is a favorite on cheese boards.
58. Aged Gouda
Aged Gouda develops a firm, slightly crumbly texture with deep caramel and nutty flavors the longer it matures.
Flavor
59. Adobo
Adobo refers to a method and seasoning blend common in Filipino cuisine—vinegar, soy, garlic, and spices—that creates tangy, savory dishes.
60. Anchovy Paste
Anchovy paste concentrates the savory umami of anchovies and is a convenient way to add depth to dressings, sauces, and spreads.
61. Asafoetida
Asafoetida, or hing, is a pungent resin used in Indian cooking to impart onion- and garlic-like flavors, particularly in vegetarian dishes.
62. Anise
Anise has a sweet, licorice-like flavor used in baking, confections, and liquors such as ouzo and absinthe.
63. Arame
Arame is a delicate Japanese seaweed used in salads, soups, and stir-fries once rehydrated.
64. Amchur
Amchur is dried mango powder used in Indian cuisine to add a tangy, fruity sourness to curries and chutneys.
65. Arrabbiata Sauce
Arrabbiata is a spicy Italian tomato sauce featuring garlic and red chili flakes, typically served with pasta for a fiery kick.
66. Avocado Lime Ranch
Avocado lime ranch is a creamy, tangy dressing that complements salads, tacos, and many Mexican-inspired dishes.
67. Au Jus
Au jus is a light, meaty sauce made from pan juices or stock and served with roast meats to enhance moisture and flavor.
Desserts
68. Angel Food Cake
Angel food cake is an airy sponge cake made with whipped egg whites and sugar—light, tender, and often served with fruit.
69. Alfajores
Alfajores are Latin American sandwich cookies filled with dulce de leche and typically dusted with powdered sugar—delicate and sweet.
70. Apple Strudel
Apple strudel is a flaky Austrian pastry filled with spiced apples, raisins, and breadcrumbs, often served with powdered sugar or ice cream.
71. Agutuk
Agutuk, or Eskimo ice cream, is an Inuit dish combining animal fats with berries and other ingredients to provide high energy and traditional flavor.
72. Apple Butter
Apple butter is a concentrated, spiced apple spread with deep caramelized flavor, great on toast, pancakes, or biscuits.
73. Anmitsu
Anmitsu is a Japanese dessert of agar jelly, sweet red bean paste, fresh fruit, and syrup—light, textural, and refreshing.
74. Almond Croissant
An almond croissant is a flaky pastry filled with almond paste or frangipane, usually topped with sliced almonds and powdered sugar.
75. Apple Dumpling Roll-ups
Apple dumpling roll-ups combine grated cinnamon apples rolled in a flaky biscuit or pastry dough—comforting and perfect for autumn baking.
Explore more entries in our “Foods That Start With” series to continue your culinary alphabet: collections for other letters offer equally diverse and tasty options to try at home.