Think of yourself as a Scrabble expert but a bit out of practice with 10-letter foods?
You’ve landed in the perfect spot!
Discover the extensive list below showcasing 60 distinct ten-letter food items. Boost your foodie expertise and impress your language-loving friends!
| Applesauce | Asafoetida | Barramundi | Blackberry | Bonbonerie |
| Breadfruit | Broccolini | Bruschetta | Buttermilk | Cacciatore |
| Cannellini | Cannelloni | Cantaloupe | Cheesecake | Chouquette |
| Clementine | Cloudberry | Cornflakes | Currywurst | Dijonnaise |
| Elderberry | Flatbreads | Gooseberry | Gorgonzola | Grapefruit |
| Knackwurst | Lemongrass | Liverwurst | Loganberry | Mangosteen |
| Mascarpone | Mayonnaise | Microgreen | Minestrone | Mortadella |
| Mozzarella | Nasturtium | Parmigiana | Peppercorn | Peppermint |
| Prosciutto | Quesadilla | Redcurrant | Rijsttafel | Sauerkraut |
| Scallopini | Semifreddo | Shortbread | Silverbeet | Spongecake |
| Strawberry | Thickshake | Tortellini | Vermicelli | Watercress |
| Watermelon | Wattleseed | Weisswurst | Wheatberry | Wholegrain |
Alphabetical list of foods with 10 letters
Applesauce
Apple sauce is a smooth blend of apples that can be crafted from peeled or unpeeled fruits, sweetened or spiced to delight your taste buds. Enjoyed widely in North America and parts of Europe, this affordable treat embodies the essence of fresh, tangy, and sweet apples. Its versatility extends to being a substitute for oil in baking, a topping for waffles, or a standalone snack. Stir it in roasted nuts for a delightful crunch or warm it up and eat it by the spoonful with a dash of cinnamon.
Asafoetida
Asafoetida is a super cool spice derived from the dried resin of certain fennel plant species, and adds a comforting onion-garlic flavor to dishes. This spice hails from regions like Iran, Afghanistan, India, and China. Perfect for vegetarian meals, curries, and stews, it elevates the taste without the bulk of onions. Common in Indian cuisine, it partners well with turmeric in lentil dishes like dal. Asafetida powder is exciting for people with garlic and onion allergies as it serves as a garlic or onion alternative for those avoiding these ingredients.
Barramundi
The barramundi, also known as Asian sea bass or giant sea perch, belongs to the Latidae family of fish. This species is found across the Indo-West Pacific region, inhabiting waters from the Middle East to Oceania. Wondering about Barramundi’s taste? It’s a delightful, mild white fish. When ocean-farmed, barramundi boasts a clean, buttery flavor with a succulent, firm texture. Whether steamed, pan-fried, roasted, or baked, barramundi’s sweet meat can take the spotlight on a plate or blend harmoniously in various dishes like curries, stews, and salads.
Blackberry
Blackberries, those juicy and tangy gems, are the delightful fruits from various Rubus species in the Rosaceae family. Ripe ones are a perfect blend of sweet and tangy, while unripe ones pack a sour punch. As a harbinger of autumn, these berries can go from comforting puddings to refreshing salads effortlessly. Let your creativity run wild with blackberries – sweetening dinners, jazzing up vegan breakfasts, creating refreshing summer drinks, or indulging in decadent no-bake desserts like pies and popsicles.
Bomboniere
A bomboniere, pronounced “bombo’njε:re” in Italian or “bomboniera” in its singular form, is a party favor often given out at special occasions like weddings, baptisms, or Confirmations. These goodies can be placed on the table either between each guest’s knife and fork or between couples’ place settings. Typically the party favor is placed in bags made of organza or tulle and are filled with treats like confetti and almond sweets, a classic choice in Italy. Alternatively, carved soaps, scented candles, small plants, or personalized stationery are popular for those who don’t have much of a sweet tooth.
Breadfruit
Breadfruit is a member of the mulberry and jackfruit family, originating in New Guinea and the Philippines. This bright green fruit is versatile – when underripe, it’s akin to artichoke hearts and makes tasty pickles. As it ripens, the texture softens and becomes starchy with a mild, nutty flavor resembling a potato. Breadfruit can be enjoyed at any stage – baked, steamed, boiled, fried, microwaved, or grilled. It’s a popular potato substitute in various dishes, offering a unique flavor and texture without skimping on the carbs.
Broccolini
Broccolini, also known as Aspabroc or baby broccoli, is a vibrant green veggie that resembles broccoli but with smaller florets and long, slender stalks. This veggie is actually a hybrid of broccoli and gai lan, both part of the Brassica oleracea family. What sets Broccolini apart is its tender texture and mild, delicate flavor compared to regular broccoli. To me it is sweeter and less earthy and sulfury than regular broccoli. It’s a versatile option for various dishes – be it stir-fries, roasting, or charring on high heat.
Bruschetta
Bruschetta, a classic Italian appetizer, features grilled bread topped with olive oil and salt. This dish is commonly enjoyed with a variety of toppings like tomatoes, veggies, beans, meats, or cheese. In Italy, they often use a brustolina grill to prepare it. Despite its simple appearance, bruschetta holds a rich history in Tuscan cuisine. Known for its straightforward yet delightful flavors, this dish is a fan favorite thanks to its top-notch ingredients that won’t break the bank. Bruschetta truly encapsulates the essence of Italian culinary tradition, and I feel it is worthy of main dish status!
Buttermilk
Buttermilk has an interesting history, as there are two different kinds. The original was the leftover liquid from churning butter out of cultured cream. Because modern Western butter is usually made from uncultured sweet cream, buttermilk is now cultured separately. So, what’s the taste like? Cultured buttermilk sold today is thicker than regular milk, with a tangy and buttery flavor. On the other hand, traditional sweet cream buttermilk is thinner and offers a sweeter, subtle taste. This slightly acidic drink with a thick consistency is perfect for enhancing the texture of baked goods like cakes, pancakes, and biscuits. Try it in various recipes like cakes, crumpets, doughnuts, cornbread, or Irish soda bread for a more nuanced flavor profile. You can really taste it in pancakes!
Cacciatore
Chicken cacciatore, a flavorful dish from Italy, is prepared with onions, herbs, tomatoes, bell peppers, and sometimes wine. The term “cacciatore” means hunter in Italian, reflecting the meal’s hearty and rustic style. Typically made with braised chicken or rabbit, this dish embodies a hunter-style meal with a mix of savory ingredients like vegetables and herbs. When serving chicken cacciatore, consider pairing it with a simple green salad or a more robust Italian antipasto salad. Roasted vegetables like Brussels sprouts or oven-roasted veggies complement the simmering flavors of the cacciatore, while a side of bread rounds out the meal.
Cannellini
Cannellini beans, also known as white kidney beans, are heartier and larger in size, yet they transform into a creamy delight when cooked. Originating from Italy, these beans feature in various dishes like orecchiette pasta, white bean shakshuka, vegetarian pasta fagioli, and ribollita. Their kidney-like shape with square ends adds character to meals. When prepared, cannellini beans exhibit a fluffy texture and a subtly nutty, mild taste. Packed with fiber and protein, they can aid in maintaining a healthy body weight, muscle mass, and digestion. This makes them an excellent plant-based protein source for vegans and vegetarians.
Cannelloni
Cannelloni are cylindrical egg-based pasta tubes filled with goodies like spinach and ricotta or ground beef, then baked with a tomato sauce covering. These tasty pasta tubes share the same ingredients as lasagne sheets, giving them a similar texture and flavor. When working with dry cannelloni tubes, the easiest way to fill them up is by using a piping bag. If you don’t have one, a trusty teaspoon will do the job just fine. So, get creative in the kitchen and enjoy making these delicious stuffed pasta delights! It’s easy once you get the hang of it. After all, it is cannelloni, not cannotelloni.
Cantaloupe
Cantaloupes, a type of melon from the Cucurbitaceae family, are packed with antioxidants, vitamins, minerals, fiber, and water. They come in various shapes, sizes, and colors, with a flesh that can be orange, white, green, or yellow. When ripe, they emit a musky aroma, feel heavy, and have a slight give near the stem scar. The flesh ranges from firm to juicy, offering sweet and musky flavors. The kind we see most often in US supermarkets is the netted muskmelon, with its peachy orange flesh. Enjoy them sliced as a snack, in salads, wrapped with prosciutto, or blended into smoothies.
Cheesecake
Cheesecake, a beloved dessert worldwide, combines soft cheese, eggs, and sugar. It can feature a crust made from crushed cookies, graham crackers, or pastry. This creamy treat can be baked or unbaked, typically chilled for serving. With its rich, slightly tangy sweetness and smooth, dense texture, cheesecake is a decadent delight. Dating back to ancient Greece, rudimentary cheesecakes were made with fresh cheese, flour, and honey. In medieval Europe, cheesecake resurfaced in tart form with a pastry base. My favorite is a Basque-style burnt cheesecake, followed closely by a baked New York style!
Chouquette
Chouquettes, also known as petits choux, are delightful French pastries made of small choux pastry spheres dusted with sugar and baked to perfection. Originally savory in the 16th century, these treats transitioned to a sweet delight by the late 17th century. Light, airy, and boasting a delightful eggy flavor, chouquettes offer a crisp exterior that gives way to a soft, tender inside. Pronounced as “shoe-catt,” chouquettes are essentially France’s take on cream puffs sans the cream filling. Instead, these petite pastries are adorned with pearl sugar, resembling tiny hailstones on their surface.
Clementine
Clementines, those cute little orange looking things, are seedless and super easy to peel. When they’re ripe, they’re perfectly sweet and make a delightful snack or lunchbox addition. These tiny fruits grow on a special kind of mandarin citrus tree, thought to have roots in China or Algeria. They’re juicy and less acidic than regular oranges, packing a burst of sweetness. They might look like mandarins, but clementines are known for their sweet flavor, while mandarins lean more towards being aromatic. People get creative with clementines, using their peels for infusions, candied treats, or adding zest to cocktails and baked goods. These little fruits sure know how to jazz up a dish!
Cloudberry
Cloudberries, also known as Rubus chamaemorus, are flowering plants found in cool temperate regions, alpine areas, and Arctic tundra. These plants, part of the rose family Rosaceae, produce amber-colored edible fruits resembling blackberries. When freshly picked, cloudberries offer a slightly tangy taste akin to a blend of redcurrants and raspberries. Once cooked, their flavor transforms into a more savory and mildly spicy profile. Unique among berries, cloudberries ripen from red to a yellowy-orange hue. Indigenous communities like the Eskimos and Sami harvest these juicy fruits in autumn for winter storage. In northern Scandinavia, cloudberries are popular for making preserves, tarts, and even liqueur.
Cornflakes
Cornflakes are a popular breakfast cereal made by toasting, well, cornflakes. Originally created to soothe indigestion, they have become a staple in American breakfasts. These crispy, light flakes are not just enjoyable to eat but also quite tasty. Despite not being sugar-coated, corn is the primary ingredient, followed by sugar. Besides being a breakfast option, crushed cornflakes can serve as a breadcrumb substitute or add a crispy coating to dishes like chicken tenders and fish. So, next time you need to use these crunchy flakes, remember their versatility beyond the breakfast bowl!
Currywurst
Currywurst, a German fast food delight, isn’t just any sausage; it’s bratwurst boiled, fried, and coated in a tomato and Worcestershire sauce with a sprinkle of curry powder. Considered an icon of German culture, currywurst offers a unique taste of meaty goodness in spiced ketchup. Its blend of flavors and textures makes it a popular choice for many looking to satisfy their cravings after a few beers!
Dijonnaise
Dijonnaise blends creamy mayonnaise or aioli with zesty Dijon mustard for a milder and smoother flavor twist. This versatile condiment elevates your meals with a touch of richness from the mayo but zing from the mustard. Spread it on sandwiches, mix into dressings, or use it as a dip. You can even slather Dijonnaise on tortillas for a zesty kick. It also shines as a dipping sauce for fries, chicken tenders, or veggies. Create a tasty salad dressing by mixing Dijonnaise with vinegar and olive oil, or use it in marinades for meats and seafood for a tangy boost.
Elderberry/Elderflower
Elderberries are a super popular plant worldwide, often made into pills for helping with colds and flu. Fresh elderberries might taste sour or not so great, but when they’re processed, they end up sweet and juicy, perfect for lots of recipes. Elderflowers from the same plant are used in drinks like champagne, tea, and vinegar. Elderberries have a stronger taste than elderflowers, with a woody and flowery flavor that can be a bit bitter.
Flatbreads
Flatbreads, a versatile staple enjoyed by many different cultures, are crafted from simple ingredients like flour, water, milk, or yogurt, with a pinch of salt. These doughy delights can be either leavened or unleavened, with a focus on thinness and a crispy crust. Found in the heart of India, the Middle East, and now embraced in Western cuisine, flatbreads like tortillas, pitas, and pizza bases offer endless possibilities. Whether wrapping up tasty fillings, cradling ingredients, or serving as a hearty foundation for meals, these flat wonders continue to captivate taste buds worldwide.
Gooseberry
Gooseberries are fruits from flowering shrubs like Ribes, known for their taste and beauty. The flavor varies by ripeness – green ones are tangy, while red/purple ones are sweeter. Many say they’re like grapes but more acidic. Originally paired with savory dishes for balance, they now shine in sweet treats. Think bakes, tarts, and jam – versatility is their thing! In France, they’re a hit with mackerel. So, whether you like a zingy twist or a sweet surprise, gooseberries are here to add a fruity punch!
Gorgonzola
Gorgonzola, a veiny Italian blue cheese, is crafted from unskimmed cow’s milk. Picture a rustic barnyard in a field of lush green grass—that’s the essence of Gorgonzola’s taste. It is quite farmyard when it comes to taste and smell but in a good way! This full-flavored cheese boasts a salty, earthy profile that can range from creamy to semi-firm and crumbly based on its aging. It shines in savory dishes like salads, pasta, polenta, and risotto, blending seamlessly into sauces when paired with other creamy dairy products.
Grapefruit
Grapefruit, from the subtropical citrus tree, is known for its large, sour to semi-sweet, slightly bitter fruit. With segmented flesh ranging from pale yellow to dark pink/red, this citrus hybrid traces its origins to 18th-century Barbados. The bitterness of grapefruit comes from naringin, a chemical it contains. But fear not; you can still enjoy this nutritious fruit without sugar, as the bitterness is quite nice once you get used to it, and it can help stimulate digestion! Beyond breakfast, grapefruit adds a burst of citrus flavor to fruit salads, desserts, seafood dishes, and cocktails.
Knackwurst
Knackwurst, a northern German sausage dating back to the 16th century, offers various versions based on where it’s made. It is different from bratwurst, which is a mix of finely minced pork and beef. Knackwurst is mainly pork and veal combined with garlic. Knackwurst stands out with a reddish hue compared to the pinkish Bratwurst. The name Knackwurst originates from the sound it makes when bitten (knack means crack in German) and is described as savory and garlicky.
Lemongrass
Lemongrass also goes by various names, such as barbed wire grass and citronella grass. This plant genus hails from Asia, Africa, Australia, and tropical islands, belonging to the grass family. Lemongrass boasts a unique flavor profile that combines citrusy and lemony notes with a hint of mint. Its light, tangy taste enhances dishes without overpowering other flavors. Widely used in Indian, Sri Lankan, and Thai cuisines, lemongrass can be found in curry pastes, soups, and herbal teas. Beyond its culinary applications, lemongrass is valued for its medicinal and aromatherapy benefits, offering relief from muscle pain and headaches.
Liverwurst
Liverwurst, also known as leberwurst or liver sausage, is a type of sausage crafted from liver and enjoyed across Europe and North and South America, including Argentina and Chile. This sausage, often spreadable, is typically prepared with pigs’ or calves’ liver, sometimes mixed with pork to enhance flavor. Liverwurst is akin to pâté in taste and is commonly savored on crackers or in sandwiches, with Polish pasztetowa (also 10 letters!) being a variation made from calf’s liver. Pair it with rye bread and horseradish-style mustard for a satisfying snack.
Loganberry
Loganberries are a fruit that tastes like a mash-up of North American blackberries and European raspberries. While they look more like blackberries, their deep red color sets them apart. The taste? A mix of raspberry sweetness and blackberry tanginess makes them a flavorful midsummer treat. They work wonders in jams, galettes, and muffins, offering a versatile twist to your berry recipes. So, if you love blackberries, loganberries will surely win your taste buds over.
Mangosteen
Mangosteen, also called purple mangosteen, is a tropical tree bearing delicious fruit found in Southeast Asia. The fruit is cherished for its sweet taste, akin to a mix of pineapple and peach, with a hint of gentle acidity for balance. A friend of mine calls them “natures Jolly Ranchers”. Bursting with juiciness, it’s a refreshing delight. Enjoy mangosteen fresh, in fruit salads, or juiced. It’s a versatile ingredient for desserts like ice creams and sorbets.
Mascarpone
Mascarpone, a soft Italian cream cheese, differs from American cream cheese as it’s made with whole cream rather than milk. This fresh cheese boasts a rich 60-75% milk fat content, giving it a mildly sweet, nutty flavor with a buttery touch. Not as tangy as ricotta or American cream cheese, mascarpone’s versatility shines in both sweet and savory dishes. Try it in dishes like chicken stuffed with herby mascarpone, roasted tomato & mascarpone soup, or gnocchi with zucchini and mascarpone. Its sumptuously thick texture elevates recipes like trifle or crunchy pesto & mascarpone-baked mushrooms.
Mayonnaise
Mayonnaise, known as “mayo” informally, is a creamy and cold sauce used on sandwiches, burgers, salads, and fries. It’s the base for sauces like tartar sauce, fry sauce, and ranch dressing. American mayo is off-white, thick, and slightly gel-like, with a tangy and salty taste. Japanese mayo uses only egg yolks, while American mayo uses whole eggs. This versatile ingredient shines in sandwiches like BLTs and chicken salad and features in classic cold salads like macaroni, potato, and broccoli salads. It’s a must-have in the kitchen because of how many things it is used in, even if you don’t like the taste on its own.
Microgreen
Microgreens are young veggie greens, standing at a cute 1–3 inches tall. Bursting with flavor and nutrients, these tiny powerhouses come in a rainbow of colors and textures. They’re like mini plants, a step up from sprouts but not quite full-grown greens. These little guys pack a punch in the taste department, offering sweet, savory, bitter, zesty, spicy, earthy, and nutty notes. Mixing these flavors creates exciting tastes to jazz up your meals. Chefs, especially those in fancy restaurants, love using microgreens to spruce up salads, soups, and sandwiches.
Minestrone
Minestrone, a staple in Italian cuisine, is widely enjoyed all across Italy, perhaps even more so than pasta. This hearty soup originated from utilizing leftovers to prevent food wastage, blending various ingredients like meats, veggies, and pasta. Commonly featuring beans, onions, carrots, and more, minestrone has a flexible recipe, allowing for a mix of available meats and veggies. The vegetarian version boasts a tangy kick from tomatoes, a hint of pepperiness from olive oil, and a herbal touch from parsley, basil, rosemary, and bay leaf. The beans and pasta round out this soup with earthy undertones.
Mortadella
Mortadella, a sizable Italian sausage or luncheon meat, boasts finely hashed or ground cured pork blended with a minimum of 15% small pork fat cubes. Traditionally seasoned with black pepper grains, this savory delight can now feature pistachios or, less commonly, myrtle berries. With a mild, slightly smoky pork essence, mortadella’s taste varies based on the pork seasoning mix. Typical seasonings include black pepper, salt, pistachios, myrtle berries, cinnamon, cloves, nutmeg, and garlic. Enjoy thinly sliced mortadella in antipasto platters or sandwiches. For an extra flavor kick, add mortadella to hot-out-of-the-oven meats and veggies to release its essence.
Mozzarella
Mozzarella is a semi-soft cheese originating from southern Italy and crafted using the pasta filata method. It’s made from cow’s or buffalo milk, known as “Mozzarella fior di latte” or “Mozzarella di bufala” respectively. Despite its simplicity, mozzarella offers a delightful blend of milky, grassy, and floral flavors with a slight tang. It’s like a refreshing breeze on a sunny day. Whether you imagine it on pizza, in a caprese salad, or melted in a lasagna, mozzarella’s versatility shines through. Embrace the cheesy goodness in different dishes for that perfect ooey-gooey texture and taste!
Nasturtium
Nasturtiums, those vibrant flowers you see in gardens, aren’t just for looks – they’re edible and delicious too! The whole plant, from the flowers to the leaves, is bursting with flavor and nutrients. Add them to foods for a peppery kick, similar to watercress but with a spicy twist. Remember, the younger leaves taste best as the older ones might turn bitter. These versatile flowers make a charming addition to your culinary creations, perfect for jazzing up salads, soups, and more.
Parmigiana
Parmigiana, also known as eggplant parmesan, is a traditional Italian delight. This dish features layers of fried, sliced eggplant with cheese and tomato sauce, all baked to perfection. Hailing from the Southern regions of Calabria, Campania, Apulia, and Sicily, it has become a beloved classic. In the USA, the more popular version is made with chicken. Chicken parmigiana brings together the best of Italian flavors in one mouthwatering bite: succulent chicken, crispy breadcrumb coating, flavorful tomato sauce, and gooey mozzarella.
Peppercorn
Peppercorns and the ground pepper they produce can simply be called pepper. Specifically, there’s black pepper (from cooked and dried unripe fruit), green pepper (from dried unripe fruit), and white pepper (from ripe fruit seeds). Black peppercorns, the most common kind, are harvested just before the berry ripens fully, giving them a bold flavor that’s slightly hot with a hint of sweetness. In comparison, white peppercorns are milder than black ones. Use freshly ground black pepper in cooking or add it whole to enhance the flavor of various dishes like meats, fish, eggs, and even desserts.
Peppermint
Peppermint, a delightful hybrid mint blend of watermint and spearmint, hails from Europe and the Middle East but has spread far and wide across the globe. Sporting a zesty flavor akin to spearmint but with an extra kick of spice, thanks to its peppery notes, this herbaceous wonder houses various compounds like menthol, menthone, and eucalyptol that define its taste and scent. Its fresh leaves are perfect for culinary use, while the dried flowers impart their minty goodness to candies, desserts, drinks, salads, and more. With its essential oil also being a popular flavor enhancer, peppermint truly is a versatile superstar in the herb world.
Prosciutto
Prosciutto crudo, known simply as prosciutto, is a type of uncooked, unsmoked, and dry-cured ham. This Italian delicacy is thinly sliced, boasting a tender and savory taste with a hint of sweetness and saltiness. Its color ranges from salmon pink to brownish-red, featuring fine streaks of fat throughout. Various prosciutto varieties are seasoned with spices like black pepper, garlic, juniper, and rosemary for a distinctive aroma. Italians enjoy it wrapped around cheese, skewered with olives and fruit, or as a delicious addition to pizza, salads, and sandwiches.
Quesadilla
Quesadillas, a popular Mexican dish, are made by filling a tortilla with cheese, meats, spices, and sometimes surprising ingredients like chocolate. They’re cooked on a griddle or stove, with corn or flour tortillas being the base. Originating in colonial Mexico, quesadillas have evolved as people experimented with different versions. These cheesy wonders are enjoyed worldwide and often found on menus in Tex-Mex restaurants. The beauty of quesadillas lies in their gooey cheese that encases various fillings, making them a convenient treat to dip in salsa. Whether as a snack, appetizer, or meal, quesadillas are loved by all, especially kids! Don’t believe me? Try finding me one person who says they don’t like quesadillas. I’ll wait!
Redcurrant
Redcurrants belong to the Ribes genus within the gooseberry family and are indigenous to Western Europe. Widely cultivated, these berries have a sweet and tangy flavor profile, offering a balance of sweetness, vibrant acidity, and a hint of tannins. Their taste resembles raisins but packs a more intense punch. Redcurrants are versatile – they can be used as a garnish, whipped into jelly, sorbets, and smoothies, or turned into drinks. Crafting beverages from homegrown redcurrants brings a comforting joy, knowing that the drink is pure and additive-free.
Rijsttafel
Rijsttafel, a term from Dutch meaning “rice table,” is a lavish Indonesian meal that the Dutch adopted after being inspired by the nasi padang served in the Padang region of West Sumatra. A well-prepared rijsttafel offers a mix of flavors – sweet, spicy, salty, and sour – along with various textures to delight the taste buds. The spread may include dishes like Acar (pickled veggies) and Babi kecap (pork belly simmered in sweet soy sauce). This fusion of Indonesian and Dutch cuisines offers a delightful dining experience, showcasing the diverse culinary influences at play.
Sauerkraut
Sauerkraut is essentially fermented cabbage, tangy and crisp, thanks to lactic acid bacteria. Its extended shelf life and distinct sour taste are a result of this fermentation process. Forget the Sour Patch Kids; this is a more natural, pickle-like sourness that is strangely satisfying. Perfect for enhancing soups, stews, sausages, and even smoked fish like hot-smoked salmon. Sauerkraut adds a zesty punch to dishes and a unique flavor profile to any meal.
Scallopini
Scaloppini, a delightful Italian dish, refers to thinly sliced meats like beef, veal, or chicken coated in wheat flour and sautéed in various reduction sauces. This method, known as scallopini, is almost the same as the French escalope. Scalloppini is often paired with sauces like piccata and Marsala. Culinary experts trace the first known sighting of this dish back to 1946. So, whether you go for chicken, veal, or pork, scaloppine serves up a flavorful experience with each bite.
Semifreddo
Semifreddo, also known as perfetti, falls into the category of frozen desserts. Originating from the French parfait and making its way to Italy in the 19th century, this treat boasts a blend of egg yolks, sugar, and cream. With a consistency resembling frozen mousse or cake, its Spanish equivalent is semifrío. The name Semifreddo, translating to ‘half-cold’ or ‘half-frozen’ in Italian, perfectly captures its unique texture that sits between ice cream and mousse. Unlike traditional churned ice cream, semifreddo is molded and sliced, typically in a metal loaf pan.
Shortbread
Shortbread, or shortie, is a classic Scottish treat crafted from simple ingredients – one part sugar, two parts butter, and three to four parts wheat flour. What sets shortbread apart is its buttery richness, delivering that delightful crumbly texture. The absence of leavening agents like baking powder gives it its signature feel. Originally a luxury item, shortbread was a cherished indulgence reserved for special celebrations like weddings and holidays. In Shetland tradition, a beautifully decorated shortbread cake would be broken over a bride’s head at the entrance to her new abode.
Silverbeet
Silverbeet, also known as chard, Swiss chard, or seakale beet, is like spinach but with a bolder taste. Typically sporting a white stalk, you might spot the red variety, boasting vibrant pink-red stems. To prep, you can separate the stems and leaves, cooking them together or apart – just remember the stems need a bit more time. Opt for speedy cooking methods like stir-frying, steaming, or microwaving to whip up this Mediterranean gem. Rich in folate, fiber, and vitamins A and C, silverbeet is a nutritious choice that can be used interchangeably with spinach.
Spongecake
Spongecake, more often times spelled as sponge cake, is a light and airy treat crafted from eggs, flour, sugar, and sometimes baking powder for that extra lift. While some versions, like angel food cake, skip the yolks, most sponge cakes embrace them. Initially whipped up during the Renaissance, possibly in Spain, this cake boasts a delicate texture and dry mouthfeel. Its spongy nature makes it ideal for rolling, leading to popular rolled and filled cake desserts. Baked in various molds, sponge cakes come in different shapes. Among the main types are Biscuit Sponge, Genoise, Angel Food Cake, Chiffon Cake, and Jaconde Sponge.
Strawberry
The garden strawberry, a popular hybrid species of the Fragaria genus, is cherished worldwide for its sweet fruit. Its bright red hue, juicy texture, and sweet taste make it a favorite. The aroma of a ripe strawberry is reminiscent of sweet caramel with fruity undertones. As strawberries ripen, their sugar content increases from 5% to 6-9% while their acidity decreases. These versatile fruits can be roasted, stewed, baked into pies, made into jam, pickled, or churned into ice cream.
Thickshake
Simply put, a thickshake is a blend of ice cream with just a hint of milk or cream and tasty flavoring. The key factor? Choosing the right ice cream, and plenty of it! The milkshake versus thick shake debate boils down to the ice cream ratio. For a thick shake, get ready for a hefty four scoops of ice cream with a splash of milk. It’s all about that creamy, indulgent mix that sets thickshakes apart. So, next time you crave a thickshake, remember – it’s all about the ice cream!
Tortellini
Tortellini, a type of stuffed pasta hailing from Emilia, Italy, boasts a filling of meat, Parmesan cheese, egg, and nutmeg, traditionally served in capon broth. These delights can be found fresh or homemade in their place of origin. They pair well with a variety of sauces, from creamy to marinara and even pesto or walnut sauce. For a comforting twist, try them in a savory soup. Whether in capon broth or another tasty broth, tortellini adapts well to any sauce.
Vermicelli
Vermicelli, known as ‘little worms’ in Italian, is a type of pasta that’s similar to spaghetti but thinner. Rice vermicelli is the Asian version. popular in various Asian cuisines, often enjoyed in soups, stir-fries, or salads. One famous thicker version is Guilin mifen from Guilin, China, where it’s a breakfast staple. So, if you’re looking to mix up your pasta or noodle game with a different texture, vermicelli might just be the twist your taste buds are craving!
Watercress
Watercress, also known as yellowcress, belongs to the cabbage family Brassicaceae and thrives in aquatic environments. This speedy-growing plant hails from Europe and Asia, standing as one of the earliest leafy greens enjoyed by humans. When raw, watercress offers a zesty and fresh flavor, but as it matures, a touch of bitterness may develop. Its slightly spicy taste is akin to mustard greens and wasabi. Upon cooking, the pungency softens. In traditional Chinese cuisine, watercress shines in stir-fries and soups. For a burst of flavor and nutrients, toss a handful into a stir fry, or create an Oriental side dish with garlic and ginger.
Watermelon
Watermelon, known scientifically as Citrullus lanatus, is a juicy fruit from the gourd family, native to tropical Africa but enjoyed worldwide. Packed with vitamin A, lycopene, and a touch of vitamin C, this refreshing fruit is typically enjoyed fresh. Its flavors offer a delightful balance of sweet, bitter, and sour notes – the bitter undertones complement the sweetness without being overwhelming, while the sourness adds a pleasant tang. From a refreshing watermelon smoothie to a tangy watermelon & feta salad, these summer dishes are perfect for sharing. Other tasty options include watermelon daiquiris, watermelon lemonade, and more.
Wattleseed
Wattleseeds, the edible seeds from about 120 Australian acacia species, were traditionally a staple in Aboriginal Australian diets. These seeds are enjoyed green or dried and milled into flour for bush bread, offering a nutty, roasted coffee scent with hints of sweet spice, raisins, and chocolate. When roasted like coffee, ground wattleseed creates a powder perfect for cooking. This versatile ingredient adds a savory, nutty flavor to dishes and works well for baking or as a thickening agent. Even wattleseed flowers can be utilized in culinary creations like pancakes, scones, or scrambled eggs.
Weisswurst
Weißwurst, also known as white sausage in the Bavarian dialect, is a classic Bavarian delicacy crafted from minced veal and pork back bacon. This sausage is seasoned with a delightful mix of parsley, lemon, onions, ginger, and cardamom, resulting in a mild flavor profile. Pair this Weisswurst with a dollop of sweet mustard and a refreshing Weissbier (wheat beer) for the ideal Bavarian experience. Traditionally enjoyed as a second breakfast by Bavarians before noon, this combination offers a unique blend of flavors that will surely tickle your taste buds (or maybe that’s just the beer talking).
Wheatberry
A wheatberry is simply a whole wheat kernel consisting of the bran, germ, and endosperm minus the husk. Considered a type of fruit botanically, these grains offer a chewy texture and a subtle nutty, earthy taste when cooked. They stand up well to bold salad dressings yet remain delicate when paired with milk, honey, and cinnamon. Aside from grinding into flour, cooked wheat berries serve as a versatile ingredient, ideal for soups, salads, side dishes, or stir-fries. They can be stuffed into bell peppers or simmered in milk for a hearty breakfast porridge.
Wholegrain
Whole grains encompass a variety of cereals and pseudocereals that pack a punch with their endosperm, germ, and bran intact, unlike refined grains that ditch the good stuff. Including these wholesome grains in your diet can help ward off a range of diseases. Think barley, bulgur (cracked wheat), farro, millet, quinoa, black rice, brown rice, and red rice. These grains bring fiber, vitamins, minerals, and more to the table. They’re your allies in managing cholesterol, weight, and blood pressure while reducing the risk of diabetes, heart disease, and other health woes.
Hungry for more food?
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