Here are 100 foods that start with the letter E. You’ll find foods from all different cultures and some that are only available during certain times of the year or for special occasions!
Broaden your horizon and educate your taste buds with all things sweet, savory, and in between!
Foods That Start with the Letter E – Alphabetized
Here is an alphabetically arranged chart of 100 foods that start with the letter E that you can use to quickly reference a food. You’ll find a little explanation of each food underneath the chart!
| Earl Grey Tea | Egg Foo Young | Elephant Ears (fried dough) | Entawak |
| Early Girl Tomatoes | Egg Fried Rice | Elephant foot yams | Enterprise Apple |
| Early gold Mango | Egg Noodles | Elk | Entrecote |
| Earth Nut | Egg Roll | Elk Jerky | Erbazzone |
| Easter Eggs | Egg Salad | Elote | Eru Soup |
| Easter Pie | Egg Tart | Emblica Fruit | Escabeche |
| Eastern Hawthorn Fruit | Egg Tong Sui | Emmental Cheese | Escallop |
| Easy Mac n cheese | Eggah | Empanadas | Escalloped Apples |
| Eccles Cake | Eggfruit | Emperor Grapes | Escalloped Chicken |
| Echicha | Eggless Mayonnaise | Empire Apples | Escaloped potatoes |
| Eclairs | Eggnog | Emu Apple | Escargot |
| Ecrevisse | Eggnog trifle | Emu Berry Fruit | Escarole |
| Edam Cheese | Eggo Waffles | Emu Eggs | Escovitch Fish |
| Edamame | Eggplant | Enchilada | Eskimo Pie |
| Edelpilz cheese | Eggplant dip | Endive | Espresso |
| Edible Flowers | Eggs | English butter Toffee | Espresso Cheese |
| Edikang Ikong | Eggs Benedict | English Muffin | Estragon |
| Eel | Eggy Bread | English Peas | Etorki Cheese |
| Egg Bhurji | Egusi | English Pudding | Étouffée |
| Egg Chow Meine | Ekwang | English Sole | Etrog |
| Egg Cream | Eland | English Spinach | Evaporated Milk |
| Egg Curry | Elbow Macaroni | English Trifle | Evergreen Huckleberry |
| Egg Custard | Elderberries | English Walnuts | Everything Bagel |
| Egg Cutlet | Elderberry Syrup | Ensaimada | Extra Virgin Olive Oil |
| Egg Drop Soup | Elephant Apple | Ensete | Eye of Round Roast |
Foods That Start With E
From Earl Grey Tea to Étouffée, here are 100 foods starting with the letter E!
1. Earl Grey Tea
Earl Grey is a super popular tea enjoyed by many around the world. It’s a type of black tea flavored with oil from the bergamot orange, which is a type of citrus fruit mixed between an orange and lemon.
Because it’s infused with the bergamot orange, Earl Grey tea has a sweet, yet pleasantly bitter taste. People will sometimes add milk, spices, and vanilla flavoring to create a “London Fog.”
2. Early Girl Tomatoes
Early Girl Tomatoes are often the first tomatoes ready to jump into your salad from your vegetable garden.
They are medium-sized, globe-type, red tomatoes whose sweet taste is great to cube into a salad, put on a fresh tomato sandwich, or chop into some nice salsa to enjoy on a warm summer’s evening.
3. Early Gold Mango
Early Gold Mango is a type of mango that has dark-yellow flesh (hence the name), originating from Florida. The tough skin breaks into a sweet, delicious taste that you can get your hands on earlier in the season than most other mangos.
4. Earth Nut
Interestingly, earth nut belongs to the carrot family as both of them have edible tubers. It refers to many different unrelated plants that produce an edible seed, root, or fruit like pig-nuts, groundnuts, hawk nuts, peanuts, or truffles.
Because there are so many different meanings to this food, people generally use it to describe an unidentified nut.
5. Easter Eggs
Easter eggs are a delicious chocolatey treat that are mainly sold around Easter. Like the name implies, they are egg-shaped. They come in all sizes, and can be made with dark, white, or milk chocolate, and sometimes have special fillings like caramel – or even toys!
Families often go on an “Easter-egg hunt” that usually includes hiding these popular chocolate eggs for children to find around the holiday (usually inside plastic Easter eggs).
6. Easter Pie
Easter pie is a traditional Italian pie served at the end of Lent. The pie has an outer crust that is made with thick pastry, with layers of several different fillings on the inside.
These layers can be made with egg, ham, cheese, meats, and vegetables, and often changes depending on the region in Italy that the pie is made in – some pies contain over 30 layers!
7. Eastern Hawthorn Fruit
Eastern Hawthorn fruit grows on a shrub in the USA. Also known as “mayhaw,” the fruit looks similar to a small red pomegranate.
The Easter Hawthorn fruit is juicy and acidic in taste. It is great for making jams and jellies, and is sometimes dried for a quick snack.
8. Easy Mac ‘n’ Cheese
A household classic in the USA, Easy Mac ‘n’ Cheese is usually boxed macaroni with a processed cheese mixture (see: Kraft Mac & Cheese). It’s generally made by boiling the macaroni, then adding the packaged cheese to create a gooey sauce-like cheese covering.
There are also many home recipes for Easy Mac ‘n’ Cheese that involve several different types of cheese (not the instant type) and actually bake the macaroni, cheese, butter, and other ingredients to make a less “Easy” version (in my opinion, it’s WAY more delicious than the boxed stuff).
9. Eccles Cake
Next up we have Eccles cake!
Although it’s more like a pastry than a cake, Eccles cake is a British pastry originating from Eccles, a town in England. It is a round, flat, sweet dessert (similar to a pie or turnover), with a golden, crusty puff-pastry on the outside and dried currants and spices on the inside.
10. Echicha
This is a dish native to the Igbo part of Nigeria. It’s prepared by steaming a mixture of dried cocoyam and mgbumgbu (AKA Pigeon pea) until it’s soft, then thoroughly mixed with a sauce made from palm oil, onions, pepper, and salt.
It’s mainly eaten during the dry season when green vegetables are hard to get.
11. Eclairs
This French dessert is made with a choux pastry, filled with custard, whipped cream, pastry cream, or ice cream, and then dipped in fondant icing. It’s then topped with either chocolate ganache, caramel, or powdered sugar.
It’s pretty similar to a cream puff, but it’s shaped more like a long, thin oval rather than a round ball. Most of the time, a “classic” eclair is filled with vanilla pastry cream and is topped with chocolate icing.
12. Ecrevisse
Ecrevisse is an old French word meaning “crayfish.” It looks like a small lobster, but tastes like a cross between crab and shrimp – sweet, tender, and meaty.
Ecrevisse is often boiled and served with pasta, vegetables, or salad. It can also be made into soup!
13. Edam Cheese
Edam cheese, originating in the Netherlands, is a circular, semi-hard cheese covered in a red paraffin wax. It never spoils, but only hardens with time while sharpening its flavor (like wine!).
“Young” Edam cheese usually has a slightly salty or nutty flavor, with nearly no smell. “Mild” Edam cheese goes great with fruits like peaches, apricots, and cherries, while aged Edam goes well with pears and apples to compliment its sharp taste (traditional “cheese fruits”).
It’s commonly eaten with bread or crackers, and pairs well with wines such as Pinot gris, Chardonnay, and Riesling.
14. Edamame
Edamame is a Japanese word that means “stem beans.” These green, immature soybeans are popular in Asia, and are grown in pods – but only the bean itself should be eaten!
The pods are often boiled or steamed and served with salt or in saltwater, commonly finding themselves in salads, stir-fries, and stews. They give a slightly nutty taste, and go great as a side for sushi!
15. Edelpilz cheese
Edelpilz cheese is a German cheese made from cow’s milk. It’s semi-hard with a soft rind, and is also known as “German Blue” due to it being a type of blue cheese.
It has a strong taste with a subtle spiciness, but the coolest thing is that it’s made with a 100% natural production process and no added preservatives!
16. Edible Flowers
These aren’t necessarily flowers you’d give your significant other in a bouquet!
Edible flowers are any plants that you can eat regardless of if they’re grown in your garden or if you find them in the forest. Edible flowers include a wide range of plants, including hibiscus, rose, dahlia, honeysuckle, nasturtium, and cornflower.
17. Edikang Ikong
Edikang Ikong is a delicacy originating from the Akwa Ibom State in southern Nigeria. It’s served on important occasions or during significant events in Nigeria.
Edikan Ikong is mainly a soup made with vegetables, but often also contains beef, dried fish, bush meat, and more, which makes it very expensive – hence it often being saved for special occasions!
18. Eel
If you want to get a little adventurous, this freshwater fish is used in Japanese cuisine, where it is called “unagi.”
Eel is usually grilled in teriyaki sauce, and used on top of sushi or in rice bowls.
It’s quite tender, and has a hint of sweetness similar to crab meat. There’s no real fishy aftertaste, and the meat is soft yet firm.
19. Egg Bhurji
This is a delicious Indian breakfast dish, made with scrambled eggs, chillies, spices, and sauteed chopped onions.
It’s very popular in India, and can be eaten for any meal of the day (who doesn’t love eating breakfast food for supper?).
20. Egg Chow Mein
A traditional Chinese dish, Egg Chow Mein is made from stir-fried noodles, vegetables, sometimes meat or tofu, and eggs. There are many different variations of Chow Mein, with the egg version often being used as a vegetarian option by scrambling the eggs into the noodle/vegetable mix.
It resembles stir-fry – the term “chow mein” actually means “stir-fried noodles,” making this dish highly popular outside of China’s borders in India, the UK, the US, and Nepal.
21. Egg Cream
You may be surprised to hear this, but egg cream is a drink that doesn’t contain any eggs or cream!
It’s actually made with milk, flavored syrup, and carbonated water. You mix all three ingredients together and enjoy it fresh – a popular drink to make at home!
The syrup is usually either vanilla or chocolate, but there are some creative recipes out there that use caramel or other flavors!
22. Egg Curry
If you like spicy food, this one’s for you.
Egg curry originates from India, and can be prepared in several different ways but mainly consists of boiled eggs mixed into a hot, spicy sauce (curry).
You can also mix meat or fish in (chicken is popular), and serve it over rice.
Generally, you want to keep the yolk slightly gooey and cut the eggs in half when putting it into the curry to add some bonus creaminess!
23. Egg Custard
Egg custard is a baked dish that can be served both warm or cold, often with fruit.
It’s made with eggs, vanilla, milk, cream, sugar, and spices, all mixed and poured into custard cups. You want to bake it just enough so that there is a slight wobble to the bake.
Egg custard really complements tangy fruits like plums, peaches, and apricots.
24. Egg Cutlet
Found mainly in Indian cuisine, egg cutlets are a delicious snack that is very easy to prepare.
Boiled eggs are mixed in a spicy potato mixture made with onions and red chili powder, then rolled up into small balls before being dipped into a beaten egg mixture. They’re then fried in a pan until golden-brown, and often served with coriander leaves!
25. Egg Drop Soup
You can find egg drop soup in nearly every Chinese restaurant, it’s that good!
Egg drop soup is a savory, salty, traditional Chinese dish that is simple to make and has just a few ingredients including vegetable or chicken stock, eggs, green onions, corn, and sometimes tofu.
The eggs are whisked first, then slowly poured into the heated up stock – this creates the thin “ribbons” of egg floating in the soup.
26. Egg Foo Young
Another traditional Chinese food, egg foo young is an egg omelet made with vegetables and other ingredients like onions, mushrooms, carrots, bean sprouts, cabbage, and water chestnuts. Sometimes chicken, beef, or roast pork are included if you want a “meat” option.
Egg foo young is often served on top of a bowl of rice, and topped off with gravy.
27. Egg Fried Rice
A simple meal, egg fried rice is simply cooked rice that has been stir-fried in a wok or frying pan, and then mixed with eggs, vegetables, and/or meat.
It’s highly customizable, as you can choose almost any vegetables or meats that you want – a great way to get creative with different flavors!
28. Egg Noodles
Egg noodles are really popular in Asian cooking, and are used in dishes all around the world. They are made quite simply with wheat flour and egg, and tend to be flat and long.
Although originating in China, there are a ton of variations these days. For example, “spätzle” are the German egg noodles, while they’re called “kesme” in Turkey and “lochsen” in Jewish cuisine.
29. Egg Roll
Egg rolls are a popular appetizer in Asian cuisine, traditionally with vegetables and pork rolled in an egg wrapper and then deep-fried.
The savory flavor of the egg rolls is often complimented by serving them with a side of sweet chili sauce – great for game night with your friends!
30. Egg Salad
Egg salad is a dish consisting mainly of diced-up hard-boiled eggs, sometimes using scrambled eggs instead, mixed with mustard, mayonnaise, other ingredients such as minced celery, salt, black pepper, and chopped onions.
It’s also commonly used as a filling for things like egg salad sandwiches (like the one above!).
31. Egg Tart
Egg tarts are small, circular tarts of flaky pastry, filled with lightly sweetened egg custard. They are simple, yet a very popular dessert served in both Chinese and Portuguese cuisine.
Once the egg tart has been cooked, it is topped with a sprinkling of nutmeg for some extra flavor.
32. Egg Tong Sui
Egg tong sui is basically a sweet version of egg drop soup, and is considered a home-style dish in China, which is why it’s rarely served at any restaurants. It’s made by cracking eggs into boiling water and adding sugar, and is only served hot.
33. Eggah
Eggah is an “Egyptian omelet,” very similar to western-style omelets but made with exotic spices, herbs, and nuts. It’s usually cooked in the oven.
34. Eggfruit
The eggfruit is the fruit that grows from the Canistel tree, native to southern Mexico and cultivated in Central America, Asia, and Africa. Its flesh is orange-yellow and has a sweet flavor.
The texture resembles that of a hard-boiled egg yolk, which is where it got its name. It can be eaten raw or used to make jams and marmalades, and is also used to make an “eggfruit nog” – a type of milkshake.
Fun fact: the skin of the eggfruit is very delicate, which is why it needs to be harvested by hand.
35. Eggless Mayonnaise
Eggless mayonnaise is in the name – mayonnaise made without eggs. Instead of eggs, you’d use milk and vinegar/lemon juice to help with the thickening of it.
A lot of vegan versions of eggless mayonnaise will skip the milk and use cashews instead!
36. Eggnog
One of my favorite parts of winter, eggnog is a drink also called “egg milk punch.” It’s made with egg yolks, whipped egg white, cream, and sugar. Cinnamon and nutmeg make it even more Christmas-y, and a lot of people will add alcohol such as whiskey, bourbon, brandy, or rum to add a bit of extra flavor and warmth.
Traditionally, the egg whites are beaten to form a stiff peak, which is then folded into the remaining ingredients in the drink.
37. Eggnog Trifle
Combining a delicious, classic Christmas drink and trifle proved to be a wonderful idea!
Eggnog trifle is a great dessert that usually mixes eggnog, pound cake, vanilla pudding, and whipping cream to create a beautiful and delicious Christmas dessert.
You can get really creative with it, adding layers of red velvet cake, white chocolate, or even rum!
38. Eggo Waffles
Eggo is a popular brand of frozen waffles owned by the Kellogg Company, and is sold in North America. There are a ton of different flavor variations including home-style, mini, blueberry, cherry, vanilla, chocolate chip, and more! You simply toast the Eggo waffle in a toaster, then top it with your favorite toppings like syrup or jam.
This was definitely a breakfast staple in many kids’ lives!
39. Eggplant
Eggplant is that deep purple-skinned fruit with a pale green flesh. And yes, even though it looks and tastes a lot like a vegetable, it’s actually a fruit!
Eggplants originated in India, where they’re more commonly referred to as “brinjal.” Other names for eggplant around the world include aubergine, garden egg, mad apple, patlican, and melanzana.
You can eat it raw and put it in salads, but it’s got a bitter flavor – cooking it takes care of that, but grilling them or frying them in oil are my favorite ways to prepare this cool fruit.
40. Eggplant Parmesan
Eggplant Parmesan is a traditional Italian dish similar to lasagna. But rather than using layers of pasta, you thinly slice the eggplant and layer it in between tomato sauce, basil, mozzarella, and Parmesan.
Sometimes the eggplant is also breaded and fried before it’s combined with the other stuff.
41. Eggs
Eggs have long been part of the human diet. A breakfast favorite, chicken eggs are the most common type, which are high in protein and Vitamin D.
They can be made in so many different ways, including scrambled, hard-boiled, soft-boiled, made into an omelet, and so much more!
42. Eggs Benedict
Eggs Benedict is a popular breakfast or brunch food consisting of a toasted English muffin topped with Canadian bacon, poached eggs, and Hollandaise sauce.
It has a very distinct taste that was originally popularized in New York City, and is a popular serving in many breakfast restaurants.
43. Eggy Bread
Eggy bread is similar to French Toast, where you soak bread in a beaten egg mixture with salt and pepper.
It’s then fried in a pan before being served with crispy bacon, yogurt, or fruit.
44. Egusi
Egusi are protein-rich seeds of certain plants such as squash, melon, and gourd. In West African cuisine, they’re dried and then ground to be used as a major ingredient in many different dishes.
Egusi soup is a soup thickened with the seeds, and then mixed with meat, vegetables, seasonings, and more to create a delicious meal.
45. Ekwang
Another African cuisine specialty, ekwang is a meal made with freshly grated cocoyams which is then wrapped in cocoyam leaves. It’s often combined with fresh or smoked fish, different meats, and other seasoning. As delicious as it is, it is very time-consuming because of all the wrapping you have to do!
46. Eland
Eland is an antelope-type animal found in East and Southern Africa. It’s used for meat and milk, often replacing cattle in Southern African farms.
Their milk contains more butterfat than cow’s milk, and also keeps longer without being pasteurized.
47. Elbow Macaroni
Elbow macaroni is a great option if you’re looking for a fast and easy pasta to cook for supper.
They’re little “bent” pastas that resemble a “bent” elbow, and are used in a classic favorite food – macaroni and cheese!
48. Elderberries
You don’t want to eat these raw! Elderberries are bluish-purple berries that are often used in dietary supplements for juice or to make teas. However, if you eat them raw they can cause cramps, vomiting, and diarrhea! Let’s avoid that, and stick to safe, cooked elderberries instead!
49. Elderberry Syrup
Elderberry syrup is a cool alternative to your normal syrups, but is much healthier!
A lot of people will use it to fight viral infections and things like colds, and it’s easily made at home so that you can avoid all the processing and additives that go into other syrups from the store. It has a sweet flavor due to the addition of honey.
50. Elephant Apple
Elephant apples, also known as Chaltas, grow on bushes in Thailand, India, Nepal, Sri Lanka, and South-East Asia.
They get their name from elephants eating this fruit – turns out they love this large, deep green fruit that blends sweet and sour tastes. They’re also great for making juice and jams.
51. Elephant Ears (fried dough)
Elephant ears are a popular festival snack in the U.S. and Canada, made with deep-fried yeast dough and sprinkled with powdered sugar.
As you may imagine, they look big and flat like an elephant’s ear!
Sometimes they’re also sprinkled with nutmeg, cinnamon, or vanilla to add some more sweetness. You’ll likely see these while walking along the boardwalk or in a state fair as well!
52. Elephant foot yams
Mainly grown in Africa, South Asia, and the tropical Pacific islands, elephant foot yam is cultivated for its edible tubers.
They’re often eaten mashed, fried, or added to curries. Their stems and leaves are also cooked as green vegetables.
53. Elk
Elk is a type of animal meat similar to beef, popular in Canada.
Elk can be cooked on its own, but in my opinion tastes even better when marinated. It can be minced, roasted, slow-cooked, or seared. It’s often served with vegetables or cooked in lasagnas and bolognese in place of beef meat. Elk meat can dry out quickly due to its low fat content, which is why it should be cooked on a low heat setting.
54. Elk Jerky
Elk jerky is made by thinly slicing the meat, curing it with salt, and then drying it. Elk meat has a really low fat content, so it dries out very well.
It’s great as a snack or for when you’re on the road and need something that won’t spoil.
55. Elote
Elote is classic street food from Mexico, like a fancy corn-on-the-cob.
The corn is covered in salt, butter, lime juice, chili powder, cotija cheese, cream or mayonnaise, and then roasted on open grills.
Once grilled, you work your way around the corn, enjoying the hot and tasty juices.
It’s a delicious summer food, especially during camping.
56. Emblica Fruit
Emblica fruit, more commonly known as Amla or Indian Gooseberry, comes from a tree native to southern Asia.
It’s round and light green in color with 6 vertical stripes. They’re pretty sour when eaten raw, but they’re often pickled or eaten with sugar to balance it out with some sweetness. They also give a juicy addition to something like curried rice.
57. Emmental Cheese
Emmental cheese is a yellow, medium-hard cheese coming from a Swiss region that it’s named after. Its trademark is the large holes, which are recognized everywhere! In fact, this is what people refer to when they say “Swiss cheese.”
Emmental cheese has a mild savory flavor and is often used to make fondue, creamy pasta, and toppings for pizza.
58. Empanadas
Empanada is a baked or fried turnover with a savory filling very popular in Latin America, Southern European, and Filipino cuisines.
It has a soft, crusty dough that breaks through to a delicious filling made up of seasoned meat, gooey cheese, tomatoes, corn, or other fillings – you can get creative!
The name means “to coat with bread,” and is made by folding dough over the filling before cooking them.
59. Emperor Grapes
Emperor grapes are a type of red grape coming from Australia. They’re more of a deep purple color, and have seeds in the middle.
The fruity flesh is sweet, with thick skin covering them. They’re often used to make red and white wine, or just grouped together to snack on!
60. Empire Apples
Empire apples are a hybrid apple from America, branded by a red skin. It’s a cross between the Red Delicious apple and MacIntosh apples.
Empire apples are sweet and crispy. They don’t bruise easily, making them a great snack for when you’re on the move. They’re often used in apple pies, pastries, and tarts.
61. Emu Apple
Emu apples are golf-ball-sized fruits that grow on certain trees in Australia. It’s a purple-red color with speckles on each end, and has a large stone-like seed in the middle.
Emu apples can be eaten straight from the tree, but it can have a strong acidic flavor which is why it’s recommended to pick and let it ripen fully for a while.
62. Emu Berry Fruit
Emu berry fruit is a small type of berry that is native to bushy weed-like plants in Australia. It’s also known as Dog’s Balls, Turkey Bush, Diddle Diddle, and Dysentery Bush.
Emu berries taste sweet, and can be used for making wine, adding to salads, making jams and jellies, or eaten raw/cooked.
63. Emu Eggs
Just like normal chicken eggs, but WAY bigger!
They are a beautiful emerald color, and are the size of about 10 regular eggs combined (about 6 inches long and weighing about a pound!!). Emu eggs are very nutritious, and are often served in high-end restaurants.
64. Enchiladas
This popular Mexican street is often filled with beef or chicken, wrapped in corn tortilla, and then drenched in sauce – but not before adding some beans, cheese, and veggies.
People usually use a marinara sauce, salsa, or melted cheese as a topping.
65. Endive
Endive is a yellow, nutritious leafy vegetable often used in salads. When raw, it has a nice crunch and a touch of bitterness to it, but becomes soft and tastes nuttier when it’s cooked.
66. English Butter Toffee
English butter toffee is a little different from the stuff eaten in America (which is also called buttercrunch). English butter toffee is made with brown sugar and has no nuts in it, whereas the Americanized toffee is made with granulated sugar and usually has a variety of nuts and other flavorings.
67. English Muffin
English muffins originated in the United States as a toaster crumpet. They look like breaded hockey pucks, made from bread dough that is risen slowly. They usually have a crunchy outside and a soft inside when cooked in the oven or toasted – great for scraping some butter and jam on top!
68. English Peas
A variation of garden pea, English peas are green little orbs that are grown in pods. They’re different from snap peas and snow peas, and need to be shucked before they’re eaten. Add these to your fried rice for some nice color!
69. English Pudding
There are so many different types of English pudding, because the word “pudding” in Britain is often used to describe a dessert.
English pudding usually describes a steamed or boiled dessert – cakes and moist bakes are usually the ones they mean! They’re often shaped like a fluffy upside-down bowl.
70. English Sole
The English sole is a type of flatfish. Its white flesh is delicate in taste, making it perfect to combine with citrus flavors like lemon – English sole is commonly baked/fried with lemon, thyme, or other spices to bring out its delicious flavor.
71. English Spinach
Originating from Persia, English spinach is found in nearly every cuisine around the world. It’s highly nutritious and rich in antioxidants, and pairs nicely with pastas, cream, cheese, and soups.
72. English Trifle
A popular dessert stemming out of Scotland, English Trifle traditionally consists of several layers of cake pieces, custard, fruits, creams, and jelly. Alcohols are often mixed to add extra taste to it.
73. English Walnuts
English walnuts are what we know as normal walnuts. They come from trees originating out of the Mediterranean region and Central Asia, and have been a popular snack for thousands of years. Their nutty taste pairs great with salads, pastas, cereals, soups, cakes, and other baked goods.
74. Ensaimada
Ensaimada is a spiral-shaped pastry traditionally served in Mallorca, Spain. You simply spiral the sweet dough around on top of each other to create a round shape, and sprinkle it with powdered sugar after baking.
Today, people make ensaimada filled with cream, nougat, and jams for a tasty dessert.
75. Ensete
Enset is a fruit in the banana family that is found in the equatorial regions of Africa. Known also as the false banana, it handles droughts pretty well, and the flesh of the fruit is usually sliced and eaten in native cuisine.
76. Entawak
Entawak is a fruit native to the tropical regions of Africa and Asia. It’s in the same family as the banana, having a yellow-brown spiky appearance with juicy, orange pulp inside – which is often eaten raw, while the seeds surrounding it are roasted for a snack.
77. Enterprise Apple
Enterprise apples are a modern bred, deeply red type of apple that is a hybrid of Mcintosh, Golden Delicious, and Rome Beauty apple varieties. The thick skin breaks into a tart flavor perfect for apple crumbles, pies, and tarts.
78. Entrecote
Entrecote is a French word referring to a premium cut of beef used for steaks and roasts. Traditionally, it is a boneless cut from the rib area similar to rib-eye. However, unlike rib-eye steak, entrecote is thinner, making it quicker to cook.
79. Erbazzone
Originating out of Emillia, Italy, erbazzone is a flat, savory pie filled with cooked vegetables, pancetta meat, spinach, and Parmesan enclosed in a thin and flaky crust. Silverbeet, or chard, is normally used in the filling as well, but is largely replaced by spinach these days.
80. Eru Soup
Eru soup is a specialty from Cameroon. It’s made from eru, a wild plant, stewed with spinach, crayfish, and beef. It’s traditionally eaten with fermented water-fufu or garri.
81. Escabeche
Referring to a number of traditional Spanish recipes, escabeche involves searing marinated meat or fish, and then adding vegetables. The most common meat used is herring, mackerel, and bonito, but rabbit, pork, and chicken are also often used.
82. Escallop
Escallop, also known as escalope, is a thin piece of meat that is fried in a pan. Veal is the most common meat that is used, but fish and chicken work just as well. The meat is sometimes covered in breadcrumbs or served with cheese or mushroom sauce.
83. Escalloped Apples
This fun dish is similar to apple crisp – sliced apple mixed with cinnamon and sugar, and other spices sauteed in a pan to create a delicious and festive dish that is a often a favorite for kids!
84. Escalloped Chicken
Escalloped chicken is thinly sliced chicken, fried in a pan. It’s often eaten with noodles, mushrooms, rice, and creamy sauce – a great way to make your chicken dishes a little different and interesting!
85. Escalloped potatoes
Thinly sliced potatoes baked to perfection and covered in delicious cream and onion sauce – at least, that’s my favorite way of eating these!
Escalloped potatoes can be made with many different types of sauces and spices, and are often combined with different meats as well.
86. Escargot
This one’s for the adventurous!
These cooked land snails are a popular hors d’oeuvre in French cuisine – and they’re not actually cooked in the shell! Chefs take the snails out, cook them in butter and garlic, and then place them back in the shell for A+ presentation!
87. Escarole
Escarole is a green leafy vegetable – even leafier than kale! It’s sold in bunches, looking a lot like the heads of lettuce.The leaves are short with wide and wavy margins. It’s a little bit bitter, but works great to add a little taste to an ordinary salad.
88. Escovitch Fish
Escovitch fish is one of the most popular and best Jamaican dishes. You fry a fish until it’s nice and crispy, then cover it with lightly pickled vegetables. The vegetables are usually carrots, bell peppers, and onions. The peppery vinegar-based dressing brings it all together – a traditional Easter dish in Jamaica!
89. Eskimo Pie
Also called Edy’s Pie, Eskimo Pie is an American brand of chocolate-covered vanilla ice-cream bars, wrapped in foil. You might have seen the boxes in the frozen section at the supermarket!
90. Espresso
This Italian method of making coffee involves extremely hot water and ground coffee beans. It’s served in “shots,” providing a full-flavored, concentrated form of coffee. It’s super strong, so watch out if you drink this stuff before bed! People will often add this to their coffees of cappuccinos if they need extra help waking up.
91. Espresso Cheese
Perfect for when you’re craving cheese and a coffee, espresso cheese is a creamy cheese covered in a hard rind – but that rind is rubbed in freshly-roasted espresso, creating a blend of tastes that is to die for!
92. Estragon
Estragon, also known as tarragon, is a herb used to season a range of dishes. It tastes somewhat like anise or licorice, and is used in flavoring some soft drinks – but also works well with chicken and other tender meats.
93. Etorki Cheese
Etorki cheese is made from sheep’s milk and originates from France. It’s a hard cheese with a sweet, burnt caramel flavor to it.
94. Étouffée
Étouffée is a dish usually made with shellfish served over rice. It’s found in Cajun and Creole cuisines and is popular in Louisiana where the meat is cooked in sauce with chili peppers, onions, celery, and more. “Étouffée” means “smother” in French, which refers to the cooking method used.
95. Etrog
Etrogs look like lemons from the outside with their yellow, bumpy peel, but don’t have much flesh on the inside. They’re often used for juice, marmalades, and sometimes “candified” to create little treats.
96. Evaporated Milk
Evaporated milk is similar to concentrated milk in that it has a thick consistency – it’s made by taking 60% of the water from regular milk. However, it has no sugar added, making it “unsweetened”.” It’s great for making creamy mashed potatoes.
97. Evergreen Huckleberry
These little berries are eaten fresh, or dried and put into cakes. They come from a large bush-like plant, and are related to blueberries. They can be quite tart, but are great for jams, wine, or pressing into juice.
98. Everything Bagel
One of my favorite bagel-types, the “everything” bagel has a wide variety of toppings – specifically many kinds of seeds – giving it a unique and great taste. It pairs wonderfully with cream cheese or butter, especially after being toasted.
99. Extra Virgin Olive Oil
Extra-virgin olive oil, or EVOO, is considered to be one of the healthiest fats. It’s a staple within the Mediterranean diet, being extracted from olives and then processed to get rid of all the solid pieces of fruit leftover once pressed. The important thing is that it CAN’T be extracted using heat or chemicals. It can be used for cooking or adding flavor to your salads.
100. Eye of Round Roast
This is a delicious, lean, boneless roast cut from the cow’s hindquarters. It tastes amazing when it’s roasted, and is often combined with many different spices to add extra flavor before being sliced into thin pieces and served with something like mashed potatoes and gravy.
There are so many great options for foods that start with the letter E – let me know which ones we should add to the list!
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