What is an eleven-letter food starting with “w”? Can’t think of any? That’s okay. We have you covered.
Check out the list below for no less than 50 unique eleven-letter foods (sorted alphabetically) from various cultures. Improve your culinary knowledge and your Scrabble prowess all at the same time!
| Acetobacter | Balloonfish | Barrelhouse | Basidiocarp | Beautyberry |
| Boysenberry | Cackleberry | Candleberry | Capricciosa | Cauliflower |
| Chanterelle | Charcuterie | Cheeseboard | Cheesesteak | Chilaquiles |
| Chokecherry | Crackerjack | Dangleberry | Dolphinfish | Dragonfruit |
| Elderflower | Farkleberry | Featherback | Fiddlerfish | Gingerbread |
| Grasshopper | Honeysuckle | Horseradish | Huckleberry | Langoustine |
| Marionberry | Marshmallow | Okonomiyaki | Orecchiette | Pappardelle |
| Pomegranate | Potsticker | Profiterole | Ratatouille | Rattlesnake |
| Salmonberry | Saltimbocca | Spanakopita | SpaghettiOs | Tagliatelle |
| Vinaigrette | Weatherfish | Whalesucker | Weinerwurst | Yellowbelly |
Alphabetical list of foods with 11 letters
Acetobacter
Acetobacter is an acetic acid bacteria that can turn ethanol into acetic acid with oxygen. Acetobacter aceti is an important bacteria in food production as it turns alcohol into vinegar! Not only that, it is also needed to make kombucha, cocoa, ascorbic acid, and tartaric acid. So next time you enjoy a tasty vinaigrette with your salad, you can thank acetobacter.
Balloonfish
The balloonfish, also called the fugu, spiny porcupinefish, or spiny puffer, can be found in warm waters around the world. They are part of the spiny puffers family and have a nifty trick – they puff up like a balloon by swallowing water or air! This makes them look bigger and spikier, scaring off predators. In Japan, they’re known as fugu and are a yummy but risky dish due to a toxin they contain that could kill you if it isn’t prepared correctly. Only highly trained pros can serve it safely. Fugu is said to taste light and sweet, giving the mouth a tingle and warmth when eaten – just be careful not to eat the wrong part!
Barrelhouse
In the early 1900s in New Orleans, a “barrelhouse” was a fun spot with barrels of drinks along the walls, earning its name. It was a cool place to hang out and enjoy some jazz, which was a lively music style back then. People in barrelhouses would dance and have a great time listening to this energetic jazz music while enjoying a few drinks and some snack food. It was all about good vibes and enjoying the moment in these places. So, the next time you hear about a barrelhouse or jazz from that time, remember it was all about having a blast in New Orleans!
Basidiocarp
In fungi, the basidiocarp is a big fruiting body where spores are made on club-like structures. Imagine a mushroom’s top part – that’s the basidiocarp with fleshy stalks and a parasol head. This part is what you can munch on – the tasty bit of the mushroom that’s edible. It’s like the mushroom’s fancy hat where all the spore-making magic happens. Keep in mind that not all basidiocarps are edible, so be careful when foraging for mushrooms in the wild.
Beautyberry
Beautyberries, part of the Callicarpa genus, are shrubs found across Asia, Australia, and the Americas. They’re a hit with birds and deer as a food source, and yes, humans can nibble on them, too, but don’t go overboard. While raw berries are okay, most folks prefer them in jellies or wines. The truth? They may look pretty in magenta, but taste-wise, they’re more mealy than marvelous. Think mildly sweet with a hint of spice, like a low-key Asian five-spice blend. Expect more pulp than juice when you take a bite.
Boysenberry
Boysenberries are a mix of European raspberry, European blackberry, American dewberry, and loganberry, creating a delicious maroon fruit with big seeds. Wondering about the taste? Think blackberry and raspberry combo! They’re perfect for pies, crumbles, cakes, and more. You can even make a compote or jam to smush on toast, drizzle over pancakes, or swirl into yogurt. Blend them in smoothies or toss in a fruit salad for a fruity kick.
Cackleberry
Boy, did I cackle when I read this one. A funny word for an egg is actually a “cackleberry.” It comes from how hens sound and how eggs look like a bit like a fruit. The ‘cackle’ part is all about a hen’s loud clucking, and ‘berry’ hints at the egg’s shape. Aussies have been saying cackleberry since the early 1900s, but it started in the US in the late 1890s. So next time you crack open an egg, have a little cackle along with it.
Candleberry
Myrica, or candleberry, belongs to a genus of small trees and shrubs with about 35 to 50 species. You can find them in various places worldwide, from Africa to Europe and even North and South America – just missing out on Australia. They go by names like bayberry, bay-rum tree, and even sweet gale. Native Americans once used bayberry for its medicinal properties, like curing diarrhea. Also, did you know that the wax from their fruit can be turned into candles? Plus, the fruit from Myrica rubra is a big deal in China – used for juices, snacks, and even alcoholic beverages!
Capricciosa
Pizza capricciosa, a delicious Italian pizza, and my personal favorite features mozzarella, Italian baked ham, mushrooms, artichokes, and tomatoes. You might find tasty cremini mushrooms among others. Variations can include prosciutto, marinated artichoke hearts, olive oil, olives, basil, and egg. The name “capricciosa” translates to “capricious” in Italian, capturing the mix of ingredients. This pizza’s playful blend of flavors that make it a delightful treat for those seeking a bit of everything in each slice.
Cauliflower
Cauliflower belongs to the Brassica oleracea species and Brassicaceae family, and is known for its white head, which is actually a cluster of flower buds. When fresh, it has a subtle, nutty taste, similar to plain white beans. This veggie is quite versatile – it can add creaminess to sauces and a nice bite to dishes like cauliflower cheese, roast cauliflower, or cauliflower rice. Whether raw or cooked, cauliflower is a great addition to meals due to its mild flavor and ability to complement various dishes. Plus, a single cauliflower head can be used in multiple ways, making it a handy ingredient in the kitchen.
Chanterelle
Chanterelle mushrooms, found in various species like Cantharellus and Craterellus, are orange, yellow, or white, with a meaty, funnel shape. They stand out with a unique fruity flavor, sometimes hinting at apricot or peach. Known for simplicity in cooking, these mushrooms shine with just a few ingredients. They go well with golden foods like butter, cream, or saffron. A go-to recipe could start with garlic, butter, salt, and pepper to enhance these lovely golden fungi.
Charcuterie
Charcuterie, a French culinary tradition, focuses on boards of prepared meat products like bacon, ham, and sausage, plus cheeses, bread, fruit, and more. The term itself is a mix of “chair” for “flesh” and “cuit” for “cooked.” While Europe had its charcuterie scene, the trend bloomed in the US recently. A charcuterie board mix is best if you follow the 3-3-3-3 rule for a perfect balance of flavors and textures. 3 each of meat, cheese, bread/crackers, and complementary items like fruit or nuts. You can also add a variety of spreads or dips for extra flavor.
Cheeseboard
A cheeseboard is exactly what it sounds like. A board with assorted cheese! Looking to put together a tasty cheese platter? Mix it up and have fun! For a great spread, include hard cheeses like parmesan and aged cheddar, semi-firm ones like Gouda, soft picks like Brie, crumbly options such as goat cheese, and a touch of blue cheese like Gorgonzola. Don’t forget a cheese dip for that extra yum!
Cheesesteak
A cheesesteak is a classic sandwich originating from Philadelphia, Pennsylvania. It’s a fast food favorite made with thinly sliced beef, melted cheese (usually provolone, American, or Cheez Whiz), and fried onions, all served on a toasted hoagie roll. The key to an authentic Philly Cheesesteak is thinly sliced ribeye steak. This sandwich isn’t just any steak and cheese combo – it’s the ultimate comfort food! The flavors are savory and satisfying, especially with tasty add-ons like hot peppers, fried onions, and bell peppers.
Chilaquiles
Chilaquiles are a delightful Mexican dish that features crispy corn tortilla strips cooked with green or red salsa, then topped with cheese, crema (a sweet cream sauce), and onion. For extra flavor, add pulled chicken. Casserole versions are also quite popular. Imagine a taco salad with a tasty hint of spicy red or green enchilada sauce mixed in. The beauty of chilaquiles lies in the diverse mix of sauces and toppings you can explore. It’s a comforting and flavorful treat that brings a touch of Mexico to any gathering.
Chokecherry
Prunus virginiana, also known as chokecherry, is a North American plant with tart red cherries used for jellies. Fresh chokecherries can be tangy or sweet, each tree having its own flavor. While some are mouth-puckering, a few are a delight to munch on straight from the bush. However, beware! The pits and bark carry toxins that release hydrogen cyanide if crushed. Chokecherries earned their name for a reason; they start off like mild cherries, then can swiftly dry out your mouth, making you feel a bit short of breath!
Crackerjack
Here is a confusing one for you. There are two crackerjacks! One is Crackerjack Foods, which is an Australian-based, USA-owned company supplying frozen potato cakes, battered sausage, and crab sticks to restaurants and fish and chip shops. Then you have the more well-known Cracker Jack popcorn, which is a classic American snack featuring sweet caramel popcorn mixed with peanuts, often with a fun little surprise inside. Back in 1896, the catchy slogan “The More You Eat, The More You Want” was locked in alongside the brand name. Interestingly, some food experts suggest it might be the pioneer of junk food!
Dangleberry
Dangleberries are blue huckleberries native to Eastern North America. These fruits resemble blueberries and taste sweet. They are small, round, dark blue berries with a white coating and tiny seeds inside. Dangleberries are edible used fresh, and also in baked sweets. People also used to use the plant in folk medicine for joint pain. These berries are full of flavor, so the next time you spot a dangleberry, remember it’s not just a funny name – it’s a delicious treat!
Dolphinfish
The mahi-mahi, also known as the common dolphinfish, is a fish that hangs out near the surface of warm waters worldwide. It’s a popular catch because it’s easy to reel in and tastes great. You can cook mahi-mahi in different ways, like baking, broiling, or frying with olive oil. It doesn’t taste too fishy; instead, it’s like firm meat with a sweet and juicy flavor. When cooked, its pinkish flesh turns a beautiful white. Some say it’s more flavorful than halibut but not as strong as swordfish.
Dragonfruit
Dragon fruit, also known as pitaya or pitahaya, grows on the Hylocereus cactus, nicknamed the Honolulu queen for its night-blooming flowers. Originating in southern Mexico and Central America, this fruit now thrives worldwide. With a mild, sweet taste reminiscent of pear and kiwi when ripe, its soft texture is exactly like a ripe kiwi. When not yet ripe, it lacks flavor. There are plenty of fun ways to enjoy dragon fruit: blend it into smoothies, create colorful fruit bowls, add it to salads, make salsa, prepare a fruit salad, try a fruity “poke,” or indulge in dragon fruit ice cream.
Elderflower
Sambucus, part of the Adoxaceae family, includes elder plants known for their flowers and berries. Elderflower has a gentle fruity taste with hints of pear and lychee and is often mixed with light teas like white tea or oolong. Pair it with fruits like pear or blackberry and herbs like rosemary or basil. Elderflower sugar can spice up bakes like shortbreads and fruity cakes or add extra zing to tarts. A common elderflower product is elderflower cordial, which is a sweet syrup used to flavor drinks and desserts. You can also find elderflower in cocktails, such as the popular elderflower spritz.
Farkleberry
Sparkleberry or farkleberry is a type of Vaccinium found in the southeastern and south-central U.S. These fruits, though not as tasty as deerberries or lowbush blueberries due to their dry texture, vary in flavor from plant to plant. The leaves and root bark have been brewed into a tea to help with sore throats and diarrhea, offering a slightly astringent taste. Descriptions of the fruit’s flavor range from dry and sweet to bitter and inedible, so it’s hard to say what your experience will be…. So, if you come across a farkleberry, be prepared for a fruity surprise!
Featherback
The clown featherback, also known as the clown knifefish and spotted knifefish, is a tropical fish that’s active at night. It has a long, skinny body like a knife and is found in freshwater areas, especially in the Mekong Basin in Southeast Asia. People call it “Clown Featherback” because of its spots. This fish is quite delicate and perfect for dishes like fish cakes or fish balls. In fact, most fish balls in Southeast Asia are made with featherback fish. In Vietnamese and Thai cuisine, they deep fry the fish cakes and enjoy them with curry.
Fiddlerfish
The common guitarfish, a fish that looks like a mix of a shark and a ray and is shaped like a guitar or fiddle, hangs out near the coast and chills in shallow waters. It used to be seen in places like Palermo, but now it’s like a disappearing act – gone from the Mediterranean and the Balearic Islands. Off the West African coast, it’s caught while shrimp trawling and by local net fishermen. People might sell its meat and fins for a profit. And while it is edible, due to their declining populations, we gotta let the grown-ups do their thing and make baby guitarfish!
Gingerbread
Gingerbread covers a range of goodies spiced with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. It can be anything from a soft loaf cake to a crunchy ginger snap. This holiday favorite comes in various shapes, from cookies to houses to little figures. No matter how it looks, gingerbread always tastes sweet with a hint of pepperiness from the ginger spice. Historically, the ancient Egyptians used it for special occasions, while the Greeks had the earliest known recipe around 2400 B.C. So, next time you enjoy gingerbread, remember you’re tasting a treat with a long history!
Grasshopper
Grasshoppers, known as “chapulines” in Mexico and Central America, have been a popular snack since the 16th century. They’re packed with about 40% protein, 43% fat, and 13% fiber. Some say they taste umami or have a mushroomy flavor, offering a crunchy, chewy texture. Cooking them is a breeze – remove legs, wings, head, and entrails, give them a wash, then fry them up. Whether in a pan, deep fryer, or air fryer, they come out crispy and delicious. So, next time you’re feeling adventurous, why not give these little critters a try?
Honeysuckle
Honeysuckle, part of the Lonicera genus, includes around 180 species of lovely shrubs and climbers in the Caprifoliaceae family. These plants grow in temperate zones worldwide and also thrive in the Himalayas, southern Asia, and North Africa, with many species originating in China. With a sweet, floral taste and a hint of bitterness, honeysuckle earned its name from the fun tradition of sipping nectar from its flowers. Enjoy honeysuckle in salads, savor its berries, or brew a delightful tea. Remember, not all honeysuckle types are edible, so ensure you’ve got the right one before tasting!
Horseradish
Horseradish, a perennial plant from the Brassicaceae family, is a root veggie loved worldwide for its spicy kick. Originally hailing from Southeastern Europe and Western Asia, this fiery root adds a zing to dishes. On its own, it’s a tear-jerker, but when mixed with vinegar, it keeps the heat without the tears. Pair fresh horseradish or creamy horseradish sauce with steak or prime rib. Try Chrain, a beet and horseradish sauce, with fish. Elevate deviled eggs, potato salad, and mayo with horseradish for a flavorful twist.
Huckleberry
Huckleberries, from the small fruit shrubs of the Gaylussacia genus, are common in eastern North America and the Andes. Their taste varies by color – red ones are tangier, while purple, blue, and black are sweeter, like blueberries. They can be cooked alone or mixed with apples, lemons, or grapes for jellies, preserves, or pies. Garden huckleberries make tasty syrup and go well on pancakes, waffles, or ice cream.
Langoustine
Nephrops norvegicus, also known as the Norway lobster or langoustine, is a cute coral lobster that grows about 25 cm long. This little guy is a big deal in Europe! Its white meat is super tasty, with a mix of salty and sweet flavors and a crispy, firm texture that’s unique. Langoustines are great grilled or in casseroles and pasta. People love the sweet tails of smaller langoustines, sometimes called “scampi” on menus. The bigger ones may not be as flavorful, but they’ve got more meat in the body and claws.
Marionberry
The marionberry, a type of blackberry created in 1956 by the USDA and Oregon State University, hails from Marion County, Oregon. Known for its mix of tangy and sweet flavors, these berries are firmer than regular blackberries, making them easier to transport. Oregonians eagerly await their arrival each summer, as these berries are a hit in sweet and sour sauces, glazes, pies, cakes, ice creams, and more. From jams to sorbets, marionberries are stars in the dessert world. While they may not be as popular outside Oregon, these berries sure know how to sweeten up summertime treats.
Marshmallow
Marshmallows are sweet treats made from sugar, water, and gelatin, whipped into a soft consistency. Originally inspired by a plant called marsh-mallow, they can be used in baking or molded into shapes and are often coated with corn starch so they don’t stick together. When you taste a marshmallow, it might feel a bit odd at first, but then it turns smooth and super sweet. Some are sugary, others a tad chalky, and you can find them in various flavors. Enjoy them with cereal bars and crispy rice treats, or jazz them up by dipping in chocolate and toppings!
Okonomiyaki
Okonomiyaki is a tasty Japanese teppanyaki dish made with a special pancake batter cooked on a hot griddle. It’s mixed with cabbage, meat, and seafood, then topped with flavorful sauces like okonomiyaki sauce and Japanese mayo. It’s a mix of sweet, spicy from ginger, and savory flavors, all with a crispy and creamy texture. The combo of ingredients creates a unique taste that’ll make you crave it at least weekly!
Orecchiette
Orecchiette pasta hails from Italy’s Apulia region. It’s shaped like tiny ears, hence its name in Italian. With a round, concave form and thicker edges, orecchiette offers a unique texture: soft in the middle and chewier on the edges. This adorable bowl-shaped pasta is perfect for capturing creamy Parmesan, chunky tomato sauces, or bits of sausage, sun-dried tomatoes, and pine nuts. A classic recipe involves an olive oil sauce with broccoli rabe, Italian sausage, and a hint of red pepper flakes.
Pappardelle
Pappardelle, a wide flat pasta similar to fettuccine, hails from Italy’s Tuscany region. The fresh ones are broad ribbons, around 2-3 cm wide with wavy edges, while dried egg pappardelle has straight sides. These pasta ribbons pair well with hearty sauces from Tuscany, known for rich, meaty flavors. Their large surface area and rough texture make them a perfect match for robust sauces and ragus. So, if you’re craving a comforting pasta dish that can hold up against a flavorful sauce, pappardelle might just be your new go-to!
Pomegranate
Pomegranates come from a small tree in the Lythraceae family. People enjoy the juicy fruit fresh or make grenadine syrup from its juice. This fruit is packed with dietary fiber, folic acid, vitamin C, and vitamin K. For a fresh taste, you can use pomegranate in teas, sodas, cocktails, desserts, or savory dishes. Its natural flavor is a mix of fruity sweetness and wine-like tang, which suits various food and drink ideas.
Potsticker
Potstickers, or jiaozi, are delicious Chinese dumplings with a crescent shape. They are first pan-fried and then steamed to achieve a crispy yet soft, chewy exterior. Inside, a blend of minced meat, vegetables, and tasty seasonings awaits. Note: all potstickers are dumplings, but not all dumplings are potstickers! The distinction lies in their cooking method, which is the initial pan frying with steaming afterwards.
Profiterole
A profiterole, also known as a cream puff in the USA, or chou à la crème is a yummy French treat! Picture a soft ball of pastry filled with sweet cream or ice cream and topped with chocolate or caramel. To make it perfect, the choux should be a little brown and crispy, not floppy. This delightful dessert has a cool history: an Italian chef named Panterelli created it while cooking for Catherine de Medici in France in 1530. So, every bite carries a bit of French and Italian flair!
Ratatouille
Ratatouille, a tasty French dish from Nice, is a veggie stew with tomatoes, onions, capsicums, and eggplant that gives it a creamy texture. It’s bursting with flavors from herbs like garlic and thyme. It is typically served as a side, but it can also be a main meal. In France, it’s paired with fish, quiche, or souffle, and a glass of rose is a perfect match. A delightful mix of veggies and spices, this stew is a treat, offering a delicious taste of the Provençal region in each bite.
Rattlesnake
Rattlesnake meat, with its white and tender texture, tastes like a mix of frog legs and turtle. Despite plenty of rib bones, a big rattlesnake boasts a backstrap-like muscle along its backbone. After cooking, this muscle peels out effortlessly, offering a boneless delight. When prepping, slice the rattlesnake into 2-3 inch cross sections, keeping the narrow neck and tail parts longer due to less meat. For even cooking, cut the thicker body sections into shorter lengths. The meat is delicious: battered and fried or barbecued.
Salmonberry
Salmonberries, a type of bramble native to North America’s west coast, ranging from Alaska to California and inland to Idaho, offer a subtle flavor distinct from blackberries and raspberries. Described as tart with a touch of mild sweetness, they bring to mind rhubarb. These berries feature in the festive dish akutaq, a blend of animal oils, salmonberries, and other berries with fish. The young shoots of the salmonberry are versatile and enjoyable raw or cooked like asparagus.
Saltimbocca
Saltimbocca, also known as saltinbocca, hails from Italy. It’s veal wrapped in prosciutto and sage, then soaked in wine, oil, or salt water, based on the region or your liking. This flavorful dish jumps in your mouth! Chicken saltimbocca pairs well with sautéed spinach or fiber-rich roasted broccoli, topped with buttery white wine sauce. For a side, try mushroom risotto, farro, couscous, or polenta.
Spanakopita
Spanakopita, a tasty Greek pie, features crispy layers of phyllo dough hugging a mix of spinach and feta cheese. This dish offers a buttery, earthy taste from the flaky pastry and hearty spinach combo. With a hint of saltiness from feta, it brings a unique flavor. Typically seasoned with oregano, dill, lemon, and scallions, it’s a staple in Greek cuisine. Often served at celebrations alongside lamb or chicken dishes, it’s also versatile as a stand-alone lunch. Pair it with a fresh Greek salad and tzatziki dip for a delightful summer dinner.
SpaghettiOs
SpaghettiOs, the American canned pasta in tomato sauce, offers a “less messy” twist on regular spaghetti. With over 150 million cans sold annually, it’s a family favorite. SpaghettiOs on toast were a lazy dinner favorite when I was growing up. Just heat it in a microwave-safe bowl for a quick meal in 1 1/2 to 2 minutes, then stir and enjoy. Or, cook it on the stove for a more traditional touch. Comforting and tomato-ey, it’s a classic childhood dish that can still be enjoyed by adults.
Tagliatelle
Tagliatelle, a traditional pasta from Italy’s Emilia-Romagna and Marche regions, features long, flat ribbons akin to fettuccine but about 6 mm wide. Its rough texture pairs well with hearty sauces like Bolognese with ground beef or rabbit or lighter options like breadcrumbs and nuts. When dining, use your fork as a trusty ally: gather a few strands and twirl them neatly until they are safely secured around your utensil.
Vinaigrette
Vinaigrette, at a base level, is a simple mix of oil with a splash of vinegar or lemon juice spiced up with salt and herbs. It’s a go-to for salads or as a tasty meat marinade. When you’re at a restaurant, and they ask about your salad dressing choice, vinaigrette is a common pick. A versatile dressing that adds flavor to your greens or gives your meat a zing – vinaigrette’s the way to go!
Weatherfish
The weatherfish, found across Europe and parts of Asia, is a scavenger bottom feeder with a varied diet of small water critters and, well, waste products from other sea creatures. Known as Dojo in Japan, it’s prepared by boiling and seasoning with soy sauce and sweet sake. Unlike some river fish, the Dojo’s taste is light and pleasant when cooked this way. Often compared to unagi (eel), Dojo’s mild flavor pairs perfectly with sake.
Whalesucker
The whalesucker, a type of remora fish from the Echeneidae family, latches onto whales for a ride! While eating it isn’t what springs to mind when you see it, it actually can be eaten fresh or preserved. Cook it up in various ways, like grilling, baking, or tossing it into soups. Smokers might fancy smoking it with a brine for flavor. Despite its name, this fish surprises with a delicate taste and flaky texture that seafood fans enjoy. White meat lovers can enjoy its mild flavor.
Wienerwurst
Wienerwurst is a type of sausage made from minced beef or pork, smoked, and often served on a roll. It’s commonly known as a dog, frank, or hot dog. The word “Wiener” means ‘Viennese’ in German. Interestingly, in Austria, it’s usually called Frankfurter Würstl. European Wieners are similar to North American hot dogs but are longer and have a light casing.
Yellowbelly
Golden perch, or yellowbelly, are predatory fish popular in Australian farm dams. They usually weigh under 5kg but can grow up to 23kg. These fish are oval-shaped, with a unique concave forehead and a protruding lower jaw. They have firm, white flesh that’s mild and sweet in taste, making them good for eating. Golden perch can be cooked by pan-frying, grilling, or baking, often served with lemon, butter, or herbs. Their fillets are versatile, holding up well in various dishes like stir-fries, soups, and pasta.
Hungry for more food?
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