Are you stuck on your Words with Friends game and need a thirteen-letter food? Look no further! This comprehensive compilation includes 17 thirteen-letter foods (in alphabetical order).
Seventeen items may not seem an impressive number, but trust me, it took plenty of time to hunt them all down so that you don’t have to! If you know of any other 13-letter foods we have missed, feel free to let us know!
| Andouillettes | Bouillabaisse | Chrysanthemum |
| Croquembouche | Franzbrötchen | Kaiserfleisch |
| Kolokythopita | Leatherjacket | Manitarosoupa |
| Micronutrient | Mille-feuilles | Portokalopita |
| Schiacciatina | Snickerdoodle | Steckerlfisch |
| Topfenstrudel | Tsouknidopita |
Alphabetical list of foods with 13 letters
Andouillettes
Andouillette is a French sausage, a coarse-grained delight crafted from pork intestines, pepper, wine, onions, and spices. Typically 7–10 cm in diameter, authentic andouillettes, known for their potent scent from the colon, are a rare find beyond France. While an acquired taste due to their unique aroma and coarser texture, they are usually pan-fried or prepared in various ways like boiling, barbecuing, or grilling. Some may find the smell off-putting, but for those accustomed to it, this sausage offers a distinct culinary experience.
Bouillabaisse
Bouillabaisse, a classic fish soup from Marseille, has an interesting history. Originally a humble dish using leftover fish, it has now become a delicacy, costing around $75!! This soup/stew combo features various fish and shellfish cooked with olive oil, tomatoes, and saffron. To whip up your own bouillabaisse, start by creating a flavorful broth using seafood shells and trimmings. Spice it up with garlic, saffron, fennel, and tomatoes – typical of Provencal cuisine.
Chrysanthemum
Chrysanthemums, known as mums or chrysanths, bloom in the genus Chrysanthemum within the Asteraceae family. Originating from East Asia and northeastern Europe, these plants boast countless horticultural varieties and are particularly cherished in Chinese and Japanese cuisine. The garland chrysanthemum is a versatile ingredient, elevating stir-fries, salads, and soups with its sweet, slightly earthy flavor. In Chinese households, the chrysanthemum flower is a popular “table tea” brewed from whole white and golden blossoms.
Croquembouche
A croquembouche is a delightful French dessert known for its cone shape, which is made of profiteroles held together with caramel. The name “croquembouche” translates to “crunches in the mouth” in French. Profiteroles, also called cream puffs, are small pastry balls filled with pastry cream, which are used to create the tower of a croquembouche. Avoid refrigerating a croquembouche to prevent the cream puffs from becoming soggy. For best results, prepare the dough and cream a day in advance, then do the baking, filling, and assembling on the day of serving. It’s an arduous task but completely worth it!
Franzbrötchen
A Franzbrötchen, a delightful pastry from Hamburg, Germany, resembles a cinnamon roll with a twist. Baked with butter, cinnamon, and sometimes chocolate or raisins, it’s a sweet treat loved for its moist, soft texture. Picture a crushed croissant filled with cinnamon or chocolate – that’s a Franzbrötchen! Originating from a mix of French influence during Napoleon’s time and local German tastes, these pastries are a breakfast favorite in Northern Germany. Legend has it that German bakers, in playful defiance, created their own version of croissants for the French soldiers, resulting in the unique and delicious Franzbrötchen we enjoy today.
Kaiserfleisch
Kaiserfleisch, originating from Austrian and German cuisine, is smoked pork belly with a dry texture, perfect for consumption without further cooking. It’s versatile, akin to pancetta or bacon, and ideal for thin slicing in sandwiches, platters, pasta, salads, or casseroles. Known globally as “The Royal Meat,” Kaiserfleisch crisps up to a delightful crunchy texture with a subtle smoky, sweet-salty, umami taste.
Kolokythopita
Kolokythopita, a beloved Greek dish, is a pie-like pastry filled with zucchini, feta, and herbs. Is it a pie? Yes. A frittata? Kind of. Easy to make and delicious? Yes! This summer favorite delights with its tangy, savory, sweet, and salty flavors. It promises to charm your taste buds, guaranteeing repeated cravings. And guess what? There is no need to make your own phyllo dough if you are cooking it; it comes together easily with frozen, store-bought dough.
Leatherjacket
The leatherjacket fish, also referred to as leather jack, belongs to the Carangidae family. This fish species, which can grow up to a foot in length, is known for its tasty flesh when promptly cleaned and skinned after being caught. Its meat is described as fine-textured, moist, and sweet. Whether pan-fried in butter or prepared through baking, barbecuing, poaching, or grilling, the leatherjacket fish adapts well to various cooking methods.
Manitarosoupa
Manitarosoupa is a beloved Greek mushroom soup that offers a delightful mix of garlic, shallots, thyme, cream, and a hint of sherry. In a large pan, sizzle oil and butter, then spring onions. Throw in mushrooms, cook, deglaze with wine, add broth, potatoes, and thyme. Simmer for 30 mins, puree, season, and add cream if desired. For a crispy touch, fry bread cubes in butter for croutons. Serve the soup with a sprinkle of croutons and parsley. This simple recipe promises warmth and flavor, perfect for cozy evenings.
Micronutrient
Vitamins and minerals are also known as known as micronutrients, which play a crucial role in growth, health, and overall wellness. Our body doesn’t make most of these micronutrients, so we need to get them from food. Macronutrients are the other kinds of nutrients like fats, proteins, and carbs. These give us energy in larger amounts. While we need less of them, micronutrients like vitamins B and D and minerals such as magnesium, selenium, zinc, and omega-3s are vital. Don’t forget manganese and lipoic acid too! It’s all about balance and variety for a healthy diet.
Mille-feuilles
Indulge in the delightful mille-feuille, a traditional French dessert of three layers of light puff pastry filled with vanilla pastry cream and topped with chocolate and vanilla icing. These delicate pastries make a stunning addition to any table. The airy puff pastry perfectly complements the rich, creamy filling. For those aiming for perfect French pronunciation, it’s pronounced mill-foy. Whether you call it “a thousand leaves” or “layers,” this pastry is a treat for the taste buds.
Portokalopita
Portokalopita, or siropiasto, is a traditional Greek dessert soaked in syrup. This sweet treat is crafted with dough and infused with a rich orange flavor. It’s a dense cake that pairs perfectly with a scoop of vanilla ice cream or a dollop of Greek yogurt. The name “Portokalopita” translates to “Greek Orange Cake” in Greek, reflecting its citrusy essence. Leftovers should be refrigerated and can be enjoyed warm or chilled.
Schiacciatina
Schiacciatina Mantovana, also known as chisolina, is a crunchy flatbread hailing from Mantua with a rich history. Dating back to the days of the Gonzaga family’s rule from the 14th to the 18th century, this rectangular or square-shaped delight was a staple for farmers. The simple recipe includes flour, water, yeast, lard, salt, and olive oil, with optional additions like onions, rosemary, or pork cracklings. Enjoy it solo as a snack or paired with a glass of dry white wine. For a heartier treat, top it with local cold cuts and cheeses.
Snickerdoodle
A snickerdoodle cookie is a delightful treat crafted with basic pantry staples like flour, fat, sugar, and a sprinkle of salt before being rolled in cinnamon sugar goodness. This cozy sweet may include eggs for binding, with a touch of cream of tartar and baking soda for that perfect rise. Snickerdoodles are essentially sugar cookies jazzed up with a generous dusting of cinnamon sugar, giving them their unique taste and look. Fun fact: some culinary historians debate that sugar cookies opt for baking powder, while snickerdoodles go for cream of tartar, resulting in a subtly tangy kick when cream of tartar is in the mix.
Steckerlfisch
Steckerlfisch is a popular dish where fish is grilled on a stick, following the tradition of fishermen and campers. This delicacy hails from Austria, Bavaria, and Franconia and is often enjoyed at beer gardens and folk festivals. Served on paper that doubles as a plate, it pairs well with bread rolls or pretzels. Known as Oktoberfest’s fish on a stick, it’s a beloved menu item at the Wiesn every year. The aroma is enticing, complementing Bavarian and Austrian lagers perfectly. Once you savor its flavor, you won’t stop until you’ve enjoyed every last bit, from head to tail.
Topfenstrudel
Topfenstrudel is a beloved Austrian dessert. It consists of delicate layers of hand-stretched dough encasing a rich filling of fresh farmer cheese flavored with lemon, vanilla, and sweet raisins. Typically served warm, a slice of Topfenstrudel is often accompanied by a dollop of vanilla sauce or fresh fruit. The filling is described as delightful, with a harmonious blend of eggy richness, subtle tanginess, and a hint of lemon. The texture is equally pleasing, making every bite of Topfenstrudel a truly satisfying experience.
Tsouknidopita
The Tsouknidopita is a traditional Greek pie that offers a delicious blend of sweetness and herbs. Hailing from the charming town of Meteora, this classic dish features cooked nettles nestled between layers of flaky phyllo pastry. Best enjoyed warm and crispy, it makes a delightful appetizer, snack, or light meal. By massaging the nettles with salt, their sharpness fades, leaving a spinach-like flavor with a peppery kick.
Hungry for more food?
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