100 Foods Starting with A

In the culinary world, “A” is not just for apple. In fact, there are a plethora of foods and dishes that start with the first letter of the alphabet. From all over the world, there are countless examples, ranging from appetizers to desserts, and everything in between. Here are some of the most popular foods that start with the letter a:

1. Apple pie

An iconic American dessert that’s not only delicious but also a symbol of comfort and tradition. Deeply rooted in culinary traditions, often associated with home-cooked meals, family gatherings, and holidays, apple pie is often considered an emblem of Americana.

It’s so ingrained in American culture, that it produced references such as the phrase “as American as apple pie”. Quite versatile, it’s easy to diverge from the basic recipe and adapt it to personal preferences. For all these reasons, and more, apple pie kicks off this list of 100 foods and dishes that start with A.

2. Avocado

Probably the trendiest fruit at the moment, avocado is creamy, versatile, and can be used in all kinds of dishes.

Want to spice up your Mexican feast? Whip up some creamy guacamole with mashed avocado, lime juice, and a few other ingredients. Need a quick and healthy breakfast option? Top a slice of toast with mashed avocado and eggs for a delicious avocado toast. It’s also great in smoothies and desserts, such as a creamy avocado chocolate mousse. The perfect ingredient to add some flavor and nutrition to any meal.

3. Ahi Tuna

For those who love sushi and all things seafood, this is a fantastic Hawaiian creation that’s gained quite the fan following worldwide. Nutritious and packed with flavor, it’s a great way to get your daily dose of protein and healthy fats.

It’s made with fresh Ahi tuna, soy sauce, sesame oil, rice vinegar, and a few other ingredients for the marinate. Once marinated, the tuna is cubed and served over a bed of rice, along with your favorite toppings like avocado, cucumber, and edamame.

4. Arancini

A savory Italian snack made from leftover risotto that is formed into balls, stuffed with cheese or meat, coated in breadcrumbs, and fried until crispy. Arancini are often served as an appetizer or street food in Italy and are gaining popularity in other parts of the world as well.

5. Arugula

A member of the mustard family, sometimes known as rocket or roquette, arugula is often enjoyed in salads and sandwiches. Rich in vitamins and minerals, with a slightly peppery flavour, this is a common ingredient in Mediterranean cuisine.

6. Al Pastor Tacos

Originating in Central Mexico, these have now been fully embraced by the United States, where you can have them at taquerias and food trucks across the country. The tacos are made with thinly sliced pork that has been marinated in a blend of spices and chilies, then slow-cooked on a vertical spit called a trompo.

Pineapple is added to the top of the spit, giving the meat a sweet and tangy flavor. They are served on small corn tortillas with onions, cilantro, and a squeeze of lime.

7. Amaretto

By soaking apricot pits or almonds in alcohol before adding sugar and other flavorings, you get this liqueur which is nutty with hints of vanilla and caramel.

Sometimes enjoyed on its own, Amaretto is more commonly used in combination with other drinks. With coffee, you can get amaretto coffee or an amaretto latte, and famous cocktails include Amaretto Sour (with lemon juice and sugar) and the Godfather (which mixes amaretto with Scotch whisky).

In baking, it spices up cakes, cookies, and other treats.

8. Anadama Bread

You’ve probably never heard of it, but in New England, especially around Cape Ann, this loaf is well appreciated and represents a piece of local history. One folk tale speaks of a fisherman tired of his corn meal and molasses porridge, so he added flour, yeast and baked this new mixture, resulting in an Anadama bread.

It is often served toasted with butter or used as the base for sandwiches, and has a slightly yellowish color and sweet aftertaste.

9. Abalone

This seafood delicacy is renowned for its tender flesh and rich flavor. The meat of the abalone is often used in a variety of dishes, including sushi, ceviche, and stir-fry.

The abalone texture is similar to that of a scallop or lobster, with a slightly sweet and nutty taste. Another distinctive feature is their shell, made up of a series of layers of calcium carbonate, giving it an iridescent and colorful appearance.

10. Acqua Pazza (Crazy Water)

Ths is an old recipe used by fishermen for a simple and light meal. Fresh fish fillets, such as red snapper or sea bass, are cooked in a flavorful broth made with tomatoes, garlic, olive oil, and white wine. The fish is simmered in the broth until fully cooked and the flavors have melded together.

Crusty bread is served alongside to soak up the broth. Like all good fisherman recipes, seawater was initially used, though restaurants nowadays prefer tap.

11. Acai & Acai Bowl

From Brazil to San Francisco, this bowl of goodness has everyone excited. It’s made by blending frozen Acai berries, a naturally purple fruit, with other fruits, such as bananas or blueberries, and a liquid, such as almond milk or coconut water, to create a thick and creamy smoothie.

For toppings, granola, sliced fruit, nuts, coconut flakes, and honey can be added. You may even find it marketed as a superfood and sold in many juice bars and health food stores. Either way, it’s surely delicious and healthy.

12. Amish Chicken Pot Pie

Hailing from Pennsylvania Dutch cuisine, this savory stew-like dish is topped with a layer of dough and baked until the top is golden brown and crispy. First, chicken is simmered in a broth with vegetables such as carrots, celery, and onions, along with herbs and spices such as thyme and bay leaves.

The stew is then thickened with a roux made from flour and butter, and topped with a layer of rolled-out dough. This robust meal is a testament to the Amish people’s ingenuity and resourcefulness in creating delicious dishes from simple, wholesome ingredients.

13. Acorn Squash Soup

The perfect fall comfort food, it has sweet, nutty flavors from the squash that combine with warming spices like cinnamon, nutmeg and cloves, making this soup taste like all things cozy and autumnal.

Cream or coconut milk is used to finish it off and add some creaminess. Throw in some croutons for another level in texture.

14. Almonds & Almond Croissants

There are many types of croissant, but the combination of flaky, buttery pastry with the rich, nutty flavor of the almond filling makes this one special.

Sliced almonds on top provide a delicious contrast to the light and airy interior. It’s a beloved breakfast item in many countries, though it also makes for a tasty snack regardless of time of day.

15. Asparagus

With its buttery texture, its sweet, earthy flavor and slightly bitter undertones, asparagus is a versatile and delicious vegetable commonly used in salads, soups, pasta dishes, and as a side dish.

There are two types of asparagus: green and white. White asparagus is grown underground and since it’s never exposed to sunlight, it doesn’t develop chlorophyll (i.e. the greenish substance). It’s prized as a spring-time delicacy in Europe and its taste is milder and a bit sweeter than green asparagus.

Check out a selection of our best asparagus recipes.

16. Albacore Tuna

Mild and delicate in flavor with tender, firm texture, albacore tuna is often compared to chicken in terms of its versatility and ability to absorb aromas.

There are many ways of cooking it – grilled, seared like a steak, marinated in sauces, though it’s more often than not used as an ingredient in sushi and sashimi. Simply sliced thinly and served raw, with soy sauce and wasabi for dipping will make for an incredible dining experience.

While not the most expensive tuna specifies, it’s still very delicious.

17. Anchovies

This saltwater fish is commonly used as a flavoring ingredient in Mediterranean and Latin American cuisine. What makes anchovies special is their strong, umami flavor, which adds depth and richness to a wide range of dishes.

From sauces, dressings, marinades to stews, soups, and fish stocks, anchovies will bring a lot of complexity. Have you tried the classic Caesar salad dressing or the traditional Italian pasta dish, spaghetti alla puttanesca? They all have this little fish to thank for their unique taste. It even works as a topping on pizza or just on their own as a snack or appetizer.

18. American Cheese

Criticized for not being a real cheese, it remains a beloved and iconic part of American cuisine due to its convenience and versatility. It has a mild, creamy flavor and a smooth, uniform texture that makes it ideal for melting. You will find it often used in sandwiches, burgers, and hot dishes throughout the U.S.A.

19. Aligot

A traditional dish from the Auvergne region of France, made from mashed potatoes, cheese, butter, and cream, Aligot a holds a special place in the hearts of cheese enthusiasts. It typically uses Tomme de Laguiole or Cantal, both of which are semi-hard, cow’s milk cheeses with a nutty and slightly tangy flavor.

This stretchy tasty concoction is often served as a side dish to accompany roasted meats, sausages or grilled vegetables. Hearty and comforting, it’s perfect for cold winter days (or any time you want to enjoy something cheesy and awesome).

20. Almond Milk

A dairy-free milk alternative made from ground almonds and water, this is often used as a substitute for cow’s milk. Overall, it’s lower in calories, provides plenty of Vitamin E and contains many other nutrients such as calcium and vitamin D.

In terms of taste, it has a slightly nutty flavor with a creamy texture. Add some to your cereal, coffee, smoothies or even baked recipes. It can even be easily blended at home in case you want a fresh drink.

21. Antipasto

A traditional Italian appetizer that typically consists of a selection of cured meats, cheeses, olives, marinated vegetables, and other small bites. What makes antipasto special is the variety it offers in terms of flavors, textures, and ingredients. These platters vary greatly depending on the region of Italy and the preferences of the chef or host.

Common elements include Italian cured meats like prosciutto, salami, and mortadella, paired with an assortment of cheeses such as mozzarella, provolone, and Parmesan. Fresh herbs, roasted red peppers, sun-dried tomatoes and crusty bread are also regulars. The best thing is you can have it any time of day or with any occasion.

22. Agave

A plant native to Mexico, this is best known for its use in the production of tequila and other alcoholic beverages. However, agave is also known as a natural sweetener that is extracted from its sap (agave syrup).

Increasingly favored as an alternative to sugar, it boasts a lower glycemic index and can replace honey in vegan diets. It’s perfectly well suited for cooking, though mind those calories!

23. Asado

A style of barbecue that originated in Argentina and Uruguay, it is now appreciated over much of South America. It involves large cuts, such as ribs, steaks, or whole animals like a lamb or pig, seasoned simply with salt and maybe some herbs or spices. The meat is then cooked slowly over a low heat, with the goal of achieving a crispy, caramelized exterior and a tender, juicy interior.

Asado is typically a social event, with friends and family gathering together around the grill to enjoy the food and each other’s company. It’s an important part of the cultural identity of Argentina and Uruguay, and it is often considered a symbol of national pride.

24. Abgoosht

Also known as dizi, abgoosht is a common comfort food in Iran often eaten on weekends or special occasions with family and friends. It is made with lamb or beef, beans, tomatoes, onions, and a variety of spices and is typically served with bread and a side of yogurt.

First cooked in a pot or pressure cooker until the meat is tender and falling apart, the liquid is then separated, while the solids are mashed together with a potato masher or pestle to create a thick, hearty stew. A side of fresh bread, such as sangak or lavash, is used to scoop up the stew.

25. Arnold Palmer

Named after the famous American professional golfer Arnold Palmer, this is a refreshing drink made by combining iced tea and lemonade in equal parts.

The origins are unclear, but it is believed that Palmer himself first ordered the drink at a restaurant and then began requesting it at other locations while on the golf circuit. Black tea is brewed and then chilled, along with sugar or other sweeteners, then lemonade is added. The drink can be served over ice and garnished with a slice of lemon or a sprig of mint for added freshness.

26. Adobo Chicken

Adobo is a popular seasoning and marinade in Filipino cuisine made by combining vinegar, soy sauce, garlic, and other spices. It is used to flavor meat, poultry, seafood, and vegetables, and is a staple in many Filipino households.

Adobo chicken is a classic Filipino dish. Left to marinate for hours over night, then sautéed until brown, it’s often served over rice and garnished with sliced green onions or chopped cilantro. For family dinners or for entertaining guests, this is a wonderful recipe to try.

27. Anise

Anise is an aromatic spice and herb that is known for its distinct licorice-like flavor and fragrance. It’s a common ingredient in many Mediterranean savory and sweet dishes from soups to cookies.

28. Adzuki Beans

These small, red beans are commonly used in Asian cuisine. They are a good source of protein, fiber, and essential nutrients, and have low fats and calories. Adzuki beans can be used in sweet dishes such as red bean paste and even ice cream, or in savory dishes like stews and salads.

They are easy to cook and are a versatile ingredient that is great for plant-based or vegetarian diets.

29. American Chop Suey

This classic New England dish is made with elbow macaroni, ground beef, tomato sauce, onions, peppers (though other vegetables can be used too). The ingredients are cooked together until the flavors meld and the macaroni is tender.

This is a budget-friendly dish easily customizable to suit individual tastes. It’s a great choice for potlucks, family dinners, and casual gatherings alike.

30. Amanatsu

A unique and flavorful Japanese fruit that can add a refreshing and tangy twist to a variety of dishes and drinks. While it’s generally consumed fresh, peeled and eaten out of hand, it can also be sliced and added to salads or used as a garnish for seafood dishes.

Amanatsu is particularly well-suited for making marmalade because of its high pectin content and the juice is great as flavouring for sauces dressings, and marinades.

31. Adai

This savory pancake or crepe is popular in South Indian cuisine, particularly in Tamil Nadu and Kerala. Made from a batter of rice and lentils, then flavored with spices and herbs, it’s left to ferment for hours, gaining an improved aroma and texture.

You will find it a nutritious and filling dish, high in protein, fiber, and complex carbohydrates. Even more, it’s gluten-free and vegan, so a good choice for those with dietary restrictions. Adai is often eaten for breakfast or as a snack, but can also be enjoyed as a main course for lunch or dinner.

32. Axoa

If you’re ever visiting the south of France or the Basque country, you must try this traditional dish. Made with veal, onions, peppers, and Espelette pepper, a type of mildly spicy chili pepper that is native to the region, you’ll definitely enjoy this hearty and delectable stew.

With a rich history and often associated with the Basque tradition of using every part of the animal in cooking, it’s a true comfort food.  

33. Agua Fresca

Found throughout Latin American, aqua fresca is a fruit drink made by blending fresh fruit with water and sugar. The literal translation from Spanish is fresh water, and common ingredients include watermelon, cantaloupe, pineapple, mango, and strawberry. Lime juice, mint, or hibiscus flowers can be added to create a more complex and flavorful mixture.

Some variations of agua fresca may also feature milk or yogurt to create a creamier texture. Free from extra sugars, artificial flavors or preservatives, it’s great for summer days!

34. Atole

This hot beverage made from masa harina, water or milk, and sweeteners such as piloncillo or cinnamon can be found everywhere in Mexico. It is a comforting drink served during breakfast or as a dessert and is often flavored with vanilla, chocolate, or fruit puree.

Atole has a long history in Mesoamerican culture and is a must during traditional celebrations. It’s nutritious and gluten-free as well as high in fiber and protein. The smooth and creamy consistency makes it a warming and satisfying drink, perfect for cooler months.

35. Aglio e Olio Pasta

Among all the classic Italian pasta dishes, aglio e olio holds a special spot. It shine through its simplicity, requiring only 4 ingredients: spaghetti, garlic, olive oil, and red pepper flakes.

Quick and easy to make, you will find it a wonderful option as a delicious and fulfilling meal for a weeknight dinner or when you’re short on time. It can be further elevated with grated Parmesan cheese, chopped parsley, or sautéed vegetables.

36. Arrowroot

Light, crispy treats can be made from arrowroot starch or flour. Gluten-free, grain-free, low on calories yet full of flavor. These delicate, crumbly cookies have a mild, slightly sweet taste and can be enjoyed as a snack or used in desserts; for example, crushed for pie crusts, topped on desserts, or dipped in chocolate. With tea or coffee, they go particularly well.

37. Aubergines

Aubergines or eggplants, have a unique deep purple color and glossy, smooth skin. They can be prepared in a variety of ways, including roasting, grilling, frying, or sautéing.

As an ingredient, you will find them in moussakas, ratatouille, and baba ghanoush, as well as in curries, stews, and pasta dishes. Fun fact, some variations are green, stripped or even white, more commonly in Asia.

38. Aperol Spritz

This cocktail is typically served over ice and garnished with a slice of orange or a sprig of fresh mint. Refreshing and slightly bitter, it’s perfect for sipping on a hot summer day. Ingredients include: Aperol (an Italian liqueur made from bitter orange, gentian, rhubarb, and other herbs and spices), Prosecco, and soda water.

39. Agnello alla Cacciatora

Rustic and homely, this dish showcases the bold flavors of Tuscany. A lamb shoulder or shanks are browned in olive oil, then simmered in a tomato-based sauce with garlic, onions, and herbs such as rosemary and thyme.

The stew is finished with a splash of red wine and served with crusty bread or pasta (in some instances with polenta or mashed potatoes). It is a perfect example of the Italian approach to food, which emphasizes the importance of sharing good food and good company.

40. Amygdalopita

Most Greek special occasions, particularly weddings and holidays, feature this awesome cake. A traditional dessert, amygdalopita is made with ground almonds, flour, sugar, eggs, and butter or oil, and is flavored with lemon zest, vanilla, and sometimes brandy.

Generally baked in a round pan, it has a dense, moist texture and a rich, nutty flavor from the ground almonds. Some versions of the cake also include a layer of jam or marmalade in the center. It goes really well with tea or coffee.

41. Ashure

This sweet porridge or pudding is made from a combination of grains, fruits, nuts, and sweeteners. Ashure, also known as Noah’s Pudding, is a traditional Turkish dessert typically cooked in commemoration of the biblical story of Noah’s Ark.

Depending on the region and the family recipe, it can include beans, chickpeas and fruits like figs, apricots, and raisins. Walnuts, pistachios, and even coconut flakes are used as toppings. During the Muslim month of Muharram, which is a time of mourning and remembrance, ashure will be offered to the poor, and also family and friends.

42. Asida

Many North African and Middle Eastern countries, particularly in Sudan, Egypt, Libya, and Yemen are familiar with this dish. It’s essentially a mixture of cooked flour and water, which is then flavored with sugar, honey, or dates. Other spices such as cinnamon or cardamom can be added along with chopped nuts or dried fruit for texture.

Asida is often shaped into a large mound or ball and then served on a platter or in individual bowls accompanied by a side of clarified butter or a sweet syrup.

43. Americano

Equal parts Campari, sweet vermouth, and soda water. It is believed to have originated in Italy during World War II when American soldiers stationed in the country would dilute their drinks with soda water to make them more palatable.

This classic cocktail is served over ice in a highball glass, with a slice of orange or lemon as a garnish. In the classic James Bond novel Casino Royale by Ian Fleming, Bond famously orders an Americano while sitting at a bar in a casino.

44. Angus Beef

This is a premium beef product that is respected for its tenderness, marbling, and rich flavor. It is a favored choice for high-end restaurants, specialty meat markets, and health-conscious consumers who are looking for a high-quality beef product.

Angus cattle were first imported to America in 1800s and have since become one of the most popular breeds.

45. Amuse-bouche

This refers to a small, bite-sized appetizer served before a meal. The term literally translates as “something to amuse the mouth”, and is an opportunity for chefs to surprise and delight the dinners with innovative techniques and unexpected flavor combinations.

46. Apam Balik

Or “turnover pancake”, this traditional Malaysian pancake is made mainly from rice flour, coconut milk, and palm sugar. Either fried in a pan or special round mold, the aim is to get the batter crispy at the edges but remain runny at the center.

Fillings traditionally include crushed peanuts or coconut jam, though chocolate and cheese can also be available. When it’s almost done, the pancake is folded in half, giving its unusual name (here’s more about traditional Malay foods).

47. Andagi

For a group of islands located in the southern part of Japan, andagi are a tasty treat. With flour, sugar, eggs, and baking powder they cook a type of donut that is crispy on the outside, while soft and fluffy on the inside.

Andagi are often served warm and dusted with powdered sugar, but they can also be flavored with other ingredients such as sweet potato or brown sugar. The story goes that during World War II when American soldiers were stationed in Okinawa, they would make a type of fried donut using the ingredients that were available to them. It has since become a beloved snack.

48. Ale

This is a type of beer that is brewed using a warm fermentation process, which allows for the use of a wider range of yeast strains compared to lager beer. The yeast used in ale fermentation typically ferments at the top of the beer, which gives it a distinctive fruity or floral aroma and flavor.

Ale has a long history, with the earliest known brewery dating back to ancient Sumeria, over 5,000 years ago. Today, ale is brewed all over the world and is enjoyed by many beer enthusiasts for its wide range of aromas and styles.

49. Angel food cake

Light, fluffy, and airy, the angel cake is an excellent dessert, at times featured on special occasions such as birthdays, weddings, and holidays. It’s also a low-fat alternative to other types of cake and can be topped with all kinds of delights. Chocolate, whipped cream, fruits, the sky is the limit.

50. Aguachile

This dish is normally made from raw shrimp that has been marinated in a mixture of lime juice, chili peppers, onions, and cilantro. In fact, the name aguachile translates as chili water, which refers to the spicy lime juice marinade that the shrimp is soaked in.

You may have it served with sliced cucumber or avocado, and is generally eaten as a refreshing and spicy appetizer or as a main course.

51. Armagnac

Brandy enthusiasts will surely recognize the name. This is a product obtained from distilled wine that is aged in oak barrels for a minimum of two years, resulting in a rich and complex flavor profile with notes of dried fruit, vanilla, spice, and oak. It’s recommended as an after-dinner drink and often compared to Cognac, although it is considered to be more rustic and earthy.

As the oldest brandy in the world still distilled, Armagnac represents a true emblem of French gastronomy and culture.

52. Ash Cake

Not actually a cake, this is a type of flatbread cooked over a hot surface, such as heated sand, stones or iron skillet, then covered with ash. Various cultures around the world have been making ash cakes for centuries.

They are particularly common in Arabian countries, but indigenous communities in North America, including the Cherokee and the Lumbee tribes, have had something similar. In Ireland, potato bread comes close in terms of texture. A small amount of ash in the dough helps leaven the bread and also add a slightly smoky flavor.

53. American-style Pancakes

Fluffy and sweet, American flapjacks are typically served for breakfast with butter and maple syrup. By adding baking powder to the mix the pancakes rise and become light and airy (as opposed to French crepes, for example).

The addition of buttermilk, which is slightly acidic, also helps to create a tender texture and a tangy flavor. The basic recipe can be easily adapted to include other flavors or ingredients, such as blueberries, cinnamon, or chocolate chips.

54. Alabama White Sauce

This thin and runny sauce is typically made using mayonnaise, vinegar, lemon juice, horseradish, mustard, salt, black pepper, and cayenne pepper. Some variations may also include Worcestershire sauce, hot sauce, garlic, or other ingredients.

Alabama white sauce is particularly well-suited for use with grilled or smoked chicken, as its tangy kick and creamy texture help to balance out the smoky, charred flavor of the meat. It can be used as a marinade before grilling or as a dipping sauce at the table. Use it as a salad dressing or as a topping for burgers or sandwiches.

55. Applewood Smoked Bacon

Bacon is pretty awesome on its own, but having it smoked over applewood chips just makes it even better! It gains a sweet and mildly fruity smoke taste that does not overpower the natural flavor of the meat.

It is commonly used in breakfast dishes, such as bacon and eggs or bacon pancakes, but it can also be used in sandwiches, salads, and as a topping for burgers or pizza.

56. Anmitsu

A traditional Japanese dessert that consists of small cubes of agar jelly served with sweet syrup, fruits, and adzuki bean paste. It’s refreshing and light, particularly great during the summer months.

A cup of matcha green tea will help balance out the sweetness of the dessert, which is sometimes served with a scoop of vanilla ice cream or a dollop of whipped cream.

57. Apple Cider

In the United States, apple cider is a common fall tradition. A sweet, non-alcoholic beverage made from freshly pressed apples, often served warm and spiced with cinnamon or cloves.

In addition to being a delicious drink, apple cider is also a good source of vitamin C and other nutrients. It is low in calories and fat, and it contains antioxidants that can help to protect against disease and promote overall health.

Apple cider is also the main ingredient for apple cider vinegar, a popular vinegar using in traditional medicine.

58. Alfajores

What’s better than one cookie? Two crumbly cookies that are sandwiched together with a sweet filling, such as dulce de leche. The cookies themselves are buttery and delicate, flavored with vanilla and lemon zest. Traditionally, the filling is dulce de leche, which is a thick, creamy caramel sauce made from sweetened condensed milk.

Alfajores may be coated with powdered sugar, coconut flakes, or chocolate, depending on the regional variation. Some versions may also include nuts or other ingredients in the cookie dough or filling.

59. Artichoke

Artichokes are vegetables prized for their edible flower buds and their hearts, which is the base of the flower. They are known for their unique, slightly nutty and earthy flavor, as well as their tender, meaty texture when cooked properly.

For more information check out or guide on cooking artichokes.

60. Aloo Gobi

Potatoes (aloo) and cauliflower (gobi) are cooked with a blend of spices and herbs to create a delicious vegetarian meal.

It follows traditional Indian cuisine, using bold and colorful seasoning such as cumin, coriander, turmeric, and chili powder. The dish is typically garnished with fresh cilantro and served with rice or Indian bread, such as naan or roti.

61. Arborio Rice

This is a versatile and delicious ingredient that is essential in many Italian dishes, particularly risotto. With its short, plump grains that are high in starch content, you are guaranteed a creamy texture. This makes it ideal for dishes that require a velvety consistency, such as risottos.

Arborio rice is typically cooked slowly with liquids such as broth or wine, which are added gradually to the rice. It is also a good option for making sushi, as its sticky texture helps to hold the rice together.

62. Alloco

If you’re travelling anywhere in West Africa, give this yummy snack a try. It’s made with fried plantains that are served with a spicy tomato and onion sauce that’s super tasty.

Ripe plantains are fried until they’re crispy on the outside and soft on the inside, while the sauce contains sautéed onions, garlic, and tomatoes in oil along with some spices to give it some kick. It’s often enjoyed as a snack or appetizer with friends or family.

63. Avgolemono Soup & Sauce

This is a pretty simple soup, except it has a twist of lemon. This traditional Greek recipe is made with chicken broth, eggs, and lemon juice. It’s often served as a starter or a main course, commonly enjoyed with crusty bread or pita bread.

Avgolemono also refers to a thick Greek sauce with eggs and lemons served alongside stuffed cabbage rolls and other traditional Greek dishes.

64. Arroz con Huevos

Also known as rice and eggs, this is a classic South American dish served for breakfast or brunch. The rice is cooked with onion, garlic, and tomato until it is tender and fluffy. It’s then topped with a fried egg or two.

For garnish, fresh herbs such as cilantro or parsley are used, and for seasoning, spices such as cumin or paprika for additional flavor. Arroz con huevos is a versatile dish and can be made using other ingredients as well, vegetables such as bell peppers or peas for additional color and nutrition, or you can add meat such as bacon or chorizo for a heartier meal.

65. Albondigas

Basically these are just fancy meatballs that hail from Spanish and Latin American cuisine. They’re usually made with a mix of ground beef, pork, or veal, along with some herbs, spices, and breadcrumbs to hold everything together.

Once they get a bit of color in the pan, they’re left to simmer in a tomato-based sauce that’s loaded with even more herbs and spices. This is a dish often made for family gatherings and celebrations, but you really don’t need a special occasion to enjoy them!

66. Apaki

An extremely tasty dish from Crete, Greece! It’s all about marinated, smoked, and dried pork that’s bursting with flavour. The meat is left to marinate in a mixture of salt, spices, and herbs for several days, and then smoked over aromatic wood chips such as olive or apple wood.

The result is a flavorful and tender pork that has a distinct smoky taste and aroma. Apaki is typically served sliced thinly as a cold appetizer, and it can also be used as a topping for pizza or added to pasta dishes.

67. Asopao

When you think of Puerto Rico, you probably imagine stunning beaches and crystal clear waters, but their cuisine is also extraordinary.

Asopao is similar to a thicker soup or stew. While the ingredients can vary, it’s generally made with rice, chicken or seafood, and a variety of vegetables and seasonings, and it is often served as a hearty main course.

68. Arroz con Pollo

A great one-pot meal consisting of rice, chicken, and vegetables that are cooked together with spices and herbs. This is a classic in South America and can be made to suit any taste and preference. Some variations include adding chorizo or other meats for extra flavor, or using different types of rice such as brown or wild rice.

An important key to making this wonderful meal is the use of sofrito, a flavorful mixture of onions, garlic, peppers, and tomatoes that serves as the base for the dish.

69. Ade

A term used to describe a variety of fruit-based drinks that are popular in many parts of the world. The term ade comes from the French word for lemonade, but it can refer to any drink made with fruit juice, sugar, and water.

These include lemonade, limeade, and orangeade, which are made with fresh citrus juice. Other types of ade may be made with fruit juices such as strawberry, raspberry, or pineapple. Mint or ginger are sometimes added to further enhance the aroma.

70. Asiago

Italy is known for producing a wide variety of amazing cheeses, each with its own unique flavor and texture. What sets Asiago cheese apart is its distinct nutty and buttery flavor.

It has been produced in the Asiago plateau region of northern Italy for centuries, and its production methods have been passed down from generation to generation. Asiago is also well versatile, sprinkle it over pasta, use it as topping for salads, or slice it up and serve it on a cheese board with crackers and fruit.

71. Afinată

A traditional liqueur from Romania that captures the essence of wild blueberries in a sweet and fruity drink. It is made by steeping the fruit in alcohol for weeks and then sweetening it with honey. With its deep purple hue and sweet-tart flavor, it’s no wonder that afinată is a staple in Romanian culinary culture.

This is a popular drink, especially in the Transylvania region where wild blueberries are abundant. Wild blueberries and honey are abundant in Romania, and give afinată a unique flavor that is both delicious and authentic.

72. Albă ca Zăpada (Snow White Cake)

Layers of soft sponge cake filled with a sweet and creamy mixture, delicious and decadent. A traditional dessert in Romania, especially during the holiday season, Alba ca Zăpada (Snow White) is actually pretty easy to make.

The sponge requires only flour, sugar, eggs, and milk, while the filling incorporates milk sugar, and crushed hazelnuts or lemon zest and vanilla. It does need to be refrigerated for a few hours for the flavors to meld, but the wait is worth it.

73. Amandine

This is a traditional layered Romanian chocolate cake that is simply amazing. You can find them in most Romanian sweet shops (i.e. cofetarii) that serve traditional desserts, but homemade amandines are simply the best.

Another popular dish that is often described as amandine is the sole amandine. This dish features fillets of sole that are coated in a mixture of butter, lemon juice, and sliced almonds, then sautéed until crispy and golden brown.

74. Acarajé

This delicious street food traces back to Brazil. It’s a savory fritter made from black-eyed peas seasoned with spices and onions, then deep-fried until crispy and golden brown.

But the real magic happens when the acarajé is split in half and filled with a variety of savory fillings, like spicy shrimp, vatapá, and caruru. It’s the perfect snack or meal on the go, and a favorite among locals and visitors alike.

75. Ambrosia

Not quite the food of ancient Greek gods, but possibly something as equally tasty. In the southern United States, ambrosia refers to a refreshing fruit salad often made with oranges, pineapple, and coconut (though any fruit can work), and whipped or sour cream. Maraschino cherries are sometimes used as topping.

76. Asam Laksa

If you’re a fan of noodles, you’ll love asam laksa. This delectable noodle soup that hails from Malaysia is known for its tangy and spicy flavor. It’s the result of combining fish (normally mackerel), tamarind, and a variety of herbs and spices.

A sour, spicy, and aromatic broth is the perfect base for rice noodles and fish. For toppings, you will get the choice between thinly sliced cucumber, red onions, pineapple, mint leaves, torch ginger flower and aromatic shrimp paste.

77. Agnolotti

Similar to ravioli, agnolotti is a type of stuffed pasta, though it has a distinct shape. It’s typically filled with a mixture of meats, vegetables, and cheeses, and then boiled until perfectly tender. It comes with a sauce that complements the filling, for example butter and sage, cream-based sauces, tomato-based sauces, or light broths. While closely associated with the Piedmont region, there are some regional variations.

For example, in the Monferrato area of Piedmont, the agnolotti filling is often made with roasted meat, breadcrumbs, and herbs, while in the Langhe region, the filling may consist of mixed meats, such as pork, beef, and veal.

78. Aioli

Looking for a versatile sauce that’s creamy and bold in garlic flavor? Aioli is just that. The name aioli comes from the Provençal words ail (garlic) and òli (oil), which are the two main ingredients.

Egg yolks, and lemon juice or vinegar are added to make a thick emulsion. It goes well as a condiment or dipping sauce for a variety of dishes, including seafood, vegetables, and bread.

79. Aspic

With origins dating back to medieval times when it was primarily used as a means of food, aspic has a long history. Over time, it evolved into a decorative and refined element of haute cuisine, but more recently it has fallen out of favor.

It’s essentially a type of savory jelly made from meat or fish stock that has been thickened with gelatin. It is often used as a garnish or decoration for cold dishes such as terrines, pâtés, and cold cuts, and it can also be served as a dish on its own.

80. Anjou Wine

A specialty of the Anjou region of the Loire Valley, Anjou wines are known for their diversity, ranging from red, white, and rosé varieties. Chenin Blanc, Cabernet Franc, and Gamay grapes are used in the production, which have been described as food-friendly due to their versatility.

The white wines have floral aromas and flavors of honey and green apple, while the red wines have fruity flavors and soft tannins. Still made using traditional techniques, they are recognized as for their quality, and represent a must-try for anyone interested in French wine.

81. Andouille Sausage

Even though it originated in France, Andouille sausage is now more commonly associated with the cuisine of Louisiana in the United States. It is made from pork, seasoned with a blend of spices and then smoked over pecan wood or other hardwoods to give it a smoky flavor.

In Louisiana, andouille sausage is a popular ingredient in a variety of dishes, including gumbo, jambalaya, and red beans and rice. You may even enjoy it as a topping for pizzas and sandwiches.

82. Amontillado

This fortified wine comes from Spain’s Jerez region and is notable for its taste and aging process. Made from white grapes, primarily Palomino Fino, it undergoes fermentation and fortification before aging in oak barrels. It experiences both oxidative and biological aging, with a layer of yeast called flor protecting the wine initially and later transitioning to oxidative aging.

This process imparts unique flavors of nuts, dried fruits, caramel, and a touch of salinity. It can be paired with many foods, including cured meats, aged cheeses, mushrooms, and seafood.

83. Ayam Goring

This is Malay and Indonesian fried chicken. It is a flavorful and aromatic dish loved for its crispy skin and tender meat. Ayam goreng is typically made by marinating chicken pieces in a mixture of Indonesian spices, such as garlic, shallots, turmeric, coriander, and lemongrass.

The marinated chicken is then deep-fried until golden brown and crispy. The result is succulent chicken with a fragrant and spicy flavor.

84. Aquafaba

This is a relatively new ingredient which has gained popularity in recent years as a vegan alternative to eggs. It’s basically the liquid that is leftover after cooking legumes such as chickpeas or beans, and was discovered in 2015 by a French chef, Joël Roessel.

The liquid has a texture that is similar to egg whites and can be whipped into stiff peaks to make meringues, macarons, and other desserts. It can also be used as a binder in recipes such as vegan burgers or as a replacement for eggs in baking. Aquafaba has revolutionized vegan cooking and baking, so it’s exciting to see what comes next.

85. Amok Trey

This is a traditional Cambodian dish made by steaming fish in banana leaves with a blend of spices and coconut milk. Freshwater fish, such as snakehead or catfish, is marinated in a blend of spices including lemongrass, galangal, garlic, turmeric, and chili. The marinated fish is then steamed in banana leaves to infuse it with flavors.

The curry has a delicate balance of sweetness from palm sugar and creaminess from coconut milk, complemented by the aromatic spices. Amok trey is traditionally served in a small banana leaf bowl or coconut shell, accompanied by steamed rice and garnished with kaffir lime leaves or fresh herbs.

86. Ajvar

Throughout the Balkans, ajvar is used as a versatile condiment. It is made by roasting red bell peppers and eggplant until charred, then blending them with garlic, olive oil, and sometimes vinegar or lemon juice.

The result is a thick and chunky spread with a unique combination of sweet, smoky, and tangy flavors. Ajvar is enjoyed as a dip, spread, or sauce and pairs well with bread, crackers, grilled meats, and vegetables.

87. Arepa

In many Latin American countries, particularly in Colombia and Venezuela, arepa is a traditional cornmeal cake. While it’s perfectly good on its own, stuffed is so much better.

Popular choices include cheese, shredded meat, beans, avocado, and eggs. Breakfast, lunch, or dinner, you can always have an arepa.

88. Anzac Biscuits

A traditional Australian and New Zealand sweet biscuit that is made from rolled oats, flour, sugar, butter, golden syrup, baking soda, and desiccated coconut.

They are named after the Australian and New Zealand Army Corps (ANZAC) soldiers who fought in World War I, as they were popular among soldiers’ care packages due to their long shelf life. Flat and round, with a crunchy texture on the outside and a chewy texture on the inside, they are often served with tea or coffee.

89. Arayes

For a taste of Middle Eastern cuisine, arayes is an awesome choice. It’s a grilled pita pocket stuffed with flavorful ground meat, herbs, and spices. Juicy lamb or beef, mixed with parsley, onions, garlic, and aromatic spices, create a delicious filling.

Grilled, the pita bread turns crispy while the meat remains juicy and bursting with flavor. They are often accompanied by creamy tahini sauce for an extra layer of deliciousness.

90. Aushak

There are many types of dumplings around the world, and aushak is an Afgan version filled with a mixture of leeks and scallions. Typically served on a bed of tangy yogurt sauce, topped with a savory tomato and garlic sauce, the dish is also garnished with dried mint or cilantro for added freshness.

Aushak is also a dish that holds cultural significance in Afghanistan, as it is often served during special occasions and celebrations.

91. Asinan

If you’re ever in Indonesia and want to try out a pickled salad made from a variety of fruits and vegetables, ask for an asinan. Cucumbers, carrots, cabbage, bean sprouts, and pineapple are sliced or shredded and then soaked in a mixture of vinegar, sugar, salt, and chili.

Sometimes, tamarind juice or lime juice is added to enhance the tanginess. You can find it regularly sold by street vendors and some variations may also include additions like tofu, tempeh, or peanuts for added texture and flavor.

92. Adana Kebab

Named after the city of Adana in southern Turkey, this spicy kebab is beloved for its juicy texture and flavorful taste. It’s traditionally made from minced lamb or beef, blended with a mixture of spices, herbs, and red pepper paste. The meat is then shaped onto long, flat skewers and grilled over an open flame to achieve a nice charred exterior while keeping the inside succulent.

Adana kebabı is generally served with lavash or pita bread, accompanied by grilled vegetables, roasted peppers, and a side of sumac-seasoned onions and parsley. Squeezing fresh lemon juice over the kebab adds a tangy zest.

93. Adalu

A traditional Nigerian dish that combines beans and corn to create a flavorful and nutritious meal. Black-eyed peas or brown beans are cooked with corn until tender. The dish is seasoned with onions, garlic, peppers, and spices for added flavor.

Adalu is typically enjoyed as a main course, often accompanied by rice, yam, or plantains. This dish showcases common ingredients in Nigerian cuisine.

94. Agneau de Pré-salé

Known as salt meadow lamb, this is a type of lamb that is raised in the salt marshes along the coast of France and other parts of Western Europe. The lambs graze on the salt marsh grasses, which gives their meat a unique flavor that is both delicate and savory.

Preparation follows traditional French cooking techniques, such as roasting or grilling, to showcase the lamb’s natural flavors. Simple accompaniments such as roasted potatoes, fresh herbs, and seasonal vegetables are best. 

95. Açorda

Rustic and comforting, açorda is a traditional Portuguese dish known for its flavorful bread soup or stew. It’s more common in Alentejo and Algarve, where it is often made with regional bread and local ingredients such as cilantro, garlic, and olive oil.

Stale bread is soaked in water or broth until it is soft, and then mashed with garlic and olive oil to form a thick, porridge-like soup. The soup is then seasoned with salt and other spices, such as coriander or parsley, and sometimes enriched with other ingredients such as eggs, seafood, or meat.

96. Arbroath Smokie

In the Scottish town of Arbroath, they have a special way of preparing haddock. The fish is salted, cured, and then hung in pairs in a barrel-shaped smoker filled with hardwood chips. This takes about an hour, and cooks the fish golden brown, imparting a smoky aroma, and tendering the flesh.

Arbroath smokies are enjoyed hot or cold and have a distinct charred flavor complemented by the sweetness of the haddock. It is often served with butter or used in soups, chowders, and fish pies and it’s a Scottish staple food.

97. Ajoblanco (White Gazpacho)

This is a traditional Spanish cold soup hailing from Andalusia, specifically Malaga. This refreshing dish features a creamy texture and is primarily made with almonds, garlic, bread, and olive oil. First, the ingredients are blanched then ground into a smooth paste, which is then combined with olive oil, vinegar or lemon juice, water, and salt.

Ajoblanco is often garnished with grapes or diced cucumber. In true Andalusian tradition, it illustrates how local Mediterranean ingredients can be easily combined into a delicious meal.

98. Arroz Chaufa

An unlikely pairing of Peruvian and Chinese cuisine created this dish. Similar to Asian stir-fries, it uses rice with ingredients like diced chicken, pork, or shrimp, along with vegetables such as bell peppers, onions, carrots, and peas.

This is seasoned with soy sauce, ginger, garlic, and sometimes aji amarillo paste for a hint of spice. The origins of Arroz Chaufa can be traced back to the arrival of Chinese immigrants in Peru in the late 19th century. They brought their own culinary traditions, which blended with Peruvian flavors and ingredients to create new and exciting dishes, such as arroz chaufa.

99. Alambre

In Mexico, alambre is a tasty dish made with grilled meat, vegetables, cheese, and sometimes bacon. The word alambre means wire in Spanish, and the dish is named after the thin metal skewers that are often used to grill the meat and vegetables.

Thinly-sliced pieces of beef or chicken are seasoned with spices such as cumin, paprika, and chili powder, and then grilled along with onions, bell peppers. The skewered meat and vegetables are then topped with melted cheese, such as Oaxaca or Chihuahua cheese, and served with tortillas or as a filling for tacos.

100. Appam

Also known as hoppers, this is a popular South Indian and Sri Lankan dish made from fermented rice batter. It is a type of pancake with a unique bowl-shaped appearance and a soft, spongy texture. The round-bottomed pan is called an appachatti and makes swirling the batter easier, resulting in a thin, lacy edge and a slightly thicker center.

Appam is typically served with a variety of toppings, such as egg curry, vegetable stew, or coconut milk and jaggery for a sweet version.

This was a true gastronomic journey across the globe to highlight the remarkable diversity and endless possibilities when it comes to foods and dishes starting with “A”. From aromatic spices to comforting desserts, each item inviting us to explore, celebrate, and savor the world of flavors.

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