Exploring Michelin Dining Costs Across 40 Countries: A Global Analysis

Launched 124 years ago, the Michelin Guide continues to be world’s most prestigious restaurant rating system. It has substantially increased its geographic coverage over the past few years, now featuring 3,500+ Michelin-starred restaurants in over 40 countries and territories.

Every food enthusiast dreams of dining at a Michelin-starred restaurant, hoping to indulge in the highly sought-after tasting menus which are renowned for their opulence; this is a hallmark of luxury establishments, and especially those bearing Michelin stars. These menus typically consist of a series of carefully curated dishes, often small portions, designed to showcase the chef’s creativity and skill using the finest ingredients available.

But dining out at a Michelin-starred restaurant can can come with a steep cost. Three years ago our team began collating and analyzing prices at all two- and three-starred restaurants. This time, we went further and included one-stared Michelin restaurants.

All in all, we studied the menus of 3,517 Michelin-starred restaurants (one, two and three stars) in all countries and territories covered by the guide (a total of 41). We particularly wanted to look at their tasting menus, and where more than one tasting menu is offered, we selected the priciest ones.

Unlucky for us, we couldn’t actually visit each restaurant. So we had to rely on the prices displayed on the restaurants’ websites and reservation apps. When unavailable, we trawled various media outlets, blogs, diner reports published on Google Maps, and other restaurant review websites to bring you as much information as we could. For more details, check out our methodology section at the end of the report.

We used the median value to report on aggregate numbers (in our prior report we used the mean), as we find this more representative of local markets. But, for simplicity, we refer to the median as the average throughout this report.

$100: The Cost for Every Additional Star

Experiencing the premium tasting menu at a Michelin-starred restaurant doesn’t come cheap. Our analysis shows that the median for the 3,300+ Michelin restaurants included in our analysis is $179 (€167). Prices are per person and don’t generally include drinks, government charges or tips. The mean is closer to $200 ($198 to be more specific) as it’s skewed by a significant number of restaurants with stratospheric prices.

As expected, you’ll generally pay more for two- and three-starred Michelin restaurants. Interestingly the average difference is almost a full $100 for each additional Michelin star. On average it costs $165 (€155) to experience the premium tasting menu at an one-star Michelin restaurant, $256 (€240) for a two-starred restaurant and $356 (€334) for three-starred restaurants.

Most and Least Expensive Countries and Territories

Besides the number of stars, geography plays a huge role in Michelin-starred restaurant pricing. Denmark remains the world’s most expensive place to dine out at a Michelin-starred restaurant, in spite of the Michelin Guide geographic expansion to other pricey countries such as the U.A.E. It costs on average $314 (€295 or 2,200DKK) to experience the premium tasting menu in Danish Michelin restaurants. It’s even more expensive if we single out the Danish capital, but more on that later.

In spite of the sky-high prices, Denmark has established itself as one of world’s top gourmet destinations and many foodies flock to this Nordic country to experience some of the most creative fine dining in the world. The country is home to 32 Michelin restaurants, including two with the highly coveted three Michelin stars, and its restaurants have topped other prestigious industry rankings for years.

Hong Kong SAR ranks second among the most expensive countries and territories for dining out at a Michelin restaurant. This Asian culinary powerhouse needs no introduction – it’s long been one of the most sought-after culinary destinations, and it’s also known as one of the most expensive places to live (ranked first in the latest report published by Mercer).

The Nordic island nation of Iceland has been recently added to the Michelin Guide. Three of its restaurants have been awarded a Michelin star, not a bad feat for a nation with a population of roughly 380,000 residents. As with other things in Iceland, fine dining is expensive. It costs $248 (€233 or 34,990ISK) on average to experience the top tasting menu.

Singapore ranked second in our previous 2021 report, and it continues to be one of the most expensive countries for fine dining in the world, as well as one of the most expensive places to live. But as the saying goes, “you get what you pay for,” and this stands true for the quality of life in Singapore, as well as its fine dining scene.

Singapore is home to some amazing Michelin restaurants, 53 in total, with nine of them holding two or three stars. It’s also one of the ten leading cities with at least three three-star rated Michelin restaurants.

The United States ranks fifth worldwide among the most expensive countries. It costs $227 per person on average to dine out at a Michelin restaurant in the US if you opt for the most expensive tasting menu. This is substantially more than the $20 that roughly half of Americans reportedly were spending for dinner in 2023.

However, although the Michelin Guide expanded their coverage in the US, it is still limited to a few cities and areas such as New York, the Bay Area and South Florida, which are known for their significantly higher than average cost of living and dining costs.

At the other end of the scale, if you are looking for a bargain, head to Vietnam. It only costs $130 on average to dine out at a Michelin restaurant, though you’ll find your options limited. The Michelin Guide was first launched in Vietnam in 2023, and four local restaurants were awarded the coveted Michelin star.

For more options and more affordable Michelin meals, head to Brazil. It’s two largest cities, São Paolo and Rio de Janeiro, are home to 13 Michelin restaurants where the priciest tasting menu costs on average just $131 (€124 or 680 Brazilian reals). More on São Paolo and Rio de Janeiro later.

For affordable Michelin-star meals in Europe head to the sunny Mediterranean, more specifically, go straight to Malta and Greece. The small island nation of Malta is home to five Michelin restaurants and it’s the more affordable place in Europe to dine out (€125 euro per person) at one of these luxury restaurants.

Greece comes second in Europe with an average cost of $140 (€132) for dining out at one of its 12 Michelin restaurants, all located in Athens, which is the extent of Michelin Guide coverage in the country.

Most and Least Expensive Cities for Fine Dining

Copenhagen is undisputedly the most expensive city in the world for fine dining. The most expensive tasting menu in Denmark's capital costs on average $443 (€416 or 3100DKK) per person, not including drinks.

The city is home to 14 Michelin-starred restaurants, with eight of them holding two or three stars. Over the past couple of decades it has transformed itself into a culinary mecca, home to the legendary Noma, long considered the best restaurant in the world (which has, incidentally, announced its closure at the end of the year) and other amazing establishments such as Geranium and The Alchemist.

Macao, the world's gambling capital, has one of the highest densities of Michelin-starred restaurants per mile in the world and it's the second most expensive city in the world. It is home to 16 Michelin-starred restaurants, with eight of them holding two or three stars. It costs an average of $283 (€265) to experience the most expensive tasting menu or 2,280 MOP, Macao's local currency.

Hong Kong has always been a top culinary destination, and it has the third largest number of three stars Michelin restaurants in the world (next to Paris and Tokyo). The city is also famous for its stratospheric real estate prices and its fine-dining scene is equally expensive, ranking the city third in the world.

San Francisco is the most expensive city for fine dining in North America and fourth worldwide. To experience the most expensive tasting menu in the city, it will cost you on average $263. San Francisco and the Bay Area have long been among the world's top fine-dining destinations. San Francisco has the second number of Michelin restaurants in the Americas, after New York.

Dubai has established itself as a global finance and tourism hub with culinary excellence emerging as a natural progression for the emirate. It's fine-dining scene is as diverse as its resident population: French, Italian, Chinese, Indian, Japanese, Portuguese and British-inspired cuisine count among the emirate's 14 Michelin-starred restaurants.

Like its luxurious hotel accommodation, indulging in the finest gastronomic experiences the city has to offer comes at considerable cost. The priciest tasting menu costs on average $259 (€243) per person.

For a more affordable luxury dining experience, head to Chengdu and Hangzhou in China. You won't be disappointed. Chengdu is the capital of the Sichuan province and the birthplace of the world-famous Sichuan cuisine. Chengdu was honored as a UNESCO city of gastronomy to celebrate its culinary heritage and sophistication.

Hangzhou is another Chinese city with a fantastic culinary heritage, home to Hangzhou and Zhe cuisine, one of China's eight culinary traditions.

Vancouver, Canada ranks surprisingly as the second least expensive city for fine dining. The Canadian city has a fantastically diverse dining scene and has consistently ranked as one of the best foodie destinations in the world. While locally it's known for sky-high real estate prices, when it comes to fine dining, it's quite a bargain (from a global perspective).

On average it costs $114 USD ($155 CAD) to experience the most expensive tasting menu in Vancouver's nine Michelin restaurants. It's almost twice more expensive in Toronto, the other Canadian city covered by the Michelin Guide, and other American cities on the Pacific Coast.

The Brazilian mega-cities of São Paolo and Rio de Janeiro are two other top culinary destinations where you can enjoy a Michelin meal at affordable rates. It costs on average $115 (€108 or 596 Reals) to enjoy the priciest tasting menus in São Paolo's Michelin restaurants.

São Paolo metro area is home to about one million ethnic Japanese, so if you're looking for Michelin-worthy sushi and sashimi at more affordable rates, this is the place to be. There are four Michelin-starred Japanese restaurants in the city where the tasting menu is priced on average for 488 Brazilian reals (roughly $95 USD or 89 euros).

Most Expensive Alpine Resorts, Lakeside and Beach Towns

Skiing goes hand in hand with good food and Michelin restaurants abound in posh ski resorts. Courchevel, a luxury ski resort in the French Alps with a resident population of roughly 2,000, is home to seven Michelin restaurants, more than Venice, Brussels or Atlanta.

Saint Moritz, the luxury Swiss ski resort, is home to five Michelin restaurants, on a par with Rio de Janeiro, while Baiersbronn in Germany, has four Michelin restaurants, two of them with three Michelin stars. This small town in the German Black Forrest mountains has as many three-stared Michelin restaurants as Chicago, Copenhagen, or Shanghai.

The most expensive ski resort for fine dining is Megève, a French ski report in the Mont Blanc massif, where the costliest tasting menu costs on average $314 (€295). Megève is followed by Courchevel, Baiersbronn and St. Moritz.

There is no shortage of Michelin restaurants in upscale beach towns either, especially on the Mediterranean. But the two most expensive are not actually on the Mediterranean, but reside in a beautiful Swiss lakeside resort on Lake Maggiore – Ascona – and glitzy Miami Beach in Southern Florida.

Mapping the Trends: Visual Insights into Global Dining Costs

In this section, we delve deeper into the data with four additional maps, providing a comprehensive overview of dining costs across different regions.

How to Eat (More) Affordably at Michelin Restaurants

Our research focused on prices for the dinner tasting menu. But if you are really looking for a bargain, go for a lunch menu. These are usually substantially cheaper than dinner, though not all restaurants offer a lunch service. If you are determined to go for the dinner menu, you might get a nice discount by going mid week rather than the weekend, when it's generally more crowded.

Don't be put off by the prices. We focused on the most expensive tasting menu, and many Michelin restaurants also offer more affordable tasting menus with three or four courses. You could also go for restaurants that offer an a la carte menu where you'll find more affordable dishes that won't break the bank. It's also worth looking at the vegetarian menu (when available) as a way to reduce the bill.

Drinks can be a large expense on a restaurant bill, and especially so for Michelin-starred establishments, so opting for moderation will definitely pay off.

Methodology

Our team researched the menus of 3,517 Michelin-starred restaurants (one, two and three stars) in all countries and territories covered by the guide and were able to find pricing data for 3,309 of those restaurants. The research was conducted between March 20th and April 19th 2024.

We included in our analysis restaurants that offer a tasting menu and when more than one tasting menu was offered, we selected the priciest one. The prices collected by our researchers are per person and mostly do not include drinks, service charges or gratuity. Service charges and gratuity customs differ from country to country and combined they can range from zero to 30%+ depending on country and establishment.

We did not include the price for extras (caviar is a popular choice), though we included caviar-heavy tasting menus when they were presented as stand-alone prestige tasting menus.

Our research primarily relied on prices displayed on the restaurant's websites and reservation apps. When unavailable, we included information from various media outlets, blogs and recent dinner reports published on Google Maps and other restaurant review websites. In mainland China, we complemented the pricing data from DianPing, a popular restaurant review app. For mainland China restaurants we have not been able to confirm the availability of tasting menus for many restaurants and the prices may in some cases reflect the average dinner price rather than the price of the most expensive tasting menu on offer.

For restaurants located in alpine or seaside resorts only open for the season, we included, where available, prices from the past season (2023-2024).

In our country rankings, we included countries with at least three Michelin-starred restaurants that offer a tasting menu. As a consequence, Czechia, Estonia, Latvia were not included in our country rankings. Moreover, micro-countries and territories such as Monaco and Macau (SAR) were not included in the countries and territories rankings.

The same threshold of a minimum of five Michelin-starred restaurants was used for our city rankings. For our alpine and beach resort rankings, as well as our North American city map, the threshold was lowered to a minimum of three Michelin-starred restaurants.

Prices were researched in local currency and were converted to USD and Euro using the currency exchange rate reported by Bloomberg on April 19th. An exception was Argentina, where we used the blue dollar rate reported by https://bluedollar.net on April 19th.

We used the median value to report on aggregate numbers as we considered the median value to be more representative for local markets. For the simplicity of our reporting, we refer to the median as the average throughout this report. In our previous report published in 2021, we used the average (mean) value. Values were rounded up.

Price changes for some individual restaurants have occurred during our research phase, and restaurants will continue to update their menus and offerings, but these pricing updates should not have a sizable impact on the average values reported.

For questions about this report please contact us at chef@chefspencil.com.

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64 Wonderful Foods Starting with W

If you’re embarking on a school assignment, crossword puzzle, or simply aiming to broaden your culinary knowledge, here’s an extensive compilation of food items that start with the letter W.

1. Wafers

Thin, crunchy, and oh-so-satisfying. These airy biscuits can be dipped in chocolate, layered with cream, crushed as a pie crust, made into ice-cream sandwiches…it’s always more fun when there are wafers around.

2. Waffles

Belgian waffles feature minimal toppings such as powdered sugar or fruit, while American ones embrace syrup, whipped cream, and fruit compote. Swedes generally go for lingonberry jam and a dollop of whipped cream. How do you like them?

3. Wagon Wheels

Introduced in 1948, Wagon Wheels remain a staple in the British snack landscape. Comprising biscuit, marshmallow, and chocolate, they offer a nostalgic taste of childhood for many.

4. Wahoo Fish

Found in warm oceanic waters, wahoo is renowned for its agility and flavor. Its lean, white flesh offers a mild taste, perfect for grilling or broiling. Try some wahoo tacos, topped with mango salsa for a taste of the tropics.

5. Wakame

This unassuming seaweed adds a subtle brininess to miso soup or salads. But dive deeper into wakame’s history, and you’ll find it was once considered a luxury food reserved for royalty in ancient Japan.

6. Waldorf Salad

Say goodbye to mundane salads, Waldorf brings sophistication to the table. It combines crisp apples, crunchy celery, grapes, and walnuts with a creamy dressing. Simple, elegant, completely delicious.

7. Walla Walla Onions

This has to be the only onion with its own dedicated festival, every June, coinciding with peak harvest season. The Walla Walla have a low sulfur content, resulting in a mild, sweet taste that makes them quite palatable, even raw.

8. Walleye Fish

Known colloquially as the “walleyed pike” or “pickerel,” this species thrives in cool, clear lakes and rivers, where it’s sought by fishing enthusiasts for its succulent meat and challenging catch.

9. Walnut

Nature’s brain food packed with omega-3 fatty acids, antioxidants, and vitamins. From salads to baked goods, its rich, earthy flavor adds depth and crunch, while promoting heart health and cognitive function.

10. Walnut Cake

Where sweetness meets simplicity. Having a subtle nuttiness and moist crumb, this dessert speaks to the soul. So take a moment to slow down, savor each bite, and let the worries of the day melt away. Here are a few of our favorite walnut cake recipes: walnut ricotta cake, beigli, and walnut caramel cake.

11. Walnut Cookies

Traditional Korean walnut pastries originating from Cheonan. Crispy walnut-shaped shells filled with sweet red bean paste or other fillings. Symbolic of good fortune, they’re cherished treats for festive occasions.

12. Wampee Fruit

In Cantonese, wampee (Wong Pei) means “yellow skin,” reflecting its appearance. It prefers warm, humid climates such as Thailand and Vietnam, and the taste can be described as a mix of grapefruit and lychee.

13. Warabi Mochi

This Japanese delicacy originates from the Kansai region and is traditionally enjoyed during the summer months. Despite its name, it doesn’t contain mochi rice; instead, it’s crafted from bracken starch, giving it a unique texture.

14. Wasabi

Not for the faint of heart! This potent green paste packs a punch with its sinus-tingling heat and earthy aroma. Use sparingly to add a burst of flavor to sushi, noodles, or grilled meats.

15. Water

This, of course, is the elixir of life. It is essential for hydration, digestion, and overall well-being. With zero calories and endless benefits, staying hydrated with this clear, refreshing liquid is key to maintaining optimal health. For some trivia, check out this list of the most expensive bottles of water in the world.

16. Watercress

Watercress is one of the oldest known leaf vegetables consumed by humans, dating back to ancient times. It’s crispy, peppery, and a whole lot of fun in sandwiches, soups, and salads.

17. Watermelon

A symbol of summer fun and relaxation, with its bright colors and sweet, juicy flesh. Whether enjoyed in slices, salads, or smoothies, it’s an awesome reminder to savor the simple pleasures of life.

18. Wattleseed

Wattleseeds come from the pods of various Acacia species native to Australia, and have a nutty, roasted flavor with hints of chocolate and coffee. For a long time used mainly by Indigenous people, they’re now gaining popularity in modern gastronomy.

19. Wax Apples

Also known as “water apples” or “rose apples,” these are often used in Asian cuisines for their crunchiness, delicate floral flavor and subtle sweetness. Enjoy them fresh in salads, desserts, or simply as a snack.

20. Waxy Potatoes

Similar to fingerlings and new potatoes, this variety contains less starch and more moisture. It makes them perfect for dishes that require a tender bite and creamy consistency: salads, gratins, or soups.

21. Weakfish

At times referred to as “sea trout” for their resemblance to freshwater trout, weakfish belong to the drum family. They’re characterized by elongated bodies and distinct coloring, despite not being true trout.

22. Weetabix

“Have You Had Your Weetabix?” – An iconic slogan that has become synonymous with the brand, emphasizing the importance of incorporating these cereal biscuits into daily breakfast routines. Great for sustained energy and vitality.

23. Welsh Rarebit

Essentially, this is melted cheese and savory seasonings atop toasted bread.  Sometimes referred to as “Welsh rabbit,” a playful nod to its Welsh origins and the linguistic evolution of its name (having no rabbit in it whatsoever).

24. Wheat

You can honestly call it “a cornerstone of our civilization”, feeding humanity for thousands of years. What would we do without bread, pasta, cereal, flour, backed goods, beers, and so many more essential foods?

25. Wheatgrass

This is the young wheat shoots, harvested 7-10 days after germination when they are at peak nutritional potency. Wheatgrass has gained popularity thanks to the research of nutritionist Ann Wigmore, who championed their health benefits (supposedly: detoxification, immunity, gut health, etc.).

26. Whelk

These marine gastropods are defined by their spiraled shells, which vary in color and pattern depending on the species and habitat. The meat is firm yet tender, and commonly used in dishes from Asian stir-fries to European seafood dishes. Here’s more information on whelks.

27. Whipped Cream

For perfect whipped cream, chill heavy cream, beat with cold utensils, add sweetener and flavorings, then whip until stiff peaks form. Use immediately atop desserts or beverages, or refrigerate for later enjoyment.

28. Whiskey

Born from ancient alchemy, its name comes from the Gaelic “uisge beatha,” meaning “water of life.” Initially a medicinal elixir for monks, it’s now one of the most popular spirits, with around 200 million cases sold worldwide annually.

29. White Asparagus

White asparagus undergoes a unique growing process where farmers mound soil over the spears to prevent photosynthesis. This results in a creamy, ivory-hued delicacy, perfect for gratins or alongside poached eggs. Here’s a quick guide on how to cook white asparagus.

30. White Beans

From Tuscan soups to classic chili, white beans add a hearty touch to countless recipes. They are sometimes known as navy beans, a moniker earned from their use by the U.S. Navy since the 19th century.

31. White Beech Mushroom

Cooking unlocks the full potential of these mushrooms as they shed their initial bitterness for a nuanced, earthy-nutty flavor. As versatile as other fungal counterparts, they enrich stir-fries, soups, and stews with a subtle yet distinct taste.

32. White Button Mushroom

Also known as champignon mushrooms, white button mushrooms are among the most cultivated varieties globally. They represent the youngest stage of the Agaricus bisporus species, evolving into crimini (baby bella) and eventually portobello mushrooms.

33. White Chocolate

White chocolate was greeted with skepticism when it was first introduced, with some dismissing it as not real chocolate due to the absence of cocoa solids. Its creation marked a departure from tradition, relying on cocoa butter and milk solids instead.

34. White Currants

White currants, though less common than red or black varieties, boast a similar tartness. High in antioxidants, they’re enjoyed in jams, sauces, and as a fresh garnish.

35. White Eggplant

This is the lesser-known variety of eggplant. It shares the same attributes as its purple counterparts but has a paler skin and slightly milder flavor. It’s just as nice in eggplant parmesan, ratatouille or simply grilled.

36. White Figs

White figs are known for their honeyed sweetness and are best enjoyed fresh. They complement artisanal cheeses and may appear in gourmet salads.

37. White Fish

A wide category of freshwater fish species like Lake Whitefish, Cisco or cod, these prized for their mild flavor and firm texture. Commonly caught in cold northern waters, they’re often prepared by smoking or grilling to highlight their natural taste.

38. White Russian

The White Russian cocktail surged in popularity during the 1970s and became iconic after its association with the film ‘The Big Lebowski.’ Loved for its simplicity—vodka, coffee liqueur, and cream—it remains a timeless favorite.

39. White Wine

Ranging from crisp and dry to sweet and fruity, white wines come in a wide array of flavors and styles. Varieties such as Chardonnay, Sauvignon Blanc, and Riesling pair beautifully with seafood, salads, and light pasta dishes.

40. Whiting

Whiting encompasses a range of European and North American species. The Silver hake, for example, is prevalent along the Atlantic coastline and can make some delicious fish tacos.

41. Whole Wheat Bread

Not all bread is created equal. Whole wheat bread stands out for its high fiber content, which aids in digestion and promotes heart health. As well as tasty, it makes for a more wholesome diet.

42. Whoopie Pie

Whoopie pie settles the age-old debate about cake or cookie by offering the best of both worlds. Soft, moist, and with a heavenly creamy filling, you’ll have to thank the friendly rivalry of Pennsylvania and Maine for this creation.

43. Wiener Schnitzel

This is an Austrian classic, made with thinly pounded veal, coated in breadcrumbs, and fried until golden. Originating from Vienna (Wiener means Viennese), it’s traditionally served with lemon wedges for a zingy kick.

44. Wild Rice

Wild rice isn’t technically rice. It is actually the seed of aquatic grasses found in freshwater marshes and lakes. Native American tribes harvested and enjoyed it for centuries before it become popular everywhere else.

45. Williams Pear

Harvested in late summer to early autumn, Williams pears (Bartlett as they are known in North America) are at their peak ripeness when their skin turns from green to yellow. Look for pears with a slight give at the stem end for optimal flavor and texture.

46. Windmill Cookies

Crispy cookies spiced with cinnamon, nutmeg, and cloves, often shaped like windmills, pay homage to the Netherlands’ iconic landscape. Enjoy their warm, aromatic flavors with a cup of tea or coffee.

47. Wine

Wine is more than just a drink—it’s a reflection of terroir, climate, and winemaking techniques. From bold Cabernets to crisp Chardonnays, each bottle tells a story of the land it comes from and the hands that crafted it.

48. Wine cake

Wine cake: because why choose between dessert and drinks when you can have both in a single bite? It’s the ultimate multitasking treat for those who refuse to compromise on flavor—or fun!

49. Wineberry

With their vibrant hue and sharp taste, wineberries are actually an invasive species in North America. Despite this, they’re prized for their intense flavor, often used in preserves and pies.

50. Winged Beans

You have to try winged beans! These tropical legumes not only add a pop of color to your plate with their vibrant pods but also provide a healthy dose of vitamins and minerals. Delicious and nutritious!

51. Winter Melon

More than just a seasonal delight, the winter melon has dense flesh, akin to cucumbers, that absorbs flavors like a sponge. From savory stews to refreshing drinks, its adaptability knows no bounds.

52. Winter Squash

Not just for savory dishes! Pleasantly sweet when roasted, varieties such as kabocha and sugar pumpkin shine in desserts. Their velvety flesh adds moisture and depth to pies, muffins, and cakes.

53. Witlof

Witlof, or Belgian endive, boasts a bitter flavor and crisp texture, ideal for salads or appetizers. Fun fact: It’s grown in darkness to prevent chlorophyll formation, resulting in its pale color and mild taste.

54. Wolfberry

Hailed as a superfood, these are loaded with essential amino acids and B vitamins, crucial for metabolism and energy production. With their tangy-sweet flavor, they make a delicious addition to yogurt bowls, oatmeal, and baked goods.

55. Wolffish

This is a predator of the deep, with a reputation for its impressive jaws, eel-like body, and sharp teeth. Surprisingly, its flesh is tender and flavorful, resembling that of lobster.

56. Wonton

Bite-sized dumplings filled with savory fillings like pork or shrimp. They’re boiled, steamed, or fried and often enjoyed with dipping sauces. Wontons are believed to have been introduced to the West by Chinese immigrants in the 19th century.

57. Wonton Soup

A bowl of comfort, featuring delicate wontons served in a fragrant broth infused with aromatic spices. Served piping hot with a garnish of green onions, it’s like a warm hug.

58. Wood Apple

Known for its tough exterior and fragrant pulp, this is a staple in South Asian cuisine. The tangy-sweet flavor, resembling tamarind, adds character to juices, preserves, and sauces.

59. Worcestershire Sauce

Besides having a tricky pronunciation (WUSS-ter-sheer), the sauce also has a surprising beginning. Developed by chemists John Lea and William Perrins in the 1830s, its recipe remained a closely guarded secret for years, adding to its allure.

60. Wrasse

These colorful reef-dwellers are found in oceans worldwide, some species acting as cleaner fish, while others are fierce predators. Their presence is crucial for maintaining balance in reef ecosystems.

61. Wurst Sausage

Essential in German cuisine, varieties include bratwurst and knockwurst, seasoned with herbs and spices. Grilled or pan-fried, they’re commonly served with sauerkraut and mustard. Bit of trivia: the world’s longest sausage was made in Romania, measuring over 68 kilometers! Oktoberfest in Munich serves millions of sausages each year!

62. Whey

A nutritious liquid separated from milk during cheese-making, whey is rich in protein, vitamins, and minerals. It’s widely used in fitness supplements, protein bars, and smoothies, promoting muscle growth and recovery.

63. Wensleydale cheese

From England’s Yorkshire Dales, Wensleydale is famed for its crumbly texture and gentle tang. With hints of honey and a creamy finish, it was made by Cistercian monks in the 12th century and became immensely popular after Queen Victoria became a fan. (/animated characters Wallace and Gromit declared it their favorite.)

64. Water spinach

A staple in Asian cuisine, water spinach, or kangkong, is known for its tender leaves and crunchy stems. Rich in vitamins and minerals, it’s often stir-fried or sautéed with garlic and chili for a flavorful dish.

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Related: Foods Starting with Q
Related: Foods Starting with R
Related: Foods Starting with S
Related: Foods Starting with X
Related: Foods Starting with Y
Related: Foods Starting with Z

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38 Foods Starting with Z

Finding foods beginning with the letter ‘Z’ can be quite challenging, as you may already know. We’ve made efforts to uncover as many as we could, but if we’ve overlooked any, we welcome you to share them in the comments section below.

1. Za’atar

Like a magic carpet ride, Za’atar will whisk you to exotic realms of flavor. This Middle Eastern spice blend, used as a versatile seasoning in Arabic foods, typically includes thyme, sesame seeds, sumac, and salt.

2. Zabaglione

This Italian dessert seduces with its creamy, frothy texture and rich sweet flavor. Made with egg yolks, sugar, and Marsala wine, zabaglione is gently cooked to create a velvety custard, and served warm or chilled.

3. Zaleti

Visit Venice for its stunning architecture, world-famous canals and beautiful crumbly cornmeal cookies. Sprinkled with raisins and overflowing with vanilla and lemon zest, they’re a wonderful companion for coffee or tea.

4. Zampone

Zampone, a specialty from Modena, Italy, consists of a deboned pig’s trotter stuffed with ground pork meat, seasoned with herbs, salt, pepper, nutmeg, and sometimes garlic. And this little piggy turned out delicious!

5. Zander

Native to Europe and parts of Asia, zander is a common freshwater fish that inhabits lakes, rivers, and reservoirs. If you wonder how to cook it, zander can be simply baked in a white wine, honey, and Dijon mustard marinade.

6. Zante Currants

These aren’t actually currants, but rather small raisins with intense sweetness and concentrated taste. Sprinkle some over your morning oatmeal or use them to bake decadent fruitcakes, because they’re currant-ly irresistible.

7. Zapiekanka

The unofficial national dish of Poland, zapiekanka is an awesome open-faced sandwich made with a halved baguette topped with sautéed mushrooms, melted cheese, and sometimes ham, then baked.

8. Zaru Soba

From the land of the rising sun (i.e. Japan), this is another great example of amazing noodle dishes. Made from buckwheat and elegantly presented on a bamboo mat (zaru), soba are topped with nori (seaweed) and paired with a savory dipping sauce.

9. Zaru Udon

There’s nothing like thick, chewy udon noodles. Served chilled with a robust salty sauce of mirin, dashi, and soy sauce that contrasts their natural subtle sweetness, you’ll be in noodle heaven. Use the wasabi and grated ginger sparingly.

10. Zarzuela (de mariscos)

This seafood stew truly embodies the coastal flavors of Catalonia. Zarzuela is a medley of fish, shrimp, mussels, and squid simmered in a rich tomato broth that’s enhanced with saffron and paprika. Simply magic!

11. Zebra Cake

Alternating layers of vanilla and chocolate cake batter create a striking zebra-like pattern when baked. Moist, soft, and irresistibly chocolaty, it’s perfect for any occasion. Here’s our delicious zebra cake recipe.

12. Zelnik

The Balkans are often referred to as a melting pot of cultures, cuisines, and traditions. Take the Zelnik. It has delicate phyllo dough, reminiscent of Turkish baklava, Greek feta cheese and savory fillings such as Bosnian spiced beef.

13. Zenzero

While not a traditional ingredient in Italian cuisine, zenzero (ginger) does shine in Scaloppine allo Zenzero. Here, thinly sliced veal or chicken scaloppine are cooked in an aromatic sauce flavored with ginger, garlic, white wine, and herbs.

14. Zeppole

For Catholics world-wide, 19 March is a day of feasting. And how better to celebrate St. Joseph’s Day than with a light, airy fritter dusted with powdered sugar and filled with ricotta cheese?

15. Zerde

To make zerde, ground rice is simmered with saffron-infused water and sugar until thickened. This Iraqi dessert is quite sumptuous so maybe try just a little – if you can resist.

16. Zereshk Polo

Continuing the saffron bonanza, zereshk polo combines basmati rice steeped in saffron with tart barberries (zereshk) and tender chicken or lamb. The dried rose petals and silvered pistachios are optional, but definitely create a nice visual.

17. Zesty Sauce

No need to be upset if Burger King’s Zesty Sauce is not available anymore. Recreate it at home by mixing mustard, sweet pickle relish, lemon juice, onion and garlic powder. Season, adjust, and enjoy the tangy goodness!

18. Zha Cai

Looking to improve your condiment game? These pickled mustard stems are really something else. Pungent, salty, and slightly spicy, they go marvelously with meats and vegetables, or incorporated into hot pots and noodle soups.

19. Zha Jiang Mian

When you ask for Zha Jiang Mian, you get just that – “fried sauce noodles” (translated from Mandarin). The sauce is not fried, but rather a hearty affair of ground pork or beef, soybean paste, and aromatics such as garlic and ginger.

20. Zig-zag Vine Fruit

This plant climbs in a zigzag pattern, hence the name. It produces small, spherical fruit that are not commonly consumed by humans, but rather by birds and other wildlife.

21. Zigeunersalat

Go on, get a nice healthy salad. The German Zigeunersalat (literally translated to gipsy salad), for example, entices with sliced bell peppers, tomatoes, cucumbers, and onions, dressed with a tangy vinaigrette made from vinegar, oil, mustard, and herbs. You’ll be shedding pounds by the minute.

22. Zima

To further your health drive, how about switching to the “malternative”? Produced by Coors and available on and off in recent years, Zima is a light alcoholic beverage similar to a cooler, with citrus, tangerine, or pineapple flavorings.

23. Zimtsterne

Just as the name suggests, cinnamon stars are traditional German Christmas cookies star-shaped and made from a mixture of ground almonds, sugar, egg whites, and cinnamon. Chewy and crispy, they’re the ideal treat for winter holidays.

24. Zinfandel Grapes

Most closely associated with California, Zinfandel are a dark-skinned grape variety primarily used for wine making. They’re bold, often exhibiting rich berry fruitiness, spicy notes, and moderate to high alcohol content.

25. Zingers

Like Twinkies, only better. Also produced under the Hostess brand, Zingers are oblong-shaped snack cakes with a cream filling (vanilla, chocolate, raspberry) covered in flavored icing. So sweet, so moist, grab ’em while you can.

26. Ziti

Ziti, a staple in Italian-American cuisine, embodies comfort and tradition. Made famous by Carmela Soprano’s lavish baked ziti, this pasta dish represents family gatherings, mob connections, and the incredible fandom of “The Sopranos.”

27. Zongzi

Zongzi are savory parcels of sticky rice filled with pork or mushrooms, wrapped in bamboo leaves, and steamed. They originated from the legend of poet Qu Yuan’s drowning, where villagers threw rice to protect his body.

28. Zoni

If you seek prosperity and good fortune for the New Year, tradition says you must have zoni. This cherished Japanese soup, brimming with mochi rice cakes and symbolic ingredients, invites blessings and abundance.

29. Zoodles

Zucchini noodles, or Zoodles, are the new craze, offering a healthier twist to traditional pasta dishes. With their low-carb and gluten-free appeal, Zoodles can replace spaghetti in dishes such as spaghetti carbonara, pad Thai, or be served with simple sauces.

30. Zopf

This rich and buttery braided loaf with a soft crumb and golden crust is often enjoyed for weekend breakfasts. It symbolizes unity and friendship in Swiss culture, though you can also find it in Germany and Austria as well.

31. Zucchini

In the United States, August 8th is celebrated as National Sneak Some Zucchini onto Your Neighbor’s Porch Day, humorously acknowledging the abundance of zucchini that gardeners often have during the summer months.

32. Zucchini Flowers

Not only are zucchini flowers edible, they’re actually pretty good in salads, stuffed with cheeses then fried, or even on pizzas. They add a mild slightly sweet flavor reminiscent of the zucchini fruit and a tender texture.

33. Zuccotto

In Renaissance Florence, noble banquets featured zuccotto, a dome-shaped sponge cake filled with ricotta, chocolate, and fruit, soaked in liquor. Adorned with chocolate shavings and fruit, it epitomized opulence and luxury.

34. Zuppa Toscana

While commonly associated with Olive Garden restaurants in the United States, authentic zuppa alla Toscana features a base of beef broth and excludes bacon, incorporating traditional Tuscan ingredients such as cannellini beans and bread for a heartier texture.

35. Zurek

Zurek’s distinctive sour flavor comes from the fermentation process of rye flour, giving it a characteristic tanginess. In Poland, it’s often served in a hollowed-out loaf of bread, known as chleb zurek, with halved hard-boiled eggs.

36. Zwetschkenknödel

The Austrian dish consists of dumplings made from potato dough filled with fresh plums (Zwetschken), sugar, and cinnamon. Similar dishes include Czech plum dumplings (knedlíky), Hungarian szilvás gombóc, and German fruit-filled dumplings (Fruchtknödel).

37. Zwieback

If you like toast, but wish you could have it even more crispy and crunchy, then Zwieback is the answer. This twice-baked bread offers a satisfying crunch and a longer shelf life, perfect for snacking or incorporating into recipes.

38. Zwijntje

This strong (8% alcohol) Tripel beer is produced in Ghent, the Flemish municipality in Belgium. It has a golden hue and a rich, malty sweetness with fruity (especially orange) and caramel notes.

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Related: Foods Starting with Q
Related: Foods Starting with R
Related: Foods Starting with S
Related: Foods Starting with X
Related: Foods Starting with Y

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52 Foods That Start with Y

Whether you’re working on a school project, solving a crossword puzzle, or eager to enhance your culinary skills, we’ve compiled a thorough list of foods that start with the letter Y for you.

1. Yabby

This Aussie crayfish you should really get acquainted with. Resembling lobster, both in appearance and taste, it’s sweet with a distinct earthy undertone. Throw them on the barbie (grill), or stick’em in a pan with butter and garlic. Divine!

2. Yacón

Fancy a sweet potato that tastes like a cross between an apple and a watermelon? Who would want that? Well, everyone. Despite its sweetness, yacón is low in calories, diabetic-friendly, great in salads or cooked into jams and syrups.

3. Yahni

Used across various cultures, yahni refers to dishes that share one common element: slow-cooking. Turkish yahni focuses on the tangy sweetness of tomatoes, while Indian versions incorporate fragrant spices, like ginger, garlic, cinnamon, and cardamom.

4. Yakhnet Batata

This Lebanese potato stew is simmered with tomatoes, onions, garlic, and spices such as cumin and coriander. Its hearty flavors make it a comforting dish, often enjoyed with rice or bread.

5. Yakhni Pulao

Savor a traditional Kashmiri recipe: fragrant rice cooked in a broth infused with meat, yogurt, and aromatic spices including cardamom and cloves. Lighter and milder than biryani, it allows the simple ingredients to shine.

6. Yaki Onigiri

When plain rice feels lackluster, yaki onigiri comes to the rescue. These grilled rice balls filled with plums (umeboshi), salmon, or seasoned seaweed (nori), become caramelized and imbued with a subtle smokiness, adding crunchiness and excitement.

7. Yakisoba

Ask for yakisoba (yah-kee-soh-bah) in any Japanese restaurant and you’ll get some amazing stir-fried noodles. It typically has pork or seafood mixed with cabbage, carrots, and onions, all coated in a Worcestershire-style sauce.

8. Yaki Udon

Otherwise known as fried udon, these thick, chewy noodles make any meal particularly hearty. Add vegetables, meat (generally pork) and a savory-sweet umami sauce of mirin, dashi, soy sauce, and you’re feasting on a true Japanese delight.

9. Yakitori

Scattered throughout Japan are yakitori-ya, compact shops specializing in grilled skewered chicken. Their allure? An irresistible tare sauce blending mirin, sake, sugar, and soy sauce, enveloping each bite with savory-sweet goodness.

10. Yali Pear

Unlike most other varieties, yali remain crisp even when ripe, making them ideal for crunchy salads and baking. They’re firm, almost like an apple, have a nice yellow-green skin, and taste sweet with floral notes.

11. Yam

Yams are often confused with sweet potatoes in Western countries, but they belong to different botanical families. True yams are more closely related to lilies and grasses, and can get quite large, like more than 15 kg (ca. 33 lb.).

12. Yamarita

Speaking of yams, yamarita is a popular street food in Nigeria, consisting of sliced yams coated in a seasoned batter and then deep-fried. You can get them dipped in a spicy tomato sauce or served with a side of mayonnaise.

13. Yangchow Fried Rice

You might know this as “combination fried rice” or “house fried rice,” basically a recipe that uses a more extensive array of ingredients – shrimp, ham, carrots, peas, chicken or pork, sometimes together.

14. Yangmei

Also known as Chinese bayberry, these are small, round fruits with smooth skin ranging from bright red to dark purple when ripe. The taste is often compared to a combination of strawberries, raspberries, and lychees.

15. Yankee Pot Roast

Slow-cooked beef, taters, onions, and carrots simmered in savory broth. It’s a taste of tradition, comfort, ‘n good ol’ American cookin’ for Sunday suppers ‘n family gatherings.

16. Yardlong Beans

Yardlong beans have a unique texture that is crisp and crunchy, even after cooking. They’re slightly nutty or grassy, with a hint of sweetness, and are commonly used in Asian cuisines for stir-fries or just sautéed.

17. Yassa

It’s all in the marinade! Onions, lemons, mustard, garlic, ginger, and chili peppers combine their spicy powers to infuse chicken (or fish) with incredible flavor. Grilling adds the right amount of char for a dish that’s both bold and delicious.

18. Yatsuhashi

Initially created as temple offerings, yatsuhashi evolved into a cherished Kyoto souvenir, and become associated with the city’s tea ceremony culture. Crafted from glutinous rice flour and flavored with cinnamon, it delights visitors with its delicate sweetness.

19. Yautia

This root vegetable is native to the Caribbean and Central America and is an edible tuber similar to potatoes or taro. From hearty soups to crispy fritters, its mild flavor and starchy texture elevate dishes with Caribbean flair.

20. Yeast

A fascinating single-celled fungi essential to human culture for millennia. It’s what makes dough airy and transforms sugars into alcohol and carbon dioxide, giving rise to bread and brewing the elixirs of beer and wine.

21. Yellow Apple

Several varieties fall into this category, including Golden Delicious, Fuji, and Gala, each offering a balance of sweetness and tartness. Natural pigments called carotenoids provide that yellow hue, same as in carrots and pumpkins.

22. Yellow Beet

Unlike red beets, the yellow variety doesn’t bleed color when cooked, so use them to visually improve salads, soups, and roasts. They’re also a bit sweet, less earthy, almost citrusy.

23. Yellow Cake

Mastering this simple recipe will make you a big hit at any celebration. Yellow cake has a versatile base that pairs well with various frostings, fillings, fruits, and toppings for endless delicious creations.

24. Yellow Moong Dal

The star of many Indian dishes, especially flavorful and nutritious lentil soup or stew. Not only that, it’s also used in khichdi (a one-pot rice and lentil dish), dosa (a savory crepe), and dhokla (a steamed snack).

25. Yellow Pepper

Spruce up your salads, sandwiches, and vegetable platters with a bit of color and a nice crunch. Yellow peppers are rich in vitamins, high in fiber and bring a mild sweet taste to your cooking.

26. Yellow Plum

There are a few types of yellow plums, but the Mirabelle variety is particularly interesting. They are renowned for having exceptionally sweet and flavorful flesh, which has a delicate floral aroma and a hint of tartness.

27. Yellow Squash

Yellow squash is typically in season during the summer months, hence the name “summer squash.” It thrives in warm weather and is readily available at farmers’ markets and grocery stores during its peak season.

28. Yellow Watermelon

A recent addition through selective breeding, yellow watermelons offer a twist on the classic fruit. Though their color differs, taste remains largely unchanged, perhaps with a slight increase in sweetness.

29. Yellowfin Tuna

Served raw as sushi or grilled, yellowfin tuna is a popular choice, lean and full of essential vitamins and minerals. Beyond its culinary prowess, it’s one of the fastest fish, reaching speeds of up to 47 mph (ca. 76 km/h). It also counts among the most expensive tuna species out there.

30. Yellowtail Fish

Watching yellowtail transform into sushi is a treat in itself. From the precision of sushi chefs to the final presentation, it’s a culinary journey that captivates, providing an unforgettable dining experience.

31. Yerba Mate

This South American beverage is prepared by steeping the dried leaves and twigs of the yerba mate plant in hot water. Sipped from a traditional gourd with a bombilla straw, it offers an earthy taste and strong caffeine kick.

32. Yiros (Gyros)

Everyone knows what a yiros (gyro) is. It’s that iconic Greek handheld delight featuring succulent slices of meat, crisp veggies, and tangy tzatziki sauce, all wrapped in warm, pillowy pita bread—a taste of Mediterranean bliss.

33. Yodels (snack cakes)

This classic American snack cake is made by Drake’s Cakes. These cylindrical treats consist of moist chocolate cake rolled around a creamy filling, then coated in a layer of rich chocolate icing.

34. Yogurt

There are many varieties of yogurt available, including plain, Greek, flavored, and low-fat or non-fat options. Greek yogurt, in particular, is strained to remove excess whey, resulting in a thicker consistency and higher protein content.

35. Yolk (Egg Yolks)

The yolk’s emulsifying properties make it a key ingredient in many sauces and dressings. When combined with oil and an acid (such as vinegar or lemon juice), the yolk helps to create a smooth, stable emulsion, as seen in mayonnaise and hollandaise sauce.

36. Yorkshire Pudding

You only need a simple batter of flour, eggs, milk, and salt to make your Yorkshire. Bake in a hot oven until it puffs up and becomes golden brown, for that crispy exterior and soft, custardy interior.

37. Yorkshire Teacakes

Put the kettle on, you’re gonna need a nice warm cuppa to enjoy these soft, sweet bread rolls filled with dried fruit. Currants or raisins are commonly used, but experiment with sultanas, mixed peel, berries…and plenty of cinnamon.

38. Youngberry

This hybrid berry was created by crossing various blackberry cultivars with dewberries, resulting in a sweet and flavorful fruit with a dark purple to black color when ripe.

39. Youtiao

Youtiao, a staple breakfast in China, pairs perfectly with rice porridge, soy milk, but can be can be joyed just on its own. Its light, airy texture and crispy exterior make it a delightful morning indulgence.

40. Yoyos

In some regions, yoyo biscuits are affectionately known as “melting moments,” reflecting their soft, crumbly texture that melts in the mouth. This alternate name highlights their beloved status, particularly in Australia and New Zealand.

41. Yquem

This comes from the prestigious winery located in the Sauternes region of Bordeaux, France, acclaimed for producing some of the world’s finest sweet white wines. Yquem is highly prized for its exceptional quality, complexity, and aging potential.

42. Yuca

Yuca, or, as its more commonly known, cassava, is a starchy root vegetable that can substitute potatoes. Among the many uses you have tapioca pearls for bubble teas and for making biofuels.

43. Yukon Gold Potatoes

Developed in the 1960s by Canadian plant breeder Gary Johnston, this type of potato has a really buttery flavor and creamy texture. They are excellent for making mashed potatoes, gratins, soups, salads, and casseroles.

44. Yule Log

The Yule log cake is an integral part of Christmas celebrations in many European countries, including France, Belgium, Switzerland, and the United Kingdom. It serves as the centerpiece of the holiday dessert table, alongside other traditional sweets.

45. Yum-Yum Sauce

There’s nothing better than this sauce to go with Japanese hibachi-style dishes. Also known as shrimp sauce or white sauce, it’s a creamy, tangy, and slightly sweet creation, with a hint of garlic and plenty of umami.

46. Yuzu

Aromatic and tangy, yuzu is a versatile ingredient used in Japanese & Asian cuisine. Its unique flavor profile, reminiscent of grapefruit and mandarin, adds brightness and complexity to a variety of dishes.

47. Yōkan

A lot of artistry goes into making yōkan. From crafting the smooth, velvety red bean paste to achieving the perfect firm jelly texture, each step is carefully executed to create this beloved Japanese delicacy.

48. Yirgacheffe coffee

Whether you’re a connoisseur or simply enjoy a cup now and then, Ethiopian yirgacheffe coffee is a must-try. Its medium body, bright acidity, and complex flavor profile featuring hints of citrus, berries, and jasmine make it a truly exceptional brew.

49. Yibin Ranmian (Burning Noodles)

A popular street food dish right in the heart of Sichuan province in China. It’s made by tossing freshly boiled noodles with a spicy and aromatic sauce of chili oil and Sichuan peppercorns, sliced meat, vegetables, peanuts, and cilantro.

50. Yaki Imo

Maybe a grilled potato doesn’t seem like appropriate street food, but it’s all the rage in Japan. Sweet potatoes are roasted over an open flame until soft and caramelized. This intensifies the natural sweetness and makes even them more delectable.

51. Yuba

Derived from soy milk, yuba’s thin, translucent sheets bring a touch of elegance to Asian cuisine. With its chewy texture and delicate flavor, it adds depth and richness to soups, stir-fries, and salads.

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Related: Foods Starting with Q
Related: Foods Starting with R
Related: Foods Starting with S
Related: Foods Starting with T
Related: Foods Starting with X

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26 Foods that Start with X

Well, if you were looking for foods that start with the letter X you probably know already that they are pretty hard to find. We did our best to research as many as possible, but if we missed any, please let us know in the comments section below.

1. XO Sauce

This iconic condiment features dried seafood, chili, and garlic. The “XO” is a nod to its perceived high quality, akin to “extra old” cognac, and not referring to hugs and kisses. Still, it will make you feel all warm and fuzzy.

2. Xacuti

This Indian curry is a popular dish in the Goa and it is made from coconut, poppy seeds, chilies and other spices. There is a similar dish in Portugal, chacuti, which is not very surprising given Goa is a former Portuguese colony. You can also find a similar dish in Mozambique, another former Portuguese colony with a local cuisine heavily influenced by the Portuguese.

3. Xalapa Punch

From Mexico’s vibrant city of Xalapa, this spirited concoction blends pineapple, mango, or citrus with warming spices such as cinnamon, cloves, or ginger, all lifted with a splash of tequila. It really hits the spot.

4. Xampinyons en Salsa Mushrooms

A rustic Spanish dish of mushrooms cooked in a tomato-based sauce with garlic, olive oil, and herbs. It can be served as tapas (appetizer) or paired with meats. Some recipes add wine or amontillado sherry wine for extra complexity.

5. Xavier Soup

Xavier Soup brings Italian flair to tender homemade Parmigiano-Reggiano dumplings in cooked in a hearty chicken stock. A sprinkle of parsley adds freshness to this comforting classic.

6. Xavier Steak

The perfect recipe for busy nights: roast the asparagus, season and sear the steaks, then bake until done. Top with asparagus and cheese, broil until melted. Easy, delicious, and ready in no time!

7. Xi Gua Lao

A centuries-old Chinese dessert, Xi Gua Lao ingeniously repurposes watermelon rind. Slow-cooked with rock sugar, it exemplifies resourcefulness, transforming a typically discarded ingredient into a nice treat.

8. Xia Mi

Or dried shrimp, is a common ingredient for Cantonese and Korean dishes, imparting an intense umami flavor to stir-fries, soups, and fried rice. These tiny crustaceans are sun-dried for days, concentrating their savory essence.

9. Xian Cao

Also called grass jelly, this offers a unique gel texture infused with herbal flavors. Typically, served cold and sweetened, it’s a popular choice for cooling off.

10. Xiangcaojing

Xiangcaojing, or vanilla extract, is derived from vanilla beans, it infuses dishes with a rich, aromatic flavor, elevating everything from baked goods to beverages.

11. Xiao Long Bao

Xiao Long Bao (soup dumplings) are known for the use of a unique cooking technique. Gelatinized broth solidifies into a flavorful jelly when chilled, then melts into a delicious soup when steamed, creating a one-of-a-kind culinary experience.

12. Xidoufen

A Yunnan special, this Chinese dish features rice noodles in a spicy-sour soup with fermented bean paste, chili, and vinegar. Topped with peanuts and tofu, it’s wonderfully comforting.

13. Xīhóngshì Chǎo Jīdàn

This is simply the taste of Cantonese culinary tradition, bringing families together around the dinner table. This recipe elevates tomatoes and eggs into a culinary delight, uniting loved ones with its familiar flavors and heartwarming simplicity.

14. Xilacayota Squash

“Calabaza de Castilla” or “Mexican crookneck squash” is a winter squash variety native to Mexico. It has a pale yellow to orange skin and a sweet, nutty flavor. It is often used to make “candied pumpkin” for the Day of the Dead (Día de los Muertos) celebrations.

15. Ximenia caffra

A type of sour plum from which wild plum oil can be extracted. It’s rich in essential fatty acids, including omega-6 and omega-9, beneficial in preventing signs of aging, such as fine lines, wrinkles, and age spots.

16. Xingren doufu

This Chinese dessert is made from almond milk and agar-agar, a vegetarian alternative to gelatin. Despite its name, Xingren doufu, almond tofu, doesn’t contain tofu; instead, it has a texture similar to soft pudding or jelly.

17. Xinomavro Grapes

Considered one of the most notable grape varieties from Greece, it is highly regarded by wine enthusiasts. Xinomavro produces complex and age-worthy red wines with bold tannins, vibrant acidity, and flavors of dark fruits, spices, and earthy undertones.

18. Xiphias

These guardians of the ocean reign as majestic hunters with their formidable sword-like bills. As both apex predators and culinary treasures, they embody the wild beauty of the open seas.

19. Xnipec

This is a Mayan salsa from the Yucatan Peninsula of Mexico. Typically made with habanero peppers, onions, tomatoes, sour orange juice, and cilantro, it delivers a fiery kick balanced by citrusy tanginess.

20. Xocolatl

If you could go back in time, you’d have to add this to your “To try” list. Known as “bitter water,” Xocolatl is an Aztec and Mayan beverage made from cacao beans. It was a frothy, spiced chocolate drink mainly enjoyed by royalty and warriors.

21. Xoconostle

Getting pricked by this pear cactus might be worth it. Tart and acidic with a hint of sweetness, it’s used in Mexican cuisine to add a unique flavor to dishes such as salsas, sauces, and beverages.

22. Xoi

This Vietnamese dish is made from glutinous rice that’s steamed or cooked with various ingredients such as mung beans, peanuts, or shredded chicken. It’s often served as a savory or sweet snack or dessert, offering a delightful combination of flavors and textures.

23. Xouba of Rianxo

Xouba is the Galician name for small sardines, a fish that’s abundant on the northwestern Spanish coast, as well as in Portugal. Xouba are very appreciated in the local Galician cuisine and you can enjoy them between mid-May and July.

24. Xylocarp

Xylocarps, like coconuts and chestnuts, have tough, woody husks protecting their seeds. They require specialized tools or techniques to open, but the nutritious treasures within are well worth the effort.

25. Xanthan gum

This has become a familiar feature on ingredient lists. Xanthan gum is a food additive and thickening agent derived from sugar fermentation. Its role is to improve texture, provide viscosity, and prevent ingredient separation.

26. Xi fan

This simple rice porridge is made by boiling rice in water or broth until it reaches a thick, creamy consistency. It is often served to those recovering from illness or as a symbol of care and hospitality, highlighting its nurturing qualities.

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Related: Foods Starting with O
Related: Foods Starting with P
Related: Foods Starting with Q
Related: Foods Starting with R
Related: Foods Starting with S
Related: Foods Starting with T

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111 Tasty Foods Starting with K

Step into a flavorful exploration of foods beginning with the letter K. From familiar favorites to hidden gems, this listicle unveils a diverse array of culinary delights awaiting your discovery.

1. Kabobs (Kebabs)

When marinated meats (chicken and lamb are popular choices), fresh and colorful veggies, along with aromatic spices unite on a skewer and hit the grill, you get kabobs, a real feast for the senses and a popular food in the Middle East.

2. Kabocha Squash

A harbinger of fall, kabocha can be a wholesome addition to your diet, rich in beta-carotene, fiber, and essential vitamins. This Japanese squash variety is sweet, and works well roasted, blended into creamy soups, or mashed as a side dish.

3. Kabosu

Again from Japan, Kabosu is a small, greenish-yellow citrus fruit, delivering sharp zesty notes akin to lime and yuzu. It adds brightness to fish dishes like sushi and sashimi, dressings, and even beverages.

4. Kachori

Roll out the red carpet for this Bollywood superstar, a popular Indian breakfast dish! Kachori is a deep-fried pastry snack filled with spiced lentils, peas, or potatoes, traditionally accompanied by tangy chutneys. It’s so good, you’ll start dancing after the first bite.

5. Kachumbari (Fresh Tomato and Onion Salad)

Throughout the African continent, you can find variations of this simple salad, but the main ingredients remain the same: diced tomatoes, onions, and chili peppers. Great on its own or with grilled meats and rice dishes.

6. Kagianas

Take this down for a quick and tasty breakfast: olive oil in a pan, reduce chopped tomatoes to a slightly thickened sauce, add 1-2 beaten eggs, then finish with some nice feta cheese. Now, have a taste of Greek morning bliss!

7. Kahlua

Often overlooked on the global stage, Mexican coffee shines as a sweet, vanilla-infused liqueur. Kahlúa, notable for cocktails like White Russians and Espresso Martinis, also enhances desserts such as tiramisu and cakes.

8. Kalamata Olives

Originating from sunny Greece, Kalamata olives present a distinctive almond shape and deep purple hue. From salads to tapenades, they elevate various Mediterranean dishes with their meaty texture and an almost fruity flavor.

9. Kaiserschmarrn

This is a royal treat with a funny name meaning “Emperor’s Mess”. Created for Emperor Franz Joseph I of Austria and King of Hungary, this fluffy shredded pancake, golden and delicious, is best enjoyed with powdered sugar and fruit compote. Needless to say that it’s one of the most popular Austrian desserts out there.

10. Kakadu Plums

With an extraordinary concentration of vitamin C, these tiny green fruits truly pack a punch. Indigenous Australian communities used them in traditional medicine, and today, many creams, serums, and lotions harness their natural benefits.

11. Kalaadi

“Necessity is the mother of invention”, and the nomadic Gujjars perfectly exemplified this with Kalaadi. Their solution to preserving cow and buffalo milk was to transform it into a dense, lightly pungent cheese that would hold over long travels.

12. Kalakand

This Indian sweet is made by simmering condensed milk with paneer (cottage cheese), flavored with cardamom, and topped with nuts. Cooked to a fudgy consistency, it’s set in a tray, ready to be enjoyed during festivals and celebrations.

13. Kalakukko

This customary Finnish pastry is essentially a hearty fish and pork pie. It features a rye crust filled with layers of fish, pork, and smoky bacon. Simply open the top, add some lingonberry sauce, and dig in!

14. Kalduny

Italy has elegant ravioli, Poland boasts comforting pierogi, and Lithuania prides itself with the enticing kalduny. These dumplings are filled with meat, mushrooms, or potatoes, boiled or fried, and served with sour cream or butter.

15. Kale

In recent years, kale has experienced a surge in popularity, becoming a staple in health-conscious diets. It’s featured in a variety of trendy dishes, from kale salads to smoothie bowls. Maybe see what all the fuss is about.

16. Kalettes

Brussels sprouts and kale, both greens that evoke strong opinions in the culinary world, were crossed to create kalettes. Resembling tiny cabbages with frilly leaves, they offer a milder, nuttier flavor compared to classic Brussels sprouts.

17. Kalitsounia

Created in Crete, kalitsounia are small pastries embodying the essence of Greek culinary traditions. Filled with delightful local cheese (mizithra), herbs, and sometimes sweet ingredients such as honey, they make for an awesome snack.

18. Kalyna

A symbolic berry in Ukrainian and Slavic cultures, the vibrant red kalyna holds deep cultural significance. Associated with love, beauty, and protection, they are still used in old rituals, folk songs, and festive decorations.

19. Kamaboko

A Japanese culinary wonder, this seafood product involves grinding fish into a paste, shaping it, and then steaming or grilling to achieve a unique, firm texture. Kamaboko slices are commonly used in soups, noodle dishes, and as a sushi topping.

20. Kaminari Okoshi

Could you resist a ‘thunder snack’? Kaminari okoshi are crispy rice treats with added peanuts and sugar, bound together with a sticky syrup. Closely associated with festivals, especially the Sanja Matsuri in Asakusa, Tokyo.

21. Kamote (Sweet Potato)

In the Philippines, kamote (sweet potatoes) are favored for their superior health benefits compared to regular potatoes. They’re rich in fiber, vitamins, and minerals, and come in various colors, including purple, orange, and white.

22. Kamut

This ancient Egyptian grain impresses with its remarkable drought resistance and high nutritional profile. Having a nutty and buttery flavor, it adds an interesting twist to bread, pasta, cereals, and salads.

23. Kanafeh

Kanafeh, a popular dessert in the Middle East and Greece, consists of layers of shredded phyllo dough with sweet cheese or semolina, baked to golden goodness. Post-oven, it’s drenched in fragrant sugar syrup or orange blossom water, topped with crushed pistachios or a sprinkle of cinnamon.

24. Kanelbulle

This Swedish pastry swirls together soft, cinnamon-infused dough with a sweet filling. Kanelbulle is deeply rooted in Swedish fika culture, where taking a break with coffee and a pastry is a cherished daily ritual.

25. Kangkung Belacan

Kangkung (water spinach) and belacan (fermented shrimp paste) are combined into a remarkable dish. Beyond these two, a combination of spices – garlic, chili, shallots, sugar, and sometimes tamarind – make Kangkung belacan truly unforgettable.

26. Kanom Krok

In terms of street food, Thailand is a contender for the No. 1 spot, especially with these mini coconut pancakes. Cooked in semi-spherical molds, they become crispy outside and soft, gooey within. And watching them get made just adds to the experience.

27. Kapsalon

Kapsalon is recent Dutch fast-food sensation of stacked thinly sliced döner or shawarma meat atop a bed of fries, all in a take-out tray. Melted Gouda cheese blankets the ensemble, followed by a generous drizzle of garlic sauce and a sprinkle of fresh veggies.

28. Kare-kare

Ox tail and vegetables, such as banana hearts, eggplants, and string beans, are slow-cooked in a peanut-based sauce to make kare-kare, a popular Filipino dish. For a contrasting salty and umami flavor, bagoong (shrimp paste) is added, for even more levels of deliciousness.

29. Karjalanpiirakka

Many Finnish families have their own treasured recipes for karjalanpiirakka, also known as Karelian pies, a rye crust pocket filled with various fillings. Part of its charm is biting into the thin, crispy crust and savoring combinations of carrot and rice, mashed carrot, or even potato and rice mixed together.

30. Karpouzi

A juicy slice of watermelon is a perfect antidote to scorching summer days. With its vivid pink hue and succulent sweetness, each bite delivers a burst of hydration and pure refreshment.

31. Kasha

This Eastern European version of porridge swaps oats for buckwheat. Enjoy it as a sweet breakfast with honey and fruits or as a savory dish paired with vegetables or meats. Tasty and gluten-free.

32. Kasiri

When life gives you cassava, make kasiri (cassava beer). The mash undergoes natural fermentation, resulting in a mildly alcoholic and effervescent drink. Brewing kasiri is often an artisanal affair, connecting people to their cultural roots and traditional practices.

33. Kasutera (or Castella)

Kasutera is a Japanese sponge cake with Portuguese origins. The recipe is simple: flour, sugar, eggs, and occasionally honey – the same ingredients that create similar fluffy desserts, like the Italian pan di spagna or Romanian pandișpan.

34. Kataifi

Several Greek pastries share this same dough recipe, but kataifi stands out with its shredded or vermicelli-like appearance. When baked, these threads turn crispy, creating a delectable contrast with the soft interior filled with chopped nuts and honey.

35. Katsuobushi

Katsuobushi is dried and fermented skipjack tuna, finely shaved into delicate flakes. This iconic ingredient is commonly used to infuse a smoky, umami-rich flavor into dishes such as dashi (Japanese soup stock) and okonomiyaki.

36. Kava

Put your feet up and relax with a nice glass kava. To make it, kava plant roots are ground and mixed with water. The taste can be described as pungent, while the effect particularly calming.

37. Kedgeree (Curried Rice with Smoked Haddock)

Kedgeree is a British-Indian fusion traditionally served for breakfast or brunch. It consists of flaked fish, usually smoked haddock, mixed with rice, hard-boiled eggs, and curry powder.

38. Kedjenou

This is a wonderful meal of slow-cooked marinated chicken, bright vegetables, and Ivorian spices, all enclosed in a tightly sealed terra-cotta pot. This method tenderizes the meat, bringing out deep and fragrant flavors.

39. Keema

The Hindi term for minced or ground meat, keema, also describes a range of dishes combined with aromatic spices and herbs. Favorites such as keema matar (with peas) or keema aloo (with potatoes) enjoy great popularity among local and international enthusiasts.

40. Kefta (Kofta/Köfte)

Many countries have exceptional meatballs, but kefta (or kofta or köfte in Turkey) really make an impression through the use of a special spices. Cumin, coriander, paprika, parsley, garlic, oregano, basil, and even nutmeg create a multifaceted flavor profile.

41. Kelaguen

Kelaguen, an integral part of Chamorro cuisine, showcases the unique tastes and cooking techniques of the Pacific Islands. Raw fish, shrimp, or grilled chicken is left to marinate in a spicy blend of coconut, zesty citrus, and fresh herbs.

42. Kelewele (Spicy Fried Plantain)

Sweet and spicy defines kelewele, Ghana’s fried plantains. Coated in a seasoning mix of ginger, garlic, chili, and sometimes nutmeg or cloves, the plantain pieces are deep-fried until golden brown for a crispy exterior.

43. Kelp

Kelp is a robust seaweed rich in vitamins and minerals, predominantly used in Asian cuisine for imparting umami notes to dishes. Beyond culinary uses, kelp supports marine ecosystems and finds applications in biofuel, food, pharmaceuticals, and cosmetics industries.

44. Kenchur

A member of the ginger plant family, kenchur produces some distinctive beige to light brown rhizomes that are used in cooking. With curries, soups, and herbal drinks, kenchur infuses a citrusy, earthy, and subtly spicy taste.

45. Kenkey

Made from fermented maize dough, wrapped and boiled, kenkey offers a mildly sour taste that beautifully complements fish, soups, and stews. This Ghanaian staple food is often part of the daily meals and festive celebrations.

46. Ketchup

Today’s ketchup is tomato-based, but did you know initial recipes was based on fermented fish sauces, nuts, grapes, and many more unusual ingredients? How does mushroom ketchup sound with fries and a burger?

47. Ketembilla

Native to Sri Lanka but thriving in various tropical climates, the ketembilla shrub yields small, round, purple plum-like fruits. With a sweet and mildly tangy taste, it proves excellent for jams and desserts.

48. Key Lime Pie

A Florida favorite, this pie has a zesty and refreshing citrus punch. Everyone knows it’s delicious, but there seems to be a lively debate: meringue or whipped cream topping. Which camp are you in?

49. Khachapuri

The simplest way to describe khachapuri, Georgia’s most popular food, is a bread boat filled with melted cheese and topped with a cracked egg. Using local Georgian stringy cheeses, such as salty sulguni and gently acidic imeruli, makes it a real treat.

50. Khaki/Kaki

While resembling a tomato, kaki (or persimmon) surprises with a flavor spectrum from honey-like sweetness to a subtly spicy. Primarily enjoyed fresh, kaki also lends itself to mighty fine muffins, bread, or sweet salsas.

51. Khameer

Khameer is a Middle Eastern bread with an irresistibly soft texture and delicate sweetness. The plain version pairs well with tea or coffee, while stuffed variations with cheese, dates, or nuts offer a delightful complement to savory dishes.

52. Khar

This is a class of traditional Assamese dishes, named after the key ingredient used in the preparation – alkaline water. Sunflower plant parts are collected, sun-dried, and then burnt to ashes. Water is added, creating an alkaline solution that is eventually filtered.

53. Kheer

If you’re a fan of pudding-like desserts, then check out kheer. It’s made by simmering rice, vermicelli, or other grains in milk and sweetening the mixture with sugar or jaggery. Flavorings include cardamom and saffron, with almonds and pistachios as garnish.

54. Kholodets

For Eastern Europeans, winter holidays revolve around family gatherings, celebrating Christmas, and serving up some (perhaps) unusual foods. To make kholodets, pork or beef is simmered for a flavorful broth that solidifies into a jelly-like consistency.

55. Khoresht

This is the general term for various Iranian stews that combine meat, vegetables, and aromatic spices. Khoresht-e fesenjan uses walnuts and pomegranate, while khoresht-e ghormeh sabz is based on fresh herbs (parsley, cilantro, fenugreek), and kidney beans.

56. Khurma

Khurma is a sweet pudding with dried fruits and nuts, made for celebrations. Afghan style includes cardamom and rose water, while Central Asian kurut adds tangy dried yogurt balls.

57. Kibbeh

Kibbeh are essentially Middle Eastern meatballs shaped as spheres or leaves, from minced lamb or beef with bulgur wheat, spices, and herbs. Fried or baked, serve with tahini or yogurt sauce for an authentic touch.

58. Kicha

Making delicious gluten-free bread is simple. This Ethiopian recipe uses just teff flour, water, and a pinch of salt, resulting in a thin, soft, and slightly sour flatbread.

59. Kidney beans

Whether vegetarian or not, this nutritional powerhouse offers high protein, fiber, iron, and potassium, supporting muscle development and digestion. For the sake of everyone, just don’t overindulge.

61. Kidneys

An acquired taste for some, kidneys bring a distinct earthy flavor with a hint of gaminess. British classics such as steak and kidney pie or Persian kidney kebabs wouldn’t be the same without them.

62. Kielbasa Sausage

A pride and joy of Poland, kielbasa shines when grilled, serving as a main attraction at barbecues and gatherings. It’s also an essential ingredient in various Polish dishes, from pierogi fillings to hearty soups like kapuśniak.

63. Kimchi

Kimchi transcends mere side dish status. The alchemy of Napa cabbage and Korean radishes fermented in garlic, ginger, gochugaru (red pepper flakes), and fish sauce elevates kimchi to a cultural and culinary symbol.

64. Kimbap

Meet sushi’s little brother, a convenient delight wrapped in crispy seaweed that’s super popular in South Korea. Filled with carrots, cucumber, spinach, pickled radish, and a choice of beef or tuna, it’s an easy on-the-go snack. Here is a delicious kimbap recipe with shrimp.

65. King Crab

Befitting its royal title, this large crustacean boasts sweet, delicate meat, often gracing seafood platters in luxury restaurants. Pair it with a glass of chilled Chardonnay or Sauvignon Blanc citrusy notes to complete the regal feast. But be prepared to pay for this delicacy as it counts among the most expensive seafood in the world.

66. Kingklip

Scale-free and easy to cook, the kingklip could be your new fish favorite. A quick pan-sear with fresh herbs or as ceviche alongside lime, onions, and cilantro creates a tasty meal.

67. Kishka

When it comes to sausages, it’s all about the filling. Kishka combines buckwheat, rice, or potato with ground beef or pork, and plenty of spicy seasoning. It makes for a hearty meal, especially during winter months.

68. Kitfo

If you enjoy experimenting with new foods, give kitfo a try. This Ethiopian dish consists of finely minced raw beef seasoned with mitmita (chili paste) and niter kibbeh (clarified butter). Served with injera, a slightly tangy flatbread.

69. Kiwano

Kiwano, the horned melon, captivates with its vibrant orange, spiky exterior. Beneath the thorns lies a juicy, lime-green flesh, offering a refreshing mix of cucumber, kiwi, and banana flavors, for a tropical sensation.

70. Kiwi

It might share similarities with the New Zealand bird – both small, fuzzy, and flightless. But the kiwifruit is the only one to exhibit bold green flesh speckled with tiny black seeds and a tangy-sweet flavor.

71. Kiwi Berries

Mini kiwifruits, with smooth, edible skin and no need for peeling, offer sweet, nutrient-rich bites. Perfect for snacking, adding to fruit salads, or garnishing desserts, they provide a delightful pop of color and flavor.

72. Kleftiko

Greek cuisine thrives on locally sourced ingredients and simple yet flavorful dishes. Take kleftiko, for instance, where lamb marinated in garlic, lemon, and herbs is slow-roasted until tender. It epitomizes the essence of simplicity and taste.

73. Knishes

These savory pastry pockets are filled with mashed potatoes, kasha, cheese, and other flavorful ingredients. A common sight at street vendors in areas with Jewish communities.

74. Knockwurst

These are named from the German “knacken,” meaning “to crack” or “snap,” due to the audible sound it makes when bitten into. This plump, flavorful sausage is often grilled or pan-fried for a crispy skin and satisfying snap with each bite.

75. Knäckebröd

A staple of Scandinavian cuisine, knäckebröd is a crispy, thin bread made from rye flour, water, salt, and sometimes yeast or spices. Baked until crisp, it offers a satisfying crunch and pairs well with cheeses, spreads, or butter.

76. Knödel

Loved on their own or for complementing various soups or main dishes, knödel are a regional dumpling. They can be filled with savory bacon or cheese, or sweetened with fruits for dessert.

77. Kobbari Mithai

Straightforward recipe to epicurean success, kobbari mithai only requires fresh grated coconut, sugar, and cardamom. Cooked until thick, then cut into squares or diamonds, it offers rich, sweet and melt-in-your-mouth goodness.

78. Kochi

While exploring Korea’s lively urban life, stop and savor a hallmark of Korean street food: kochi. These skewered and grilled chicken bits are coated in a savory-sweet marinade and sprinkled with sesame.

79. Koeksisters (Afrikaner Confectionery)

This South African delicacy consists of twisted dough infused with syrup or honey, creating a sweet, sticky treat. They’re simultaneously crisp on the outside and soft on the inside, irresistible to those with a sweet tooth.

80. Kohlrabi

Member of the cabbage family, kohlrabi grows a bulbous stem that resembles mild cabbage or turnip in taste. It makes for an excellent healthy salad along with carrots, apples, and a tangy vinaigrette.

81. Kokam

A tropical fruit, native to India, kokam adds tanginess to various dishes like beverages, curries, chutneys, and preserves. It’s the key to making great kokam rasam or sol kadhi, and other soups and salads.

82. Koki

Derived from Sindhi, koki is a flatbread made with flour, onions, green chilies, and spices. Traditionally shaped into patties, it’s griddle-cooked until golden brown and served alongside curries or vegetable dishes.

83. Kokoreç

This Turkish dish is made from lamb or goat intestines, typically seasoned with herbs and spices, then roasted on a skewer. It’s often served as a sandwich with bread or enjoyed with salads and pickles.

84. Kolache

This Czech pastry has plenty of fans around the world, especially in Texas, where it is often savored for breakfast or as a snack. It consists of a soft, slightly sweet dough filled with various ingredients such as fruit, cheese, or poppy seeds.

85. Koliva

This is a ceremonial dish in Orthodox Christian traditions, particularly during memorial services. Boiled wheat kernels are mixed with sugar, nuts, and sometimes raisins. Koliva symbolizes the resurrection and eternal life.

86. Kombes

Kombes is similar to börek, a pastry with thin layers filled with ingredients like cheese, spinach, or minced meat, then baked or fried to crispiness. It is commonly found in Turkish and Azerbaijani street stalls and shops.

87. Kombucha

You might not have heard about his yet, but kombucha could be the next big thing. By fermenting sweetened tea with yeast and bacteria culture, proponents claim it offers health benefits such as improved digestion, stronger immunity, and detoxification.

88. Kompeito

For all the candy enthusiasts out there, kompeito is a cute Japanese sweet with different colors and shapes. Packaged in elegant boxes, it’s often exchanged as a thoughtful gift during weddings or childbirth celebrations.

89. Kompot

Quench your thirst with this Eastern European fruit drink enjoyed hot or cold. Made by simmering fruits in water, it’s a simple, unassuming treat for any occasion.

90. Konkonte

This Ghanaian dish is gluten-free, vegan-friendly, and packed with fiber, making it a nutritious option for those with dietary restrictions.  Cooked from cassava and resembling porridge, it’s an easy yet nutritious meal with a long shelf life.

91. Konnyaku

Known for its gelatinous texture and mild taste, konnyaku is a popular ingredient in Asian cooking, often replacing noodles in low-calorie dishes. It features prominently in vegan and vegetarian recipes such as oden and sukiyaki.

92. Kopi Tubruk

Skip the brewing process by adding hot water to ground coffee beans directly. It’s not crazy, but an Indonesian style for a strong, thick cup with a bold flavor and sediment at the bottom. Hold the milk.

93. Koshari

No trip to Egypt is complete without trying their national dish, koshari. This light and healthy comfort food combines rice, lentils, and macaroni, topped with a tangy tomato sauce and crispy fried onions – ideal for handling the heat.

94. Kothimbir Vadi

Unless you’re adept at Indian cooking, ordering kothimbir vadi might be the best way to experiencing this Indian snack. Made with coriander leaves, gram flour, and spices, it involves several steps to prepare, mixing, steaming, pan-frying…

95. Kouglof (Alsatian Brioche)

When you’re an adult, there’s really nothing stopping you from having cake every day, so we recommend kouglof. This Alsatian classic is ring shaped, has a fluffy texture, almond adornments, and rum as flavoring. So, perhaps not exactly every day.

96. Kouign-amann

The secret to this Breton cake lies in layering butter within the dough, resulting in a rich, crispy exterior and a tender interior. Sprinkle sugar on top before baking for a caramelized finish.

97. Kransky

Is the kransky the ultimate grilling sausage? Try it for yourself. Made from ground pork, 20% bacon, garlic, pepper, and spices, it’s smoked and ready for the grill, stove top, or even soups and stews.

98. Krapfen

Also known as Berliner in some areas, Krapfen are German doughnuts celebrated for their soft texture and sweet fillings like jam or custard. Popular during festivals like Karneval and Oktoberfest, they’re a sought-after snack.

99. Kringle

Start your day right with a steaming cup of coffee and a kringle. Originating from Denmark, this pastry has made its mark on the US. With a similar airy dough, it’s filled with jam and iced for added delight.

100. Kronut

Emerging from New York City’s animated culinary scene, the kronut melds the best parts of the elegant croissant and the decadent donut. Flaky layers, sweet glazes, innovative flavors, it’s got it all!

101. Krumkake

A waffle in the shape of a cone? One might think Norway’s gone mad. Yet, fill it with either whipped cream, jam, Nutella, chocolate ganache, nuts and honey, and it becomes a stroke of genius.

102. (Rakott) Krumpli

This Hungarian casserole stars thinly sliced potatoes, smoked sausage, sour cream, and sometimes eggs, all baked until golden and bubbly. And this is just the default version – add onions, bacon, or cheese to make it your own.

103. Kuchela

If you’re looking for a new condiment to jazz up your sandwiches or grilled meats, give kuchela a go. This Trinidad and Tobago relish is made from grated green mangoes seasoned with vinegar, hot peppers, garlic, cumin and mustard seeds.

104. Kulcha

Kulcha is a type of fermented Indian bread, typically made with refined flour and yogurt, then baked in a tandoor (clay oven). Good with savory dishes such as curries or served as a snack with chutney or pickles.

105. Kulfi

It only takes 2 ingredients to make this amazing Indian frozen dessert: milk and sugar. In terms of customization though, the possibilities are endless – saffron, cardamom, pistachios, almonds, rose water, nuts, or fruity twists like mango or coconut.

106. Kumara

New Zealand’s sweet potato comes in several varieties, each with distinct characteristics. Owairaka red is earthy sweet, toka toka gold is prized for its smooth, buttery flesh, while Beauregard offers nutty undertones.

107. Kumquat

Unlike other citrus fruits, you can eat kumquat whole, enjoying a sweet peel and tart interior. Despite the small size, they’re full of vitamin C and fiber, and often used in preserves and desserts.

108. Kung Pao Chicken

This classic take-out choice is beloved for its complex flavor profile, balancing spicy, sweet, and tangy notes. Ask for crunchy peanuts or cashews for a textural contrast, or if you’re brave enough, try Sichuan peppercorns for a numbing, citrusy flavor.

109. Kurkure

Kurkure is a crunchy, deep-fried snack made primarily from cornmeal and seasoned with a mix of spices, including chili powder, cumin, and turmeric. It’s shaped like long, twisted tubes and is known for its bold colors and flavoring.

110. Kurrat

The Egyptian spring onion is a vegetable with long, slender stalks and a mild onion flavor. It’s commonly used in Egyptian and Middle Eastern cuisines for soups, stews, and salads.

111. Kvass

For centuries, kvass has been an integral part of Ukrainian celebrations and festivities. Crafted from fermented bread or grains, this mildly tangy and fizzy beverage boasts low alcohol content and can be enhanced with various fruits, herbs, or spices.

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