If you come from an oasis region, you must be savvy with munching that exquisitely sweet date each summer and if you are lucky to come from a delta, then a dandelion herb is surely your seasonal favorite.

You may also have a fruit in your land that you are sure that starts with letter ‘D’ as in Delta in the Greek alphabet but you can’t place it. In the recent past, the letters of the alphabet have come to save many recipe-challenged cooks out there and we are here to help you rediscover some of these. Be it for your own gastronomic satiation or for passing a recipe quiz, here are 70 foods starting with the letter D that you can eat raw, cook or mix.

Fruits: Dates, Dandelions, Dandelion Greens, Dewberries, Damson, Dried apples, Dragon fruit, Durian, Desert Lime, Dragon Fruit,  Dried Fruit,  Doub Palm Fruit, Davidson’s Plum, Dwarf Banana,  Dangleberry, Duku Fruit, Dabai Fruit, DEsert King Fig.

Vegetables and legumes: Daikon, Diced Tomatoes, Dried Pineapple, Dried Apricots, Dried Blueberries, Dried Mango, Dried Strawberries, Dilly Beans,  Dolichos Bean,  Delicata Squash.

Spices, oils and Condiments: Dill

Meat and fish: Dog fish, Devilled ham, Dried Squid, Drumsticks, Duck, Deli Meat, Dove Meat, Deer Meat

Dairy and Eggs: Deviled eggs, Dulce De Leche, Denver Omelet, Dannon Yogurt

Grains and seeds: Durum wheat

Prepared foods: Dark chocolate, Donut, Dumpling, Danish, Divinity, Dijon mustard, Deep Dish Pizza, Ditalini, Dan Dan Noodles, Dump Cake, Dosa, Dango, Doritos, Dalgona Candy, Dinner Rolls,  Dutch Apple Pie, Dolmades, Droewors, Dim Sum, Delta Bars, Deli Sandwiches, Dacquoise, Drop Scones, Date Nut Rolls, Dip, Demerara Sugar

Beverages: Dry Martini, Dubbel, Deep Eddy Lemonade, Daiquiri. 

Fruits that start with D

These are the fruits that start with D, where you’ll find delightful treasures like dragon fruit, renowned for its vibrant colors and refreshing taste.

1. Dates 

Dates are a staple of the Arabian peninsula, with the biggest exporter of this brownish-black fruit with a length of three inches being Saudi Arabia. For a person eating dates for the first time, the sticky and stuffy extraordinary sweetness of the flesh is usually the most poignant memory of the desert fruit. Its uses are just as poignant, ranging from making date pies to sweetening dishes, especially pancakes. As a snack, dried dates are without compare as their high sugary degree is lush with energy-giving carbs. The fruit is packed with antioxidants that keep anti-inflammation at bay. It is also an alternative for sugaring ingredients without resulting in processed sugar, for people with obesity and other lifestyle diseases.

You may also like to view comprehensive market insights on Saudi Arabia dates. 

2. Dried Pineapple 

Dried pineapple provides an alternative for eating fresh pineapples if you have plenty of fruits that cannot be consumed at once. This is done without compromising the quality. The method is simple:

  1. Put the fruits in dehydrating trays with enough air circulation area in-between.
  2. Ensure that the linings in the mesh liners have holes small enough to fan the fruits but not to let bits fly out during the process
  3. You can then heat them at 52 degrees Celsius for the next six to eight hours and then preserve them when dry.

3. Dried Apricots 

Popping ore or two dried apricots in the mouth as the day moves along, a busybody is guaranteed to manage many healthy risks. Not only will you keep diabetes at bay, but you will gain enhanced plasma circulation in the blood veins, lose weight normally and improve your vision. These dried fruits indeed retain the same nutrition as their fresher versions, ranging from phosphorus to potassium and dietary fiber.  

4. Dried Blueberries 

With their characteristic bluish hue, blueberries are pleasant sights in the berry world. Dried blueberries retain their classic looks even after they have undergone dehydration that is aimed at preservation. They still offer the same 23.8 mg of vitamin K, which is essential for circulation, as do fresh berries. Thus, a serving of just a quarter cupful of these fruits will give you a quarter of the daily requirement of the vitamin.   

5. Dried Mango

Dried mango is a cured fruit that is kept whole after cutting it in half to preserve it. Fruit preservation is essential if you are keen to retain flavor and nutrients in a fruit for an extended period of time. One way of doing this without compromising quality is drying. As a fruit, dried mango has the following key benefits:

  • High vitamin B-complex components that keep your stress levels low , besides boosting your energy.
  •  Like fresh mangoes, dried mangoes are associated with a brighter skin and weight loss.
  • The vitamin C composition is not negated even after drying and helps preserve your immunity.  

6. Dried Strawberries 

Dried strawberries are strawberries that have been preserved after curing at relatively low temperatures. The drying does not negate their nutritional value high in vitamins C and E, and they still make great meal toppings. The process is simple, involving the following three major steps:

  • Wash the berries and cut them into halves along their lengths.
  • Put them with the cut side facing up into an oven and heat them for a while for no more than 140 degrees Fahrenheit.
  • You can also use a safe dehydrating agent to dry them further before keeping them in a coolant for future use.  

7. Dandelions 

Dandelions are anthocarp fruits that look like spray flowers with feathery tufts around the fruit area. The fruit they bear is a pericarp that people call pappi.  The curious appearance of the flowery top of the fruit, just like a parachute, is fascinating even when one is not savoring the fruit. While the entire plant other than the stem is edible, the dandelion fruit, however, is your best bet for cuisine as it helps battle free radicals in the body and helps keep sugar levels down.

Related: Key nutrients in Dandelion Greens 

8. Dewberries 

Though coming from a tree that is diminutive in height, measuring less than 7 inches tall, dewberries are fruits with multiple punches in raw eaten form and by featuring in cuisine. They blossom in clusters of blue-black berries that have seeds that are larger than those of blackberries. They can be used to make cobblers as well as pies in baked form.  

9. Damson

The damson doubles as a fruit of two worlds in that when it is not being consumed raw, the ovoid-shaped blue-purple fruit makes fruit pies and jams. Its cooked jellies as well as dessert are characterized by the tart flavor of the raw fruit that has hints of plums to it. This fruit is native to Europe. 

10. Dried apples 

If you love Pinky smith, golden delicious or any other apple, then you will love dried apples. Though dehydrated to preserve them for longer, they are nevertheless lush with vitamins, minerals and carbs, and besides, they are still tasty. The benefits of eating dried apples include:

  • Improving the skin’s sheen by keeping it fresh.
  • Protecting gum health.
  • Boosting memory with age.
  • Tranquilizing the mood. 

Related: Nutrients in cooked dried apples

11. Durian 

The sight of Durian for the first time gives an impression of a thorny comb, but upon cutting into a slice, the succulent yellowish orange flesh leaves the taste buds yearning. It is a fruit of the hibiscus and related family of tropical trees, with its native land being southeast Asia, including Thailand and the Philippines.  

12. Desert Lime 

Desert lime is the scion of Citrus glauca, a lime tree that grows in the southern parts of Australia. It is called kumquat in the country by the aborigines while others call it desert lemon. Like a lime or lemon, it is lush with vitamin C, and can be used to reduce skin itchiness. It helps the skin retain moisture when consumed.  

13. Dragon Fruit 

The name pitaya rings a bell to a native of Latin America upon the mention of the English term of dragon fruit. Native to the southern regions of Mexico and the neighboring countries, this fruit has a curious appearance: it looks like a pear that has been twirled by green vines over its bright red berry. It is a great nutritional treat that has high dietary fiber content and lush antioxidants.  

14. Dried Fruit

Dried fruit refers to any fruit that has undergone considerable dehydration through natural methods such as sun-drying and artificial means such as oven-drying or by placing it in dehydrators. More or less, raisins, dates, peaches, apples and apricots, as well as mangoes are sold in dried fruit measures. The aim is to keep them preserved for longer as they go through the retail chain.

Related: Pitahaya (Red Dragon Fruit) 

15. Doub Palm Fruit 

Also known as Asian palmyra palm, Borassus flabellifer or doub palm is a juice-producing fruit native to the southern parts of Asia. Its stem is also used to make wine, hence the name wine palm. Some of its hallmarks of healthy benefits include:

  • Anti-inflammation abilities due to its lush minerals.
  • Pulp from the fruit can also prevent and cure skin swellings.
  •  It is also a natural tonic against gut worms and even nausea.
  1. Davidson’s Plum

Davidson’s plum comes  from the genus of Davidsonia, which has a natural habitat in Australia. This fruit has the appearance of a European plum though there is no botanical relationship between them. In terms of flavor, the Davidson’s plum has a manageable taste of subtle sourness with sweet hints. It can also be pleasant when taken with other sweet fruit pies. 

17. Dwarf Banana 

Though called the dwarf banana, there is nothing belittling about this tropical fruit which is actually that of the Cavendish banana variety. It is rather the stem which is small in stature that brings about the common term of ‘dwarf.’ The stalk grows to a height of 10 feet or less. The leaves of the plant are purplish red while the sweet bananas turn from green to yellow when ripe and are of normal size.  

18. Dangleberry 

Officially known by the common name of Blue Huckleberry, dangleberry is a deciduous bushy plant that belongs to the family of heaths. It has a natural habitat in the east of the United States on stretches of land from Northern Hampshire to South Carolina. Its edible fruit is usually white or blue-black in shade and it hangs in piles during summer months, and hence the slang ‘dangleberry.’  

19. Duku Fruit 

From a distance, a pile of Duku fruits looks like a pile of brightly colored potatoes. It is a species of the Mahogany tree family that is native to Singapore and Indonesia. It is a seasonal fruit that locals call langsat or dekong while not referring to it as Duku fruit. The taste of the mature fruit is like that of grapefruit, with its acidity contributing for much of the tart flavor.  

20. Dabai Fruit 

One of the strangest fruits from Borneo in SouthEast Asia, is Dabai, whose botanical name is Canarium odontophyllum. This strange little black-blue berry, when ripe, is hard to crack open unless you soak it in heated water for a duration to soften the epidermal layer. Its yellow flesh, however, is quite tasty with a nutty or avocado feel. Though the outer oil-rich kernel is edible, most people do not consume it but throw it away. 

21. Desert King Fig 

Desert King fig is one of those rare fruits from a tree discovered as late as 1930 in Madera on the West Coast of the United States. As a delicacy, the fig fruit consists of a pulpy berry that reminds the sampler of the texture and flavor of a strawberry. It has, however, a higher sugary feel, and for most, its seeds linger in the mouth after eating the flesh.  

Vegetables and Legumes that start with D

Dive into a nutritious world of vegetables and legumes that start with D, where you’ll discover delicious options like Dulce De Leche.  

22. Daikon 

Daikon is a water radish variety whose species name is Raphanus sativus v. longipinnatus and its common name, mooli.  Its fast-sprouting leaves which are trim, grow at the crest like a carrot’s and are spiky, while the radish itself has a carrot shape only that it is white in color. As a delicacy, Daikon is a healthy alternative for those who need starch-free veggies and therefore it is good for diabetics.   

23. Dilly Beans 

Dilly beans are actually green beans that have been submerged in brine for preservation. They are also kept in the solution to improve their aroma. The herbal term, ‘dill beans’ comes from the fact that the brine in which they are cured has the characteristic scent of dill pickles.  A simple recipe for making a dilly beans’ dish requires just a cylinder of the product and seasoning such as garlic. You can add dill seeds to spice up the meal properly.  

24. Dolichos Bean 

Botanically known as Lablab purpureus,  the Dolichos bean is a popular specialty legume. As a plant, it grows tall to a height of 900 centimeters. It is native to the Borneo region of Indonesia and is widely farmed across Africa and the tropics. Besides its quality cooked bean meal, it is also used as animal feed and for silage production in places like South Africa. In other places, it is used to fix nitrogen in the soil as a rotational crop.  

25. Delicata Squash 

Delicata squash is aptly named for, among others, its thin, delicate skin makes it one of those exceptional winter squashes whose skin is edible. Indeed, its ripened skin, just as its yellow melon interior tastes mildly sweet and has a nutty  flavor. Besides, it can be grilled, roasted or stuffed to make a mustard filled with nuts and butter.   

Dairy and Eggs that start with D

Here is to the world of dairy and eggs that start with D, where you’ll encounter delectable delights like Denver Omelet.  

26. Deviled eggs 

Devilled eggs is a phrase that describes eggs that have high seasoning, which mishmash lends them a very spicy flavor and thus the term ‘devilled.’ They have softer-sounding names including Russian eggs and curried eggs among others. They are basically halved eggs which are stuffed with paste, mayonnaise and mustard and then flavored with diverse spices including pepper. Their origin is at best guesswork but they used to serve as the initial course during a meal in Roman times.

Check out the nutritional value of Devilled eggs including carbs, proteins and more.  

27. Dulce De Leche 

Dulce de Leche is a milk jam that is as simple as they come: just leaving a blend of milk and sugar to boil for several hours so as to bring out a smooth candy syrupy finish. This caramel-flavored milk comes from the Latin America region where it is quite a popular treat. It has a high concentration of nutrients, namely:

  • 10 percent fat, much of which is trans-fat.
  •  4 percent vitamin C of the daily value and 25 percent calcium from the milk part.

More nutritional information: Carbs, proteins and much more.  

28. Denver Omelet 

Denver omelet is an egg-based dish born from the need to hide away the stale aroma of wagon-freighted eggs or diner wagon eggs that came to Denver, Colorado and as they say, the rest is history. It’s made of the following key ingredients:

  • Eggs
  • Onions and bell peppers
  • Ham
  • Cheese 

Though the Denver omelet rose in the latter half of the 19th century in America, it had its origins in the sandwiches of the time and the omelet from France. Pioneers added a more solid texture to it and made a caramel rather than stale flavor out of it.

29. Dannon Yogurt 

Dannon Yogurt is not generic but branded yogurt from Dannon that comes from the blending of first grade reduced fat with sugar, water and natural vanilla for flavoring purposes. It has active yogurt ingredients such as L. Acidophilus. It is considered high quality creamy stuff with loads of calcium and iron, just like whole milk.  

Grains and Seeds that start with D 

Durum wheat is the key one here.

30. Durum wheat 

In terms of production levels, durum wheat is the plant equivalent of the human term ‘biggest minority’ for it is the second most common wheat variety after common wheat, and yet, it only accounts for 5 to 8 percent of the  world’s total wheat.  One major culinary advantage of consuming durum wheat is that it has higher dietary fiber compared to common wheat. It makes a good baking alternative for the following flour-based dishes:

  • Pasta making, especially in North America and Europe.
  • Couscous preparation in North Africa.
  • Bread making, especially for flat loaves.

Canada is the world’s biggest exporter of durum wheat, especially the famous pasta-making bright yellow cultivar.

Meat, Poultry and Fish that start with D

Welcome to the domain of meat, poultry, and fish that start with D, featuring enticing options like drumsticks and flavorful deer meat.  

31. Dog fish 

There are several common words used to describe dog fish, with the most common being spiny dogfish or mud shark. You are not off the mark when describing it as a shark because it has dual spines and has no tail fin.  It is in the Squalidae family. Because it subsists on seaweed and likes shallow waters, dogfish offers very tasty meat with mildly sweet overtones. It can be found anywhere from Cape Cod on the US Atlantic Coast  to the Northern Pacific. 

32. Devilled ham 

If the term ‘devilled’ puts you off, you are not alone. It was actually a term that people saw fit to use in the 18th century to describe food with excessive seasoning. Indeed, devilled ham, which comes from the ham slice of a pig, is loaded with spices, sauces and black pepper to give it its strong spicy aroma.  To make this meal, you need just a recipe of cubes of ham, celery spice, black pepper and sauce which you then bake till golden brown, upon which you serve with cheese.  

33 .Dried Squid 

Dried squid is considered to have better taste than the fresh catch and at the same time retains the scent of the original. Thus, if you choose to preserve this mollusc, you will only be adding to its flavor without demeaning its lush proteins and other attributes. Cooking dried squid requires soaking the dried strips in water for about ten minutes. After draining the lees, you can then heat the strips in sauce until the broth starts simmering upon which you turn down the heat and serve the ocean creature with your vegetables of choice or solo.  

Healthy benefits of eating dried squid include:

  • Presence of polyunsaturated fatty acids/Omega-3 oils which stifle the development of arthritis.
  • High protein that retains its effectiveness as it was when the mollusc was fresh.

Here is the rest f the nutritional value including proteins and carbs in Dried squid. 

34. Drumsticks 

Thanks to drumsticks, chicken cuts have become cheaper for most consumers as this part is comparatively less costlier than other parts of a chicken. A drumstick is the lower limb of the chicken’s leg down from the knee, minus the thigh. Unlike most other animals, this part is actually meaty rather than spare. Weighing 44 grams without the bone, it is one of the richest sources of protein with a whopping 12.4 grams of the nutrient per serving.  

35. Duck 

Duck meat comes from the freshwater and saltwater wading birds from the Antatidae family. The origins of the duck can be traced to South Asia, with its probable ancestor being  a bred wild mallard bird. The domesticated duck also resembles the wild Muscovy duck of South America, another early relative. Duck meat, alongside turkey and geese, is popular in American culture, particularly during Thanksgiving. Its popularity in cuisine owes as much to taste as to the following major healthy benefits:

  •  It has lean meat that is good for the heart.
  • Though high in fat, it is highly protein-and iron-rich meat that helps in building teeth enamel.
  •  Its calories are lower than those gained from other poultry.  

Here, you can learn more comprehensive market insights on US duck meat.  

36. Deli Meat 

Deli meat is more commonly referred to as cold meat or lunch meat from the fact that it is chopped, cooked and kept in slices after curing. This way, it is served in small cubes on trays  during a luncheon or event. As such, deli meat is an economical way of arranging for an event beforehand without rushing to the kitchen right on the eventful day. Advantageously, you can serve them cold or reheat them at will. 

37. Dove Meat   

The allure of dove meat comes from the organic quality of all game meat. Unlike pigeons which are reared at home with grains and pellets, doves roam free and forage in the wild. Thus, their meat has the guarantee of natural quality, besides being protein-rich and lean. Like that of pigeons, dove meat is dark brown in color and contains little fat, making it good for the heart.  

38. Deer Meat 

Deer meat, now common as venison, is one of the leanest of all game meat available in the meat specialty market.  It is considered to contain high protein content and zinc, thus passing as a better heart-friendly meat alternative out there. In terms of price, it may be expensive but in the long run it is one of the most economically viable as it can last more than six months in preserved form.  

Ready meals and Various Dishes that start with D

How about ready meals and dishes that start with D, such as Dijon Mustard and the delightful simplicity of Dump Cake? Let’s go.  

39. Dark chocolate 

Dark chocolate is a surprisingly healthy snack that can be sweet or bitter depending on the addition or lack of sugar. It consists of cocoa solids as well as cocoa butter but lacks the milk that is present in milk chocolate. Due to these facts, here are some major benefits of eating these candy bars:

  • Iron in dark chocolate helps fight bone diseases and reduces iron deficiency in people with the condition.
  •  Its flavonoids prevent and control inflammation, a risk associated with arthritis.
  • Other flavonoids in the snack also help stem memory loss that comes with age.  

40. Donut 

Donuts or doughnuts (to distinguish them as made of dough) are some of the most popular snacks across the globe. They are made of leavened fried dough and have a bloated ring appearance. They can be decorated with cream, granulated sugar or chocolate among other additives. Their distinctive feature is exceeding sweetness, which varies between standard bakery-made donuts and homemade ones. You might also want to know that China and the United States are the top donut exporters worldwide.

41. Diced Tomatoes 

Diced tomatoes are mouth-watering treats made of only natural ingredients. The making of ketchup and other purees follows the same idea as making diced tomatoes. This involves the cutting of tomatoes into chunks and packing them in their own tomato juice. They can then be heated to make sauces or even canned after adding spices and a sweetener.  

42. Dumplings 

In a word, dumplings refer to a bit of dough that you can either boil, bake, steam or fry in whichever way and serve with meat or pastry.  Their origin is China but looking at dumplings today makes you think of them as a world phenomenon. They fit any flour, be it wheat flour, rice flour or tapioca. You can make them sweet or spicy depending on how you want the taste, but the vegetable or meat-based dumplings make for standing out flavors.

43. Danish 

Danish pastry also referred to simply as Danish is pastry that consists of flour, dairy, eggs and generous whips of butter fermented with yeast. It has the same texture as that of French croissants, meaning flaky dough that has been multilayered with butter. Its taste is what makes it stand out as it is sweeter than most similar pastries. Traditionally, Danish pastry has been made by bakers schooled in the Viennese ways as the recipe first came to Denmark from Austria. However, the pastry you will eat in Copenhagen will be definitely local as the Danes have made it their specialty. 

44. Divinity

As the name suggests, Divinity is a white candy that leaves a tantalizing aftertaste that gives the feel of superbly done food. Indeed, it is a meringue, only that it is heated at a higher degree of heat than pure meringue. Ingredients include granulated sugar, a pint of water and syrup of corn. You mix these with a little salt and boil them into a hardened ball after which you add the meringue consisting of beaten egg whites and liquid sugar. You then heat the blend for more than 250 degrees Fahrenheit to guarantee structural integrity of the ball. The done candy looks a buttery white at a glance. 

45. Dijon Mustard 

If you are enjoying Dijon mustard today, you are unintentionally paying homage to a long-lived mustard-making tradition of Burgundy in France that goes back to the 14th century and has become a hallmark of French cuisine since the 17th century.  Dijon mustard is a mustard that comes from finely ground brown mustard seeds blended with spice,such as vinegar or apple cider and white wine. Its taste is that of normal mustard only a little more pronounced than the yellow mustard alternative. The wine, in particular, distinguishes it from other aromatic mustard dishes.  

46. Deep Dish Pizza 

Deep dish pizza refers to pizza done in the Chicago design, referring to its deep-pan cooking method. Some of the differences with other pizza include:

  • The pizza has a more raised edge due to the deep pan in which it simmers. This edge makes it a big reservoir for cheese and other ingredients.
  • The snack contains visible chunks of tomato sauce due to the spacious upper edges.

To make Deep-dish pizza, one requires three main components, namely pizza dough, tomato sauce and cheese.  Like all fast foods, its gross total of nutrients includes carbohydrates at 50 grams with protein coming third after fat (44 grams) at 35 grams.  

47. Ditalini 

Probably you have ever come across Ditalini, even eaten it, all along thinking it is a miniature version of macaroni. Indeed, Ditalini is a pasta from Italy that literally translates to ‘small thimbles’ as it is cut in small sizes with hollow interiors that resemble mini macaroni.  Its origin is Apulia, whose industrial pasta has been a commercial hit around the pasta-loving world for a long time.  It is served in the Pasta e fagioli dish, which is a soup consisting of beans and pasta. 

48. Dan Dan Noodles 

This is a Chinese noodle meal that has its origin in Sichuan province. It is a blending of vegetables with spice and chili oil, leading to a consistent sauce. The noodles are mixed with ground pork for a meaty flavoring. On top of the chili oil, local pepper is used as further seasoning, bringing about a more spicy aroma. Nuances of anise and cinnamon as well as local peppercorns can also be felt in the fully done dish.  

49. Dump Cake 

A Dump cake is, interestingly enough, just that: the dumping together of all ingredients consisting of canned fruit, pie and an already boxed cake. This ‘dumping’ is done on the heating pan without bothering to mix them up or even to stir. After a while, the butter will coalesce around the cake and the outcome is a creamy dessert that is not all that different from a cobbler. The American Dump Cake has a tantalizing light brown appearance.

50. Dosa 

Wildly popular in the South Asia region, Dosa is a South Indian dish that is  essentially a pancake made of thin layers. Like most Southeast Asian dishes, Dosa is a product of rice and spices. It is made of black lentils in ground form mixed with rice. To make the most of them, the locals enjoy Dosa while it is still steaming hot together with chutney, a spicy condiment that consists of fruits and vegetables baked with sugar.

51. Dango 

Among the most common sights of Japanese foods, Dango is a more common come-along as it is made from staple rice and is small enough to eat in one mouthful. These round balls are consumed in sets of three or so dangos using eating sticks. The balls are made from a mixture of gluten-rich rice flour and uruchi Japanese rice. They are often differentiated from mochi, another similar dish, because unlike the latter, which are big, dango are just tiny bits that are rolled in sauce instead of being stuffed. Their taste is that of sweet rice.  

52. Doritos 

As a concept, Doritos was pioneered at a Disneyland restaurant as early as 1964.  Since then, it has amassed faithful taste improvements with modern tortilla chips differing from their 1964 Frito-Lay pioneers by being flavored. Since 1966, there have been such flavors as Toasted Corn and Taco, among others. The main recipe of  homemade Doritos today can feature:

  •  Corn grains or corn flour.
  • Corn or other vegetable oil.
  • Cheese, buttermilk, whey protein, and Cheddar.
  • Seasoning including onion and salt.

All these are made into chips of high quality flavor.   

53. Dalgona Candy 

Dalgona candy is a Korean candy that has been a fast food corner favorite since the 1960s. Its most prominent characteristic is its shapely design, featuring inscriptions like stars and other edible motifs. The main ingredient is a honeycomb toffee which lends it a caramel flavor. A small pinch of baking soda, fat and granulated sugar also go into the mix.  

54. Dinner Rolls 

Dinner rolls are often servings that accompany main meals. The beauty of dinner rolls is that they are small and full of surprising tenderness which is a result of different baking approaches. They are mostly round and diminutive in size though they can be shaped long like loaves. Like sconces, dinner rolls require butter and white sugar which are rolled with dough. In some recipes, dinner rolls can consist of flour, eggs and whole milk. In yet other recipes, they are made like sandwiches, in which case they go by the name of sandwich rolls.

Related: Nutrients in Dinner Rolls 

55. Dutch Apple Pie 

One thing that distinguishes the Dutch apple pie from other apple pies is its crumbly top made of a mixture of flour, sugar and fat baked in a carefully staged preparation time. This gives a satisfying crispy texture to the apple chops hidden underneath.

This is not even where the sumptuous uniqueness ends for this pie is loaded with healthy benefits, namely:

  • 9 percent vitamin C which boosts bodily immunity.
  • Iron and magnesium at 4 and 2 percent respectively for strong bones and teeth.
  • Dietary fiber is at 6 percent while energy-giving carbs stand at 15 percent of the daily value.

Please check as well this comprehensive breakdown of the other major nutritional contents in Dutch Apple Pie  

56. Dolmades 

Dolmades are an eastern Mediterranean stuffed dish with more than one stuffing choice. Though they have a Turkish and Ottoman origin, the most popular of these include the Greek recipe, which contains the following ingredients that are shaped into a roll:

  • Cabbage, vine or grape leaves which serve as vegetable wrapping.
  • Rice that has been steamed.
  • Minced meat and other offal. 

57. Droewors 

Droewors snacks are yet another version of the Boer sausage known as boerewors. In South Africa, where it is wildly popular, this sausage comes from goat meat or beef, and preferentially the fat from a sheep’s thick tail. The major ingredients  other than meat include coriander seeds which lend a spicy aroma to the tapered sausages. Local cooks prefer the thin-walled sausage known as dunwors in the Afrikaans language, for it preserves longer than the thick-walled dikwors variation.  

58. Dim Sum 

For any sampler of Oriental cuisine, Dim Sum will come as a surprise homecoming dish for it is made up of dozens of little dumplings local foods eaten at once from different plates. These little servings are a traditional Cantonese holiday-making icon that dates back to ancient times. After sampling all these breads, meats and salad brunches all day, you and your party can move on to the inevitable next dish to end the day: copious tea.

For more comprehensive Chinese dishes coverage, see our China prices, trends and insights page. 

59. Delta Bars 

Sighting Delta bars on a delicatessen table for the first time might put you in the mood for bread crumbs or thick pancakes. However, Delta bars hide a cookie base of creamy butter inside their exquisite hard exterior made up of meringue and brown sugar topping. The meringue comes from egg whites beaten into sugar and baked to perfection. The chewiness of the meringue and the smoothness of the cookie center meets the crispiness of the sugary surface halfway for a sweet cookie afternoon.

60. Deli Sandwiches 

Deli sandwiches are the prototypical foods from a delicatessen or foreign food kiosk that first came up in Germany in the 1700s before spreading to the US by the 1850s. Interestingly enough, the deli sandwich itself is an English invention, made by a baron known as John Montagu, who was an Earl of-you guessed right-Sandwich. While enclosing eggs with rolls of bread is the classic sandwich, here are four more such deli sandwiches over time:

61. Dacquoise 

When talking of sweetmeats, the French term Dacquoise pops up in the lingo despite having no meat in it: it is a baked dessert that contains well-stirred egg whites that have been baked with sugar, then added to ground nuts. It can also be just a buttery cake done in creamy layers. There are other ingredients that form the cake’s layers and can also be used to refer to a Dacquoise alone that include:

  • Hazelnuts.
  • Buttercream.
  • Ganache. 

62. Drop Scones 

If you had a scone today for breakfast, the probability of having eaten a drop scone pancake is high as it is one of the best made scones out there. With its origin in Scotland, this kind of baked food still mesmerizes with its bloated surface unlike other similar treats. It is made by mixing dough and shaping it into a Scotch pancake design and then dropping a set of these side by side in the frying pan. The even heat underneath and the side-by-side arrangement causes the scones to rise rather than expand and therefore their secret bloat. The use of milk over water also improves the golden color of the drop scone.  

63. Date Nut Rolls 

The date nut roll is a cousin to the date loaf (which started as a Christmas delicacy in 1939). The difference is that date nut rolls are purely vegetarian and consist of sticky date flesh mixed with pastry and flour and baked with butter to a consistent golden brown color. This treat for the eyes is quite nutritional and has the following healthy benefits similar to those of raw dates:

  • 1 percent fat, most of it non-processed.
  •  7 percent carbohydrates for good energy through the summer heat.
  • 5 percent of dietary fiber for proper digestion and good gastronomic functioning.
  • 1 percent protein. 

64. Dip 

A dip is one of those rare creamy treats that you will more often than not encounter in Indian cuisine. It requires sour cream, tender cheese and mayonnaise and butter, if any. It can also contain a mixture of creamy veggies chopped together with spices  to add up to the basic sourness, paint the overall appearance and improve the texture.  Eating a side meal with a dip requires dipping the ingredient such as meat in the cream and relishing the stuff. 

65. Demerara Sugar  

You must have wondered time and again what textural sweetness is added as if at the last minute to your favorite biscuit. Well, it must have been Demerara sugar, a raw cane sugar extract made up of coarse grain with a whitish-tan color. It is used for baking cakes. It is also one of the best choices for sweetening tea and coffee because it is a white sugar that has undergone little processing and thus it is almost pure.

Spices, Oils, and Condiments that start with D

Spices have always been great and if you have been wondering about the options that start with D, we have Dill. 

66. Dill 

Dill is an annual herb from the medicinal family of Apiaceae. Since time immemorial, it has grown in the Northern coast of Africa and Western Asia. It is also lush in Central Africa, particularly Chad. India, however, is the world’s leading exporter of dill seeds. In terms of benefits, Dill is without comparison as it helps to bring up proper fluid levels in the body, and as such, contributes to the prevention of high blood pressure. The key nutrient is potassium which is 21 percent of the recommended daily intake in the body. As a recipe, dill  is used for dressing meat, making Cheddar, dill pickle-making and dressing fish.

Beverages that start with D

How about refreshing beverages that start with ? This is where you find the vibrant Deep Eddy Lemonade and the classic Daiquiri, get ready to transport your taste buds to a world of delightful sips.

67. Dry Martini 

To have  Dry Martini is like enjoying a tart fruit with some alcohol traces to spice up the drinking experience. Indeed, it is wildly popular for no other reason than the fact that it is mixed with loads of fruit ingredients. These include:

  • Lemon twist juice and olive oil droplets.
  •  0.34 ounces of dry Vermouth wine.

In terms of taste and allure, a Dry Martini feels like a gin with added sweetness owing to the presence of Vermouth, which is essentially aged wine.

Related: Carbs, Proteins and More in Martini 

68. Dubbel 

Dubbel is a low-alcohol beverage that has some of the most grandiose founding stories among European beers.  It was first used in 1856 to describe a deep brown version of a highly concentrated beer from Westmalle Abbey in Belgium. The public would come to buy the beer for the first time in retail five years later. Today, the term ‘dubbel’ means double beer, loosely put. It has since altered its components. Most brands contain anything from 6 to 11 percent alcohol content, and each volume of alcohol in the beer defines the color and branding of the given Dubbel.

You may also like to learn more about Belgium Vodka’s prices and insights. 

69. Deep Eddy Lemonade

Deep Eddy Lemonade  is a merger of two worlds:  fruit juice and alcohol. It is 35 percent alcohol and the rest is lemon juice and water. It is from the brand name Deep Eddy Vodka, itself inspired by frequent visits by its founders to probably the earliest known swimming point in Austin in the State of Texas, United States. It is a choice cocktail for many, having won many awards, one of these for six years back to back. The ingredients include:

  •  Lemon juice.
  • Cane Sugar.
  •  & Vodka at 35 percent.  

70. Daiquiri 

If you are into rum, then the subtly named Daiquiri will be just your thing to help down the evening blues by candlelight. The drink is famous for being one of the sextet of alcoholic beverages mentioned in a classic cocktail book by David Embury. Essentially, this rum consists of 1/2 an ounce of white  rum, 1 ounce of lime juice and a half ounce of syrup. You mix all these ingredients in a shaker and keep them in ice for the best results. Service is done on pint glasses, ice-free.

Recommended Reading: Nutritional Values of Common Beverages

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