Delight in our comprehensive list of foods that start with A. Whether you’re a food enthusiast keen on broadening your culinary horizons, or simply curious about the variety of foods that start with ‘A’, this compilation will certainly pique your interest.
Each item on this list not only begins with ‘A’, but also offers a glimpse into the vast and diverse world of gastronomy. From common to unique foods, you might discover delicacies that you’ve never encountered or tasted before. Prepare to embark on an alphabetic culinary journey that is as informative as it is tantalizing.
Fruits that start with A
- Apples
- Avocados
- Apricots
- Acai Berries
- Anjou Pears
Vegetables and Legumes that start with A
- Artichokes
- Asparagus
- Arugula
- Adzuki Beans
Dairy and Eggs that start with A
- Asiago Cheese
- American Cheese
- Appenzeller Cheese (Swiss cheese)
- Alpine Goat Cheese
Grains and Seeds
- Amaranth
- All-Bran Cereal
- Almonds
- Ajwain (Indian spice)
- Arrowroot
Meat, Poultry, and Fish that start with A
- Anchovies
- Andouille Sausage
- Aberdeen Angus Beef
- Abalone (Shellfish)
- Arctic Char (Fish)
Spices, Oils, and Condiments that start with A
- Agave Syrup
- Apple Cider Vinegar
- Aioli (Garlic mayo sauce)
- Achiote (Annatto seeds)
- Amchur (Dried mango powder)
- Asafoetida (Indian spice)
- Almond Butter
- Avocado Oil
- Alum (Spice used in pickling)
- Argan Oil
- Aleppo Pepper
Beverages that start with A
- Apple Butter
- Apple Juice
- Amarula (South African Liqueur)
- Almond Milk
- Absinthe
- Amontillado (Type of Sherry)
- Angel Food Cake
- Amaretti (Italian almond cookies)
- Anzac Biscuits
- Ambrosia (Fruit dessert)
- Aunt Sally’s Pralines (Candy)
- Anadama Bread
- Amish Friendship Bread
- Almond Joy (Chocolate bar)
- Angel Hair Pasta
- Arancini (Italian rice balls)
- Alfajores (South American cookie)
- Ashcake (Cornbread)
- Apple Jelly
Ready Meals and Various Dishes that start with A
- Agedashi Tofu (Japanese dish)
- Adobo (Filipino dish)
- Arroz Con Pollo (Spanish dish)
- Antipasto
- Avocado Toast
- Anchovy Pizza
- Almond Croissant
- Akara (West African bean cake)
- Apple Pie
- Apple Strudel
- Arugula Pesto
- Avocado Sushi
Fruits that start with A
Apples
Apples are round, pomaceous fruits of the apple tree. They come in a variety of colors (red, green, yellow) and flavors ranging from sweet to tart. The flesh is crisp and juicy. Apples are commonly consumed raw but can also be used in cooking and baking, as in apple pies or apple sauce. They’re also used to make cider. For cost, please check the prices of apples in the US including retail, wholesale and export.
The current top producers of apples in the world are China, the United States, Poland, Turkey and India.
Avocados
Avocados are a fruit known for their creamy texture and mild, nutty flavor. They have a thick, dark green to black skin and a large pit in the middle. Avocados are a rich source of healthy fats, fiber, and various vitamins and minerals. They are typically used in salads, guacamole, or spread on toast.
Please check the current prices of avocados in the US, including retail and wholesale among other price categories.
Currently, the top producers of avocados in the world are Mexico, the United States, and the Dominican Republic, and Peru.
One of the most popular avocado types is the hass avocado variety, which is highly sought after in the export market. Here is a resource on how to grow hass avocado.
Apricots
Apricots are small, golden orange fruits with a velvety skin and flesh. They are not too juicy but definitely smooth and sweet, with a flavor that’s somewhere between a peach and a plum. They’re eaten fresh or dried and are used in various dishes, from desserts to savory meals.
To find out the current prices of apricots, including retail, wholesale, and export prices, please refer to the US apricot price analysis, where we cover all the important prices from retail to export.
The top producers of apricots in the world are Turkey, Iran, Uzbekistan, Italy, and Algeria.
Acai Berries
Acai berries are small, round, and blackish-purple. They grow on acai palm trees in South America’s rainforests. Their flavor is often described as a cross between blackberries and unsweetened chocolate. Acai berries are popular in smoothie bowls and health drinks due to their high antioxidant content.
At present, the top producers of acai berries are primarily located in Brazil, particularly in the Amazon rainforest region, where commercial cultivation is widespread. Other notable producers include Peru, Colombia, Ecuador, and Bolivia.
Anjou Pears
Anjou pears have a light, refreshing, slightly citrus flavor. They are short-necked and come in green and red varieties. Their flesh is dense, juicy, and smooth. Anjou pears are versatile for cooking, baking, and eating fresh.
The top producers of Anjou pears vary depending on the region. However, major producing countries include the United States, particularly in Washington and Oregon, as well as Argentina, France, China, and South Africa. These countries boast favorable climatic conditions and extensive pear orchards, allowing for abundant harvests of high-quality Anjou pears.
Vegetables and Legumes that start with A
Artichokes
The artichoke is actually a thistle, cultivated as food. The edible portion consists of the flower bud before it comes into bloom. They are commonly boiled or steamed until tender and the leaves and heart are then eaten. Artichokes have a unique, mildly sweet flavor and are often served with melted butter or aioli.
Artichokes are highly nutritious, providing essential nutrients like dietary fiber (10.3 grams per medium artichoke), vitamin C (8.9 mg per 100 grams), and folate (68 µg per 100 grams). They also contain beneficial compounds like antioxidants and prebiotics, which support overall health.
More helpful information about artichokes:
Artichoke prices in the United States
Artichoke production and market trends in the United States
Asparagus
Asparagus is a perennial vegetable known for its slender spears, which can be green, white, or purple. It has a distinct, mildly bitter flavor and can be grilled, boiled, steamed, or roasted. Asparagus is often served as a side dish, in pasta, or in salads.
Asparagus is particularly high in vitamin K, providing about 41.6 mcg or approximately 46% of the daily recommended value per 100 grams. For calories, carbs and more, please check this comprehensive resource for asparagus nutritional information.
Arugula
Arugula, also known as rocket, is a leafy green vegetable with a peppery flavor. It’s commonly used in salads, on pizzas, in pasta, and as a garnish. In terms of nutrition, Arugula is high in vitamin K and antioxidants.
Please see the nutritional breakdown in Arugula.
Adzuki Beans
Adzuki beans, also known as adzuki or aduki, are small red beans typically used in East Asian cuisine. They have a sweet, nutty flavor and are commonly boiled with sugar to create red bean paste, a common ingredient in many sweets.
Explore the comprehensive nutritional breakdown of Adzuki beans, including precise measurements of calories, carbos, and protein content.
Dairy and Eggs that start with A
Asiago Cheese
Asiago is an Italian cow’s milk cheese that can assume different textures according to its aging. Young Asiago (Asiago Pressato) is smooth and firm.
Asiago cheese is unique in that it offers two distinct flavors and textures depending on its aging process: Asiago Pressato is a fresh, soft, and creamy cheese aged for only 20-40 days, while Asiago d’Allevo is a more mature, crumbly cheese with a stronger flavor, aged from 2 to 11 months or even more.
American Cheese
American cheese is a processed cheese product that has a mild, creamy flavor and a smooth, consistent texture. It comes in a variety of colors, but is typically pale yellow or orange. American cheese is often used in sandwiches and burgers due to its excellent melting qualities.
One intriguing fact about American cheese is that it originated as a blend of Colby and Cheddar cheeses in the early 20th century. It was developed to have a longer shelf-life and a uniform, melt-friendly consistency, which led to its popularity in a variety of fast food and comfort food dishes, especially the iconic American cheeseburger.
How about nutrition? Here is the nutritional composition of American cheese.
Appenzeller Cheese (Swiss cheese)
Appenzeller is a hard cow’s milk cheese that hails from Switzerland. It’s known for its distinctive spicy and pungent flavor. The cheese is bathed in a herbal brine which gives it a unique aromatic flavor. It’s traditionally used in fondues, raclette, and other Swiss dishes.
Appenzeller cheese is fascinating due to its secretive and traditional production process. It’s made in the Appenzell region of Switzerland and is bathed in a secretive herbal brine whose exact recipe is a closely guarded secret, known only to a few individuals. This unique brine gives the cheese its distinctive flavor and character, contributing to its standing as one of Switzerland’s most prized cheeses.
Alpine Goat Cheese
Alpine goat cheese, also known as Chèvre, is a cheese made from goat’s milk. It’s known for its creamy, tangy flavor and white color. It’s softer than many cheeses, with a light, slightly crumbly texture. Alpine goat cheese can be used in a wide variety of culinary applications, including spreads, salads, and baking.
An intriguing aspect about Alpine Goat Cheese is its connection to the transhumance tradition, where herds of goats are moved from lower pastures to alpine meadows in the summer. This migration is not only for the health of the animals but also for the richer, diverse diet they get from the alpine flora, significantly affecting the flavor profile of the cheese. In many areas, this annual movement is celebrated with festivals and has become a symbol of the harmony between nature and agriculture.
Grains and Seeds that start with A
Amaranth
Amaranth is an ancient grain that was a staple food of the Aztecs and continues to be grown in many parts of the world today. The grains are tiny and round, and when cooked, amaranth has a slightly sweet, nutty flavor. It’s a complete protein and is also rich in fiber, micronutrients, and antioxidants.
Amaranth is truly a “super grain” – it’s one of the few plant sources that offers a complete protein, containing all essential amino acids. Additionally, unlike most grains, amaranth remains crunchy when cooked, making it a unique and versatile ingredient in a variety of dishes.
Some of the countries that produce Amaranth include Tanzania. For nutritional information when cooked, please check Amaranth nutrition breakdown.
All-Bran Cereal
All-Bran is a high-fiber breakfast cereal made from wheat bran and produced by Kellogg’s. The cereal is available in several varieties and is high in dietary fiber, particularly insoluble fiber. It has a somewhat mild flavor and is often served with milk or yogurt.
All-Bran cereal is notable for being one of the oldest ready-to-eat cereals still available on the market, with its introduction dating back to 1916, testifying to its enduring popularity over a century later.
Almonds
Almonds are tree nuts that are highly nutritious and rich in healthy fats, antioxidants, vitamins, and minerals. They can be eaten on their own, raw, or toasted; they are also a component of various dishes. Almonds are also used to produce almond milk, oil, butter, flour, or syrup.
Remarkably, almonds are not actually nuts in the botanical sense. They are seeds of the fruit of the almond tree, which is closely related to peaches, cherries, and plums, and their “nut” is technically the seed of the tree’s fruit, the drupe.
For prices and market analysis of almonds in the US context, please visit the following pages:
US Almonds production and market trends
Ajwain (Indian spice)
Ajwain, also known as carom seeds, are tiny seeds with a strong, pungent flavor similar to thyme or oregano. They’re a common spice in Indian cuisine and are often used in breads, lentil dishes, and pickles. Ajwain has several medicinal properties, including aiding digestion.
Intriguingly, ajwain seeds can be used as a natural mosquito repellent. When burned, they produce a strong, distinctive aroma that mosquitoes find unappealing, making them an environmentally-friendly choice for pest control.
Arrowroot
Arrowroot is a starch extracted from the roots of several tropical plants. It’s often used as a thickener in cooking and baking, as it produces a clear, thick sauce that’s not affected by freezing or thawing. Arrowroot has a very mild flavor and is also gluten-free.
An interesting fact about arrowroot is its historical use in papermaking, particularly for high-quality, fine-textured paper and hardboard. This was due to its unique property of giving a smoother surface compared to other starches.
Meat, Poultry, and Fish that start with A
Anchovies
Anchovies are small, oily fish found in the Mediterranean and the Southern European coast. They’re often used as a flavoring ingredient in various dishes, as they have a very strong, distinctive taste. Anchovies are commonly preserved in salt and packed in oil, and are used in small quantities to add depth to sauces, dressings, pastas, and pizza.
Anchovies play a surprisingly pivotal role in the creation of Worcestershire sauce, a well-known condiment with a complex flavor. The fish are fermented for a lengthy period to produce one of the primary ingredients in this sauce, contributing to its unique umami taste.
US Anchovies production and market analysis
Andouille Sausage
Andouille is a smoked sausage made using pork, originating in France. It’s most commonly used in Louisiana Creole cuisine, particularly in gumbo and jambalaya. The sausage is characterized by its strong smoky flavor, intensified by garlic, onions, and spices.
Interestingly, the traditional preparation of Andouille sausage involves a process called “chaurice,” where the sausage is double smoked – once before it’s ground and mixed with its seasonings, and once again after it’s been stuffed into its casing. This results in a deeply smoky flavor that’s unique to this particular sausage.
Aberdeen Angus Beef
Aberdeen Angus, or simply Angus, is a Scottish breed of beef cattle known for its high-quality meat. The beef is well-marbled, tender, and has a strong beefy flavor. Angus beef is used in a variety of dishes from steaks to ground beef.
Abalone (Shellfish)
Abalone are large marine snails with a rounded, flattened shell. They are a delicacy in many cuisines, particularly in East Asia and the Mediterranean. The meat of the abalone, when cooked, has a tender, delicate flavor that is slightly sweet and salty.
One captivating feature of abalone is their beautiful, iridescent inner shell layer, also known as nacre or mother-of-pearl. This material is not only visually striking, but it’s also extremely strong and resilient, inspiring scientific research into developing similarly structured synthetic materials. In jewelry and decorative arts, abalone shells have been treasured and used for centuries.
For prices and market/production information regarding Abalone in the United States, please check the Abalone prices and Abalone market insights sections respectively.
Arctic Char (Fish)
Arctic char is a cold-water fish that’s similar to salmon or trout. It has a rich, flavorful flesh that’s high in heart-healthy omega-3 fatty acids. Arctic char can be grilled, pan-fried, or roasted and is often served with a simple sauce to highlight its flavor.
Spices, Oils, and Condiments that start with A
Agave Syrup
Agave syrup, or agave nectar, is a sweetener made from the agave plant, which is native to the deserts of Mexico. It’s sweeter than honey but thinner in consistency. Agave syrup is often used as a vegan alternative to honey in baking and in beverages and it’s considered to be of great nutritional value.
Interestingly, the same agave plant that gives us agave syrup is also the plant from which tequila is made. The core of the plant, known as the ‘piña’, is used in the production of both – it’s roasted and pressed to extract the sweet nectar for agave syrup, and fermented and distilled to produce tequila.
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made from fermented apple juice. It has a tart, fruity taste and is often used in cooking, baking, salad dressings, marinades, and even in some health remedies. It’s also a common ingredient in detox drinks due to its supposed nutritional contents and health benefits.
A fascinating aspect of apple cider vinegar is that it contains a component known as “the mother” when it’s unpasteurized and unfiltered. “The mother” is a colony of beneficial bacteria involved in the fermentation process that turns apple cider into vinegar. It’s believed to have probiotic benefits, making it a sought-after variant of apple cider vinegar among health enthusiasts.
Aioli (Garlic mayo sauce)
Aioli is a sauce made of garlic, olive oil, lemon juice, and usually egg yolks. The name is a compound of the words for ‘garlic’ and ‘oil’ in Provençal. It’s a staple of Mediterranean cuisine and is often served with seafood, vegetables, or as a spread on sandwiches.
Interestingly, aioli has roots going back to at least Roman times, if not earlier. It is believed to have originated in the Mediterranean, particularly the regions that are now Spain and France.
Achiote (Annatto seeds)
Achiote is derived from the seeds of the annatto tree, and is often used as a coloring or flavoring agent in Caribbean, Latin American, and Filipino cuisines. It imparts a mild, earthy flavor and a vibrant yellow-orange color to dishes.
A remarkable fact about achiote is its historical use as a natural dye. Indigenous cultures in the Americas used achiote seeds to create vibrant colors for textiles, body painting, and even as ink for ancient manuscripts. The deep, reddish-orange hue derived from achiote was highly prized and culturally significant, showcasing the versatile nature of this plant beyond its culinary applications.
Amchur (Dried mango powder)
Amchur is a spice made from dried unripe mangoes, commonly used in Indian cuisine. It adds a tart, slightly sour flavor to dishes. It’s often used in stir-fries, soups, and in marinades as a tenderizer for meats.
One fascinating fact about amchur is its traditional use as a souring agent in Indian cooking, especially in regions where fresh lemons or tamarind are less readily available. Amchur serves as a natural alternative to impart tanginess to dishes, and its unique flavor profile adds depth and complexity to a wide range of Indian recipes.
Asafoetida (Indian spice)
Asafoetida, also known as hing, is a dried latex derived from a species of giant fennel. It has a very strong, pungent smell. When cooked, it delivers an onion-like flavor. It’s used primarily in Indian cooking, especially in lentil curries, and is known for its digestive benefits.
Almond Butter
Almond butter is a spread made from ground almonds. It has a creamy texture and a sweet, nutty flavor. Almond butter is rich in monounsaturated fats, making it a healthy alternative to peanut butter. It can be spread on bread, mixed into smoothies, or used in baking.
Avocado Oil
Avocado oil is a rich, flavorful oil pressed from the fruit of the avocado tree. Its nutritional profile is highly remarkable and is especially high in heart-healthy monounsaturated fats and vitamin E. Check this comprehensive breakdown of the nutritional value of avocado oil.
Because it has a high smoke point, avocado oil is versatile and can be used for frying, sautéing, or in salad dressings.
Due to its high vitamin E content and moisturizing properties, avocado oil is often used in skincare products such as lotions, creams, and oils. It can help nourish and hydrate the skin, promoting a healthy complexion and potentially reducing the signs of aging.
One of the most popular types of avocado oil, especially for those looking to use it in food, is extra virgin avocado oil.
Alum (Spice used in pickling)
Alum is a type of chemical compound that is often used in pickling recipes to maintain crispness. It’s also used in baking powder and as a preservative in some commercial food products. It has a very strong, sharp taste and is used sparingly.
It’s important to note that the consumption of alum in large quantities can have adverse effects, so it should be used sparingly and with caution.
Argan Oil
Argan oil is a plant oil produced from the kernels of the argan tree, native to Morocco. It has a rich, nutty flavor and is commonly used in traditional Moroccan cooking, particularly in tagines and couscous dishes. It’s also used for its health benefits and in beauty treatments.
Traditionally, the extraction of argan oil involved a manual method where the kernels were removed from the argan fruit and then hand-ground using stone mills. This method is still practiced today, contributing to the rarity and value of authentic, high-quality argan oil.
Aleppo Pepper
Aleppo pepper, also known as Halaby pepper, is a type of dried chili pepper used in Middle Eastern and Mediterranean cuisine. It’s named after the city of Aleppo in Syria. It has a moderate heat level, with some fruitiness and a hint of cumin-like undertones. It’s commonly used in cooking or as a condiment.
For centuries, the city of Aleppo in Syria was renowned for producing and trading this unique chili pepper. However, due to the ongoing conflict in Syria, the production and availability of authentic Aleppo pepper have been significantly affected, making it a symbol of the region’s rich culinary heritage and the challenges it faces.
Apple Butter
Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar caramelizes, turning the apple butter a deep brown. It’s sweet and spiced, with a thick, spreadable consistency.
Apple butter is often used as a spread for bread, pastries, or crackers. Here are the most important nutritional contents of Apple Butter.
Beverages that start with A
Apple Juice
Apple juice is a fruit juice made by macerating and pressing apples. The juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin. It has a sweet, slightly tart flavor and is a popular drink worldwide, often consumed at breakfast.
For prices and market information, please check the US apple juice prices as well as the US apple juice market and production trends.
In terms of nutrition, one cup of Apple juice contains 46 calories, 11.3 grams of carbs and 0.13 grams of fat.
Amarula (South African Liqueur)
Amarula is a cream liqueur from South Africa made with sugar, cream, and the fruit of the African marula tree. It has a creamy consistency and a sweet, fruity flavor with hints of caramel and vanilla. Amarula can be consumed on its own, on the rocks, or used in cocktails and desserts.
Almond Milk
Almond milk is a plant milk made from almonds. It has a creamy texture and a nutty flavor, and is often used as a dairy-free alternative to cow’s milk. Almond milk can be used in a similar way to regular milk, such as in cereals, coffee, tea, or in baking and cooking.
Almond milk has been consumed for centuries and has roots in medieval Middle Eastern cuisine. It was commonly used as a dairy substitute during fasting periods. Today, almond milk has gained popularity worldwide as a plant-based milk alternative due to its creamy texture and versatility in various culinary applications.
Absinthe
Absinthe is an anise-flavored spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium (a type of wormwood), together with green anise, sweet fennel, and other medicinal and culinary herbs. It has a strong, complex flavor and is known for its high alcohol content. Traditionally, it’s diluted with water and served with a sugar cube.
One intriguing aspect of absinthe is its historical association with the artistic and literary movements of the late 19th and early 20th centuries. Often referred to as the “Green Fairy” or “La Fée Verte,” absinthe became popular among artists, writers, and bohemian circles, who believed it had creative and hallucinogenic effects. While the perception of absinthe’s psychoactive properties has been largely debunked, its mystique and cultural significance during that era remain part of its allure.
Amontillado (Type of Sherry)
Amontillado is a type of sherry that is darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated. Amontillado has a rich, nutty flavor, and is usually served slightly chilled and can be served as an aperitif or as an accompaniment to a variety of foods.
Angel Food Cake
Angel Food Cake is a type of sponge cake that originated in the United States. It’s known for its airy lightness, derived from beaten egg whites used as a leavening agent. The cake is sweet, moist, and fluffy, often served with berries and whipped cream. Its name comes from its unique light texture, likened to the “food of the angels.”
One cup of Almond food cake contains about 4.1 grams of protein
Amaretti (Italian almond cookies)
Amaretti are traditional Italian cookies made from ground almonds, sugar, and egg whites. These ingredients come together to form cookies that are crispy on the outside and soft on the inside. They’re known for their intense almond flavor, often accentuated by a touch of almond extract or amaretto liqueur.
Anzac Biscuits
Anzac Biscuits are sweet, oat-based biscuits that originated from Australia and New Zealand. They were originally made during World War I by wives and sent to the Australian and New Zealand Army Corps, which gives them their name. The biscuits are made from oats, flour, sugar, butter, golden syrup, baking soda, and boiling water.
Ambrosia (Fruit dessert)
Ambrosia is a traditional American dessert often served during festive occasions. The dessert typically consists of mixed fruits, such as pineapple, oranges, and coconut, combined with marshmallows and whipped cream. The resulting dish is light, creamy, and sweet.
Aunt Sally’s Pralines (Candy)
Aunt Sally’s Pralines is a popular brand of pralines from New Orleans, Louisiana. Their pralines are a type of candy made from brown sugar, butter, cream, and pecans, cooked until they reach a creamy, fudgy texture. The candies are sweet, rich, and filled with crunchy pecans.
Anadama Bread
Anadama Bread is a traditional bread of the New England region of the United States. It’s a sweet, yeast-risen bread made with flour, cornmeal, molasses, and sometimes butter. The bread has a slightly sweet and distinctive flavor from the molasses, and a unique texture from the cornmeal.
Amish Friendship Bread
Amish Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The bread is sweet, with a flavor that can be likened to cinnamon coffee cake. The process involves a simple fermentation that yields a light, fluffy, and slightly tangy bread.
Almond Joy (Chocolate bar)
Almond Joy is a candy bar manufactured by the Hershey Company. It consists of a coconut center topped with whole almonds and covered in a layer of milk chocolate. The bar is known for its chewy texture and sweet, coconut flavor, contrasted by the crunch of the almonds and the smoothness of the chocolate.
Angel Hair Pasta
Angel Hair Pasta, also known as Capellini, is a type of thin, long pasta. It is similar to spaghetti, but is thinner in diameter. It cooks quickly and pairs well with light sauces, vegetables, or seafood. Its name means “angel’s hair” in Italian, referring to its fine texture.
Arancini (Italian rice balls)
Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried. The rice balls are usually filled with ragù, mozzarella, and peas. The name, which is translated as “little orange,” derives from their shape and color, which resemble an orange.
Alfajores (South American cookie)
Alfajores are a traditional dessert found in Argentina, Uruguay, and other South American countries. They are shortbread cookies sandwiched around a filling of dulce de leche (a creamy caramel sauce). The cookies are often lightly dusted with powdered sugar and can also be dipped in chocolate. The contrast of the crumbly, buttery cookies with the sweet, creamy filling makes them a popular treat.
Ashcake (Cornbread)
Ashcake is a form of cornbread that’s traditionally baked in the hot ashes of a wood fire. This Southern United States culinary tradition involves wrapping a cornmeal dough in cabbage leaves or corn husks before placing it in the ashes to bake. The end product is a dense, slightly smoky, and hearty bread that pairs well with a wide range of dishes.
Apple Jelly
Apple Jelly is a type of fruit preserve that’s made by cooking apples with water and sugar until the flavors are extracted and the mixture thickens. It’s strained to remove apple solids, resulting in a clear, sweet spread with a bright, fruity flavor. Apple Jelly can be used on toast, as a filling for pastries, or as a glaze for meats.
Ready Meals and Various Dishes that start with A
Agedashi Tofu (Japanese dish)
Agedashi Tofu is a popular Japanese appetizer. It involves cubes of silky tofu that are lightly dusted with potato starch or cornstarch and then deep fried until they achieve a slightly crispy exterior. These are then served in a hot tentsuyu broth made from soy sauce, mirin, and dashi. Garnished with spring onions, radish, and bonito flakes, it’s a comforting dish with a lovely contrast of textures.
Adobo (Filipino dish)
Adobo is a classic Filipino dish that is considered a national dish in the Philippines. It involves marinating meat, usually chicken or pork, in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The meat is then braised in the marinade until it’s tender and flavorful. Each bite offers a delightful balance of salty, sour, and sweet tastes.
Arroz Con Pollo (Spanish dish)
Arroz Con Pollo translates to “rice with chicken” in Spanish. It is a classic dish found in Spain and Latin America, featuring sautéed chicken pieces cooked with rice, often along with vegetables, and seasoned with saffron and other spices. The dish is a one-pot wonder that provides a hearty, comforting meal with a vibrant blend of flavors.
Antipasto
Antipasto is an Italian appetizer traditionally served before the main meal. The platter can include a variety of items such as cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, and more. Each ingredient adds to the colorful, flavor-rich assortment, offering a taste of Italy’s culinary diversity.
Avocado Toast
Avocado toast is a popular breakfast and brunch item. It typically consists of ripe mashed avocado spread on top of a slice of toasted bread. It may be seasoned with salt, pepper, and often additional toppings like a poached egg, smoked salmon, or cherry tomatoes. The dish is appreciated for its healthful fats, satisfying texture, and versatile flavors.
Anchovy Pizza
Anchovy pizza is a type of pizza topped with anchovies. The small, oily fish are known for their strong, unique flavor that can be quite salty. Often combined with other ingredients like olives, capers, and onions, the result is a pizza with a powerful punch of umami and a Mediterranean flair.
Almond Croissant
An Almond Croissant is a variant of the classic French pastry. A day-old croissant is sliced in half, spread with almond cream, topped with sliced almonds, and baked again until golden and crispy. The result is a flaky, buttery croissant with a sweet, creamy center and a pleasant crunch from the toasted almonds.
Akara (West African bean cake)
Akara is a traditional West African snack made from black-eyed peas. The peas are soaked, peeled, blended with spices and onions, then fried in palm oil until golden and crispy. Akara is known for its soft, fluffy interior and crisp exterior, often enjoyed for breakfast or as a snack, and is typically served with a side of sauce or porridge.
Apple Pie
Apple Pie is a classic dessert that’s particularly popular in North America. It consists of a pastry crust filled with a sweet mixture of sliced apples, sugar, and spices like cinnamon and nutmeg. The pie can be covered with another layer of crust or a lattice. When baked, the crust becomes golden and flaky, while the apples soften and release their juices, creating a comforting and timeless dessert.
Apple Strudel
Apple Strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire. The strudel is filled with an apple mixture that’s sweetened with sugar and spiced with cinnamon, then wrapped in thin strudel dough that’s baked until golden.
Often served dusted with powdered sugar, it’s renowned for its flaky crust and warm, spiced apple filling. A serving of 1 ounce of Apple Strudel will give you approximately 3.3 grams of protein and 41.1 grams of carbs.
Arugula Pesto
Arugula Pesto is a variant of traditional basil pesto. Instead of basil, it uses arugula, a leafy green with a distinct peppery flavor. Blended with pine nuts, garlic, Parmesan cheese, and olive oil, the result is a bold and tangy sauce that’s excellent on pasta, spread on sandwiches, or as a topping for grilled vegetables or meats.
Avocado Sushi
Avocado Sushi typically refers to sushi rolls that include avocado as a key ingredient. The creamy texture and mild flavor of avocado pair wonderfully with the sushi rice and nori (seaweed) wrapper. Avocado can be found in numerous types of sushi rolls, including the popular California Roll, which combines avocado with crab (or imitation crab) and cucumber.
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