51 Awesome Foods Start With A

Apple is an extremely versatile fruit belonging to the pome family. There are over 7,500 varieties, with around 200 of those being grown in the US alone.

Each apple variety has its own unique color, shape, taste, and texture, but they all share a balanced blend of tart and sweet flavors.

There are many ways to enjoy apples, such as eating them raw, in desserts like pies, tarts, and cakes, or even in drinks and condiments like apple cider or applesauce.

Apple pie is a classic pie with a delicious spiced apple filling tucked between two crusts. The best apples to use include Granny Smith, Honeycrisp, Rome, and Golden Delicious, which contribute to its bright, fresh flavor.

The pie also boasts a firm yet flaky texture. To enhance the experience, try pairing it with ice cream, whipped cream, or even cheese like custard or cheddar.

Apple pies are considered one the national dishes of the USA.

Avocado originated in south-central Mexico and Guatemala. Mexico takes pride in being a leading producer, with an impressive annual figure of 2.4 million tons.

Botanically a single-seeded berry, this unusually oily fruit varies in skin color: green, brown, purplish, or black.

Avocados come in diverse shapes like pear, egg, or spherical. Both features depend heavily on the cultivar.

Inside, you’ll find a large pit surrounded by light green, creamy flesh. Its high-fat content makes avocado a beloved ingredient in many cuisines, particularly Mexican dishes.

Avocados are ideal for salads, sandwiches, smoothies, guacamole (avocado-based dip or spread), or simply eating fresh.

Almond is the edible seeds of the almond tree, hailing from Iran and surrounding countries. These seeds are adored for their light, buttery flavor, and crunchy texture.

Almonds are a versatile addition to many dishes or enjoyed as a healthy snack. You can find almonds in various forms, such as whole nuts, slivered, or flour.

Asparagus, also known as sparrow grass, is a fantastic vegetable known for its tender young shoots. This vegetable is an incredibly versatile ingredient for featuring in soups, pasta, appetizers, side dishes, etc.

The earthy, subtly sweet, and slightly bitter taste of asparagus is enjoyable in various cooking methods such as stir-frying, steaming, grilling, or even raw in salads.

Apricot is a small and round stone fruit with a diameter of 0.6 to 1.0 inches. It is a close relative of peaches, nectarines, plums, cherries, and almonds. An apricot looks very much like a pear.

Apricots come in yellow to orange hues, sometimes with a red blush from sun exposure. They boast smooth, velvety skin and a sweet-tart flavor. They are delicious eaten fresh or used in jams, jellies, or chutneys.

Arroz con pollo is a flavorful, traditional rice dish from Latin America and Spain. In some aspects, it is a close cousin of paella (a Spanish rice dish). In Spanish, the name literally means “rice with chicken.”

Cooked in just one pot, the dish combines rice, chicken, saffron, onions, and vegetables to create a hearty meal.

To make it even more delicious, try serving the rice dish with hot sauce, cilantro lime dressing, sour cream, or yogurt for a cool, creamy contrast.

Aubergine, or eggplant, has a dark purple hue, oval shape, and spongy texture. People around the world use it as a versatile food ingredient.

While aubergines are technically a fruit (even a berry, botanically speaking), they are commonly used as a vegetable in cooking.

Almost all parts of the aubergine, including the skin, flesh, and seeds, are edible. Typically, people enjoy cooked aubergine to savor the softness in texture.

Adobo is a cooking method of Spanish origin that simmers food in a flavorful sauce made from vinegar, oregano, paprika, and other seasonings. Also, the paprika lends a vibrant red color to the dish.

Interestingly, adobo is also the name of a well-known Filipino cooking process. Filipino adobo is unique for its sweet and sour taste, with pork or chicken adobo being a beloved national dish.

The Filipino version doesn’t use paprika, oregano, or chilis.

Asado, which comes from the Spanish word “asar” meaning “grill,” is a popular barbecue party or event in many South American countries such as Argentina, Paraguay, Uruguay, and Chile.

At these gatherings, you’ll find a mouthwatering selection of meats, including chicken, pork, beef, and chorizo, cooked to perfection on an open fire (a parrilla).

Guests usually savor sides like salads and a glass of red wine to complement the mouth-watering grilled meats.

Amanatsu is a hybrid of pomelo and sour orange from Japan, with the size of a grapefruit. Its name is very romantic: Amanatsu translates to “sweet summer” in Japanese.

Cut it open, and you’ll find 12 segments filled with several seeds. Amanatsu offers a sweet and sour taste that is perfect for alcoholic drinks, marmalades, or simply eating fresh.

Ackee, also known as ankye or achee, is a fruit from the Sapindaceae family that shares a kinship with longan and lychee. West Africa is its birthplace.

However, this fruit is now the national fruit of Jamaica, whose most popular dish is ackee and saltfish.

Its curved, bulbous form boasts red and yellow colors and round black seeds adorn its aril when mature. Many people consume ackee like a vegetable.

Beware of unripe ackee, which is toxic due to hypoglycin A. That’s why you should cook it well to enjoy its scrambled egg- or sweet corn-like flavor and soft texture.

Achacha (Garcinia humilis) is a small tropical fruit variety related to the mangosteen. Achacha is well-loved in Bolivia’s Amazon region and grown commercially in Burdekin, Australia.

With a sweet yet slightly sour flavor, achacha has a sherbet-like undertone reminiscent of mangosteens and lychees.

The succulent white flesh beneath the reddish-orange skin, which darkens as it matures, is perfect for eating fresh. Interestingly, achacha has one of the highest folate levels among fruits.

Anchovy pear is a fruit native to Jamaica, Colombia, and Central America, scientifically known as Grias cauliflora. Like a brown pear, this unique fruit contains a single seed and offers a taste that might remind you of a mango.

While this pear variety is primarily used for pickling, it can be a versatile ingredient in other dishes.

Arugula, popular with other names like rocket or Rucola, is a leafy green vegetable that shares its family tree with kale and cauliflower.

With its slightly tart, bitter, and peppery taste, arugula is a go-to choice in salads, pesto, and even as a pizza topping in Italy.

Artichoke is a native plant to the Mediterranean, sporting a unique rounded, somewhat conical shape with a slightly flattened top. This form gives it the appearance of a large, unopened flower bud.

Depending on the variety, the color of artichoke ranges from deep, rich green to a lighter, greenish-gray. At the center of this plant, you’ll find the dense and fleshy heart, often eaten like a vegetable.

Artichokes are crunchy and chewy, with their slightly nutty and bitter flavor for a unique culinary experience. You can prepare artichokes in numerous ways, such as baking, boiling, grilling, or steaming.

Acorn squash is a winter squash that’s part of the same species as zucchini and summer squash. Sometimes, people call it pepper squash or Des Moines squash.

With edible green, tender skin and yellow-orange flesh, acorn squash provides a sweet, nutty flavor. Plus, there’s no shortage of ways to cook and serve this versatile veggie.

Alfalfa is a flowering plant found in many countries around the world. While the plant isn’t used in culinary recipes due to its bitter leaves, its thin, green sprouts are a different story!

Packed with antioxidants, alfalfa sprouts make a healthy addition to your meals. It’s best to enjoy fresh alfalfa sprouts rather than cooked ones, so consider tossing them into salads, soups, sandwiches, or toasts for a nutritious boost.

Aloe vera is a fascinating cactus-like plant that can be treated like a vegetable. Flourishing in tropical, semi-tropical, and arid climates, this plant has thick, greenish, fleshy leaves adorned with white flecks.

The gel extracted from these leaves is a versatile ingredient for desserts, beverages, and yogurts.

Aloe vera also plays a key component in commercial products such as topical medications for burns, acne treatments, and oral health products.

Arrowroot is a tropical tuber without taste or odor. This unique plant is similar to yams, cassava, sweet potatoes, and taro. Its content is about 23% starch, making it an ideal source for a gluten-free, grain-free powder called arrowroot flour.

Bakers and chefs love using this versatile flour as a thickening agent, often in biscuits, puddings, hot sauces, jellies, and cakes.

High in carbs and proteins, arrowroot flour is a great addition to your kitchen for some delicious and nutritious meals.

Arracacha, also known as Peruvian parsnip or carrot, is a fascinating root vegetable from the Andes. Depending on the variety, you’ll find it with yellow, white, and purple flesh.

Arracacha flavor is a wonderful nutty mix with a sweet profile reminiscent of celery, cabbage, and roasted chestnuts.

This veggie has a crisp, dense texture but isn’t meant to be eaten raw. Boiling is ideal for serving it as a side dish or in soups and pastries.

Algae encompasses various types of aquatic plants, especially seaweeds and kelps. Many algae species are suitable for human consumption and can be used in various dishes and food products.

Algae is famous for its salty, umami-rich flavor mixed with vegetal goodness. This ingredient is particularly famous in East Asian cuisines and is regarded as a vital part of sushi, onigiri (Japanese rice balls), and gimbap (Korean rice dishes).

Amaranth may seem like a grain, but it’s a gluten-free seed, similar to quinoa. Still, it offers a sweeter, nuttier, and more potent flavor.

These tiny, creamy white seeds can provide a crunchy texture when cooked. Also, there’s even a grounded version of these seeds. Amaranth is high in fiber, protein, and micronutrients, making it a fantastic addition to your healthy meal plan!

Adlay, also known as Adlay millet or Job’s tears, is a grain-bearing tropical plant from Southeast Asia.

People grind dried Adlay into flour and use it in various dishes like bread, pasta, and porridge. Adlay is also an ingredient in a Korean drink called yum cha.

Adzuki bean, also known as aduki beans, red beans, or red mung beans, is a beloved legume primarily cultivated in East Asia.

Adzuki beans make versatile ingredients with a rich, nutty taste and firm texture. The beans are perfect for rice dishes, salads, soups, or dressings.

Asparagus bean goes by many names, such as yardlong beans, pea beans, or Chinese long beans. The crop is a popular vegetable cultivated mainly in South Asia, Southeast Asia, and southern China.

These beans can reach impressive lengths of 1.15 to 2.46 feet! People harvest them for their edible green pods filled with immature seeds.

With a crisp and nutty taste, asparagus beans are ideal for consuming fresh and cooked. They’re a fantastic addition to stir-fried dishes and in Asian cuisines.

Acorn, or oaknut, consists of one seed inside a tough, leathery shell. They have a nutty flavor that’s quite appealing, but be cautious of the toxin! Raw acorns contain tannins that can be dangerous for consumers.

To enjoy them safely, you must process them first by boiling, roasting, or soaking. Once properly prepared, acorns can have various applications, including grinding them into flour for cooking or baking.

Andouille is a smoked Cajun sausage rooted in France and brings a unique combination of flavors to the table.

Made from pork, pepper, onions, garlic, sliced strips, and various seasonings, this sausage offers a spicy, smoky, and sharp taste, depending on the variety.

Unlike other European sausages, andouille has a coarser and drier texture. It’s a popular ingredient in dishes like gumbo, jambalaya, and shrimp and grits.

Anchovy refers to small, slender saltwater fish ranging from 1 to 15.5 inches long. These little swimmers have a green hue with silver and blue stripes, making them distinctive.

Known for their pretty fishy and salty taste, anchovies also have a strong fishy odor. They play a versatile role in the culinary world, such as dressings, sauces, and popular canned fish.

Abalone, alternatively known as ear shells or sea ears, are sea snails found in various regions, including South America, the Atlantic coast of North America, the Arctic, and Antarctica.

This seafood comes in different sizes, ranging from 0.8 to 8 inches, and has a convex shell with an oval or round shape. Interestingly, its shells are perfect for creating beautiful jewelry.

Regarding taste, abalone meat is buttery and salty, boasting a crunchy texture. It is popular in Chile, France, New Zealand, and East and Southeast Asia delicacies.

Alligator meat has a mild flavor with a subtle hint of fishiness, making it a unique and delicious option for those willing to try something different. With its chewy and firm texture, this meat is popular in Southern United States cuisines.

There are plenty of ways to cook alligators, from marination to stewing, deep frying, roasting, sautéing, and even smoking.

This meat is high in protein yet low in saturated fats, helping you savor every bite without the guilt!

Alpaca meat is a type of lean red meat that boasts a mild, sweet flavor reminiscent of venison.

Its tender texture has made it quite popular in the Peruvian Andes, where alpaca meat is a beloved culinary staple.

Alpaca meat is high in proteins and low in fat and cholesterol, making it a healthier alternative.

Alfredo sauce is a white cream sauce known for its rich and velvety texture. The main components that give it that luscious creaminess are butter, heavy cream, garlic, and parmesan cheese.

People even add extra seasonings like red pepper flakes, Italian seasoning, or onion powder to tailor the flavor to each recipe.

Alfredo sauce pairs beautifully with pasta. Fettuccine Alfredo is undoubtedly the most popular dish to showcase this indulgent sauce.

Aioli is a cold sauce adored in northwest Mediterranean cuisines, made with emulsified garlic and olive oil.

Aioli has a thick, creamy texture that can pair well with ingredients like lemon juice, egg yolks, or additional seasonings.

This versatile sauce is fantastic for cooking seafood or meat dishes and can be a tasty dipping sauce for veggies as well.

Arrabbiata sauce, or Sugo All’arrabbiata in Italian, hails from the Lazio region of Italy. The condiment is a red sauce loved for its spicy kick.

Garlic, tomatoes, dried red chili peppers, and olive oil create the rich, fiery taste of arrabbiata sauce.

When it comes to pairing, this versatile sauce is outstanding with pasta, pizza, and even chicken dishes for a rich taste.

Anise is a time-honored spice root in the eastern Mediterranean and Southwest Asia, often regarded as one of the oldest spice plants.

Boasting a flavor profile akin to star anise, fennel, licorice, and tarragon, anise offers various dishes a sweet, mildly spicy, and aromatic touch.

You can find anise in seed form, either ground or whole, and it works wonders in enhancing the taste of baked goods and savory, meaty dishes like stews and soups.

Allspice, sometimes called Jamaica pepper, myrtle pepper, or pimento, is a unique spice originating from the West Indies and Central America. People create it by drying the berries of the Pimenta dioica plant.

What makes allspice special is its warm flavor of nutmeg, cloves, and cinnamon. It’s versatile enough for both baking goodies and seasoning savory dishes.

If you ever run out of allspice, substitute it with a blend of cinnamon, nutmeg, and cloves in a ½:¼:¼ teaspoon ratio.

Amchur, or amchoor, is a unique Indian-based powder derived from dried unripe green mangoes with a citrusy flavor profile.

The condiment has a pale, beige, or brownish color alongside a signature tanginess and fruity notes without adding moisture to your recipes.

This fascinating ingredient is typically produced at the start of summer during India’s mango season. It’s a common addition to various Indian dishes, such as samosas, pakora fillings, curries, chutneys, and stews.

Agrodolce is an authentic Sicilian condiment boasting a unique combination of sour and sweet flavors. “Agro” and “dolce” mean “sour” and “sweet” in Italian, respectively.

Locals often materialize it from honey (or sugar), onion, vinegar, and olive oil for a sticky texture. Agrodolce can add a flavorful twist to meat, fish, and vegetable dishes or even go well on a sandwich for an extra zing.

Ajvar is a delicious specialty found in Balkan cuisine. It’s made from fire-roasted sweet bell peppers and eggplants, giving it a smoky flavor with a subtle sweetness.

You can use ajvar as a condiment, sauce, dip, or spread. Pairing it with crispy baked goods or vegetables for a tasty side dish while adding it to meat dishes enhances their flavor.

Achar is a variety of pickles made using various fruits and vegetables, which are then preserved with vinegar, brine, spices, and oils. This dish type plays a significant part in South Asian cuisine, particularly in India.

Achar is a sweet and sour condiment that can be served alongside boiled dal, rice, and veggies to add a layer of taste to your meal.

Ajika, or adjika, is a hot and spicy kind of condiment from Samegrelo, Georgia, where locals use it as a dip alongside bread or meat dishes.

In some ways, ajika shares some similarities with Italian red pesto regarding appearance.

The key ingredients in ajika include red peppers, garlic, spices, and walnuts, giving it a unique and zesty flavor that will please your taste buds.

All-purpose flour is made from wheat flour and is used in all sorts of baked goods, from cookies and pastries to cakes, muffins, and breads.

Low gluten and protein content make the flour a bit lighter than other varieties. Plus, this flour variety has a longer shelf life than whole wheat flour.

Achiote, or annatto, is a spice and coloring agent made from the seeds of the achiote tree native to Central America.

It imparts a vibrant yellow or orange hue and an earthy, peppery, and slightly bitter taste to many dishes.

Mexican and Caribbean cuisines frequently feature this versatile ingredient, and you’ll even find it in many processed foods like butter, cheese, and cured meats.

Ahi tuna, commonly known as yellowfin tuna, is a lean, white fish with a medium flavor and meaty undertones. Its firm, dense, and tender texture makes it a delicious choice for various dishes.

The fish is especially popular in Japanese cuisine, where it’s the star component in sashimi, sushi, and seared dishes like ahi tuna steak.

Aonori is a Japanese garnish and seasoning derived from dried and powdered green seaweed. Japanese people typically sprinkle it over hot food, adding a burst of umami flavor.

After addressing the relevant food ingredients, I will switch to drinks with A-starting names.

Angel food cake is a type of sponge cake made from sugar, flour, and egg whites, sometimes flavored with cream of tartar. The result is a spongy and fluffy cake with a golden brown crust.

Its flavor profile is sweet with a mild hint of vanilla. People often enjoy this light and airy dessert on its own or pair it with their favorite toppings, like fresh fruit.

Avgolemono is a classic Greek sauce or soup that combines chicken, eggs, lemon, and rice to create a deliciously creamy and hearty meal. Simplicity is the key to this recipe’s charm.

For a well-rounded meal, serve it with a crisp salad, crusty bread or cornbread, and roasted veggies to elevate the overall experience.

Aalsuppe, or hamburger aalsuppe, is a one-of-a-kind eel soup from Northern Germany.

This flavorful dish combines thinly sliced eel with a ham bone, wine, vegetables such as leek, dried fruits, and various flavorings.

To fully appreciate the taste of Aalsuppe, pair it with dry white wine or beer.

Ambrosia is a delicious fruit salad rooted in the Southern United States. It first appeared in cookbooks in the late 1800s.

Ambrosia, meaning “food of the gods,” lives up to its name with a heavenly combination of mandarin oranges, pineapple, miniature marshmallows, sour cream, and shredded coconut on top.

Asopao de pollo is the national soup of Puerto Rico. This hearty stew comes with chicken thighs, rice, tomatoes, olives, and sofrito seasonings.

Asopao de pollo is like a cross between paella and soup, with a creamy texture that might remind you of gumbo. The delicacy is perfect for keeping you warm during winter.

Now that you have an overview of the A-named foods, I will provide the in-depth lists of dishes, fruits, and vegetables in this category.