117 Foods That Start With A

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I’ve put together this delicious list of foods starting with the letter A, including apples, apricots, and almonds, perfect for anyone curious about expanding their culinary horizons. Drawing inspiration from a fun dinner table game with my kids, where we aimed to name foods from A to Z, this guide is part of my comprehensive “Foods A-Z” series. In just a few sentences, I’ll introduce you to 117 foods that start with A, helping you discover new tastes and traditions from around the globe!

Apples, apricots, and almonds are all popular foods that start with the letter A. But can you think of over 100 foods that start with A? 

This guide is a part of my “Foods A-Z” series, to help you discover new fruits, vegetables, entrees and other whole foods that start with all of the letters of the alphabet! It was inspired by a game my husband and I played at the dinner table with our kids – seeing if we could name at least 50 foods that begin with each letter of the alphabet starting with the letter A.

It’s been a great way to introduce my kids to different cultures, cuisines, and traditions while exploring a variety of foods. It’s also encouraged them to try new foods and be less picky!

I came across so many different foods beginning with A from around the world, that I thought it would be helpful to share our complete list with you. Read on for a complete guide to all the foods that start with the letter A!

Fruits And Vegetables That Start With An A

1. Asparagus

Asparagus is one of my favorite veggies that start with a! This green vegetable has a long stalk with an almost scale-like end.

Asparagus has a distinct, mildly bitter, grassy and earthy flavor – along the same lines of green beans or broccoli. Thicker asparagus stalks tend to have a stronger flavor, while thiner stalks are more tender, less fibrous and have a milder flavor.

This cruciferous vegetable is packed with vitamins, antioxidants, and fiber, making it a healthy addition to any diet (source). When cooking asparagus, I recommend either enjoying it raw, roasted, lightly steamded, or sauteed — but I do not recommend boiling this vegetable as it can get mushy.

Asparagus can be used in a variety of recipes such as soups, salads, omelettes, stir fries, and pasta. Try this cheesy baked asparagus or this vegan asparagus soup!

2. Avocado

Second up on this list of foods that start with a – avocados! Did you know avocados are actually a fruit and not a vegetable?

This popular fruit originates from Mexico, Central America, and South America. It has a dark green outside and soft light green flesh with a hard stone in the middle. The best way to prepare an avocado is to chop it in half, remove the stone, and peel the skin. You can then dice or slice it as required.

Avocados have a super creamy texture when they are ripe, which makes them a great addition to salads, smoothies, or even simply mashed on toast and topped with fresh tomatoes.

Avocados are packed with healthy fats, vitamins, and minerals (source) which makes them a great addition to any healthy diet. Try them in my recipe for avocado toast with honey, this avocado peanut butter smoothie, or this tomato, avocado, and cucumber salad!

3. Amaranth Leaves

These delicious, leafy greens originate from the amaranth plants that grow in the Caribbean, Asia, and Africa. Extremely popular in the Caribbean, they are also known as Callaloo.

Amaranth leaves are incredibly healthy, containing antioxidants and vitamin C (source), and are a great alternative to using spinach as they offer a similar texture and flavor. They can be used in salads, stir fries, curries, or even soups.

Try them in my frozen vegetable stir fry recipe, or as an alternative to kale in this kale and black bean soup!

4. Arrowroot

Arrowroot are tropical plants native to Indonesia. This is a tubular vegetable similar to yams and sweet potatoes.

It is easy to digest and, as it contains no gluten, a great alternative for those with gluten allergies (source). It is often processed into arrowroot flour for this very reason.

Arrowroot itself is used as a thickening agent for soups, stews, and gravy.

5. Artichoke

This vegetable that starts with a has a bitter taste when raw. But as soon as it’s cooked, it softens and tastes very similar to brussels sprouts and asparagus.

Artichokes have a purple and dark green appearance. It is the bud part of a plant which is harvested before the flowers bloom.

These veggies are low in fat, high in fiber, and full of vitamins, minerals, and antioxidants (source), which makes them a great side dish option for your main meal! Try them in this jalapeno artichoke dip for a healthier twist on a classic!

6. Arugula

Arugula is extremely popular in the Mediterranean where it originated from. Also known as rocket or roquette, arugula comes from the same family as brussels sprouts, kale, and broccoli, and has all of the health benefits of its cruciferous family siblings (high in antioxidants, high in fiber, vitamins and minerals – source).

It has a peppery-mustard flavor and is used in salads, sandwiches, and on pizza, and is complimented with a citrus or vinegar-based dressing. I’ll even use arugula in a smoothie – like in this arugula smoothie with banana and mango!

7. Aubergine

Also known as eggplant, aubergine is a long, oval-shaped fruit. With a bright purple exterior, it has a dark and soft flesh on the inside. This food that begins with a is a great source of fiber, B vitamins, and antioxidants (source).

This food that starts with a is often a key ingredient in baba ganoush, which is similar to hummus, and in moussaka, a traditional Greek dish. Aubergine is also a popular vegetable choice to be used in vegetarian curries (like in this aubergine curry), grilled on the BBQ, or roasted in salads.

8. Apricots

Apricots are one of my favorite stone fruits! The originated in China and Central Asia, but can now be found just about anywhere. This fruit that starts with a is smaller than a peach but very similar in appearance, with a firm skin on the outside and soft flesh on the inside. The fruit itself isn’t too juicy and can be eaten fresh, just watch out for the large stone in the middle!

Another way to enjoy eating apricots is by purchasing them dried. The fresh fruit is cut in half, the stone is removed, and then they are placed in a dehydrator until the skin is firm. Dried apricots are a tasty, yet satisfying snack. They have a sweet flavor and chewy texture compared with when eaten fresh. I love using dried apricots in this gluten free biscotti with apricots and walnuts!

9. Asian Greens

Asian greens typically are a mix of leafy vegetables such as Chinese broccoli, bok choy, and choy sum. (Try this recipe: Indian bok choy).

The leaves are great to fill out a stir fry and become softer and smaller in size as they are cooked. Asian greens go particularly well with soy, ginger, black bean, and hoisin sauce served with noodles or rice.

10. Apples

You probably have heard the saying ‘An apple a day keeps the doctor away’.

Well, with over 7,000 varieties worldwide, you will find apples in grocery stores around the world, and you certainly could eat a different type of apple each day of the year.

When eaten whole, with the skin on, they contain 50% more phytonutrients than when eaten without the skin (source). Apples are incredibly good for gut health and have been linked to lower the risk of certain diseases (source).

Apples are one of the most versatile and popular foods to cook with. You can make applesauce to apple pie, muffins to turnovers, apple juice, and even an apple cocktail – called an appletini! I will often use apples in the morning by making this apple carrot smoothie or these healthy vegan apple pancakes for breakfast!

11. Aonori

Aonori is a type of green seaweed that grows off the coast of Japan. It is an extremely popular garnish used in Japanese cuisine to complement a range of dishes. Aonori is dried and then crushed before being added to a finished dish. 

It’s high in calcium, magnesium and amino acids (source). Though popular in Japan, it isn’t readily available to buy in supermarkets in the US. The best place to find aonori is in Asian supermarkets or online.

The Japanese believe that by adding aonori to a dish it helps to provide umami flavor which helps deepen the flavor of said dish. The other four core flavors are sweet, sour, salty, and bitter.

12. Acorn Squash

Acorn squash is in the winter squash family, and is similar to pumpkins in texture, but is a lot smaller and darker on the outside compared to a pumpkin.

To prepare an acorn squash, first cut off the skin and scoop out the seeds. You can then chop up the flesh to roast, make soup, add to chili or curry, or even make a tart filling.

Alternatively, for a simpler preparation, cut the squash in half and remove the seeds. Then roast in the oven and stuff with your favorite veggies, beans, and a hearty grain like rice or quinoa. Try this acorn squash bisque as an easy way to use this food that starts with a!

13. Anchovy Pear

Also known as river pears, anchovy pears are native to the West Indies. They are brown and grow in a standard pear shape. And while they’re called “pears” because they look like pears, they actually come from the same family as the brazil nut!

The name “anchovy pear” is also a bit misleading. The fruit itself doesn’t actually taste like anchovies. Instead, it has a flavor that’s more similar to a mango. The fruit is edible, can be eaten raw, or cooked, and is sometimes pickled when served.

14. Achacha

Achacha is a tropical fruit that grows in the Amazon Basin. It’s also locally known as achachairu, which means ‘honey kiss’.

It’s red-orange in color and shaped like an egg. To open an achacha, simply pinch the skin between your fingers until it pops to access the fruit inside. 

Achacha is sweet and sour, similar to a mango, and can be eaten at room temperature but is also tasty frozen.

15. Acai Berry

Native to the South American rainforests, the acai berries come from acai palm trees. They are deep purple in color and have a very similar appearance to blueberries. People compare the taste to a mix of blackberries and dark chocolate. 

Acai berries are often soaked first to soften them and then mashed into a paste. They offer the perfect consistency as a base for a thick smoothie bowl.

16. Ackee

Ackee is a tropical fruit from West Africa which was brought over to Jamaica in the 18th Century. Now, it is a key ingredient in Jamaica’s national dish, Ackee and Saltfish. 

Ackee must be prepared properly and when fully ripe, otherwise it is highly poisonous. The only edible part of the fruit is the arils and is often boiled first to enable the poison to dissipate. 

The fruit itself is softened when cooked and is creamy in texture.

17. Amanatsu

Amanatsu is known as Japanese summer orange and originated in Yamaguchi, Japan.

The Amanatsu orange is similar in size to a grapefruit but with orange-yellow skin. It has an aromatic, sweet and sour flavor – and is less acidic than other citrus fruits.

It is best eaten fresh to gain its full flavor, juice, and zest – similar to how you might eat an orange or a grapefruit. The rind can also be candied and enjoyed as a snack or used as a garnish for desserts and drinks. The juice is also available and can be enjoyed on its own or used in cocktails.

18. Acerola

Acerola are cherry-like berries grown from an evergreen shrub. The berries are also known as West Indies cherry or Barbados cherry and originated in South America, Central America, Mexico, and the Caribbean.

Acerola cherries are tart and tangy in flavor, but also have a hint of sweetness.

Acerola cherries are full of Vitamin C (source) and can be enjoyed fresh – on their own, juiced, or as a dried powder form that can be added to smoothies. This fresh fruit is highly perishable and are best eaten when first picked as they begin to perish within a few days of picking.

19. Alfalfa Sprouts

Alfalfa sprouts are one of my favorite types of healthy foods that start with a! They are mild in flavor, and are often used as a topping for sandwiches and salads. They seem to have originally come from Asia, but now are grown all over the world.

Sprouts are a super nutritious food. They’re very low in calories but are high in vitamins like Vitamin C, K, Folate, Copper, and Manganese (source). I will often use them as a topping in this Panera Mediterranean veggie sandwich copycat recipe – which is delicious for lunch!

20. Asian Pears

Asian pears, also called Korean pears, Japanese pears, or Chinese pears, are a type of fruit that starts with a, that are native to East Asia, and are distinct from their European pear cousins.

Unlike the softer, juicier European pears, Asian pears are known for their crisp, apple-like texture that holds its shape even when ripe. Most varieties are round or oblong with a russeted skin that can be yellow, brown, or green.

Asian pears are less acidic than European pears, with a slightly grainy texture and a crisp bite that’s slightly sweet, tart, and floral. This fruit is best enjoyed fresh – they’re great as a snack, or diced and added to salads. I love adding this fruit to this breakfast fruit salad in the morning, or sometimes I’ll even cook it down and add it to this pear compote!

21. Arame

Arame, also known as sea oak, is a type of edible seaweed native to the eastern shores of Asia, particularly Japan and Korea. Unlike some strongly briny seaweeds, arame boasts a unique flavor profile. It has a subtle sweetness with a hint of earthiness and a touch of the sea. The texture is soft and chewy, adding a satisfying bite to various dishes.

Arame is commonly used in Asian cuisine: you’ll often find it in seaweed salads, soups, stews, stir-fries, and even casseroles or grain bowls.

22. Amarelle Cherries

Amarelle cherries are a type of tart cherry, belonging to the Prunus cerasus species – the same as other sour cherries. But while sour cherries are generally known for their tartness, amarelle cherries are milder with a hint of sweetness that adds complexity to their flavor profile.

These cherries are known for their beautiful red skin, but their flesh is actually clear or yellowish, with all the pigmentation concentrated in the skin.

Amarelle cherries are primarily used in cooking and baking due to their tartness. They’re a popular choice for pies, jams, and jellies, and can also be used to make liqueurs and other beverages.

23. Arracacha

Arracacha is a food that starts with a that’s also known as the Peruvian parsnip. It’s a root vegetable native to the Andes Mountains of South America. This starchy veggie belongs to the same family as celery and carrots, and resembles a plump parsnip, with a smooth, off-white skin and white, yellow, or even purple flesh on the inside.

This letter a food has a mild flavor, with a hint of nuttiness. Its texture is denser than a potato but lighter than a yam. Depending on how it’s cooked, arracacha can take on the flavors of herbs and spices it’s paired with.

This versatile ingredient and can be boiled, roasted, mashed, or fried, similar to how potatoes are used. Boiled or roasted arracacha makes an delicious side dish, while mashed arracacha is a creamy alternative to mashed potatoes. Arracacha can also be grated and used in fritters or pancakes, and is sometimes incorporated into soups, stews, and even desserts in some regions.

Ingredients And Snacks That Start With A

24. Almonds

Almonds are one of my favorite healthy snacks! While we typically think of almonds as nuts, they’re actually an edible seed from the almond tree native to the Middle East.

Almonds are extremely versatile and can be found in stores in a variety of preparations such as raw almonds, roasted almonds, almond flour, almond butter, almond milk, almond oil and more!

They are often a great addition to a range of recipes around the world including tagines in Morocco, Amaretti cookies in Italy, and in curries in India.

25. Agave Syrup

Also known as agave nectar, agave syrup is a natural sweetener similar to honey but thinner in consistency.

It comes from the agave plant which grows in Mexico and South Africa.

This food starting with a is often used by vegans as a sweet alternative to honey and golden syrup. Agave syrup can be used to make sweet desserts and snacks such as healthy flapjacks, or used on the top of cereal, pancakes, even in your oatmeal. (Learn more: how to make oatmeal taste good).

26. Adzuki Beans

Adzuki beans grow in East Asia and the Himalayas. They are also referred to as azuki or aduki beans.

Though small in size, they are very sweet in taste and are a great source of protein. In Asia, they are used in red bean desserts and provide a sweet stuffing inside sesame balls.

Adzuki beans can be used in a range of meals such as chili, curry, and buddha bowls.

27. Ashcake

Ashcake is actually a type of bread usually made in Arabian countries. It is also referred to as ash bread or fire cake. 

Traditionally, it is made over a layer of heated stones and then covered with hot ash to cook.

This snack food that starts with a uses just two key ingredients – flour and water. Any choice of flour can be used and you just add water to gain a dough consistency. Salt and other flavorings such as nuts and berries can be added to make your preferred taste and texture.

28. All-Purpose Flour

All-purpose flour is one of the most common ingredients that start with a – it’s used in so many different recipes! While it isn’t a food you can eat on its own, it’s a versatile wheat flour commonly used in baking and cooking. It originated as a blend of various wheat flours, aiming to create a single flour suitable for many purposes. While its exact origins are unclear, it’s become a staple ingredient in kitchens around the world.

All-purpose flour itself doesn’t have a strong taste. It contributes a wheaty background note to baked goods, but the flavor profile is mild. The texture it creates depends on the recipe. In breads, it provides structure, while cakes made with all-purpose flour tend to be fluffy and tender.

As its name suggests, all-purpose flour is a kitchen workhorse. It’s suitable for a wide range of recipes, from breads and pizza dough to cookies, cakes, and pancakes. You can even use it as a thickener for soups and stews. Because of its versatility, all-purpose flour is a must-have pantry staple for me and most home cooks!

29. Almond Butter

I use almond butter almost every day! It’s one of my favorite spreads – it’s mild, nutty, and slightly sweet, and works great in smoothies, oatmeal, as a topping for pancakes or yogurt bowls, and so many other things!

Almond butter is made from grinding almonds into a paste. You can get it creamy, or crunchy, depending on your preference. It’s a popular alternative to peanut butter, particularly for those with peanut allergies or those seeking a different nut butter flavor.

As I mentioned, almond butter is incredibly versatile. In addition to the ideas I mentioned above, you can use it as a spread for toast, crackers, and fruit slices, or use it in baking for cookies, cakes, and energy bites. Almond butter also adds a nutty richness to sauces, dressings, and dips.

I’ll often use almond butter as a substitute for peanut butter in sandwiches like in this gourmet peanut butter and banana sandwich!

30. Anejo Cheese

Anejo cheese, also known as Queso Añejo, is a firm and flavorful aged cheese with Mexican roots. Traditionally made from skimmed goat’s milk, nowadays it’s more commonly produced from skimmed cow’s milk.

Añejo cheese has a complex taste, thanks to the aging process – which intensifies the cheese’s natural sharpness, giving it a salty and slightly tangy and nutty flavor. Its texture varies depending on the aging time. Younger Añejo cheese might be crumbly, while well-aged varieties become quite firm and can be grated or shredded.

Similar to Parmesan or Romano cheese, it’s often used as a flavorful topping for enchiladas, tacos, burritos, and other Mexican dishes. Añejo cheese can also be enjoyed on its own, cubed in salads, or crumbled over vegetables too!

31. Apple Cider Vinegar

Apple cider vinegar is a type of vinegar made from fermented apple juice: apples are first crushed, then the juice is extracted, and then yeast is added to the juice, which ferments the sugars into alcohol. Finally, bacteria are introduced, which convert the alcohol into acetic acid, the key ingredient that gives vinegar its sour taste and pungent smell.

This foods that start with a is thought to have originated in ancient Babylon over 5,000 years ago. Today, it’s produced and consumed all over the world.

Apple cider vinegar (or ACV) has a distinct flavor profile. It’s sharp, tangy, and acidic due to the presence of acetic acid. It can also come filtered or unfiltered. Unfiltered vinegar, also known as “mother vinegar,” contains a cloudy sediment with strands of cellulose, which some believe contributes a more complex flavor.

ACV is versatile and can be used in salad dressings, marinades, sauces, and chutneys. I typically use it in my avocado green goddess dressing!

32. Asiago Cheese

Asiago cheese is a versatile Italian cheese, made from cow’s milk. I love this cheese because its flavor profile changes with age. Younger Asiago has a mild and slightly sweet taste. As it matures, the cheese takes on a sharper and nuttier character, with hints of salt and grass.

Asiago’s versatility makes it a favorite in Italian cuisine. Fresh Pressato Asiago is often enjoyed sliced in salads, sandwiches, or on its own as an appetizer. Its mild flavor pairs well with various ingredients. Aged D’Allevo Asiago, with its sharper character, is a popular cheese for grating. It adds a salty and nutty depth to pasta dishes, risottos, soups, and pizzas.

33. American Cheese

American cheese is technically not classified as real cheese. It contains less than 51% curds and doesn’t meet the FDA’s standards to be listed officially as a type of cheese.

Even so, this cheese is extremely popular in American cuisine. It is a processed cheese with a yellow-orange color cut into flat square shapes. Due to its consistency, it is most commonly used as a topping for burgers or in grilled cheese sandwiches because of its melt-ability.

34. Apas Biscuits

Apas biscuits are thin, crispy cookies that originate in the Philippines. They’re known for their oblong shape, thinness, and a generous sprinkling of sugar on top. The dough itself is mildly sweet and slightly milky, thanks to ingredients like flour, sugar, milk, eggs, and butter.

Apas biscuits are traditionally enjoyed as a snack, particularly alongside hot drinks like coffee or tea. Their sweetness and light texture make them a perfect accompaniment for a mid-morning or afternoon pick-me-up.

They can also be enjoyed on their own or crumbled and used as a topping for desserts like ice cream or yogurt. These foods that begin with the letter a are a delightful and simple treat, offering a delicious taste of Filipino baking traditions.

Condiments And Spices That Start With An A

35. Allspice

Allspice is actually made from the dried berries of the Pimenta Dioica plant. Its appearance almost reminds me of floured blueberries that are slightly pinker in color. Its flavor resembles a combination of cinnamon, cloves, nutmeg, and pepper.

The Pimenta Dioica grows in the Caribbean, Mexico, and Central America. It’s a key ingredient in the Caribbean to make Jamaican jerk seasoning. 

Allspice is used in a variety of foods such as chutneys, soups, desserts, and seasonal recipes e.g. eggnog or this cranberry sauce from dried cranberries.

36. Ajowan Seed

Ajowan seed, also known as carom seed, grows in India and Iran. They look like fennel but taste more similar to oregano and anise.

Within Indian cuisine, they are used to increase the herbal flavor of a dish. Frying the seeds in oil releases their natural, nutty flavor and can be added to curries, pakoras, and breads.

37. Anise Seed

Anise seeds are a spice and can be used ground, whole or made into essential oil and anise seed extract. The seeds are from the Pimpinella anisum plant which grows in Egypt, the Middle East, and Europe.

You may have come across anise seed if you’ve ever tried desserts such as Italian biscotti or alcoholic beverages like anisette and ouzo.

Anise seeds provide a licorice flavor and can taste delicious when baked in fruit pies, or even used to season meat.

38. Alfredo Sauce

Traditionally, Alfredo sauce is a simple white, creamy sauce made from butter, cream, and parmesan cheese or cream cheese.

Originating from Italy, this now worldwide popular sauce is most often served mixed with pasta. For a lightened-up version, try my Alfredo sauce without heavy cream!

40. Agrodolce

Agrodolce is an Italian condiment combining reduced honey, vinegar, fruit, and/or vegetables to give a sweet yet sour flavor.

Agrodolce offers a complimentary taste when served with pork chops, chicken wings, or even roasted vegetables.

41. Allemande Sauce

Allemande sauce, also called ‘German sauce’ is made from veal veloute. Cream and eggs are added to thicken the sauce along with seasoning.

This sauce is often used as a base for making other sauces such as poulette and aurora, but can also be served with a range of meats, vegetables, or eggs.

42. Achiote

Achiote comes from the seeds of the annatto tree, and is a vibrant red spice commonly found in the tropical regions of South America. The annatto tree’s seeds are encased in a spiky pod, which, when processed, creates the achiote spice which is known for its deep red color.

Achiote is mildly sweet, nutty, peppery and earthy. It lacks the strong punch of other spices, making it a versatile ingredient that adds depth without overpowering dishes.

Commonly, achiote is used for marinating meats, giving them a distinctive hue and taste, particularly in Latin American and Caribbean cooking. Available in powder or seed form, it’s also used in spice pastes and achiote oil, or even as a natural food color for savory dishes. When it’s used as food coloring, it’s often called “annatto” on the ingredients list.

43. Ajika

Ajika, also spelled adjika, is a spicy condiment with Georgian roots. This vibrant condiment is crafted from a blend of hot chili peppers, garlic, herbs, and spices, all grounded together to create a thick paste or dip. Ajika has a complex taste profile that’s both spicy, garlicky, floral, and savory.

Ajika’s versatility makes it a staple in Georgian cuisine. Think of it like a spicy pesto. Its chunky texture and bold flavors add a kick to grilled meats, roasted vegetables, and stews. You can even spread it on bread or cheese for a quick and flavorful snack. Beyond Georgian dishes, ajika can add a spicy touch to pizzas, mashed potatoes, or even compound butter!

44. Aioli

Aioli is a garlicky sauce with origins in the Mediterranean, specifically the Provence region of France and Catalonia in Spain. Its name comes from the Occitan and Catalan words for “garlic” (ail or all) and “oil” (oli). Traditionally, aioli is made by pounding garlic and olive oil together in a mortar and pestle. These days, some recipes incorporate egg yolks and lemon juice for a thicker, creamier consistency.

Aioli is packed with garlicky flavor. The type of olive oil used can influence the overall taste, with some opting for a milder or fruitier oil to balance the garlic. Because it’s often made with lemon juice, there’s a hint of tanginess as well.

Aioli is a versatile condiment. Enjoy this food that starts with the letter a alongside grilled vegetables, seafood, or crusty bread for dipping. It can also be used as a spread for sandwiches or burgers, or even swirled into soups and stews for extra garlicky goodness.

45. Arrabbiata Sauce

Arrabbiata sauce is a spicy, flavorful tomato-based sauce originating from the Lazio region of central Italy, particularly Rome. Its name translates to “angry” in Italian, referencing the fiery kick it packs from chili peppers!

I will often use arrabbiata sauce instead of regular marinara sauce for pasta because I love the additional flavor it brings. It features the rich sweetness of simmered tomatoes but with a significant kick of spiciness from crushed red pepper flakes.

Arrabbiata’s bold flavors hold up well to sturdy pasta shapes like penne, rigatoni, or fusilli. Beyond pasta, Arrabbiata sauce can be used as a base for pizzas or dips, or even spooned over grilled vegetables or chicken for a spicy kick.

46. Aloe Vera

Aloe vera isn’t technically a food, but a succulent plant with thick, spiky leaves that contains a gel that can be used in supplements, creams, lotions and more. Topical creams and lotions containing aloe are widely used for soothing sunburns, minor cuts, and skin irritations. Aloe vera gel is also found in some beverages, yogurts, or even desserts for added flavor (source).

47. Atchar

Atchar, also spelled achar or achari, is a tangy and spicy condiment made with pickled fruits and vegetables, originating in India.

Atchar has a complex taste, combining sweet, sour, salty and spicy. The pickling process provides that tangy acidity, while the spices add a layer of warmth and complexity. The exact flavor profile can vary depending on the ingredients used. Mango atchar, for instance, offers a sweet and tangy contrast, while vegetable atchars can be more savory and spicy.

In India, atchar is often served alongside curries, rice dishes, or even as a snack on its own. It can also be used as a condiment for sandwiches or wraps, or even added to salads for a burst of flavor and texture. Beyond its role as a condiment, this food with the letter a can be an ingredient in stir-fries or curries, adding its unique pickling character to the dish.

Side Dishes That Start With A

48. Antipasto

Antipasto is an Italian word that means ‘before the meal’. So as expected, antipasto is a dish that is usually served as a shared starter and includes meats, cheeses, olives, pickles, crackers, vegetables, and fruit. This appetizer that starts with a is found on most Italian restaurant menus, and is one of my favorite items to order!

49. Asida

This sub-saharan African dish is also known as posho, ugali, pap, and fufu, depending upon the country and local language spoken.

Asida is a side dish made from grains and almost resembles a ‘doughy’ bread roll. It is similar to how rice or potatoes are used in other countries.

This food that begins with a is served with almost every meal including fish, meat, vegetables, and stews. To eat it, you simply cut a piece of the asida and squish it in between your fingers making a scoop, then use it to scoop up your main meal and eat. 

50. Adai

Adai is a protein-rich pancake made from rice and lentils (a combination of moong dal, urad dal, and other dals) and is part of the Tamil cuisine. First, you soak the ingredients and then grind them into a batter. At this point you can add your selected herbs and spices, with common flavors added such as ginger, chili peppers, and cumin seeds. 

You allow the adai mix to rest for 1-2 hours, then add onions, coconut, and coriander before cooking on a large, hot pan smeared with olive oil. 

51. Applesauce

Applesauce is extremely popular in the US, Australia, and the United Kingdom and is most commonly used as a snack, dessert, or side with goose or pork roasted dinners.

It is extremely simple to make, requiring you to boil slices of apples with water, lemon juice, and a cinnamon stick. Once cooked, the mixture is then blended together. I would often make this as a snack for my kids when they were younger – it’s also a great food for babies or toddlers because it’s mild, easy to digest, and most kids love it!

Applesauce is very versatile and can be a good option for adding a sweet, tangy flavor when mixed with yogurt, cottage cheese, nuts, or even dried fruit. Try my Instant Pot applesauce for an easy homemade version.

52. Appam

Appam’s are soft hoppers, similar in appearance to a pancake. They are made from fermented rice, which is ground, and coconut batter. Baking soda, yeast or palm toddy can be used to ferment the rice mixture.

Appam’s are a popular breakfast in Kerala, India, and are served with a vegetable or meat stew.

53. Abbruzze Cheese Spread

Abbruzze cheese spread, rooted in Italy’s Abruzzo region, is a spicy, flavorful blend of creamy cheese, garlic, herbs, and sometimes hot peppers. It’s typically made with a base of cheddar or Italian cheeses, but has been adapted and popularized in various forms around the world (using different cheeses and other blends).

This spread’s taste is rich, creamy, herbaceous, and spicy. Highly versatile, Abbruzze cheese spread enhances a variety of dishes. It’s perfect as a spread on crackers or bread, as a vegetable dip, or to add richness to sandwiches, pasta sauces, or grilled meats.

54. Arancini

Arancini are fried rice balls that are made with leftover risotto! They originated in Sicily, Italy, and they’re not your average rice ball! The cooled risotto is formed into spheres, typically enclosing a savory surprise like mozzarella cheese or ragù (meat sauce). A coating of flour, egg, and breadcrumbs creates a crispy exterior, while the inside remains super creamy.

Traditionally they were enjoyed as Sicilian street food, perfect for a grab-and-go lunch or a satisfying snack. But now, due to their popularity, they’re found in restaurants all over and are often served as an appetizer or side dish!

55. Arepas

I make arepas at home often, they are delightful flatbreads made from ground cornmeal, a staple food in many parts of Latin America. While they are believed to have originated in South America, you can find arepas in many restaurants and even in stores as a grab and go option.

This food that starts with an a is made from finely or coarsely ground white or yellow cornmeal and are then formed into patties and cooked on a griddle, boiled, or even fried. The arepa itself is mild and tastes a bit like corn tortillas. But the fun part about arepas is all the ways you can serve it!

Arepas can be enjoyed plain for a satisfying base, or stuffed with various savory fillings. For breakfast, they might be filled with scrambled eggs and cheese. At lunch, they can be stuffed with shredded meats, beans, or vegetables. Arepas even work well as a snack, often served with dips like guacamole. For an introduction to arepas, try my recipe for vegan arepas!

Vegetarian Dishes That Start With An A

56. Asian Noodles

Asian noodles are incredibly common and a staple food in China. They are usually broken into different categories based on the types of noodles used such as wheat noodles, rice noodles, and glass noodles.

This meal that starts with a often includes a type of protein e.g. pork or egg, along with a variety of vegetables, the most frequently used being spring onions.

Popular dishes such as chow mein are made using Asian noodles and can be bought either fresh or dried. Try this recipe: vegan peanut noodles.

57. Aloco

Aloco is a West African snack made from plantains. Plantains are a type of banana plant and are often confused with bananas. But unlike the sweetness you get from a banana, aloco’s are actually a starchy vegetable.

Popular dishes using aloco vary depending upon the country. They include Dodo in Nigeria, where aloco is fried or roasted, and Makemba in the Congo, where it is boiled.

58. Ambuyat 

Ambuyat is the national dish of Brunei and is made from the inside of the trunk of a sago palm. Ambuyat looks a little like glue paste and resembles a similar consistency too. It’s a starchy substance that is traditionally eaten with a two-pronged utensil made from bamboo called ‘chandas’. Ambuyat is most often eaten with lots of side dishes such as fish, beef, prawns, and vegetables.

59. Arborio Rice

Originally from Italy, Arborio rice is now cooked around the world. It is oval-shaped and quite thick in size compared with other grains e.g. basmati or long-grain rice. 

Cooking with Arborio rice provides a creamy consistency to a dish in comparison to other types of rice, due to its starchy coating.

It is most commonly used in risotto such as mushroom risotto, butternut squash risotto, and chicken risotto. Try it in my recipe for vegetarian risotto!

60. Aloo Gobi

Aloo gobi is one of my favorite foods that starts with an a from my childhood! It’s an Indian dish that translates to “potato cauliflower”. The key ingredients are cooked in one pot along with onions, tomatoes, and spices. Additional ingredients can be added to your taste preferences as well such as chilis or coriander.

61. Akara

Akara is also called African bean fritters, black-eyed peas fritters, or Acaraje. Though originating from Nigeria, it is now a popular dish across multiple African countries.

This dish is a deep-fried bean cake made from black-eyed peas paste. Depending upon the country, it can be eaten at different meals during the day. Within Cameroon, it is eaten as a snack. But in Nigeria, it is eaten at breakfast.

62. Alphabet Soup

I used to eat alphabet soup when I was a kid! This is a common childhood dish made from alphabet pasta (which you can find online and in grocery stores), vegetables, seasonings, and broth.

This is one of the easiest, family-friendly dinner foods that start with a because there are so many ways to make it and customize it based on your preferences. Feel free to add any seasonal veggies you like, make it spicy or savory (or both!), and enjoy!

63. Aligot

Aligot is a cheesy mashed potato dish, that originates from France. It’s like a mashup of mashed potatoes and fondue!

To make aligot, mashed potatoes are blended with butter, cream, and melty cheese (like Tome fraîche or Laguiole) until they reach a smooth, elastic consistency. It should be stretchy enough to pull a strand from the pot without breaking.

Aligot is a hearty dish that shines as a main course on its own. It’s traditionally served with grilled meats like sausages or steak, but you can also spoon it over vegetables or spread it on bread for a comforting and cheesy snack.

64. Aloo Baingan

Aloo baingan is a delicious, comforting vegetarian curry originating from Pakistan and North India. The name itself translates to “potato (aloo) and eggplant (baingan)” – and this curry is basically made with tender chunks of potatoes and eggplant simmered in a spiced onion-tomato base.

The spice level can vary depending on the recipe, but it typically includes warming spices like turmeric, coriander, and chili powder. Some variations incorporate additional vegetables like tomatoes or peas, while others keep it focused on the star ingredients.

Aloo baingan is a versatile dish that can be enjoyed for lunch or dinner. I typically serve it with rice, flatbreads like roti or chapati, or even alongside a bowl of dal (lentils).

65. Angel Hair Pasta

Angel hair pasta, also known as capelli d’angelo in Italian, is a type of pasta known for its incredibly thin, long strands. Compared to other long, thin pastas like spaghetti, angel hair takes it to the extreme. Its diameter is incredibly fine, usually around 0.85 to 0.92 millimeters.

Angel hair pasta itself has a super mild flavor, and it will take on the flavors of the sauce it’s cooked in. Because it’s so thin, it has a light, delicate texture. It pairs well with subtle sauces like simple olive oil or butter based sauces with herbs, pesto sauce, or simple tomato sauces.

I’ll often toss angel hair pasta in my low carb marinara sauce or my pesto without pine nuts for a quick and easy meal.

66. Aush

Aush (sometimes spelled ash or āsh) is a hearty and comforting thick soup, that’s part of Iranian or Afghan cuisine. The base typically features a flavorful broth simmered with vegetables, legumes, and sometimes even noodles. A key ingredient is often chaka, a whey or yogurt reduction that adds a unique tangy depth.

Aush is a versatile dish enjoyed throughout the year. It can be a light lunch or a hearty and satisfying main course. Often served hot, it’s a perfect comfort food on a chilly day. The toppings can vary depending on the region, but some popular options include fresh herbs, a dollop of yogurt or sour cream, or a drizzle of olive oil.

67. Avocado Toast

Avocado toast is so popular, you’ll probably find it on most breakfast and brunch menus at any restaurant you visit! I love making avocado toast at home. It’s a simple open-faced sandwich that’s typically ready in under 5 minutes!

Because the base is so simple – toasted bread, topped with mashed avocado – you can customize this dish however you like! Keep it simple, or change up the bread to your favorite type, or add different seasoning like lemon juice, salt, pepper, or even chili flakes for a touch of heat.

For a heartier meal, top your avocado toast with poached eggs, crumbled feta cheese, smoked salmon, or a drizzle of hot sauce. I will often make this avocado toast with tomato and egg for a light and easy lunch!

Meat Dishes That Start With A

68. Ahi Tuna

Ahi tuna is known as yellowfish tuna and bigeye tuna. When cooked, it is usually seared on the outside and left raw in the middle. Most often, it is cooked on it’s own, but does go well marinated in soy sauce and honey. It’s mostly served alongside green vegetables.

69. Adobo

Adobo is a Filipino dish and a cornerstone of Filipino cuisine. More than just a recipe, it’s a cooking technique where meat, seafood, or vegetables are marinated in a flavorful vinegar and soy sauce base. This method likely has pre-colonial roots, but the name “adobo” comes from the Spanish word for “marinade.”

Chicken Adobo is the national dish of the Philippines. It provides a sweet, yet savory taste with ingredients such as green onions, soy sauce, vinegar, sugar, garlic, peppercorns, and chicken thighs. 

These key ingredients are important to use as it helps give the Chicken Adobo its sticky glaze that it is famous for. Within the Philippines, this meal that starts with a is mostly served with rice to help soak up the glaze.

70. Amok Trey 

This steamed fish curry is Cambodia’s national dish. Amok Trey is traditionally steamed in banana leaves and presented in a banana leaf bowl. It is made using white flaky fish, but more recently, other variations have been made with chicken or tofu.

71. Abalone

Abalone is a type of mollusk, a large sea snail with a flat shell on one side and foot on the other which it clings onto rocks with.

They can be found in cold waters around the world in places such as New Zealand, South Africa, and Japan.

It does have a chewy texture with a salty, yet buttery flavor. Due to it being quite rubbery, it does need to be tenderized first. After which it is often fried, steamed, poached, or even eaten raw.

72. Anchovies

Anchovies are small salty fish that live in the Black Sea, Mediterranean Sea, Pacific, and Atlantic Oceans. It is said that those sourced from the Mediterranean Sea taste the best.

Unfortunately, its flavor does not last long once it has been caught. Hence, anchovies are usually packed into tins or jars and preserved to help intensify and retain their flavor.

Anchovies are commonly used in salads, pizza, pasta, or eaten straight from the tin.

73. Angus Beef

Originally from Scotland, Angus Beef is the name of the breed of cattle. It is the most popular type of beef consumed in the United States. Compared with other types of beef, Angus beef has a marbled effect, which makes it more tender and juicer. 

It is most commonly used as steak, or turned into beef mince to create juicy and flavorful burgers.

74. Abgoosht

Abgoosht is a traditional Persian food. It means ‘meat broth’ and is used with beef or lamb. Traditional ingredients often include meat, white beans, tomato paste, sour grapes, and seasonings, but each recipe can vary.

The meat and veg are removed and served together as one dish and then the leftover broth is poured over toasted flatbread as a second dish to be eaten together.

75. Avgolemono Soup

Avgolemono soup is a Greek sauce made from eggs, lemon, and broth. It is very similar to a basic chicken soup, but with the lemon and eggs, offers a tangy sauce. Unlike chicken soup, these ingredients provide a tasty thick and creamy consistency.

76. Aguachile

This Mexican dish is very similar to ceviche. Both ceviche and aguachile use fish or shrimp marinated in lime juice. But unlike ceviche, aguachile adds blended chillies and cilantro.

Once the shrimps turn a light pink color in the marinade, they are ready to be served. Aguachile is usually served cold as a refreshing appetizer.

77. Arroz Con Huevos

Arroz con huevos is a traditional Mexican breakfast or lunch. Translated it literally means ‘rice with eggs’. Traditionally, it is simply boiled rice with a fried egg on top. Historically, it was a simple dish called ‘comida de pobre’ meaning poor people’s food. But now, it is enjoyed by all, and often has additional ingredients added such as tomatoes, pepper, cheese, chili, and garlic.

78. Albondigas

Albondigas is a type of Spanish meatball and served as a tapas dish. Tapas is a type of dining where there are a range of smaller dishes served for sharing. It is very common in Spain.

Albondigas are made from beef and pork minced and served in a tomato sauce. They can be served as a main if not being used for tapas and are accompanied by green vegetables and rice or quinoa.

79. Apaki

A traditional Cretan dish, Apaki is made using smoked and salted pork. Traditionally, the meat is sliced and hung on strips of wood above a fire. The smoke rises to a chimney and smokes the meat. The pork strips are often marinated in red wine, seasoning, and vinegar before being smoked.

80. Asopao

Asopao is a Puerto Rican dish and in Spanish means ‘soup-like’. It is a cross between soup and paella often described as a ‘soupy-rice dish’. Key ingredients include chicken thighs, diced ham, rice, and seasonings. It can also be made with other meats and seafood.

81. Aalsuppe

Aalsuppe is a traditional German soup that originates from the Hamburg region. It’s made from eel and a variety of vegetables like carrots, potatoes, leeks, and herbs, creating a rich broth. Over the years, it has evolved, and some versions now include a mix of meats and other freshwater fish, adapting to regional tastes and availability.

This soup has a rich and earthy flavor, and the broth is comforting and satisfying. Herbs and spices add depth, with a balance between the meaty flavors and the freshness of the vegetables. For many, the taste of eel can be surprising, offering a tender, fatty quality that is both distinctive and enriching to the soup’s overall flavor.

82. Achu

Achu, also known as yellow soup, is a traditional dish that comes from the Western regions of Cameroon. It combines a blend of spices, meats, and a distinct yellow sauce made from palm oil. The centerpiece of the dish is the pounded cocoyam, which is served alongside the spicy soup, often garnished with tender pieces of beef, goat, or fish.

This dish that starts with an a is known for its bold and spicy flavors, balanced with the earthy tones of the cocoyam. The yellow sauce, enriched with spices and sometimes African nutmeg, lends a slightly nutty and aromatic flavor to the dish.

Achu is traditionally served in a communal setting, emphasizing the social aspect of meal-sharing. To enjoy Achu, one typically uses their fingers to form small balls of the pounded cocoyam, which are then dipped into the spicy yellow sauce.

83. Aep Mu

Aep mu is a flavorful dish from Northern Thailand. It’s made with minced pork, marinated in a fragrant chili paste, often containing ingredients like lemongrass, galangal, and shallots. This paste infuses the pork with a vibrant blend of spicy, savory, and citrusy notes. The dish is typically cooked in banana leaves, which adds a subtle smoky aroma and keeps the pork moist and tender.

This meat dish that starts with a is a satisfying main course on its own, best enjoyed with steamed rice to soak up the flavorful juices. You can also serve it alongside other Northern Thai specialties like Nam Prik Ong (a fiery chili dip) and fresh vegetables for a well-rounded meal.

84. Ahriche

Ahriche originates from Morocco, and its name comes from a Berber word meaning “stick,” reflecting the traditional cooking method. Ahriche features offal, typically tripe, along with organ meats like heart, lung, or caul fat. These are wrapped around intestines and threaded onto an oak stick for slow cooking over hot coals.

Ahriche is prepared and eaten directly from the cooking stick. Given the nature of the ingredients, it’s likely considered a hearty and flavorful main course. If you come across Ahriche, it’s best to enjoy it following the local customs.

85. Albacore Tuna

Albacore tuna, also known as longfin tuna, is a prized variety found in temperate and tropical waters worldwide. These sleek fish are part of the mackerel family and can be distinguished by their elongated bodies, long pectoral fins, and dark blue backs that fade to silvery white bellies. Albacore are known for being smaller than their bluefin tuna cousins, typically reaching around 4 feet in length.

Albacore tuna is prized for its mild, slightly sweet flavor and its moist, flaky texture. The flesh has a lighter color compared to other tunas, hence its nickname “white tuna.”

Albacore tuna is enjoyed in many ways. It’s a popular choice for canned tuna, especially in varieties labeled “solid white albacore.” Fresh albacore can be grilled, seared, baked, or even served raw in sushi or sashimi. Due to its delicate flavor, it pairs well with a variety of ingredients and sauces.

86. Alligator Meat

Alligator meat is a unique protein source with a rich history in Southern U.S. cuisine. While consumption of alligator meat likely goes back to indigenous tribes of the southeastern US, it’s become a sought-after dish in modern Cajun and Creole cooking. Today, most alligator meat comes from farmed gators, ensuring a sustainable source.

Alligator meat has a mild flavor and firm texture, often compared to a cross between chicken and pork. The white meat from the tail is considered the most desirable cut, with a taste that can also be reminiscent of fish or frog legs depending on the preparation. Because alligator meat is lean and tends to be on the gamier side if not prepared well, marinating is a common step to add flavor and tenderness.

Alligator meat is a versatile ingredient. Deep-fried alligator tail is a popular Cajun classic, but the meat can also be grilled, blackened, or used in stews and gumbos.

87. Andouille Sausage

Andouille sausage is a smoky, flavorful sausage that originated in France. French settlers brought this recipe to Louisiana, where it became a cornerstone of Cajun cuisine. Here, the recipe evolved to use pork instead of offal.

Cajun andouille is known for its smoky flavor. The pork is typically seasoned with garlic, pepper, onions, and often cayenne pepper for a kick. The sausage is then double-smoked, giving it a deep, rich smokiness. The final product has a coarse texture and a complex flavor profile that’s both spicy and savory.

Andouille sausage is often used in gumbo, jambalaya, and étouffée (stews). It’s also delicious grilled, fried, or added to soups and beans. Beyond Cajun dishes, andouille sausage can be used in various ways. Try it in sandwiches, pasta dishes, or even pizza toppings for a smoky and spicy twist.

88. Antelope Meat

Antelope meat is one of the more unique meats that start with a. Often compared to venison (deer meat), it has a less gamy taste and a more delicate texture.

Antelope meat can be enjoyed in various ways. Popular options include grilling or searing steaks, using ground antelope in burgers or tacos, or incorporating it into stews and chilis. The mild flavor makes it adaptable to different seasonings and sauces. Because it’s lean, proper cooking methods are important to avoid drying out the meat. Marination can further enhance tenderness and flavor.

89. Arroz Con Pollo

Arroz con pollo, literally translating to “rice with chicken” in Spanish, is a comforting one-pot dish enjoyed throughout Latin America and Spain.

To make arroz con pollo, the chicken is typically seasoned with achiote (annatto seeds), paprika, or other spices. Vegetables like tomatoes, peppers, and onions add pops of sweetness and freshness. The rice itself absorbs all the flavorful broth, resulting in a satisfyingly seasoned and colorful dish.

All the ingredients are typically cooked together in a pot or large skillet, making it a perfect choice for a quick and easy weeknight dinner. It’s often served with a side of beans, salad, or plantains for a complete and balanced meal.

90. Asado

Asado is a celebratory feast centered around grilled meats, a social gathering deeply ingrained in the cultures of Argentina, Uruguay, and Paraguay.

Asado (plural: asados) translates to “barbecue” but goes far beyond the backyard cookout concept. It’s a social event where friends and family gather around a large parrilla (grill) fueled by hot coals. Various cuts of meat, traditionally beef, are seasoned simply with salt and cooked over the open flame.

Asado is more than just a meal; it’s a community event filled with laughter, conversation, and shared enjoyment. The preparation and cooking are often communal, with friends and family pitching in. Asado is typically served with simple accompaniments like chimichurri (a zesty green sauce), grilled vegetables, and crusty bread.

91. Atlantic Oyster

Atlantic oyster, also known as the Eastern oyster or American oyster, is a shellfish native to the eastern coasts of North and South America. It’s the most commercially harvested oyster species in the United States, comprising roughly 85% of oysters farmed there.

Atlantic oysters are prized for their briny and savory taste. Unlike oysters from other regions that might have a hint of sweetness, Atlantic oysters boast a clean and salty flavor profile, with a plump, juicy texture.

Atlantic oysters are most commonly enjoyed raw on the half shell. A squeeze of lemon juice, a mignonette sauce (a shallot and vinegar condiment), or a simple splash of mignonette vinegar are popular accompaniments to enhance the briny flavor.

92. Atlantic Salmon

Atlantic salmon is a species of salmon native to the cold waters of the North Atlantic Ocean. They spend part of their lives in freshwater rivers before migrating to the ocean to mature. Today, Atlantic salmon is also widely farmed.

Atlantic salmon is known for its rich, flavorful, bright orange flesh. The taste is buttery and slightly sweet, with a subtle hint of ocean salinity.

Typically this type of salmon can be enjoyed in a variety of ways. It can be used raw in sushi or cured for lox. Salmon can also be baked, grilled, poached, or smoked, making it a perfect choice for various dishes.

93. Axoa

Axoa (pronounced ah-SHOO-ah) is a flavorful and comforting stew with Basque origins, now enjoyed throughout Spain and France.

The dish features shredded veal or beef simmered in a rich tomato and red wine sauce. Green peppers, onions, and sometimes garlic are also included. Axoa has a balance of savory, tangy, rich, and sweet elements to it.

It’s typically served as a main course, paired with crusty bread for soaking up the delicious sauce, and sometimes accompanied by side dishes like rice or roasted vegetables. Axoa can also be enjoyed with a glass of red wine, complementing the flavors of the dish.

Desserts That Start With A

94. Apple Pie

Apple pie is a classic dessert, made from apples and covered in short-crust pastry. Apple pie usually has pastry plaited on the top giving a weaved basket appearance. 

Apples used to make apple pie can vary, but granny smith apples are a great choice for offering a ‘tang’. They also keep their shape better when cooked compared to sweeter, red apples which often turn mushy.

The apples are mixed with seasonings and spices such as cinnamon and allspice. Apple pie can also be altered to make apple crumble and apple tart. 

To make the crumble, replace the pastry on top for a crumble mix of flour, sugar, spices, and butter. For apple tart, there is no need for a pastry top like this , only the pie crust around the apple.

Apple pie is one of my absolute favorite summertime desserts! I make this keto apple pie in the spring and summer, this pumpkin apple pie in the fall and winter, and these mini apple pies all year round!

95. Arrowroot Cookies

Also known as Uraro, arrowroot cookies are a popular gluten free dessert from the Philippines. They are easy to make with simple ingredients such as butter, sugar, vanilla, eggs, arrowroot flour, all purpose flour, and baking powder. These simply require mixing the ingredients together, and shaping the arrowroot cookies before baking in the oven.

96. Abnabat

Abnabat is a delicious Iranian Candy. Traditionally, they are made from cardamom and sugared water. But these hard boiled candies can come in other flavors such as saffron too!

97. Amygdalopita

Amygdalopita is a traditional Greek dessert which translates to ‘almond pie’. Instead of using flour, these cakes are made with ground almonds, semolina, or dried breadcrumbs.

Citrus fruits are often added to flavor the cakes and a syrup is poured over the top once it has been baked and cooled.

98. Andagi

In Japan, andagi is a dessert also known as Okinawan fried donut. These small round balls, about the size of a golf ball, are crunchy on the outside with soft cake on the inside. 

With only three core ingredients used, cake flour, eggs, and sugar, andagi is then deep fried to provide that crispy outside. Other variations may include vanilla and/or evaporated milk.

99. Angel Food Cake

Angel food cake is a sweet sponge cake that is unique because it doesn’t use any butter. It’s typically made with egg whites, flour and sugar. It has a light and fluffy texture and is often served with whipped cream and strawberries. Try my sugar free angel food cake for a lightened up take on the classic recipe.

100. Anmitsu

Anmitsu is a Japanese dish eaten in the warmer months. It is served in a bowl containing jelly made from algae, a variety of sweet fruit, syrup, and sweet red bean paste called ‘anko’. Fruits used are often peaches, strawberries, kiwi, melon, grapes, and pineapple.

101. Aerated Chocolate

Aerated chocolate, also known as air chocolate, is a type of chocolate with tiny gas bubbles throughout, giving it a light and airy texture. The process for making it was invented by Rowntree’s in the UK in 1935.

Aerated chocolate has a lighter taste and mouthfeel compared to regular chocolate. The air bubbles make the chocolate melt in your mouth more quickly and give it a foamy, almost whipped texture. It comes in milk, dark, and white chocolate varieties, just like regular chocolate.

Aerated chocolate is enjoyed just like regular chocolate – you can eat it on its own, bake it into cookies or brownies, or even use it to make a light and airy mousse. Keep in mind that because it melts quickly, and has a lighter texture, it’s not the best for dipping fruits or pretzels.

102. Amaretti Cookies

Amaretti cookies are Italian treats known for their intense almond flavor and unique texture. They’re thought to be a variation of the French macaron, but with a simpler recipe and a more prominent almond flavor. Today, amaretti cookies are enjoyed across Italy and around the world.

Amaretti cookies can be made soft and chewy or crisp and crunchy. Both types are made with a base of almond flour, sugar, and egg whites. The difference lies in how long they are baked. Soft amaretti (amaretti morbidi) are baked for less time, have a slightly crisp exterior and a soft, marzipan-like center. Crunchy amaretti (amaretti secchi) are baked for a longer time, resulting in a drier and crispier texture throughout.

These cookies happen to be naturally gluten-free and are easy to make. You can enjoy them on their own, with coffee or tea, or crumbled over desserts like ice cream for added texture and sweetness.

103. Ambrosia Salad

In the Southern United States, ambrosia refers to a refreshing and sweet fruit salad. It’s a true party dish that starts with a – and is often served at potlucks, holidays like Thanksgiving and Christmas, or barbecues.

The ingredients can vary, but a typical ambrosia salad includes canned or fresh pineapple, mandarin oranges (canned or fresh), miniature marshmallows, and shredded coconut. Sometimes chopped nuts or maraschino cherries are added for extra texture and flavor. A creamy dressing made with mayonnaise, sour cream, or whipped cream binds everything together.

Ambrosia salad is a total crowd-pleaser! It’s great as a dessert or a side dish, and can be made ahead of time, making it a popular choice for potlucks and gatherings.

104. Animal Crackers

While the exact origin is unclear, animal-shaped crackers were first imported to the United States from England in the 19th century. However, the iconic animal crackers we know today likely emerged around the same time in the U.S., with the National Biscuit Company (later Nabisco) introducing their popular “Barnum’s Animals” in 1902.

Animal crackers are the cookies of my childhood – I remember eating them often as a snack or dessert. The lightly flavored cookies with notes of vanilla and/or cinnamon are perfectly sweet and crunchy. Today you can find animal cookies in vanilla, chocolate, lemon, or even frosted varieties.

105. Apfelkuchen

Apfelkuchen, literally translating to “apple cake” in German, is a classic one-layer cake featuring a tender base and a delicious layer of apples. Cinnamon is commonly used to flavor the apples, and sometimes nutmeg or cloves are included as well.

This is a delicious, sweet treat with warm spices, great to enjoy throughout the year – but especially during apple season in the fall. You can serve it warm or at room temperature on its own, or with a dollop of whipped cream, vanilla ice cream, or a simple dusting of powdered sugar on top.

106. Apple Fritter

An apple fritter is a delightful deep-fried pastry that combines sweet, tender dough with chunks of juicy apple. You can find these at doughnut shops all over North America!

Apple fritters consist of a fluffy dough, similar to doughnut dough, that’s studded with pieces of peeled and diced apples. The combination is then deep-fried until golden brown and crispy on the outside. A glaze, sometimes flavored with vanilla or cinnamon, is often drizzled over the top for an extra touch of sweetness.

You can enjoy apple fritters on their own, or for breakfast with coffee or tea. For an extra decadent dessert experience, try topping them with whipped cream or a scoop of ice cream!

107. Ashure

Ashure (pronounced AH-shoor-EH), also known as Noah’s Pudding, is a sweet and symbolic dessert soup enjoyed in many parts of the Middle East and beyond.

Made with a base of cooked grains like wheat berries or bulgur, it’s brimming with dried fruits, nuts, and sometimes even rosewater. The sweetness comes from sugar, honey, or date paste, depending on the recipe.

This dish starting with a is traditionally served during gatherings and celebrations. Large pots are prepared and shared amongst family, friends, and neighbors, fostering a sense of community. It can be enjoyed warm or chilled, and sometimes garnished with a sprinkle of cinnamon or chopped nuts for an extra flavor and texture.

Drinks That Start With A

108. Apple Juice

Apple juice is one of those drinks you will find anywhere! It’s made by macerating and pressing apples, then filtering and pasteurizing the juice. Although, you can find some raw and unpasteurized apple juices in grocery stores and at juice bars as well. Apple juice is to be enjoyed in moderation, because while it does have some vitamins and minerals (source), it is also very high in sugar – the same amount as a candy bar!

109. Ale

Ale is a type of popular beer which is more fruity in flavor compared with lagers. The difference occurs during the fermentation process. The yeast used to make ales tends to rest on the top of the fermentation tank during the brewing process. Compared with the yeast used in lager, it stays at the bottom of the tank.

Ales are best served cold and are enjoyed by many in a local beer garden on a hot summer’s day. With over 70 different types of ales, you definitely have a wide selection available to enjoy with friends and family.

110. Appletini

An appletini is a popular cocktail drink which uses vodka and apple juice as its key ingredients. It is served in a martini glass and offers a sweet cocktail choice. Lemon juice and maple syrup are often added for a sweet and sour flavor combination. 

111. Albarino

Albarino is a type of dry white wine which is typically made from grapes that grow on the Iberian Peninsula. With notes of grapefruit, lemon, apricot, and melon, it is often paired with seafood courses.

112. Atole

A popular beverage in Mexico, atole is a hot, sweet drink. It is made from steeping brown sugar cane and cinnamon in water, then thickened with corn flour and milk to make it creamy. It is traditionally drunk during cold weather and festivals such as the Day of the Dead. Common variations of this hot beverage include adding fruit or chocolate.

113. Americano

An americano is a popular American coffee. Americano’s are made by diluting espressos with hot water, compared with a brewed coffee which is made from coffee beans. 

The americano originated during World War 2 when American soldiers wanted a hot beverage similar to their coffee from home. They added water to the Italian espresso shot and the americano was created.

Usually you don’t add milk to an americano, however cream can be added to make the espresso taste subtler. Syrups such as hazelnut, white chocolate, or mocha can be added for extra flavorings.

114. Algae Milk

Algae milk is a recent innovation in the world of plant-based milks. It’s made from microalgae, and tastes mild and slightly sweet. Some might detect a hint of ocean or seaweed flavor, though this is subtle. The texture is similar to nut-based milks, with a smooth and creamy consistency.

Just like other plant-based milks, algae milk can be enjoyed in many ways. Try it in your cereal or coffee, use it for smoothies and baking, or even create creamy sauces and dressings.

115. Almond Milk

Almond milk is a plant-based alternative to traditional dairy milk. Made by blending almonds with water and then straining out the solids, it’s a popular choice for vegans, people with lactose intolerance, or those seeking a lower-calorie milk option.

Almond milk has a mild, nutty flavor that’s much lighter than cow’s milk. It’s naturally lactose-free and low in saturated fat. Depending on the brand, it may be sweetened or unsweetened. Unsweetened varieties have a more subtle flavor, while sweetened options may be flavored with vanilla or chocolate for a more decadent taste.

I drink almond milk all the time, and enjoy using it in a variety of ways. It tastes great on its own, or in cereal, smoothies, or coffee. It’s also great to use in baking as a milk alternative – I’ve successfully used it in pancakes, cakes, muffins and cookies.

116. Amaretto

Amaretto is a sweet Italian liqueur known for its distinct almond flavor. But despite the almond taste, amaretto is typically made with the pits of apricots, peaches, or bitter almonds, rather than the nuts themselves. The pits are crushed and steeped in alcohol, then blended with sugar and other flavorings to create the final liqueur.

Amaretto’s flavor profile is sweet and nutty, with a subtle bitterness that adds complexity. The alcohol content varies between 21-28% ABV, making it moderately strong. Amaretto is enjoyed in several ways. It can be sipped neat or on the rocks as an after-dinner drink. It also adds a delightful touch to cocktails like the Amaretto Sour. Beyond cocktails, amaretto can be used in desserts like cakes, pastries, or even drizzled over ice cream!

117. Arnold Palmer

An Arnold Palmer isn’t actually a food starting with a, but a refreshing non-alcoholic beverage! It’s a simple yet popular mix of two common drink options and is believed to have been invented by golfer Arnold Palmer in the 1960s.

An Arnold Palmer combines equal parts lemonade and iced tea. The type of iced tea used can vary, but black tea is the most common choice. It’s sweet, tart, and refreshing, and is the perfect drink for a hot summer day. You can easily make it at home too!

Final Thoughts

So there you have it, over 100 foods that start with the letter A! How many a foods did you know?

From sides to mains, beverages, to a fruity snack, there is certainly something to satisfy everyone’s tastes in this list of foods beginning with A. After I created this list, I definitely started making more of these recipes beginning with A, but there are so many more that I am looking forward to trying at home!

For more recipe inspiration and ideas, be sure to check out the full ‘foods that begin with’ series from covering the letters A to Z – here are some to start with!