1
Agave Syrup
A liquid sweetener pressed from the core of the blue agave plant, marketed as a natural alternative to honey and sugar — sweeter than table sugar, with a low glycemic index but high fructose content.
Looking for 10-letter foods? Here are 22 foods that fit — each linked to a full profile.
Letters are counted across the whole name with spaces, hyphens, apostrophes, and diacritics excluded. "Apple Pie" is 8 letters; "Boeuf Bourguignon" is 16.
List of 10-letter Foods
2
Ajowan Seed
A small, peppery, thyme-scented seed essential to South Asian breads and pickles — chemically the most thymol-rich spice, sharper than oregano and crucial to lentil dishes.
3
Bruschetta
Italian grilled bread rubbed with garlic and drizzled with olive oil — the simplest form topped with fresh tomatoes, basil, and sea salt; a staple antipasto across central Italy.
4
Chelsea Bun
A sticky, spiral-rolled sweet bun from London's Chelsea — a rich yeast dough rolled with butter, brown sugar, and mixed dried fruit, cut into spirals, baked in a close-packed tin so the sides rise together, then glazed with a syrup or fondant while still hot; a London street food classic dating from the early 18th century, when the Chelsea Bun House attracted crowds of thousands.
5
Cottage Pie
Britain's most comforting baked dish — a rich minced beef and vegetable filling in a thick gravy, topped with a layer of creamy mashed potato and baked until the surface is golden and crisp; the word "cottage" refers to the humble rural home it was associated with, and "shepherd's pie" is the lamb version.
6
Duck Confit
A French preservation technique turned luxury dish — duck legs cured in salt and herbs, then slow-cooked in their own fat until silky-tender, with skin crisped before serving.
7
Hash Browns
Shredded or grated potato cakes fried until deeply golden and crispy outside, soft inside — an American diner breakfast staple spread worldwide through fast food chains; the name comes from the French hacher (to chop), and the key to success is removing as much moisture as possible from the potato before frying.
8
Jollof Rice
West Africa's most celebrated dish — rice cooked in a rich tomato and pepper sauce until it absorbs all the liquid and develops a prized smoky crust at the bottom of the pot; the subject of an ongoing "Jollof Wars" debate between Nigeria, Ghana, and Senegal over who makes it best.
9
Maple Syrup
The boiled-down sap of North American sugar maple trees — concentrated to 60+ times its volume into a sticky golden-amber syrup that's the definitive pancake topping and a Quebecois cultural icon.
10
Mayonnaise
An emulsion of oil, egg yolk, and acid — invented in 18th-century France, now the foundation of countless dressings, dips, and sandwich spreads worldwide, with strong cultural variations in preferred formulations.
11
Minestrone
Italy's great peasant vegetable soup — a thick, hearty broth with seasonal vegetables, beans, and pasta or rice; every Italian region has a version, and there is no single authoritative recipe.
12
Mulled Wine
Warm spiced red wine — the definitive drink of European Christmas markets and winter celebrations, made by simmering wine with cinnamon, cloves, star anise, orange peel, and sugar until fragrant and warming; known as Glühwein in Germany, vin chaud in France, and glogg in Scandinavia.
13
Nasi Goreng
Indonesia's national fried rice dish — cooked with sweet soy sauce (kecap manis), shrimp paste, and chillies, topped with a fried egg and prawn crackers, and rated among the world's best foods.
14
Parrotfish
A vividly colored tropical reef fish eaten across the Pacific and Caribbean — firm white flesh with a slightly sweet flavor, controversial because of its ecological role.
15
Peking Duck
China's most famous dish — a whole duck lacquered with a sweet glaze, air-dried for hours, then roasted until the skin crackles and shatters; served tableside with the sliced crispy skin separately from the meat, both wrapped in thin pancakes with hoisin sauce, sliced cucumber, and spring onions.
16
Pulled Pork
Slow-smoked pork shoulder cooked for 12–18 hours at low temperature until the collagen breaks down and the meat can be torn apart by hand — the centrepiece of American barbecue culture, particularly in the Carolinas.
17
Pumpkin Pie
America's Thanksgiving dessert — a spiced custard of pumpkin purée, eggs, cream, and warming spices baked in a shortcrust shell; the pumpkin spice flavour profile is among the most commercially influential in American food.
18
Quesadilla
A Mexican tortilla folded over melted cheese (and often other fillings), griddled until the cheese is molten and the tortilla is crisp.
19
Quinoa Bowl
A modern Western convenience meal of cooked quinoa topped with vegetables, proteins, and dressings — popularized in the 2010s as a "superfood" alternative to rice bowls and salads.
20
Shortbread
Scotland's most celebrated biscuit — a buttery, crumbly, melt-in-the-mouth confection made from just three ingredients in a 3-2-1 ratio of flour, butter, and sugar; Scots shortbread is associated with Hogmanay, Burns Night, and the gift tins that have represented Scottish craftsmanship worldwide for over a century; Walkers of Aberlour is among the most recognised brands.
21
Spring Roll
A crispy, golden fried roll of Chinese origin filled with vegetables, glass noodles, and sometimes pork or shrimp, wrapped in a thin wheat or rice flour wrapper and deep-fried; distinct from the egg roll, with a thinner, crisper wrapper that shatters rather than chews.
22
Tarte Tatin
The French upside-down apple tart that was allegedly invented by accident when the Tatin sisters forgot to put pastry in the tart dish and tried to rescue it — apples cooked in caramel in a cast-iron pan, covered with pastry, then flipped upside down to reveal a glossy, amber fruit layer over buttery pastry.
About 10-letter foods
That's our current list of foods with exactly 10 letters. Need a different length? Try the browse-by-length pills in the sidebar, or combine with a starting letter — for example, 10-letter foods that start with A.