Foods with exactly 12 letters that contain I — full profile for each.
You're looking for 12-letter foods containing I — here are 15 matches, each linked to a full profile.
A blood sausage made from pig's blood, pork fat, and oatmeal or barley, cooked in a casing until set — a staple of the full English and Scottish breakfast, with a rich, earthy, iron-heavy flavour; the best black puddings (from Bury in Lancashire, Stornoway in the Hebrides, and Clonakilty in Ireland) are considered artisan products of national importance.
Laminated butter pastry of Viennese origin but perfected in Denmark — layers of yeasted dough folded with butter dozens of times, shaped into spirals or envelopes around fruit, custard, or almond fillings.
Hard-boiled eggs halved and refilled with a creamy mixture of yolk, mayonnaise, mustard, and vinegar — a classic American party food and picnic staple, dusted with paprika.
A classic American brunch dish of poached eggs and Canadian bacon stacked on a toasted English muffin and napped with hollandaise sauce.
Britain's defining take-away dish — thick battered and deep-fried white fish with chunky fried potato chips, served wrapped in paper with salt and vinegar.
Chicken pieces seasoned, coated in seasoned flour, and deep-fried — a dish with deep roots in Scottish and West African cooking traditions, central to American Southern cuisine.
A flat-leaved Asian relative of common chives, with a distinct mild garlic flavor — also called Chinese chives or kuchai.
A light, neutral cooking oil pressed from the seeds left behind in winemaking — high smoke point, high in polyunsaturated fats.
A buttery, exceptionally rich nut from an Australian rainforest tree — the only commercial food crop native to Australia, with the hardest shell of any commonly eaten nut.
A buttery, mild oil pressed from macadamia nuts — naturally high in monounsaturated fat, with a distinctively soft nut flavor and a high smoke point.
Small choux pastry puffs filled with whipped cream or crème pâtissière and topped with warm chocolate sauce — a classic French dessert found on the menus of bistros and brasseries worldwide; the choux pastry puffs are hollow, light, and airy, and the combination with cold cream and warm chocolate sauce is one of the great textural contrasts in French patisserie.
A pale neutral oil pressed from safflower seeds, valued for its high smoke point and high oleic-acid content — common in commercial cooking and salad blends.
A British baked casserole of minced lamb (or beef, correctly called cottage pie) under a mashed potato crust, browned under the grill — a frugal dish designed to use leftover roast meat.
A generic supermarket category for refined plant-derived cooking oils — usually a blend of soybean, canola, corn, sunflower, or palm — neutral, cheap, and high-heat capable.
A glorified cheese on toast that is entirely its own thing — a rich, savoury sauce of mature cheddar melted with ale, mustard, Worcestershire sauce, and egg yolk, spread thickly on toast and grilled until bubbling and browned; one of the great British dishes, far more than the sum of its parts.
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