1
Albacore Tuna
A large, fast-swimming open-ocean tuna with notably pale flesh, sold as "white tuna" in cans and "shiro maguro" in sushi bars — a leaner, milder alternative to other tunas.
Looking for 12-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.
Table of contents
List of 12-letter Foods
2
Amchur Powder
Indian dried green-mango powder — a tangy, slightly sweet souring agent used in chaat, samosa fillings, and dry-spice blends where lemon juice would water down the texture.
3
Apple Crumble
Britain's most beloved home-baked dessert — sharp cooking apples underneath a buttery, sandy rubble of flour, butter, and sugar, baked until the fruit is soft and bubbling and the topping is golden and crisp; simple, forgiving, and deeply satisfying; endlessly variable in fruit filling, and nearly always served with custard, cream, or vanilla ice cream.
4
Avocado Toast
Mashed avocado on toasted bread — a 2010s breakfast phenomenon that became a generational cliche, but rooted in much older Australian café cooking and Mexican peasant food.
5
Black Pudding
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.
6
Canned Salmon
Wild-caught Pacific salmon preserved in cans — a convenient, shelf-stable source of complete protein, omega-3 fatty acids, and calcium-rich edible bones, long a staple of budget-conscious and health-aware households.
7
Clotted Cream
The richest cream in the British repertoire — thick, pale gold, slightly granular, with a minimum 55% fat content; made by heating unpasteurised or pasteurised cream in wide shallow pans until the surface forms a characteristic golden crust; associated above all with Devon and Cornwall, where it is the essential accompaniment to scones in a cream tea; clotted cream from Devon has Protected Designation of Origin (PDO) status.
8
Danish Pastry
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.
9
Devilled Eggs
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.
10
Eggs Benedict
A classic American brunch dish of poached eggs and Canadian bacon stacked on a toasted English muffin and napped with hollandaise sauce.
11
Fish and Chips
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.
12
Fried Chicken
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.
13
Garlic Chives
A flat-leaved Asian relative of common chives, with a distinct mild garlic flavor — also called Chinese chives or kuchai.
14
Grape Seed Oil
A light, neutral cooking oil pressed from the seeds left behind in winemaking — high smoke point, high in polyunsaturated fats.
15
Macadamia Nut
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.
16
Macadamia Oil
A buttery, mild oil pressed from macadamia nuts — naturally high in monounsaturated fat, with a distinctively soft nut flavor and a high smoke point.
17
Profiteroles
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.
18
Safflower Oil
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.
19
Shepherd's Pie
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.
20
Vegetable Oil
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.
21
Welsh Rarebit
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.
22
Zuppa Toscana
A creamy Tuscan-style soup of Italian sausage, kale, potatoes, and cream — popularized in the U.S. by Olive Garden but rooted in older country cooking from Tuscany.
About 12-letter foods
That's our current list of foods with exactly 12 letters. Need a different length? Try the browse-by-length pills in the sidebar, or combine with a starting letter — for example, 12-letter foods that start with A.