2-syllable Foods that contain E

You're looking for 2-syllable foods containing E — here are 51 matches, each linked to a full profile.

List of 2-syllable Foods that contain E

Allspice

A single dried berry from a Caribbean tree whose flavor combines cinnamon, clove, and nutmeg in one — central to Jamaican jerk seasoning, Middle Eastern stews, and pickling spice blends.

Bagel

A dense ring of yeast-leavened wheat bread that's boiled before baking — Polish-Jewish in origin and central to American Jewish food culture.

Beignet

A New Orleans deep-fried choux-dough fritter, served hot and smothered under a snowfall of powdered sugar — the signature breakfast of Café Du Monde since 1862.

Brioche

A buttery, eggy French enriched bread — soft, golden, and so rich it sits at the boundary between bread and pastry.

Butter

Solid dairy fat made by churning cream — a foundational ingredient across global cooking, with regional variations from cultured European butter to Indian ghee to fermented African shea butter.

Calzone

A folded Neapolitan pizza — the same leavened dough as pizza, sealed around a filling of ricotta, mozzarella, cured meats, and sometimes tomato sauce, then baked until puffed and charred.

Capers

The pickled flower buds of a Mediterranean caper bush, brining and salting transforming them into briny, lemony bursts that brighten chicken piccata, pasta puttanesca, and bagels with smoked salmon.

Ceviche

Raw fish "cooked" by citrus acid — a South American technique of marinating fresh fish in lime juice with chilli, onion, and coriander; the national dish of Peru.

A uniquely British yeasted bread product — a thick, spongy disc riddled with hundreds of small holes that form during cooking on a griddle; the holes make crumpets perfect for absorbing butter, which melts through the holes from the top surface; a winter breakfast comfort food inseparable from British tea culture.

Éclair

A French choux pastry finger filled with pastry cream and glazed with chocolate — one of the defining creations of classical French pâtisserie.

Egg Roll

A deep-fried American-Chinese appetiser — a thick, crispy cylindrical roll filled with shredded cabbage, pork, and vegetables, distinct from the thinner Chinese spring roll.

Flatbread

The world's oldest and most universal bread — unleavened or minimally leavened dough cooked quickly on a hot surface, spanning from lavash to roti to pita; the bread that preceded the oven.

Fondue

Swiss melted cheese in a communal pot — Gruyère and Emmental melted with white wine and Kirsch, kept warm over a flame; bread cubes dipped on long forks, with the legend that dropping your bread means a round of drinks.

French Toast

Stale bread soaked in egg and milk, then pan-fried to a golden crust — called *pain perdu* (lost bread) in France because it rescues bread past its prime; topped with maple syrup, fruit, or icing sugar.

Goat's Cheese

Cheese made from goat's milk — distinctly tangy, often soft and chalky-white, used fresh, aged, or melted into salads and savory tarts.

Honey

A natural sweetener made by honey bees from flower nectar — the only food that doesn't spoil, with edible specimens recovered from Egyptian tombs after 3,000 years.

Ice Cream

A frozen dairy dessert of cream, sugar, and flavorings churned into a soft, smooth, semi-frozen state — the most-eaten dessert in the world.

Kebab

A general term for grilled or roasted meat, with countless regional forms from skewered cubes to vertical rotisseries — the original fast food of the Middle East.

Ketchup

A sweet-tangy red tomato condiment that started as a fermented Asian fish sauce — the modern American tomato version emerged in the 1800s and now appears on tables worldwide.

Kibbeh

The national dish of Lebanon and Syria — a blend of minced lamb, bulgur wheat, and spices shaped into oval torpedoes and fried, or served raw as a steak tartare equivalent.

Labneh

Strained yoghurt cheese from the Levant — yoghurt hung in cloth until thick enough to roll into balls or spread; drizzled with olive oil and dusted with zaatar or dried herbs, a cornerstone of the mezze table.

Lo Mein

A Chinese-American stir-fried noodle dish — soft egg noodles tossed with vegetables, protein, and a soy-oyster sauce — one of the most ordered dishes in Chinese-American restaurants.

Mince Pies

Small, enclosed pastry tarts filled with mincemeat — a sweet mixture of dried fruit, suet, spices, and brandy or spirits — eaten throughout the Christmas season in Britain; traditionally containing actual minced meat in medieval times, today the filling is entirely fruit-based; served warm or cold, dusted with icing sugar, and considered obligatory at Christmas parties and carol services.

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.

Oyster

A bivalve mollusk eaten raw on the half-shell or cooked — the seafood with the most distinctive *terroir* of any farmed product, with each oyster bay producing measurably different flavors.

Paella

Valencia's showpiece rice dish — short-grain rice cooked in a wide, shallow pan over open fire in a saffron-and-sofrito broth, forming a caramelised bottom crust (socarrat) prized above all else.

Pancakes

A flat, round griddle cake of batter — leavened or thin — eaten worldwide for breakfast or as a wrapper for savory and sweet fillings.

Parsley

A bright-green Mediterranean herb with two main forms — flat-leaf for cooking, curly for garnish — and the foundation of countless Middle Eastern, Italian, and French recipes.

Peanut

A South American legume that grows underground (despite being called a nut) — the world's most widely-consumed legume, source of George Washington Carver's hundreds of agricultural innovations and a defining American snack food.

Pesto

A Genoese sauce of crushed basil, garlic, pine nuts, parmesan, and olive oil — traditionally pounded with mortar and pestle, now a global pasta sauce and ingredient.

Porridge

Oats cooked in water or milk until creamy and thick — one of humanity's oldest foods and Britain's most sustaining breakfast, eaten across the whole country but with particular cultural importance in Scotland where it was historically made with salt and eaten standing up; now topped with everything from honey to whisky.

Poutine

Quebec's cult comfort food — thick-cut fries covered in fresh cheese curds and hot brown gravy; the curds must squeak against the teeth, the gravy must be hot enough to soften them slightly without melting them completely.

Pretzel

A baked knot-shaped bread dipped in lye solution before baking — the alkaline bath creates the glossy, mahogany crust and distinctive chewy-crisp bite; Bavaria's signature bread, inseparable from beer culture.

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.

Ramen

A Japanese wheat-noodle soup with a savory broth, toppings, and infinite regional variations — an obsession in Japan and a global phenomenon.

Rendang

An Indonesian slow-cooked dry beef curry from Padang, Sumatra — simmered for hours in coconut milk and spices until the liquid evaporates and the meat is coated in a dark, concentrated paste.

Sardines

Small, oily, schooling Atlantic fish — sustainable, nutrient-dense, and traditionally canned in oil or sauce; named for the Mediterranean island of Sardinia where they were first canned commercially.

Schnitzel

A thin, breaded cutlet fried in clarified butter — Austria's Wiener Schnitzel must be veal; Germany's Schnitzel uses pork; both are pounded paper-thin, coated in flour, egg wash, and fine breadcrumbs, and fried until golden.

Scotch Egg

A boiled egg encased in seasoned sausage meat, coated in breadcrumbs, and deep-fried until golden — a British picnic and pub staple invented in London in 1738 by Fortnum and Mason; the perfect Scotch egg has a soft, still-runny yolk inside the crispy shell, and achieving this requires precise timing.

Sea Salt

Salt produced by evaporating seawater — the world's oldest harvested seasoning, with regional traditions from French fleur de sel to Hawaiian alaea to Korean bamboo-burned salt creating very different products.

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.

Soufflé

France's most technically demanding dish — a base sauce folded with stiffly beaten egg whites and baked in a straight-sided ramekin; it must be served within seconds of leaving the oven before the trapped air escapes and it collapses.

Soy Sauce

A salty fermented Asian condiment made from soybeans, wheat, salt, and koji — the most-used condiment in East Asian cooking and increasingly globalized as a savory base for dishes worldwide.

Tagine

A North African slow-cooked stew of meat, fruit, and spices — named for the conical clay pot it cooks in.

Tea Oil

An edible oil pressed from the seeds of camellia plants — particularly Camellia oleifera — long used in southern Chinese kitchens, with a profile similar to high-end olive oil.

Tempeh

An Indonesian fermented soybean cake bound together by white mycelium — meatier and more textured than tofu, with a nutty, mushroomy flavor that improves with cooking.

Trifle

The great layered British dessert — sponge soaked in sherry or fruit juice, topped with fruit, vanilla custard, and whipped cream, often decorated with hundreds and thousands, flaked almonds, or glacé cherries; a dish with no single recipe but a strong structure, appearing at Sunday lunches, Christmas tables, and summer garden parties across Britain for centuries.

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