2-syllable Foods that contain N

List of 2-syllable Foods that contain N

1

Almonds

The seed of a small Mediterranean tree related to peaches and apricots, eaten raw, roasted, in baking, and processed into milk, flour, oil, and the famous Sicilian marzipan.

2

Bacon

Cured and smoked pork belly or back — a breakfast staple in the US and UK, with regional variations from American streaky bacon to British rashers to Italian pancetta.

3

Banh Mi

A Vietnamese baguette sandwich filled with pickled vegetables, fresh herbs, and a protein — a direct product of French colonial influence on Vietnamese street food.

4

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.

5

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.

6

Croissant

A French laminated pastry of butter folded into yeasted dough, baked into a flaky, crescent-shaped icon of the patisserie.

7

Dango

Japanese chewy rice-flour dumplings skewered three to five on a bamboo stick — a simple sweet or savoury snack eaten at festivals and with green tea, in dozens of seasonal varieties.

8

Donut

A deep-fried sweet ring or filled round of dough, the favorite quick-bread sweet of North America and a global breakfast and snack staple.

9

Dumpling

A pocket of dough wrapped around a filling — boiled, steamed, fried, or baked — found in nearly every cuisine on Earth.

10

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.

11

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.

12

Gnocchi

Soft Italian dumplings made of potato, semolina, or ricotta — pillowy, lightly chewy, served with butter, brown butter, sauce, or in broth.

13

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.

14

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.

15

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.

16

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.

17

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.

18

Muffin

Two completely different foods share this name — the American muffin is a quick-bread cake baked in a cup mould, sweet and domed, sold in coffee shops worldwide; the English muffin is a flat, yeast-leavened bread cooked on a griddle, split and toasted, and used for Eggs Benedict; they are unrelated.

19

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.

20

Nachos

A Tex-Mex snack of tortilla chips topped with melted cheese — invented in 1943 by a Mexican maître d' as a quick meal for US Army wives, now a global sports and cinema staple.

21

Nougat

A chewy or brittle confection of whipped egg whites, honey or sugar syrup, and nuts — ancient in origin, found from Italy to Iran to Australia, with wildly different textures depending on the type.

22

Pancakes

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

23

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.

24

Popcorn

A specific corn variety whose kernels explode under heat — the world's most popular movie-theater snack and one of humanity's oldest known foods.

25

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.

26

Ramen

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

27

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.

28

Saffron

The dried red stigmas of a small autumn-flowering crocus — by weight, the most expensive spice in the world, and the source of the deep gold color in paella, biryani, risotto, and bouillabaisse.

29

Salmon

A pink-fleshed migratory fish — the most-eaten fish in many Western markets, eaten raw as sushi, smoked into lox, grilled, baked, and central to Norwegian, Japanese, and Pacific Northwest cooking.

30

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.

31

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.

32

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.

33

Tagine

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

34

Udon

A thick, chewy Japanese wheat noodle, served in steaming bowls of dashi-based broth or with cold dipping sauces, the country's heaviest, heartiest noodle.

35

Wonton

A Chinese dumpling of minced pork and shrimp wrapped in thin egg dough — boiled in broth, deep-fried, or steamed, and the foundation of wonton soup and Cantonese noodle dishes.