2-syllable Foods that end with E

List of 2-syllable Foods that end with E

1

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.

2

Brioche

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

3

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.

4

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.

5

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.

6

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.

7

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.

8

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.

9

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.

10

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.

11

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.

12

Tagine

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

13

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.

14

Verjuice

A tart, slightly sweet juice pressed from unripe grapes — a medieval European cooking acid that fell out of fashion and is now slowly returning.

15

Waffle

A leavened batter cake cooked between two patterned plates that imprint deep grids on the surface — Belgian by reputation, but eaten everywhere.

16

XO Sauce

A Hong Kong luxury condiment of dried seafood, chilli, and aged ham — invented in 1980s Hong Kong as a premium ingredient, named after XO cognac to signal prestige.

17

Zeppole

Italian fried dough pastries — deep-fried choux or yeasted dough balls dusted in powdered sugar or filled with pastry cream, sold at street fairs across Italy and a fixture of St. Joseph's Day (March 19) celebrations.