3-syllable Foods that contain E

You're looking for 3-syllable foods containing E — here are 64 matches, each linked to a full profile.

List of 3-syllable Foods that contain E

Anchovies

Small saltwater fish cured in salt for months and packed in oil, prized for the deep umami punch a few fillets add to sauces, dressings, and Mediterranean cooking.

Aniseed

A small grayish seed from a Mediterranean herb in the parsley family, with a sweet licorice flavor — the foundational spice of pastis, ouzo, sambuca, and Christmas baking.

Apple Pie

A classic baked dessert of spiced apple slices in a flaky pastry crust, deeply rooted in American comfort food but with European origins.

Baguette

The long, narrow, crisp-crusted French bread that became the country's most internationally recognizable carbohydrate — surprisingly modern in its current form.

Black Forest Cake

Germany's most famous layered cake — dark chocolate sponge soaked in Kirschwasser cherry brandy, filled with whipped cream and sour cherries, and finished with chocolate shavings.

Bolognese

A slow-cooked Italian meat sauce from Bologna — rich, dense, and emphatically not the tomato-heavy ragù most of the world calls "spaghetti bolognese."

Bruschetta

Italian grilled bread rubbed with garlic and drizzled with olive oil — the simplest form topped with fresh tomatoes, basil, and sea salt; a staple antipasto across central Italy.

Bubble Tea

Taiwanese cold tea drink shaken frothy with milk or fruit flavouring and served with wide-straw-sucked chewy tapioca pearls — the global street-drink that became a café category.

Camembert

A small, soft, bloomy-rind cow's-milk cheese from Normandy with a velvety white crust and an oozing pale-yellow interior — younger and earthier than Brie but the same cheese family.

Camomile

A gentle herbal infusion brewed from the dried flowers of the chamomile plant, prized for centuries as a calming bedtime tea and a mild digestive remedy.

Candle Nut

A large, waxy, oil-rich nut from a tropical tree, essential to Indonesian and Malaysian cooking as a creamy thickener for curries and spice pastes — toxic when raw, safe when cooked.

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.

Cassoulet

Languedoc's monumental slow-baked casserole of white beans with confit duck, Toulouse sausage, and pork — named after the earthenware *cassole* it cooks in; subject of fierce regional rivalry.

Chelsea Bun

A sticky, spiral-rolled sweet bun from London's Chelsea — a rich yeast dough rolled with butter, brown sugar, and mixed dried fruit, cut into spirals, baked in a close-packed tin so the sides rise together, then glazed with a syrup or fondant while still hot; a London street food classic dating from the early 18th century, when the Chelsea Bun House attracted crowds of thousands.

Chocolate

Roasted and ground cacao beans transformed into bars, candies, and beverages — originally a bitter Mesoamerican ceremonial drink, now a $130+ billion global industry.

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.

Cottage Pie

Britain's most comforting baked dish — a rich minced beef and vegetable filling in a thick gravy, topped with a layer of creamy mashed potato and baked until the surface is golden and crisp; the word "cottage" refers to the humble rural home it was associated with, and "shepherd's pie" is the lamb version.

Crème Brûlée

The classic French custard dessert with a burnt caramel top — a rich, silky vanilla-infused cream set to a barely trembling consistency, covered with a thin layer of caster sugar that is caramelised under a grill or with a blowtorch to form a brittle, shattering golden disc; the moment of cracking the caramel top with a spoon is one of the small pleasures of restaurant dining.

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.

Edamame

Young green soybeans boiled or steamed in their fuzzy pods and salted — a Japanese drinking snack (*otsumami*) and now a globally popular bar food and protein-rich starter.

Espresso

A concentrated shot of coffee brewed by forcing pressurized hot water through finely-ground beans, the foundation of most Italian café drinks.

Eton Mess

Britain's most gloriously chaotic dessert — crushed meringue, whipped cream, and fresh strawberries tumbled together in a mess that is supposed to look accidental; traditionally served at Eton College's annual cricket match against Harrow, it is now a staple of British summer tables and garden parties.

Falafel

Deep-fried balls or patties of ground chickpeas (or fava beans) seasoned with herbs and spices, a Middle Eastern street food and sandwich staple.

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.

Garlic Chives

A flat-leaved Asian relative of common chives, with a distinct mild garlic flavor — also called Chinese chives or kuchai.

Gingerbread

One of the world's oldest spiced baked goods — a broad category ranging from soft, dark, treacle-rich cake to firm, dry biscuit, all sharing the defining flavour of dried ginger and warm spices; gingerbread men, gingerbread houses, and gingerbread cake are all distinct products sharing a name but differing entirely in texture and use; associated with Christmas, medieval fairs, and warming winter baking throughout Europe.

Grape Seed Oil

A light, neutral cooking oil pressed from the seeds left behind in winemaking — high smoke point, high in polyunsaturated fats.

Hamburger

A ground beef patty served in a sliced bun, an American icon with deep German roots, now globally pervasive.

Hollandaise

One of French cuisine's five mother sauces — a warm emulsion of egg yolks and butter flavoured with lemon, served over eggs Benedict, asparagus, and fish.

Injera

Ethiopia's giant spongy sourdough flatbread — made from teff grain, fermented for two to three days, then poured onto a hot clay griddle to produce a sour, spongy disc that serves as both plate and eating utensil.

Jollof Rice

West Africa's most celebrated dish — rice cooked in a rich tomato and pepper sauce until it absorbs all the liquid and develops a prized smoky crust at the bottom of the pot; the subject of an ongoing "Jollof Wars" debate between Nigeria, Ghana, and Senegal over who makes it best.

Kedgeree

A British breakfast classic with Indian origins — flaked smoked haddock, boiled eggs, and spiced rice with butter, onion, parsley, and curry powder; brought to Britain by returning colonial officials, it was a Victorian breakfast staple and remains beloved as a substantial weekend brunch.

Kielbasa

Poland's iconic sausage — a coarsely ground pork sausage heavily seasoned with garlic, marjoram, and black pepper, smoked over hardwood for a deep, earthy flavour; eaten grilled, boiled in bigos stew, or sliced cold; as central to Polish food culture as bratwurst is to German.

Lemon Curd

A smooth, intensely tangy preserve made from eggs, butter, sugar, and fresh lemon juice — thicker and richer than jam, with a vivid yellow colour and a clean, bright flavour; used as a spread on toast and scones, a filling for tarts and cakes, and a swirl in cheesecakes and ice cream; requires careful making — the eggs curdle if overheated — but keeps for weeks refrigerated.

Lemonade

A sweetened lemon juice drink — one of the world's most widely consumed beverages, with a fundamental divide between the cloudy fresh-squeezed Western style and the clear Asian and Middle Eastern variants.

Mackerel

A small oily fish with rich savory flavor — heavily eaten across North Atlantic and Pacific cuisines, prized for its omega-3 content, abundance, and traditional preservation methods like smoking and salting.

Madeleine

A small, shell-shaped French sponge cake from the Lorraine region — light, buttery, and flavoured with lemon zest, baked in a distinctive shell-shaped mould; the madeleine owes its extraordinary cultural fame to Marcel Proust, whose narrator in In Search of Lost Time triggers a rush of involuntary memory upon tasting one dipped in tea, making it the literary symbol of nostalgia and sensory memory.

Margarine

An emulsion of vegetable oils and water designed as a butter substitute — invented in 19th-century France for naval rations and now a global pantry staple.

Marmalade

The bittersweet British breakfast preserve — a citrus jelly made from bitter Seville oranges, with shreds of peel suspended throughout; distinguished from jam by its bitter edge, its orange peel texture, and its exclusive association with citrus; Dundee in Scotland became the global capital of marmalade production, and Keiller's Dundee marmalade has been made since the 1790s; Paddington Bear's devotion to it is the most famous brand association in British food.

Mayonnaise

An emulsion of oil, egg yolk, and acid — invented in 18th-century France, now the foundation of countless dressings, dips, and sandwich spreads worldwide, with strong cultural variations in preferred formulations.

Meringue

A confection of whipped egg whites and sugar — baked low and slow to produce crisp shells, piled on lemon tart, or swirled into soft peaks on pavlova and baked Alaska; three distinct types with different ratios and techniques.

Minestrone

Italy's great peasant vegetable soup — a thick, hearty broth with seasonal vegetables, beans, and pasta or rice; every Italian region has a version, and there is no single authoritative recipe.

Mushy Peas

A British comfort staple of dried marrowfat peas soaked and simmered until broken down into a thick, vivid green purée — served alongside fish and chips as an essential side dish, with pie and mash in London pie shops, and at chip shops throughout the North of England; the colour comes from mint or a small amount of food dye.

Omelette

A folded preparation of beaten eggs cooked in a pan, often with fillings — simple in form, technically exacting at the highest level, and a global breakfast staple.

Packham Pear

A bumpy, green-skinned Australian pear variety with sweet, buttery white flesh — one of the most commercially important pear cultivars grown in the Southern Hemisphere and a familiar supermarket staple worldwide.

Panettone

A tall, dome-topped Italian Christmas bread from Milan — leavened slowly with a sourdough starter and studded with candied fruit and raisins.

Peking Duck

China's most famous dish — a whole duck lacquered with a sweet glaze, air-dried for hours, then roasted until the skin crackles and shatters; served tableside with the sliced crispy skin separately from the meat, both wrapped in thin pancakes with hoisin sauce, sliced cucumber, and spring onions.

Pierogi

Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.

Polenta

A Northern Italian porridge of slow-cooked cornmeal — eaten loose, set firm and grilled, or layered with cheese and meat sauce.

Pumpkin Pie

America's Thanksgiving dessert — a spiced custard of pumpkin purée, eggs, cream, and warming spices baked in a shortcrust shell; the pumpkin spice flavour profile is among the most commercially influential in American food.

Rye Bread

A dense, dark bread made from rye flour — staple of Scandinavian, German, Eastern European, and Jewish Ashkenazi cuisines, with a distinctive sour flavour from extended fermentation.

Sausages

Ground meat seasoned and stuffed into casing — a near-universal preserved-meat tradition with hundreds of regional forms, from Italian salami to Polish kielbasa to British bangers.

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.

Spaghetti

The world's most recognizable pasta — long thin round strands made from durum wheat semolina, the canvas for thousands of sauces.

Spotted Dick

A classic British steamed suet pudding studded with currants or raisins — the "spots" are the dried fruit, and "dick" is thought to derive from an old dialect word for dough or pudding; rich, dense, and warming, it is served hot with custard and remains a staple of British school dinners, pub menus, and traditional restaurant pudding lists.

Tabbouleh

A Levantine salad of finely chopped parsley, mint, tomato, onion, and fine bulgur — bright, herb-forward, and contrary to most non-Arab versions where bulgur dominates.

Table Spread

A soft, spreadable fat product blended for easy spreading directly from the refrigerator — a broad category covering butter blends, margarine, and dairy-free alternatives formulated specifically for the breakfast table.

Tamale

Mesoamerica's ancient wrapped food — masa dough (nixtamalised corn) spread on a corn husk or banana leaf, filled with seasoned meat, chilli, cheese, or beans, then wrapped and steamed; eaten at Christmas and celebrations throughout Mexico and Central America.

Tempura

A Japanese technique of dipping seafood and vegetables in a light flour-water-egg batter and frying them quickly in hot oil to a crisp lacy crust.

Threadfin Bream

A small pinkish reef fish from Indo-Pacific waters — the workhorse of Southeast Asian fish balls and surimi, with sweet, delicate white flesh.

Treacle Tart

A quintessentially British tart of golden syrup mixed with breadcrumbs and lemon juice in a short pastry shell — intensely sweet, with a distinctive butterscotch flavour and a slightly sticky, set filling; one of the oldest surviving British puddings, and Harry Potter's favourite food.

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