1
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.
You're looking for 6-letter foods containing O — here are 14 matches, each linked to a full profile.
List of 6-letter Foods that contain O
2
Hot Dog
A grilled or steamed sausage served in a long sliced bun — a Frankfurt-Vienna sausage tradition transformed into a defining American street food.
3
Hot Pot
A Chinese communal cooking experience — a simmering broth at the table into which diners dip raw meats, vegetables, tofu, and noodles, with dipping sauces assembled to taste.
4
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.
5
Mousse
A light, airy dessert or savoury preparation made by folding whipped cream or beaten egg whites into a flavoured base — chocolate mousse is the most celebrated version, with its intense dark chocolate flavour suspended in a barely-set, cloud-like texture; salmon mousse is the classic savoury counterpart.
6
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.
7
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.
8
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.
9
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.
10
Scones
The cornerstone of the British cream tea — small, leavened quick breads made from flour, butter, and buttermilk or milk, baked until risen and golden; served split and spread with clotted cream and strawberry jam; the cream-first versus jam-first controversy (Cornish versus Devonian tradition) is a persistent source of gentle British regional rivalry.
11
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.
12
Tom Yum
Thailand's most internationally recognised soup — a hot and sour broth fragrant with lemongrass, galangal, kaffir lime leaf, and chilli, typically made with prawns (tom yum goong) and balanced to be simultaneously spicy, sour, and aromatic.
13
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.
14
Yogurt
Milk fermented by live bacterial cultures, producing a thick, tangy food eaten plain, sweetened, or strained — a foundational dairy across the world.
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