7-letter Foods that contain T

List of 7-letter Foods that contain T

1

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.

2

Borscht

A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.

3

Burrito

A large soft flour tortilla wrapped tightly around savory fillings, born in northern Mexico and reinvented in California into the food it's now globally known as.

4

Crumpet

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.

5

Custard

The great British pouring sauce and dessert base — custard ranges from thin, pourable sauce through thick pastry cream to firm set dessert; in Britain, "custard" usually means the warm, pourable vanilla sauce poured generously over pies, crumbles, and puddings; made either from eggs and cream (real custard) or from custard powder and milk (the British standby invented by Alfred Bird in 1837 for his egg-allergic wife).

6

Fajitas

A Tex-Mex dish of grilled marinated meat and peppers served on a hot cast-iron skillet with flour tortillas — originally a cattle-country dish using skirt steak, now a globally recognised sizzling restaurant experience.

7

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.

8

Mustard

A sharp condiment made from ground mustard seeds, vinegar, and water — one of the world's oldest cultivated spices, with regional traditions ranging from yellow American hot dog mustard to coarse French moutarde to fiery English variants.

9

Pad Thai

Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.

10

Polenta

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

11

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.

12

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.

13

Risotto

A creamy Northern Italian rice dish where short-grain rice is slowly stirred with broth until it releases starch and becomes silky — a technique disguised as a recipe.

14

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.

15

Tabasco

A Louisiana hot sauce made from fermented Tabasco peppers, vinegar, and salt — an 1868 invention from the McIlhenny family that became the world's most recognized hot sauce, fundamental to Cajun, Creole, and global American cuisine.

16

Tapioca

A starch extracted from cassava roots — sold as flour, beads (boba pearls), or sticks, and used in puddings, gluten-free baking, and the bubble teas of East Asia.

17

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.

18

Yoghurt

The British and Commonwealth spelling of yogurt — milk fermented by live bacterial cultures. Identical food, regional preference for the spelling.