1
Adzuki Beans
A small, deep-red East Asian legume sweetened into a paste (*anko*) that fills mochi, daifuku, and dorayaki — and the secret sweet ingredient in Japanese desserts everywhere.
Below are foods that contain the letter D anywhere in the name. Each of the 76 foods below opens to a full profile.
Table of contents
List of Foods That Contain D
2
Ajowan Seed
A small, peppery, thyme-scented seed essential to South Asian breads and pickles — chemically the most thymol-rich spice, sharper than oregano and crucial to lentil dishes.
3
Almond Oil
A pale, lightly nutty oil pressed from almonds — used both as a delicate finishing oil in Mediterranean cooking and as a skin-moisturizing carrier oil in cosmetics.
4
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.
5
Amchur Powder
Indian dried green-mango powder — a tangy, slightly sweet souring agent used in chaat, samosa fillings, and dry-spice blends where lemon juice would water down the texture.
6
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.
7
Annatto Seed
A small brick-red seed from a tropical American shrub — the source of bright orange-red food coloring in cheddar cheese, chorizo, and Filipino kare-kare, with a mild peppery-nutty flavor.
8
Avocado Toast
Mashed avocado on toasted bread — a 2010s breakfast phenomenon that became a generational cliche, but rooted in much older Australian café cooking and Mexican peasant food.
9
Banana Bread
A moist quick-bread sweetened mostly by overripe bananas — a Depression-era American baking staple now made worldwide.
10
Black Pudding
A blood sausage made from pig's blood, pork fat, and oatmeal or barley, cooked in a casing until set — a staple of the full English and Scottish breakfast, with a rich, earthy, iron-heavy flavour; the best black puddings (from Bury in Lancashire, Stornoway in the Hebrides, and Clonakilty in Ireland) are considered artisan products of national importance.
11
Bread
A staple food made from flour, water, and usually a leavening agent — one of humanity's oldest prepared foods, with regional traditions ranging from French baguettes to Indian naan to Mexican bolillos.
12
Bread and Butter Pudding
A British classic of utter simplicity — slices of buttered bread layered in a dish, soaked in an egg-cream custard, dusted with nutmeg and sugar, then baked until set and golden; a pudding for using up stale bread that has become one of the most beloved British desserts.
13
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.
14
Canned Salmon
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.
15
Christmas Pudding
The great British festive dessert — a dense, dark steamed pudding made months in advance with dried fruit, suet, black treacle, spices, and stout or brandy; served flaming with brandy on Christmas Day; traditionally made on Stir-up Sunday (the last Sunday before Advent) and steamed for hours until almost black; often contains hidden silver coins for good luck.
16
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.
17
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).
18
Dal
A South Asian lentil or split-pea soup tempered with spiced oil — one of the oldest and most nutritious staple foods across India, Pakistan, Nepal, and Bangladesh.
19
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.
20
Danish Pastry
Laminated butter pastry of Viennese origin but perfected in Denmark — layers of yeasted dough folded with butter dozens of times, shaped into spirals or envelopes around fruit, custard, or almond fillings.
21
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.
22
Dim Sum
A Cantonese tradition of small steamed and fried bites served from rolling carts at brunch — dumplings, buns, rolls, and savory plates picked piece by piece with tea.
23
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.
24
Duck Confit
A French preservation technique turned luxury dish — duck legs cured in salt and herbs, then slow-cooked in their own fat until silky-tender, with skin crisped before serving.
25
Dumpling
A pocket of dough wrapped around a filling — boiled, steamed, fried, or baked — found in nearly every cuisine on Earth.
26
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.
27
Eggs Benedict
A classic American brunch dish of poached eggs and Canadian bacon stacked on a toasted English muffin and napped with hollandaise sauce.
28
Empanada
A baked or fried turnover of pastry dough wrapped around a savory or sweet filling, found across Spain, Latin America, and the Philippines.
29
Enchilada
A corn tortilla rolled around a filling and bathed in chili sauce, baked until tender — a staple of Mexican cuisine since pre-Columbian times.
30
Fish and Chips
Britain's defining take-away dish — thick battered and deep-fried white fish with chunky fried potato chips, served wrapped in paper with salt and vinegar.
31
Flatbread
The world's oldest and most universal bread — unleavened or minimally leavened dough cooked quickly on a hot surface, spanning from lavash to roti to pita; the bread that preceded the oven.
32
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.
33
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.
34
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.
35
Grape Seed Oil
A light, neutral cooking oil pressed from the seeds left behind in winemaking — high smoke point, high in polyunsaturated fats.
36
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.
37
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.
38
Idli
South Indian steamed rice-and-lentil cakes — made from a fermented batter of soaked rice and black lentils, steamed in round moulds to produce light, spongy, protein-rich cakes eaten for breakfast with sambar and chutneys.
39
Katsudon
Japan's most comforting rice bowl — a breaded pork cutlet (tonkatsu) simmered in a sweet dashi and soy broth with sliced onion, then bound with a lightly set egg and served over steamed rice; a staple of Japanese home cooking and affordable restaurant menus.
40
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.
41
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.
42
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.
43
Macadamia Nut
A buttery, exceptionally rich nut from an Australian rainforest tree — the only commercial food crop native to Australia, with the hardest shell of any commonly eaten nut.
44
Macadamia Oil
A buttery, mild oil pressed from macadamia nuts — naturally high in monounsaturated fat, with a distinctively soft nut flavor and a high smoke point.
45
Macaroni and Cheese
The most beloved American comfort food — elbow macaroni in a thick, creamy cheese sauce; made from scratch with a béchamel base, or from the iconic bright-orange powdered cheese packet that defined American childhoods.
46
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.
47
Marigold
An edible flower (specifically Calendula officinalis or Tagetes species) used historically as "poor man's saffron" for color, with a slight peppery flavor — featuring in salads, garnishes, soups, and Mexican Day of the Dead celebrations.
48
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.
49
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.
50
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.
51
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.
52
Pandanus Leaves
Long sword-shaped tropical leaves used as the vanilla of Southeast Asia — adding a distinctive grassy, nutty, faintly floral aroma to rice, sweets, and curries.
53
Pandoro
A tall, eight-pointed-star-shaped Christmas cake from Verona — buttery, eggy, and dusted with vanilla-scented icing sugar.
54
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.
55
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.
56
Pulled Pork
Slow-smoked pork shoulder cooked for 12–18 hours at low temperature until the collagen breaks down and the meat can be torn apart by hand — the centrepiece of American barbecue culture, particularly in the Carolinas.
57
Quesadilla
A Mexican tortilla folded over melted cheese (and often other fillings), griddled until the cheese is molten and the tortilla is crisp.
58
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.
59
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.
60
Salad
A cold dish of raw or cooked vegetables, leaves, grains, or proteins dressed with oil, acid, or other seasonings — one of the most universally prepared dishes in human food history.
61
Salade Niçoise
The defining salad of Nice and the French Riviera — traditionally tuna, anchovies, hard-boiled eggs, tomatoes, black olives, green beans, and artichoke hearts dressed in olive oil; the subject of fierce debate over whether cooked vegetables should be included and whether the tuna should be fresh or tinned; a complete meal that epitomises the flavours of Provence.
62
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.
63
Sesame Seeds
Tiny oil-rich seeds from one of the world's oldest oilseed crops — toasted, sprinkled, ground into tahini, pressed for oil, or scattered across breads and sweets globally.
64
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.
65
Shortbread
Scotland's most celebrated biscuit — a buttery, crumbly, melt-in-the-mouth confection made from just three ingredients in a 3-2-1 ratio of flour, butter, and sugar; Scots shortbread is associated with Hogmanay, Burns Night, and the gift tins that have represented Scottish craftsmanship worldwide for over a century; Walkers of Aberlour is among the most recognised brands.
66
Sourdough
Bread leavened by wild yeast and lactic acid bacteria captured from flour and air — a 6,000-year-old technique with a 2020 pandemic-era revival, producing complex flavor unobtainable from packaged yeast.
67
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.
68
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.
69
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.
70
Tinned Mackerel
Atlantic or Pacific mackerel canned in oil, brine, or tomato sauce — a deeply nutritious pantry staple with high omega-3 content at a fraction of the cost of fresh fish.
71
Toad in the Hole
A classic British baked dish of pork sausages embedded in Yorkshire pudding batter — the sausages are browned in fat in a roasting tin until the fat is smoking, then a simple batter of flour, egg, and milk is poured around them and the whole dish goes into a very hot oven until the batter is risen, golden, and crispy at the edges.
72
Turkish Delight
Soft, jewel-coloured cubes of cornstarch-and-sugar gel flavoured with rosewater, lemon, or mint — one of the world's oldest confections; made in Istanbul for 500+ years and immortalised in C.S. Lewis's *The Lion, the Witch and the Wardrobe*.
73
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.
74
Vermicelli Noodles
Thin noodles found in Italian pasta, Asian rice and mung-bean varieties, and South Asian wheat versions — the same name covering very different products.
75
Vindaloo
A fiery Goan curry with Portuguese roots — pork marinated in vinegar and garlic (the original *vinha d'alhos*) transformed by Goan cooks into a chilli-intense, tangy curry; now a British curry-house staple associated with maximum heat.
76
Yorkshire Pudding
England's great savoury batter pudding — a simple batter of flour, eggs, and milk poured into extremely hot beef dripping in a tin; the violent steam creates a golden, hollow vessel that rises dramatically above its tin.
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