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Alfalfa Sprouts
Tender, threadlike sprouts of the alfalfa legume — fresh, mildly nutty, and mostly used raw in sandwiches and salads, despite occasional safety concerns about raw sprouts.
Below are foods that contain the letter F anywhere in the name. Each of the 30 foods below opens to a full profile.
Table of contents
List of Foods That Contain F
2
Banoffee Pie
A British dessert invention of the 1970s — a buttery biscuit base topped with toffee made from condensed milk, fresh banana slices, and whipped cream; the name combines banana and toffee; first made at The Hungry Monk restaurant in East Sussex in 1972, and now one of the most popular British desserts both at home and in cafes worldwide.
3
Beef Stroganoff
A Russian dish of sautéed beef strips in a sour cream sauce — allegedly created for Count Stroganov's household in St. Petersburg in the 1800s; now a globally adapted comfort dish served over egg noodles or rice.
4
Beef Wellington
A British celebration dish of beef tenderloin coated in mushroom duxelles and wrapped in puff pastry — elegant to serve, technically demanding to cook correctly.
5
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.
6
Boeuf Bourguignon
The great French beef stew — beef braised slowly in red Burgundy wine with lardons, pearl onions, mushrooms, and herbs until the meat is fall-apart tender and the sauce is deeply reduced and glossy; a dish from the Burgundy region of France that became an international symbol of French cuisine through Julia Child's 1961 recipe, which brought it to American home cooks.
7
Clafoutis
A rustic French baked dessert from the Limousin region — black cherries baked in a thick, eggy batter that puffs up in the oven to a soft, custardy, pancake-like consistency; simple and quick to make, it is the definitive home dessert of southwest France; purists insist the cherries must remain unpitted to preserve their flavour, the almond-like note from the kernel infusing the batter.
8
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.
9
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.
10
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.
11
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.
12
Flan
A silky baked egg custard coated in caramel — the defining dessert of Spanish-speaking countries, served inverted so the molten caramel sauce cascades over the set custard.
13
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.
14
Focaccia
A flat, dimpled Italian olive-oil bread — soft and porous, generously salted, often topped with rosemary, tomato, or onion.
15
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.
16
French Toast
Stale bread soaked in egg and milk, then pan-fried to a golden crust — called *pain perdu* (lost bread) in France because it rescues bread past its prime; topped with maple syrup, fruit, or icing sugar.
17
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.
18
Frittata
Italy's answer to the omelette — an open-faced egg dish started on the stovetop and finished under the grill, loaded with vegetables, cheese, and cured meats; served at room temperature as antipasto.
19
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.
20
Muffin
Two completely different foods share this name — the American muffin is a quick-bread cake baked in a cup mould, sweet and domed, sold in coffee shops worldwide; the English muffin is a flat, yeast-leavened bread cooked on a griddle, split and toasted, and used for Eggs Benedict; they are unrelated.
21
Parrotfish
A vividly colored tropical reef fish eaten across the Pacific and Caribbean — firm white flesh with a slightly sweet flavor, controversial because of its ecological role.
22
Profiteroles
Small choux pastry puffs filled with whipped cream or crème pâtissière and topped with warm chocolate sauce — a classic French dessert found on the menus of bistros and brasseries worldwide; the choux pastry puffs are hollow, light, and airy, and the combination with cold cream and warm chocolate sauce is one of the great textural contrasts in French patisserie.
23
Safflower Oil
A pale neutral oil pressed from safflower seeds, valued for its high smoke point and high oleic-acid content — common in commercial cooking and salad blends.
24
Saffron
The dried red stigmas of a small autumn-flowering crocus — by weight, the most expensive spice in the world, and the source of the deep gold color in paella, biryani, risotto, and bouillabaisse.
25
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.
26
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.
27
Tofu
Soybean curd — pressed, fresh-cheese-like blocks of vegetable protein from East Asia, ranging from silken-soft to extra-firm and used in stir-fries, soups, and as the canonical vegan meat substitute.
28
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.
29
Waffle
A leavened batter cake cooked between two patterned plates that imprint deep grids on the surface — Belgian by reputation, but eaten everywhere.
30
Yellowtail Kingfish
A large, fast-swimming Pacific game fish prized for its firm, slightly fatty flesh — eaten raw as Japanese hamachi or cooked in Australian and Mediterranean kitchens.
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