We all have our favorite foods, and we certainly don’t need to be told about them.
But, when you’re looking for something new to cook, or you’re trying to find a restaurant that serves a particular dish, or you need an ingredient to pull together a meal you’ve been craving, sometimes you need an expert.
Here at Foodie Champ, we’re passionate about food and drink and like to share our knowledge with the world.
Foods that start with A are a crucial component to any healthy diet. Some of the most famous are apples, avocados, and asparagus. However, some less well known foods start with A as well, which could be good for you!
For example, artichokes and almonds are high in Vitamin A, and are believed to have many health benefits.
Fruits that start with A
1. Acai
Acai berries are small, dark purple fruits that grow on palm trees in the Amazon. They are most popular in Brazil, where they are often blended into smoothies.
However, because of their high volume of antioxidants, the berries are also gaining popularity in the United States. These compounds are thought to protect against certain types of cancer, heart disease, and infections.
However, not all acai berries are the same. Some companies harvest acai berries from wild trees, which do not have the same nutrients as the ones that are cultivated.
2. Apple
Apple is an important fruit in many cuisines around the world. It’s a common ingredient in desserts, such as apple pie, apple crisp, apple cake, and apple crumble. It’s also a key ingredient in salads, such as apple chicken salad.
Apple is a common flavor in many drinks, including apple cider, apple juice, and apple beer. In addition, apple is an important ingredient in many processed foods, including apple butter, apple sauce, apple pie filling, and apple jelly.
3. Apricot
Apricots are one of the few stone fruits that are grown commercially in the United States, and they have a long history of use in herbal healing. They are native to China and India, and have been cultivated there for thousands of years.
In fact, the ancient Greeks and Romans both valued them highly for their medicinal properties.
4. Avocado
Avocados are a great source of vitamins and minerals, as well as being low in cholesterol and high in monounsaturated fats.
Add to that a creamy, nutty taste that’s great in salads, sandwiches or guacamole, and it’s easy to see why avocados are a must-have for your diet.
The avocado is native to Mexico, and has been cultivated there since at least 3000 BCE.
Vegetables that start with A
1. Ackee
Ackee is a Jamaican fruit that is commonly eaten in the Caribbean and West Africa. The fruit is picked when it is still unripe and green, and then allowed to ripen as it dries.
The color of the flesh goes from unripe green to yellow to a bright red to almost purple. The flavor of the flesh also changes as it ripens. While unripe, the flesh has a strong flavor that most people describe as tasting like uncooked scrambled egg.
2. Acorn Squash
Acorn squash is a popular fall vegetable for good reason: it’s delicious. One of the most popular ways to cook acorn squash is to slice it in half, scoop out the seeds, and roast the halves in the oven with a little olive oil until they are tender.
Another popular method is to cut the squash into large chunks, steam it until it is tender, and then use a fork to scrape the flesh from the skin. These days, you can find acorn squash in most grocery stores during the fall.
3. Alfafa Sprouts
Alfalfa sprouts are an excellent addition to any salad or sandwich. They’re also great in stir fry or served as a side dish. Alfalfa sprouts are very mild in flavor and have a crunchy texture that is different from most other sprouts.
4. Arrowroot
The arrowroot plant is a staple food crop in tropical regions, where its starch-rich tubers are ground into flour.
Historically, many indigenous peoples turned to the root when they needed a starchy food source, and arrowroot is now finding new uses in the Western world, too; it’s popular among vegans and those with wheat allergies, since arrowroot doesn’t contain gluten and is easy to digest.
5. Artichoke
Artichokes originated in the Mediterranean area and have been cultivated for around four thousand years. The first records of cultivation are in Sicily, and legend has it that a Roman emperor was cured of an illness after eating artichokes. T
he name for the vegetable comes from the Latin for “thistle,” since the artichoke buds look similar to a thistle flower.
6. Arugula
Arugula, also known as rocket, roquette, rucola, rugula, and ruccola, is an edible flowering plant in the family Brassicaceae.
Some people call it “peacock” or “rocket lettuce”. It has a peppery, hot flavor that, while pungent when uncooked, mellows considerably with cooking.
7. Asian Greens
Asian greens are a diverse group of leafy vegetables that can be enjoyed all year. Although they’re often served alongside meat or seafood, these leafy vegetables are a complete meal in and of themselves, and they’re a staple of Asian cuisine.
8. Asparagus
Asparagus is a vegetable that has a long history of use in European cookery. Its flavor is best described as being like a mix of green grass and green onions, and its texture is crunchy and has a crisp bite; it is easily one of the world’s most versatile vegetables.
9. Aubergine
Aubergine is a purple vegetable that is a relative of the eggplant and is grown widely throughout the world.
It is often called ‘eggplant’ in English because they are very similar, but the aubergine is smaller, softer, and less bitter than the eggplant. Aubergines are very versatile and can be eaten in various ways.
Some people cook them in dishes like Ratatouille, while others prefer to eat them deep fried or grilled. Aubergines are also the main ingredient in Baba Ganoush, a type of Middle Eastern dip.
Condiments that start with A
1. A1 sauce
A1 sauce is a brown sauce made from tomatoes, molasses, onions, vinegar, and Worcestershire sauce. It is used as a steak sauce, a table sauce, a cooking sauce, and as a condiment.
2. Aioli
Aioli, pronounced “eye-OH-lee,” is a traditional garlic mayonnaise sauce that originated in Provence, France.
The main difference between traditional aioli and regular mayonnaise depends on what you add for flavoring. Garlic, lemon juice, cayenne pepper, and paprika are usually used to give the sauce its signature flavor.
The addition of garlic and lemon give aioli a much fresher taste than traditional mayonnaise, which can taste too sweet for some people.
Because of its lightness, aioli works well as a dip for seafood, vegetables, and chips. It’s also perfect when added to sandwiches or burgers.
3. Ajvar
Ajvar is a spicy pepper spread from the Balkans. It’s typically served as an appetizer, but it can also be used in a variety of ways, including on burgers and sandwiches. The spread is made with red peppers, eggplants, garlic, and onions, and it’s seasoned with cayenne, hot peppers, and salt.
The name ajvar comes from the Turkish word havyar , which means “salted roe.” That’s because ajvar is usually made from spicy red peppers and eggplants, which closely resemble roe.
4. Achar
The word “achar” is common in the Indian sub-continent, and the concept is the same: pickled, spicy and tangy vegetables.
While each region of India has their own twist on the theme, the basic recipe elements are always the same: the vegetables are sliced or grated, then mixed with a pickling spice paste and salt. The mixture is allowed to cure for several hours, and then it’s ready to eat!
breads that start with A
1. Aloo paratha
In India, a paratha is a type of fried flatbread. Parathas are made by cooking dough on a tava (griddle) until it is partially cooked and then adding a layer of seasoned filling. Parathas are usually cooked on a Tava, a flat frying pan.
A paratha is usually made with whole-wheat flour dough and sometimes with maida dough, depending on the region and the maker. It is then filled with a potato, a cauliflower, or some other vegetable mash called “aloo”, hence the name of the dish.
2. Anadama bread
If you love New England Anadama bread, and you want the same flavor in a sandwich loaf, here’s a tip: Make a sandwich loaf with a few simple ingredient substitutions!
Just replace the water in your bread recipe with beer, and use a bit less flour. You’ll get a bread that has a chewy and flavorful interior with a crisp crust, just like the original!
3. Arepas
Arepas are traditional Venezuelan corn pancakes, made with a type of flour or cornmeal called arepa flour.
The arepa flour is made from ground white or yellow corn and is very similar to cornmeal. The arepa flour gives the arepas a cornmeal-like texture.
Arepas can be made in a pan or on a griddle, but are traditionally cooked over an open fire, which adds a smoky flavor to the dish.
Fish THAT STARTs WITH A
1. Ahi Tuna
Ahi Tuna, or Yellowfin Tuna, is one of the most popular fish in the world, and a fixture in most sushi restaurants. There are several types of tuna, but Ahi Tuna is the classic, and the most versatile.
It has a mild flavor, so it takes on the taste of whatever you cook it with. And it’s packed with nutrients and protein, making it an ideal addition to your diet.
2. Albacore Tuna
Albacore tuna is a type of tuna that is under the species Thunnus alalunga, and it is commonly seen as a canned tuna product. This tuna is frequently used in sushi and sashimi dishes, but it is also a popular ingredient in several other recipes.
Albacore tuna is not commonly found on its own, but it is available as a canned product. Albacore tuna is a favorite of many people because of its mild flavor and succulent texture, and you can find it in a variety of sizes.
This type of tuna is also a good choice for people who don’t have access to fresh tuna but want to enjoy the same great taste.
3. Anchovies
Anchovies are a type of fish that add a distinctive flavor to many dishes. They are most familiar as a pizza topping or as a pizza sauce ingredient, but they are also used in many other dishes.
Although anchovies can be eaten raw, they are often cured with salt and spices. Once cured, they can be eaten straight or used as an ingredient in other dishes.
FOODS THAT START WITH A
1. Amaranth
Amaranth is a grain that has been cultivated since ancient times. It is high in protein and is often used as a replacement for other grains in gluten-free diets.
It is commonly found in cereal, bread, and other baked goods. It is also used in breakfast cereals, porridge, and puddings, as a gluten-free flour in baking, as a coating on popped amaranth, and in soups.
2. Avena
Avena is a common grain that is used in thousands of products that you may consume every day. The idea of international trade is that people and companies trade goods with each other.
One of the best examples of this is with Avena. It is one of the most common grains traded. It is found in foods such as bread, breakfast cereal, chips and crackers, and bagels.
In fact, it is used in so many foods that you probably don’t realize all the foods you eat that contain Avena.
3. Adzuki Beans
Adzuki beans, or as they are known in Japan, azuki beans, are small, reddish-brown beans that are a staple in Eastern Asia. Adzuki beans are high in dietary fiber, which means they can help lower cholesterol, prevent constipation, and ease digestion.
Adzuki beans are also low in fat and a good source of protein, iron, calcium, and zinc, and when they are prepared with a bit of sugar and salt and cinnamon, they are sweet and delicious.
4. Acorn
Acorns are small, oak-shaped nuts that are high in protein, vitamins, and minerals. If you’re thinking that they sound like a bit of a strange food to eat, you’re not the first person to think that. In fact, you may have thought that they are just the things squirrels use to bury their nuts in for the winter.
However, many people have discovered that acorns are a delicious and nutritious snack that can be enjoyed in a variety of ways. You can also use them to make acorn flour, which is said to be gluten-free and high in protein.
5.Almond
Almonds are a type of tree nut that come from the same species as peaches. They are nourishing, healthy, flavorful, and versatile. They are good for you, too.
For example, they can lower the risk of heart disease, because they are rich in monounsaturated fats, which are a type of good fat. (You can also make them into flaky pastries and candy, if that’s your thing.)
6. American Groundnut
The groundnut is a rare type of peanut that is native to the Americas. It most likely originated in the Amazon rainforest, although it is possible that it was first cultivated in South America.
Its distribution extends from Brazil to the Caribbean. It is also sometimes referred to as the water peanut.
7. Apple strudel
Apple strudel is a popular German pastry that is commonly eaten during the autumn and winter months. (It has nothing to do with apple crumble, and it’s not called “apple strudel” in English.)
The pastry is made by layering flaky pastry dough with apples that have been sautéed in butter and sugar, then rolled up and baked in the oven.
8. Abalone
Abalone is the common name for a sea snail that is edible. The common name comes from the Latin word “abalone”, which means “to wear away.”
This refers to the practice of rubbing the shells against rocks to remove the meat from the shell. Abalone is a popular ingredient in Asian cuisine.
9. Ajwain
Ajwain, also known as Ajowan, Bishop’s weed, carom, ajowan caraway, or thyme-leafed thymus, is a spice that’s a staple in the cuisines of India, Pakistan, and Afghanistan.
The seeds are usually roasted and used whole or in powder form.
10. Allspice
Allspice is a sweet and spicy flavor that is used in a wide variety of dishes around the world, and it has been a big part of culinary history.
But where did it come from? −In fact, allspice is made from the dried berries of the Pimenta dioica plant, which is native to the West Indies.
11. American pancakes
The first thing to know about American pancakes is that they’re different from the pancakes you may be used to.
The latter are most often made from a batter that’s leavened with baking powder or baking soda, but most American pancakes are leavened with yeast. They’re also thicker than traditional pancakes and typically served with bacon and maple syrup.
12. American Cheese
American cheese is, essentially, the same product as cheddar made with milk from cows that have been injected with an enzyme called chymosin that causes the milk to solidify into a form that is easier to process and store.
13. Arroz con Huevos
Arroz con Huevos translates to “Rice with Eggs”, and is an easy dish to prepare using basic ingredients that you may already have in your kitchen. All you need is rice, onion, tomato, oil, and eggs.
14. Arroz con Maiz
“Arroz con maiz” is a traditional Mexican dish that consists of rice and corn. It is often served as a side dish, but it can be enjoyed as a main dish as well.
“Arroz con maiz” is commonly served with a side of beans to make it a more complete dish. It can also be served with meat or poultry to make it a one-dish meal.
15. Arroz con Pollo
One of the oldest and most classic Latin American dishes, Arroz con Pollo (Spanish for rice with chicken ) is a Latin American dish made with chicken, saffron, and rice.
The term Arroz con Pollo is a Cuban variation of the Spanish classic Paella, made with rice and chicken instead of the traditional seafood.
16. Angel cake
Angel food cake is one of the easiest cakes out there, but that doesn’t mean it’s not delicious. The recipe for classic angel food cake is simple: just beat together egg whites, sugar, and flour. That’s it.
You bake it in the oven until it’s nice and golden, and you’re ready to go. It’s the perfect dessert for summer potlucks and barbecues, because it’s light, cool, and not too sweet.
17. Adobo
n the Philippines, adobo is not just a food—it is a national treasure. This dish is so iconic that it is explicitly mentioned in the Philippine constitution.
The term adobo was used during the Spanish colonial period to describe a method of preserving meat in a vinegar mixture. Pork, chicken, and seafood make for the most popular adobo dishes, but adobo sauce can be used to season any meat or vegetable.
18. Agave
Agave has been around for thousands of years, but it’s thanks to celebrity chef and foodie culture that the sweet, syrupy nectar has gotten so much attention recently. And, let’s face it, with a short shelf life and natural diet-disrupting properties, it’s easy to see why.
But in recent years, people have been questioning two of agave’s biggest selling points: its health benefits and its taste.
Fortunately, there are plenty of agave alternatives that are just as tasty and can help you stick to a diet and achieve your weight loss goals.
19. Albóndigas
The Albóndiga is one of the most common Spanish dishes made in homes across Spain and Latin America.
Consisting of a meatball made from minced beef, pork or chicken, white vegetables such as potatoes, chorizo, and onions and a spicy sauce, albóndigas are usually eaten with rice or bread. The red sauce which accompanies albóndigas varies according to region.
In the north of Spain, the sauce is typically tomato based, while in the south, the sauce is typically a spicy red pepper and paprika based.
20. Alfredo Sauce
Alfredo sauce is one of those classic sauces that has had a long history in popular culture. The sauce, which origins are unknown, but most likely Italian in origin, has seen a lot of changes over the years, but it never seems to go out of fashion. The sauce is made from melted butter, flour, and cheese.
The cheese can be either parmesan or a mixture of parmesan and some sort of soft cheese, like mozzarella, which is why it’s sometimes called “parmesan alfredo” or “alfredo cheese” sauce.
21. Almond butter
There is a reason almond butter is so popular—it’s delicious. Plus, it’s healthy and rich in nutrients.Almond butter is a great nutritionally dense spread for bread and can be used as a dip or spread for fruits, veggies, and crackers.
If you want to lose weight or are interested in ways to add more protein to your diet, almond butter can be a great addition to your diet.
22. Almond croissant
The almond croissant is one of the most delightful French pastries. Made from crisp, flaky layers of pastry, the almond croissant is filled with a sweet layer of almond cream and topped with a dusting of powdered sugar.
23. Animal crackers
As the name suggests, animal crackers are a popular snack that have been around for over a century.
A favorite of kids and adults alike, the snack was first sold in stores as a part of a game. The animal cracker pieces looked like farm animals, and the goal of the game was to collect all of the animals.
24. Aniseed
Aniseed is a seed that is used to flavor dishes, and is also known as star anise. It comes from the same plant as regular anise, except that it is picked before it is ripe.
The flavor of aniseed is stronger and more licorice-like than anise, with a slightly sweeter aftertaste. It is sometimes used as a substitute for anise; however, this substitution is not always advisable, as the flavor of aniseed is more potent, so you should use less of it.
25. Antipasto
Antipasto comes from the Italian word for before the meal, but in the US it’s often served as the meal itself. The traditional antipasto platter features cured meats, olives, salami, cheeses, and other savory items that are intended to whet the appetite.
When you’re hosting a party, you might offer a platter of antipasto as guests arrive, or you can serve it as a starter course along with a salad and bread.
26. Aonori
“Aonori” is a Japanese green seaweed that is available in two different colors: green and red. The red variety is cooked and thus has a stronger umami flavor, while the green variety has a milder flavor and is more popular in sushi.
27. Appam
Appam is a south Indian dish served in Kerala and Tamil Nadu. It is made by pouring a batter consisting of rice flour and coconut milk into a small frying pan and cooking it.
It is generally eaten for breakfast along with coconut chutney or egg curry.
28. Apple Cider Vinegar
Apple cider vinegar (ACV) has been around for centuries and has won the hearts and minds of health enthusiasts for decades. ACV has been used to treat a variety of ailments, mostly related to digestion and weight loss.
It may have been used for thousands of years, but not all of those uses have been scientifically proven.
29. Apple Crisp
A classic fall dessert made with apples, cinnamon, nutmeg, and a crumbly topping, an apple crisp is a dish that can be customized to fit a variety of dietary restrictions and preferences.
For example, you can make it with gluten-free oats, substitute maple syrup for the sugar, or add chocolate chips to the topping.
30. Apple Fritter
Apple fritters are a classic treat made with fresh apples, cinnamon, sugar, and batter, deep fried and served hot. The best fritters are light and crispy on the outside, soft and cakey on the inside, with a hint of spice.
But, the best part of all? The sweet-tart taste of fresh apple in every bite.
31. Apple Jacks
Whether you call them Apple Jacks, AppleJacks, or just plain Applejacks, these crispy-crunchy, fruity-sweetened breakfast cereal treats are an American classic.
Created in the late 1980s by Kellogg as the first ever fruity cereal flavor,
32. Apple Sauce
Apple sauce is a sweet sauce made of apples, often eaten with pork or as a topping for baked desserts. In the past, it was made using apples that were too bruised or damaged to be used for anything else.
Today, apple sauce is usually made from apples that are specifically peeled and diced for this purpose. The sauce is extremely popular with young children, and is the main ingredient in baby food.
33. Arancini
Arancini, or arancine , are deep-fried rice balls, typically filled with meat or cheese ragu, and typically served with a side of marinara sauce for dipping.
34. Arborio Rice
Arborio rice is a variety of rice that is often used in Italian cuisine. It looks like a regular medium-grain rice, but has a high starch content, which gives it a creamy, slightly chewy texture when cooked.
Arborio rice is typically used for dishes such as risotto, paella, and rice pudding. In these recipes, the rice must be cooked in a liquid, such as broth or wine, in which it absorbs the liquid and becomes tender.
It is therefore usually cooked over low heat, and stirred often to prevent it from burning or sticking to the bottom of the pan.
35. Arrabiata
Arrabiata is an Italian word that literally means “angry”, and in Italian cuisine refers to a spicy tomato-based sauce.
A good arrabiata sauce is a thing of beauty, there’s no doubt about that. A spicy tomato sauce, infused with the flavor of garlic and herbs, and often finished off with cream, it’s a real treat when done well.
This classic Italian recipe may seem overly simple to those who aren’t familiar with it, but this is part of its appeal—it’s a simple sauce that doesn’t require much work to prepare, yet it tastes fantastic.
36. Artichoke Dip
This Artichoke Dip is very easy to make, and it will keep for several days in the refrigerator, so it’s perfect for entertaining. It’s not a typical dip, since it has a creamy, cheesy base, similar to a garlic artichoke bread dip, so it’s very different from your typical artichoke dip.
37. Asado
Asado (typically pronounced ah- sah -doh) is Spanish for “BBQ.” Unlike the American version of the meat-filled summertime staple, however, the Argentinian version features a much wider range of grilled proteins on a huge variety of grilled carbs (like quinoa, yucca, and plantain), plus a wide range of sauces, salames, and pickled veggies.
