<\/figure><\/div>\n\n\n\n 7. Apple strudel<\/h3>\n\n\n\nApple 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.) <\/p>\n\n\n\n
The pastry is made by layering flaky pastry dough with apples that have been saut\u00e9ed in butter and sugar, then rolled up and baked in the oven.<\/p>\n\n\n\n
8. Abalone<\/h3>\n\n\n\nAbalone 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.” <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
9. Ajwain<\/h3>\n\n\n\nAjwain, 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. <\/p>\n\n\n\n
The seeds are usually roasted and used whole or in powder form.<\/p>\n\n\n\n
10. Allspice<\/h3>\n\n\n\nAllspice 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. <\/p>\n\n\n\n
But where did it come from? \u2212In fact, allspice is made from the dried berries of the Pimenta dioica plant, which is native to the West Indies.<\/p>\n\n\n\n
11. American pancakes<\/h3>\n\n\n\n The first thing to know about American pancakes is that they\u2019re different from the pancakes you may be used to. <\/p>\n\n\n\n
The latter are most often made from a batter that\u2019s leavened with baking powder or baking soda, but most American pancakes are leavened with yeast. They\u2019re also thicker than traditional pancakes and typically served with bacon and maple syrup.<\/p>\n\n\n\n
12. American Cheese<\/h3>\n\n\n\nAmerican 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.<\/p>\n\n\n\n
13. Arroz con Huevos<\/h3>\n\n\n\n Arroz con Huevos translates to \u201cRice with Eggs\u201d, 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.<\/p>\n\n\n\n
14. Arroz con Maiz<\/h3>\n\n\n\n“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. <\/p>\n\n\n\n
“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.<\/p>\n\n\n\n
15. Arroz con Pollo<\/h3>\n\n\n\nOne 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. <\/p>\n\n\n\n
The term Arroz con Pollo is a Cuban variation of the Spanish classic Paella, made with rice and chicken instead of the traditional seafood.<\/p>\n\n\n\n
16. Angel cake<\/h3>\n\n\n\n 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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
17. Adobo<\/h3>\n\n\n\nn the Philippines, adobo is not just a food\u2014it is a national treasure. This dish is so iconic that it is explicitly mentioned in the Philippine constitution. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
18. Agave<\/h3>\n\n\n\nAgave 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. <\/p>\n\n\n\n
But in recent years, people have been questioning two of agave’s biggest selling points: its health benefits and its taste. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
19. Alb\u00f3ndigas<\/h3>\n\n\n\nThe Alb\u00f3ndiga is one of the most common Spanish dishes made in homes across Spain and Latin America. <\/p>\n\n\n\n
Consisting of a meatball made from minced beef, pork or chicken, white vegetables such as potatoes, chorizo, and onions and a spicy sauce, alb\u00f3ndigas are usually eaten with rice or bread. The red sauce which accompanies alb\u00f3ndigas varies according to region. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
20. Alfredo Sauce<\/h3>\n\n\n\nAlfredo 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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
21. Almond butter<\/h3>\n\n\n\nThere is a reason almond butter is so popular\u2014it’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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
22. Almond croissant <\/h3>\n\n\n\nThe 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.<\/p>\n\n\n\n
23. Animal crackers<\/h3>\n\n\n\n As the name suggests, animal crackers are a popular snack that have been around for over a century. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
24. Aniseed<\/h3>\n\n\n\nAniseed 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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
25. Antipasto<\/h3>\n\n\n\nAntipasto comes from the Italian word for before the meal, but in the US it\u2019s 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. <\/p>\n\n\n\n
When you\u2019re 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.<\/p>\n\n\n\n
26. Aonori<\/h3>\n\n\n\n\u201cAonori\u201d 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.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\n 27. Appam<\/h3>\n\n\n\nAppam 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. <\/p>\n\n\n\n
It is generally eaten for breakfast along with coconut chutney or egg curry.<\/p>\n\n\n\n
28. Apple Cider Vinegar<\/h3>\n\n\n\nApple 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. <\/p>\n\n\n\n
It may have been used for thousands of years, but not all of those uses have been scientifically proven.<\/p>\n\n\n\n
29. Apple Crisp<\/h3>\n\n\n\nA 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. <\/p>\n\n\n\n
For example, you can make it with gluten-free oats, substitute maple syrup for the sugar, or add chocolate chips to the topping.<\/p>\n\n\n\n
30. Apple Fritter<\/h3>\n\n\n\nApple 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. <\/p>\n\n\n\n
But, the best part of all? The sweet-tart taste of fresh apple in every bite.<\/p>\n\n\n\n
31. Apple Jacks<\/h3>\n\n\n\nWhether you call them Apple Jacks, AppleJacks, or just plain Applejacks, these crispy-crunchy, fruity-sweetened breakfast cereal treats are an American classic. <\/p>\n\n\n\n
Created in the late 1980s by Kellogg as the first ever fruity cereal flavor,<\/p>\n\n\n\n
32. Apple Sauce<\/h3>\n\n\n\nApple 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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\n 33. Arancini<\/h3>\n\n\n\nArancini, 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.<\/p>\n\n\n\n
34. Arborio Rice<\/h3>\n\n\n\nArborio 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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
It is therefore usually cooked over low heat, and stirred often to prevent it from burning or sticking to the bottom of the pan.<\/p>\n\n\n\n
35. Arrabiata<\/h3>\n\n\n\nArrabiata is an Italian word that literally means \u201cangry\u201d, and in Italian cuisine refers to a spicy tomato-based sauce. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
This classic Italian recipe may seem overly simple to those who aren’t familiar with it, but this is part of its appeal\u2014it’s a simple sauce that doesn’t require much work to prepare, yet it tastes fantastic.<\/p>\n\n\n\n
36. Artichoke Dip<\/h3>\n\n\n\nThis 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.<\/p>\n\n\n\n
37. Asado<\/h3>\n\n\n\nAsado (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.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3017,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"_links":{"self":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts\/202"}],"collection":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/comments?post=202"}],"version-history":[{"count":0,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts\/202\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/media\/3017"}],"wp:attachment":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/media?parent=202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/categories?post=202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/tags?post=202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}