✔ Updated · 191 foods, sorted by category
Foods that start with E include eggs, eggplant, edamame, enchiladas, espresso, eclairs, English muffins and empanadas. I rounded up 191 of them, from my everyday kitchen staples to rare finds, so your alphabet game or quiz is sorted.
Foods that start with E, from everyday favorites to rare finds. The most popular:
Fruits That Start With E
From elderberries (always cooked, never eaten raw) to tropical rarities you may only spot at a specialty market, plus a couple of nuts.
Elderberry
Small, dark purple berries from the elder shrub, always cooked before eating and made into jams, syrups, pies and wine.
Etrog
A large, fragrant yellow citron with thick rind and little juice, used in the Jewish festival of Sukkot and often candied.
Egg Fruit
Also called canistel, a Central American fruit whose dense yellow flesh has the texture of a cooked egg yolk and a sweet, pumpkin-like taste.
Emu Apple
Also known as muntries, small green-and-red Australian bush berries with a spicy apple flavor, eaten fresh or baked into pies and jams.
Elephant Apple
The large, sour fruit of the Dillenia indica tree, cooked into curries, chutneys and pickles in India and Bangladesh.
Emblic
Better known as amla or Indian gooseberry, a pale green fruit with an intensely sour, astringent taste, used in pickles and chutneys.
Empire Apple
A crisp, sweet-tart red apple developed at Cornell in New York in 1966 by crossing McIntosh and Red Delicious.
Enterprise Apple
A disease-resistant American apple with deep red skin and tart, spicy flesh that keeps its texture for months in storage.
Envy Apple
A New Zealand apple bred from Braeburn and Royal Gala, prized for its sweetness, crunch and slow-browning white flesh.
Elstar Apple
A Dutch apple from the 1950s, a cross of Golden Delicious and Ingrid Marie, with a honeyed, tangy flavor popular across Europe.
Egremont Russet
A classic English russet apple with rough golden-brown skin and dry, nutty, almost pear-like flesh, often eaten with cheese.
Ellison's Orange
An old English apple, a seedling of Cox's Orange Pippin, known for its striped skin and distinctive aniseed note when ripe.
Early Girl Tomato
A popular hybrid tomato that ripens weeks earlier than most, giving medium red fruit that are botanically berries.
Emperor Grape
A late-season red table grape grown in California, with large, firm berries, thick skin and a mild, sweet flavor.
Elephant Heart Plum
A Japanese-type plum introduced by Luther Burbank, with mottled dark skin and juicy, blood-red, sweet flesh.
Ellendale Mandarin
A large, juicy Australian tangor (mandarin-orange hybrid) from Queensland, with deep orange, easy-peel skin and rich sweet flavor.
Eureka Lemon
One of the most common supermarket lemons, first grown in California in the 1850s, with tart juice and few seeds.
Entawak
A rare Bornean relative of jackfruit with bright orange, sweet flesh and seeds that are roasted and eaten like nuts.
Elberta Peach
A famous yellow freestone peach bred in Georgia in the 1870s, long a favorite for canning, pies and cobblers.
Earliglow Strawberry
An early-season strawberry released by the USDA in 1975, known for small, deep red berries with excellent sweet flavor.
Evergreen Huckleberry
Small, shiny blue-black berries from the Pacific coast of North America, picked in fall for jams, pies and muffins.
English Walnut
The common walnut sold in stores, with a thin shell and mild, buttery kernels used in baking, salads and snacking.
Earthnut
An old name for the peanut, which develops underground after the plant's flowers bend down into the soil.
Vegetables That Start With E
Greens, roots, alliums and mushrooms. Eggplant is the one I reach for most, roasted until it goes soft and silky.
Eggplant
Called aubergine in the UK and brinjal in India, a glossy purple nightshade that turns silky when roasted, fried or grilled.
Edamame
Young green soybeans, usually boiled or steamed in the pod and salted, a classic starter in Japanese restaurants.
Endive
Belgian endive, or witloof, is a tight, pale chicory head grown in darkness, with crisp, mildly bitter leaves for salads or braising.
Escarole
A broad-leaved member of the endive family with mildly bitter leaves, used in salads and Italian soups like escarole and beans.
English Peas
Sweet garden peas that must be shelled from their tough pods, best briefly cooked and served with butter and mint.
English Cucumber
A long, slender, nearly seedless cucumber with thin skin, usually sold shrink-wrapped and eaten without peeling.
English Spinach
The Australian and British name for true spinach, used to tell it apart from silverbeet, which is often called spinach there.
Elephant Garlic
A giant relative of the leek with huge, mild cloves that taste like a cross between garlic and onion, great roasted whole.
Enoki Mushroom
Clusters of long, thin white stems with tiny caps, mild and slightly crunchy, popular in Japanese and Korean hot pots.
Eryngii Mushroom
Also called king oyster mushroom, a thick-stemmed mushroom with a meaty bite, often sliced into rounds and seared like scallops.
Enset
The false banana of Ethiopia, grown not for fruit but for its starchy stem and corm, fermented into a bread called kocho.
Ethiopian Kale
Also called Ethiopian mustard or gomen, a leafy brassica with a mild mustard bite, braised with garlic and spices in Ethiopia.
Eddo
A small, hairy corm closely related to taro, cooked like potatoes in Caribbean, West African and Asian kitchens.
Elephant Foot Yam
A large, knobbly tuber from South and Southeast Asia, cooked into Indian curries, fries and stir-fries once properly prepared.
Egyptian Walking Onion
A perennial onion that forms small bulbs on top of its stalks, which bend to the ground and root, so it 'walks.'
Easter Egg Radish
A mix of round radishes in white, pink, red and purple, with crisp, peppery flesh for salads and snacking.
Early Jersey Wakefield Cabbage
An heirloom cabbage dating to the 1800s, with small, pointed, conical heads and tender, sweet leaves.
Egyptian Spinach
Better known as molokhia or jute mallow, a leafy green that turns silky when cooked into the Middle Eastern soup of the same name.
Dishes & Meals That Start With E
Breakfasts, mains and family favorites you can cook at home. Enchilada night never gets a single complaint in our house.
Enchiladas
Corn tortillas rolled around chicken, beef, beans or cheese, smothered in chili sauce and baked, a Mexican classic.
Empanada
A baked or fried turnover of pastry folded around a savory filling like spiced beef, enjoyed across Spain and Latin America.
Egg Roll
A Chinese-American appetizer of cabbage, pork and vegetables wrapped in a thick wheat wrapper and deep-fried until blistered and crisp.
Eggs Benedict
A brunch classic of English muffin halves topped with Canadian bacon or ham, poached eggs and buttery hollandaise sauce.
Egg Salad
Chopped hard-boiled eggs bound with mayonnaise and mustard, a picnic staple served in sandwiches, on crackers or over lettuce.
Egg Foo Young
A Chinese-American omelet packed with bean sprouts, vegetables and meat or shrimp, served with a savory brown gravy.
Get the recipe →Egg Drop Soup
A Chinese soup made by drizzling beaten egg into hot seasoned chicken broth, forming silky ribbons, often thickened with cornstarch.
Egg Fried Rice
Day-old rice stir-fried in a hot wok with scrambled egg, scallions and soy sauce, a quick takeout favorite.
Eggplant Parmesan
Breaded, fried eggplant slices layered with marinara, mozzarella and Parmesan and baked until bubbling, an Italian-American staple.
Eggplant Rollatini
Thin slices of eggplant rolled around seasoned ricotta, covered in tomato sauce and mozzarella and baked.
Eggs Florentine
A twist on eggs Benedict that swaps the ham for sautéed spinach under the poached eggs and hollandaise.
Eggs in Purgatory
An Italian dish of eggs poached in spicy, garlicky tomato sauce, served with crusty bread for dipping.
Egg Bites
Small, custardy egg rounds cooked sous vide with cheese and bacon or vegetables, made famous by Starbucks.
Get the recipe →Egg McMuffin
McDonald's breakfast sandwich of egg, Canadian bacon and American cheese on an English muffin, invented in 1971.
Get the recipe →Egg White Omelet
An omelet made with only egg whites, folded around vegetables, herbs or cheese for a light breakfast.
Egg Curry
Hard-boiled eggs simmered in a spiced onion and tomato gravy, a popular home-style dish across India.
English Breakfast
The full English: fried eggs, bacon, sausages, baked beans, grilled tomatoes, mushrooms and toast, often with black pudding.
Etouffee
Étouffée is a Louisiana Cajun and Creole stew of crawfish or shrimp 'smothered' in a buttery roux sauce, served over rice.
Elote
Mexican street corn: grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder and lime.
Esquites
The cup version of elote, with charred corn kernels tossed with mayonnaise, lime, chili and crumbly cheese, eaten with a spoon.
Escabeche
Fish or meat that is cooked, then marinated in a vinegar sauce with onions and spices, found from Spain to the Philippines.
Easter Ham
A whole glazed ham, often with honey, brown sugar or pineapple, served as the centerpiece of many American Easter dinners.
Enchirito
A Taco Bell classic combining a burrito and an enchilada: a flour tortilla filled with beef and beans, topped with red sauce and cheese.
Get the recipe →Elvis Sandwich
Peanut butter, sliced banana and sometimes bacon grilled between buttered bread, named for Elvis Presley's favorite snack.
Desserts & Sweets That Start With E
Pastries, cakes, puddings and candy. A good eclair is my weakness, and Eton mess is the easiest showstopper on this list.
Eclair
An éclair is a French pastry of oblong choux filled with pastry cream and topped with chocolate glaze.
Eton Mess
An English dessert of crushed meringue, whipped cream and fresh strawberries, named after Eton College.
Eccles Cake
A small, round English pastry from Eccles near Manchester, filled with buttery currants and topped with sugar.
Egg Custard
A smooth baked custard of eggs, milk and sugar, flavored with nutmeg, enjoyed in Britain as a tart or in ramekins.
Egg Tart
A flaky or shortcrust pastry shell filled with set egg custard, a dim sum favorite related to the Portuguese pastel de nata.
English Toffee
A buttery, brittle toffee often coated in chocolate and chopped almonds, popular around the holidays.
English Trifle
Layers of sponge cake soaked in sherry or juice, fruit, custard and whipped cream, served in a glass bowl.
Elephant Ears
A fair and carnival favorite of fried dough stretched thin and dusted with cinnamon sugar; also a name for palmiers.
Ensaimada
A spiral-shaped sweet bun from Mallorca made with lard and dusted with powdered sugar; the Filipino ensaymada is topped with butter and cheese.
Edible Cookie Dough
Cookie dough made without raw eggs and with heat-treated flour, so it's meant to be eaten by the spoonful.
Empire Biscuit
A Scottish treat of two shortbread biscuits sandwiched with jam, iced on top and finished with a glacé cherry.
Esterhazy Torte
A Hungarian cake of almond or walnut meringue layers and buttercream, topped with white fondant and a feathered chocolate pattern.
Engadiner Nusstorte
A Swiss tart from the Engadine valley, with buttery pastry encasing a chewy filling of walnuts and caramel.
Eierschecke
A Saxon German sheet cake with three layers: yeast or shortcrust base, quark cheesecake filling and a golden egg custard top.
Ekmek Kadayifi
A Turkish dessert of dried bread rusk soaked in sweet syrup, served with thick clotted cream called kaymak.
Ebelskiver
Danish pancake balls, also spelled aebleskiver, cooked in a special pan and served with powdered sugar and jam.
Easter Egg
A chocolate egg, often hollow and filled with candy, given at Easter; also hard-boiled eggs dyed in bright colors.
Entremet
A modern French layered cake of mousse, sponge, crunchy inserts and fillings, finished with a glossy mirror glaze.
Elderberry Pie
An old-fashioned American fruit pie of cooked elderberries, sugar and lemon, often baked with a lattice crust.
Eve's Pudding
A British dessert of sliced baked apples beneath a light sponge topping, usually served warm with custard.
Election Cake
A spiced, yeast-raised fruit cake from colonial New England, traditionally baked for election days in Hartford.
Ermine Frosting
An old-fashioned frosting made from a cooked milk and flour paste whipped with butter and sugar, classic on red velvet cake.
Espasol
A Filipino sweet from Laguna of glutinous rice flour cooked in coconut milk, rolled into cylinders and dusted with toasted flour.
Snacks & Breads That Start With E
Breads, grains, pasta and snack foods, including the English muffin and all those nooks and crannies that catch melted butter.
English Muffin
A round, flat yeast bread cooked on a griddle, split with a fork to reveal nooks and crannies that hold butter.
Eggo Waffles
Kellogg's frozen toaster waffles, sold in the US since the 1950s and a quick weekday breakfast with syrup.
Everything Bagel
A chewy bagel crusted with sesame and poppy seeds, dried garlic, dried onion and coarse salt, great with cream cheese.
Ezekiel Bread
A dense, flourless bread made from sprouted wheat, barley, beans, lentils, millet and spelt, inspired by a Bible verse.
Epi Bread
A French baguette snipped with scissors before baking to look like an ear of wheat, easy to tear into rolls.
Egg Noodles
Wheat noodles enriched with egg for a rich flavor and tender bite, used in chicken noodle soup, stroganoff and lo mein.
Elbow Macaroni
Short, curved tubes of pasta, the classic shape for macaroni and cheese, pasta salad and goulash.
Eliche
Italian pasta spirals whose name means 'propellers,' similar to fusilli and great at catching chunky sauces.
Elicoidali
Italian tube pasta, like rigatoni but narrower, with spiral ridges that help sauce cling, perfect for baked dishes.
Einkorn
The oldest cultivated wheat, grown for over 10,000 years, with a nutty, sweet flavor used in breads and berries for salads.
Emmer
An ancient hulled wheat, often sold as farro in Italy, with a chewy texture for soups, salads and risotto-style dishes.
Egg Waffle
A Hong Kong street snack, also called bubble waffle, made from sweet batter cooked in a pan of egg-shaped pockets.
Emping
Indonesian crackers made from flattened melinjo nuts, fried until crisp with a slightly bitter, savory flavor.
Energy Bar
A dense, portable snack bar of oats, nuts, dried fruit or protein, made for hiking, workouts and busy days.
Drinks That Start With E
Coffee, tea, cocktails and other drinks starting with E, from a quick shot of espresso to a cozy mug of holiday eggnog.
Espresso
A concentrated coffee made by forcing hot water through finely ground beans, topped with crema and the base of lattes.
Eggnog
A rich, creamy holiday drink of milk, cream, sugar, eggs and nutmeg, often spiked with rum, brandy or bourbon.
Espresso Martini
A modern classic cocktail of vodka, fresh espresso and coffee liqueur, shaken hard for a frothy top.
Get the recipe →Earl Grey Tea
Black tea scented with oil of bergamot, a fragrant citrus, enjoyed hot with milk or lemon and used in London fog lattes.
English Breakfast Tea
A robust blend of black teas such as Assam, Ceylon and Kenyan, made to stand up to milk and sugar.
Elderflower Cordial
A sweet syrup made by steeping elderflowers with sugar and lemon, diluted with water or sparkling wine.
Egg Cream
A New York soda fountain drink of milk, chocolate syrup and seltzer, containing neither egg nor cream.
Egg Coffee
A Hanoi specialty of strong Vietnamese coffee topped with a thick, sweet foam of whipped egg yolk and condensed milk.
Eiskaffee
German iced coffee: chilled coffee poured over vanilla ice cream and topped with whipped cream, served in a tall glass.
Espresso Tonic
A refreshing coffee drink of a shot of espresso poured over tonic water and ice, often with a citrus twist.
El Diablo
A tequila cocktail with crème de cassis, lime juice and ginger beer, popularized by Trader Vic in the 1940s.
Eau de Vie
A clear, unaged fruit brandy distilled from fruits such as pears, plums or cherries, served chilled after dinner.
Eiswein
German ice wine, made from grapes left to freeze on the vine so the juice is concentrated, producing an intensely sweet wine.
Extra Special Bitter
An English ale style, often shortened to ESB, with a malty, caramel backbone, copper color and balanced hop bitterness.
Energy Drink
A carbonated or still drink containing caffeine, sugar or sweeteners and flavorings, sold in cans as a pick-me-up.
Cheeses & Dairy That Start With E
Cheeses, milk products and eggs. I never let our fridge run out of eggs; they rescue more weeknight dinners than anything else.
Eggs
The world's most versatile ingredient, eaten fried, scrambled, boiled or poached, and essential for binding and leavening in baking.
Emu Egg
A huge, dark green egg from the Australian emu, equal to about ten chicken eggs, with a rich, mild-flavored yolk.
Edam
A mild, slightly nutty Dutch cheese from the town of Edam, shaped into balls and famously coated in red wax.
Emmental
The original 'Swiss cheese' from the Emme valley, a firm cow's milk cheese with big holes and a sweet, nutty flavor, perfect for fondue.
Epoisses
A pungent washed-rind cow's milk cheese from Burgundy, France, bathed in marc brandy as it ages until gooey and spoonable.
Edelpilz
A Bavarian blue cheese whose name means 'noble mold,' with a creamy texture and a milder flavor than most blues.
Esrom
A semi-soft Danish washed-rind cheese named after Esrum Abbey, with small holes, a buttery texture and an aromatic tang.
Explorateur
A rich French triple-cream cow's milk cheese with a bloomy white rind and buttery, mushroomy interior, created in the 1950s.
Elbo
A firm, mild Danish cow's milk cheese related to Danbo, with a smooth texture that slices and melts well.
Evora Cheese
A small, firm Portuguese sheep's milk cheese from the Évora region, with a salty, slightly spicy flavor and protected status.
Extra Sharp Cheddar
Cheddar aged a year or more until crumbly and intensely tangy, ideal for grating into mac and cheese or serving with apples.
Evaporated Milk
Shelf-stable canned milk with about 60 percent of the water removed, used in pumpkin pie, fudge and creamy sauces.
Meat & Seafood That Start With E
Fish, shellfish, game and cuts of meat that start with E, from glazed eel to lean, deep red elk.
Eel
A long, snake-like fish with rich, oily flesh, grilled with sweet glaze as Japanese unagi, jellied in London or smoked.
Elk
A large deer whose lean, deep red meat tastes like a milder, sweeter venison, great as burgers, steaks or stew.
Get the recipe →Emu
Lean, dark red meat from the Australian emu, closer to beef than poultry in color and flavor, usually cooked rare to medium.
English Sole
A small Pacific flatfish with delicate, sweet white flesh, sold whole or as fillets for pan-frying and baking.
Ecrevisse
The French word for crayfish, small freshwater crustaceans served in bisques, sauces and the classic dish écrevisses à la nage.
Escolar
A deep-sea fish with buttery, oily white flesh, sometimes sold as 'white tuna' at sushi bars, usually served in small portions.
Entrecote
The French name for a boneless rib steak, the cut used for steak-frites and entrecôte bordelaise with red wine sauce.
Escalope
A thin, boneless slice of meat such as veal, pork or chicken, pounded flat and usually breaded and pan-fried.
Eland
The meat of Africa's largest antelope, lean and fine-grained, eaten as steaks and biltong in southern Africa.
Emperor Fish
A family of Indo-Pacific reef fish, such as spangled emperor, with firm, sweet white flesh prized for grilling and steaming.
European Sea Bass
Known as branzino in Italy, a silver-skinned fish with mild, flaky white flesh, often roasted whole with lemon and herbs.
Eastern Oyster
The native oyster of the Atlantic and Gulf coasts, sold under names like Blue Point, eaten raw on the half shell or fried.
Elver
Young, transparent eels, a costly delicacy in Spain called angulas, traditionally sizzled in olive oil with garlic and chili.
Eye of Round
A lean, economical beef cut from the rear leg, best roasted and sliced thin or used for jerky and roast beef.
Eye Fillet
The Australian and New Zealand name for beef tenderloin, the most tender cut, used for filet mignon and beef Wellington.
Edible Crab
The British name for the brown crab, a heavy-shelled Atlantic crab with sweet white leg meat and rich brown body meat.
European Lobster
A dark blue Atlantic lobster that turns red when cooked, with firm, sweet meat considered among the finest of all lobsters.
Eulachon
A small, oily Pacific smelt, also called candlefish, traditionally rendered by Indigenous peoples of the Northwest into a prized grease.
Herbs, Spices & Condiments That Start With E
Seasonings, sauces and pantry staples. A sprig of epazote in a pot of black beans is a trick I picked up in my Austin years.
Epazote
A pungent Mexican herb with a resinous, minty, citrus flavor, traditionally cooked with black beans and in quesadillas.
Estragon
The French and German name for tarragon, the anise-scented herb behind béarnaise sauce and classic tarragon chicken.
Elderflower
The creamy white blossoms of the elder tree, with a sweet floral scent, used in cordials, syrups, fritters and liqueurs like St-Germain.
Epis
A Haitian green seasoning base blended from parsley, scallions, garlic, peppers and herbs, used to marinate meats and flavor stews.
Everything Bagel Seasoning
A crunchy topping mix of sesame seeds, poppy seeds, dried garlic, dried onion and flaky salt, sprinkled on eggs, avocado toast and more.
Extra Virgin Olive Oil
The highest grade of olive oil, cold-extracted without heat or chemicals, with fruity, peppery flavor for dressings and drizzling.
English Mustard
A hot, bright yellow mustard made from finely ground mustard seed, served with roast beef, ham and sausages.
Espagnole Sauce
One of the five French mother sauces, a rich brown sauce of roux, stock and tomato that forms the base of demi-glace.
Enchilada Sauce
A chili-based sauce, red from dried chiles or green from tomatillos, poured over rolled tortillas before baking.
Eel Sauce
Also called unagi sauce, a thick, sweet soy glaze brushed on grilled eel and drizzled over sushi rolls.
Espelette Pepper
A mildly hot red chili from the French Basque Country, dried and ground into a fruity, smoky powder with protected status.
Erythritol
A sugar alcohol sweetener found naturally in some fruits, sold as white crystals and used in low-sugar baking.
Espresso Powder
Finely ground, dried brewed espresso that dissolves instantly, used by bakers to deepen the flavor of chocolate desserts.
International Foods That Start With E
Global dishes from Ethiopia to the Philippines. These are the ones I get excited to try whenever we eat out.
Escargot
Snails cooked in garlic and parsley butter, a classic French starter served in their shells with special tongs and forks.
Eisbein
A German dish of cured, boiled pork knuckle, often served with sauerkraut and pea purée, a Berlin specialty.
Ebi
The Japanese word for shrimp, served as nigiri sushi, as crispy ebi tempura or as ebi furai, breaded fried shrimp.
Egusi Soup
A thick West African soup of ground melon seeds cooked with leafy greens, palm oil, peppers and meat or fish.
Ezme
A spicy Turkish salad of finely chopped tomatoes, peppers, onions and parsley with pomegranate molasses, served with kebabs.
Egg Bhurji
Indian-style scrambled eggs cooked with onions, tomatoes, green chilies and spices, eaten with roti or bread.
Eggs Kejriwal
A Mumbai club classic of fried eggs on toast topped with cheese and green chilies, named for a member of Willingdon Club.
Ezogelin Soup
A Turkish red lentil soup with bulgur, rice, tomato paste and dried mint, traditionally served with lemon.
Eintopf
A German one-pot stew of vegetables, legumes, potatoes and sausage or meat, cooked together in a single pot.
Erwtensoep
Dutch split pea soup, also called snert, so thick a spoon should stand up in it, served with smoked sausage.
Enfrijoladas
Mexican corn tortillas dipped in a creamy black bean sauce, folded and topped with crema, cheese and onion.
Enmoladas
Folded tortillas smothered in rich mole sauce and filled with chicken or cheese, a Oaxacan and Pueblan favorite.
Entomatadas
Corn tortillas bathed in mild tomato sauce, folded around cheese or shredded chicken and topped with crema.
Ensaladilla Rusa
A Spanish tapas staple of potatoes, carrots, peas, tuna and mayonnaise, based on the Olivier salad.
Escudella
A hearty Catalan stew of meats, vegetables and pasta, traditionally served as broth with pasta, then the meats.
Escalivada
A Catalan dish of eggplant, red peppers and onions roasted over embers, peeled and dressed with olive oil.
Embutido
A Filipino steamed pork meatloaf rolled around boiled eggs and sausage, sliced and served cold or fried.
Escovitch Fish
A Jamaican dish of fried fish topped with a tangy pickle of vinegar, onions, carrots and Scotch bonnet peppers.
Eru Soup
A Cameroonian dish of finely shredded eru leaves cooked with waterleaf, palm oil, crayfish and meat or fish.
Edikang Ikong
A rich Nigerian vegetable soup from the Efik and Ibibio peoples, made with fluted pumpkin leaves, waterleaf and meat.
Ekwang
A Cameroonian dish of grated cocoyam wrapped in cocoyam leaves and simmered in palm oil sauce with smoked fish.
Erissery
A Kerala dish of pumpkin and beans cooked with coconut and spices, served at the Onam festival feast.
Erbazzone
A savory pie from Reggio Emilia, Italy, filled with chard or spinach, Parmigiano-Reggiano and pancetta.
Ewedu Soup
A Yoruba soup of jute leaves cooked until slippery and smooth, served with amala and stew in Nigeria.
Efo Riro
A Nigerian Yoruba stew of spinach or other greens cooked in a rich pepper sauce with palm oil, meat and fish.
Egg Hoppers
A Sri Lankan breakfast of bowl-shaped fermented rice-and-coconut pancakes with an egg cooked into the center.
Ema Datshi
Bhutan's national dish, a fiery stew of green or red chilies simmered with cheese, served with red rice.
Etli Ekmek
A long, thin Turkish flatbread from Konya topped with minced meat, onions and tomatoes, baked in a wood-fired oven.
Eggah
An Arab-style omelet, thick like a frittata, packed with herbs, vegetables or meat and cut into wedges.
Eomuk
Korean fish cake made from ground white fish, often skewered and simmered in broth as a popular street food.
Eba
A West African swallow food made by stirring garri, or toasted cassava granules, into hot water, eaten with soups.
Did You Know?
- Eggplant is botanically a berry and belongs to the nightshade family, alongside tomatoes, potatoes and peppers.
- The New York egg cream contains no egg and no cream, just milk, chocolate syrup and seltzer water.
- The holes in Emmental, called eyes, come from carbon dioxide released by bacteria as the cheese ripens; Swiss researchers found in 2015 that tiny hay particles help them form.
- The Eton Mess is named after Eton College in England, where it has long been served at the annual cricket match against Harrow School.
Quick List: All 191 Foods That Start With E
Handy for alphabet games, quizzes and Scattergories. The full list, A to Z:
Earl Grey Tea, Earliglow Strawberry, Early Girl Tomato, Early Jersey Wakefield Cabbage, Earthnut, Easter Egg, Easter Egg Radish, Easter Ham, Eastern Oyster, Eau de Vie, Eba, Ebelskiver, Ebi, Eccles Cake, Eclair, Ecrevisse, Edam, Edamame, Eddo, Edelpilz, Edible Cookie Dough, Edible Crab, Edikang Ikong, Eel, Eel Sauce, Efo Riro, Egg Bhurji, Egg Bites, Egg Coffee, Egg Cream, Egg Curry, Egg Custard, Egg Drop Soup, Egg Foo Young, Egg Fried Rice, Egg Fruit, Egg Hoppers, Egg McMuffin, Egg Noodles, Egg Roll, Egg Salad, Egg Tart, Egg Waffle, Egg White Omelet, Eggah, Eggnog, Eggo Waffles, Eggplant, Eggplant Parmesan, Eggplant Rollatini, Eggs, Eggs Benedict, Eggs Florentine, Eggs in Purgatory, Eggs Kejriwal, Egremont Russet, Egusi Soup, Egyptian Spinach, Egyptian Walking Onion, Eierschecke, Einkorn, Eintopf, Eisbein, Eiskaffee, Eiswein, Ekmek Kadayifi, Ekwang, El Diablo, Eland, Elberta Peach, Elbo, Elbow Macaroni, Elderberry, Elderberry Pie, Elderflower, Elderflower Cordial, Election Cake, Elephant Apple, Elephant Ears, Elephant Foot Yam, Elephant Garlic, Elephant Heart Plum, Eliche, Elicoidali, Elk, Ellendale Mandarin, Ellison's Orange, Elote, Elstar Apple, Elver, Elvis Sandwich, Ema Datshi, Emblic, Embutido, Emmental, Emmer, Empanada, Emperor Fish, Emperor Grape, Emping, Empire Apple, Empire Biscuit, Emu, Emu Apple, Emu Egg, Enchilada Sauce, Enchiladas, Enchirito, Endive, Energy Bar, Energy Drink, Enfrijoladas, Engadiner Nusstorte, English Breakfast, English Breakfast Tea, English Cucumber, English Muffin, English Mustard, English Peas, English Sole, English Spinach, English Toffee, English Trifle, English Walnut, Enmoladas, Enoki Mushroom, Ensaimada, Ensaladilla Rusa, Enset, Entawak, Enterprise Apple, Entomatadas, Entrecote, Entremet, Envy Apple, Eomuk, Epazote, Epi Bread, Epis, Epoisses, Erbazzone, Erissery, Ermine Frosting, Eru Soup, Erwtensoep, Eryngii Mushroom, Erythritol, Escabeche, Escalivada, Escalope, Escargot, Escarole, Escolar, Escovitch Fish, Escudella, Espagnole Sauce, Espasol, Espelette Pepper, Espresso, Espresso Martini, Espresso Powder, Espresso Tonic, Esquites, Esrom, Esterhazy Torte, Estragon, Ethiopian Kale, Etli Ekmek, Eton Mess, Etouffee, Etrog, Eulachon, Eureka Lemon, European Lobster, European Sea Bass, Evaporated Milk, Eve's Pudding, Evergreen Huckleberry, Everything Bagel, Everything Bagel Seasoning, Evora Cheese, Ewedu Soup, Explorateur, Extra Sharp Cheddar, Extra Special Bitter, Extra Virgin Olive Oil, Eye Fillet, Eye of Round, Ezekiel Bread, Ezme, Ezogelin Soup
Frequently Asked Questions
What fruit starts with E?
Elderberry is the best-known fruit that starts with E. Others include etrog, egg fruit (canistel), emblic (amla), elephant apple, emu apple and entawak, plus apple varieties like Empire, Envy and Elstar, Eureka lemons and Elberta peaches.
What vegetable starts with E?
Eggplant, also called aubergine, is the most common vegetable that starts with E, and my favorite roasted until silky. Edamame, endive, escarole, English peas, English cucumber, elephant garlic, enoki mushrooms and eddo also begin with E.
What's a dessert that starts with E?
The eclair is the classic dessert that starts with E: choux pastry filled with cream and topped with chocolate. Eton mess is my go-to when I need a dessert in 10 minutes. Eccles cake, egg tart, English toffee, ensaimada and Esterhazy torte also count.
What are some rare or unusual foods that start with E?
Unusual foods that start with E include enset, the Ethiopian false banana; entawak, a Bornean fruit; ema datshi, Bhutan's chili-and-cheese stew; eulachon, an oily Pacific smelt; elvers, or baby eels; and emu eggs.
What's a breakfast food that starts with E?
Eggs are the top breakfast food that starts with E. In our kitchen that means eggs Benedict on a slow Sunday or a quick egg white omelet. English muffins, Eggo waffles, a full English breakfast, egg hoppers and a shot of espresso also fit.
More foods by letter:
Some good ones that aren’t very well known!