100+ Enticing Foods Starting with E
Only extraordinary foods start with E. You don’t believe it? Well, check out this list:
French desserts are all about artistry, elegance, sophistication, so it’s no wonder the éclair has become an iconic dessert. A delicate choux pastry shell filled with luscious chocolate custard for a true decadent experience. Oh là là…
These include some of the tastiest ingredients in the world rolled inside a corn tortilla and draped in sauces and toppings. That’s it. A comforting and flavorful dish that captures the essence of Mexican cuisine.
3. Escargot (Snails)
Escargot is the French term for snails and are a popular food in France. The appeal lies in its unique mouthfeel tender yet slightly chewy – and its rich, garlicky, and herb-infused flavor profile. For some, snails are a delicacy, others may regarded it with apprehension.
Still, snails are one of the most recognizable foods in the world and are enjoyed not only in France, but also in Italy, Greece, southeast Asia and Africa.
From German, meaning “noble mold”, this refers to a category of high-quality, often blue-veined cheese. They’re known for having a bit of a bite, distinct flavors and creamy textures and are similar to Roquefort, Gorgonzola, and Stilton.
5. Elvis Sandwich
Rocking on stage in front of thousands of fans must work up an appetite because this unusual creation is brimming with calories. Peanut butter, banana, and bacon are layered between two slices of bread, then buttered and grilled.
6. E-fu Noodles
Often used in stir-fries, braised, or in soups, E-fu are typically long, flat, and yellow in color due to the use of eggs in the dough. They are thicker and more substantial compared to some other Chinese noodles.
7. Edikang Ikong
This is a traditional Nigerian vibrant green soup made with a variety of leafy green vegetables, including ugwu (fluted pumpkin leaves), water leaves, and spinach. The bitterness from the ugwu leaves give it its signature taste.
This naturally yellow fruit hails from Central America and is highly regarded for its custard-like texture and sweet flavor. It is often compared to cooked sweet potatoes or pumpkin pie.
These crisp and golden chips are made from Gnetum gnemon seeds, which are thinly sliced, seasoned, and then deep-fried. They’re used with salads, soups, and curries, but perfectly fine eaten as a snack too.
10. Eisbein (Pork Knuckel)
A staple in Bavarian cuisine, pork knuckles are first brined for several days, then roasted until the skin becomes crispy tender, and the meat succulent. Served with traditional German sides, such as sauerkraut, mashed potatoes, and a variety of mustards.
A pretty typical omelet from the Middle East, this one is thick and spiced with many of the local seasonings such as cumin, paprika, or sumac. It is presented with fresh pita bread, yogurt, and a variety of pickles or dips.
Part of the Christmas spirit in many cultures, this cheery drink combines milk, cream, eggs, sugar, and is often spiked with alcohol like rum, brandy, or bourbon. Nutmeg and cinnamon complete the magical aroma of eggnog.
Birds, reptiles, amphibians, and fish all lay eggs. And humans consume pretty much every kind there is. What is more, they have cultural significance and symbolism in various societies, often representing rebirth, fertility, and new beginnings.
The most expensive eggs in the world are ostrich eggs, a true delicacy.
15. Empire Apples
A cross between McIntosh and Red Delicious apples, these were created in New York in 1945 and are now one of the most popular variety in the United States. They are particularly well suited for cooking.
This traditional Cameroonian dish is made from grated cocoyam (taro) and grated unripe plantains, mixed with ingredients like crayfish, palm oil, spices, and sometimes fish. The mixture is wrapped in leaves and boiled.
17. Ekmek Kadayifi
Also known as Turkish bread pudding, this is a great way of using leftover stale bread. Just cut into thin slices, place them inside a baking tray, sprinkle some walnuts, then add clotted cream, drizzle syrup on the top and bake for 15-20 minutes.
A nice cup of elderberry tea will get rid of that cough and sooth any sore throat. Great for making syrup, jelly, and wine, elderberries also have plenty of medicinal properties. Elderflowers are white and used to make syrup and tea, while elderberries fruits are pitch black, and are used to make jelly or jam.
19. Elephant Ears
Several fried pastries share the name, and they are all tasty. Spanish and Mexican orejas, French palmiers and a North American version “fried dough”. They are typically rolled dough, sprinkled with sugar then baked. As the sugar caramelizes, it creates a crispy and flaky texture.
Meats, cheeses, vegetables, fruits, everything tastes better once breaded and baked (or fried). Empanadas are associated with Spanish-speaking countries such as Argentina and Ecuador, but similar versions exist throughout the world. Sicily has mpanatigghi, France chaussons, Indonesia panadas, to name a few.
A leafy green with a slightly bitter taste, escarole adds depth to salads and soups. High in fiber and rich in several vitamins, including A and K.
These young soybeans offer a protein-packed snack. Boiled in their pods and lightly salted, edamame is not only delicious, it is also a healthy choice.
23. Easter Pie
A traditional dish served during Easter, this pie includes a mix of meats, cheese, eggs, and sometimes vegetables. It varies by region and family recipes, but it’s always a flavorful centerpiece for the holiday table.
Hailing from Italy, erbazzone is a savory pie that celebrates simple ingredients. A flaky crust embraces a filling of sautéed greens, often spinach or Swiss chard, combined with cheese and eggs. It is a rustic dish that embodies Italian comfort and flavor.
This sleek fish, prized in Asian cuisines, boasts a unique flavor and texture. Some familiar eel recipes include smoked eel, eel pie (mostly in Britain), Japanese sushi as unagi nigiri, or pickled.
26. Ewa Agoyin
This popular street food in Lagos originated from the Yoruba tribe of Nigeria. It consists of mashed or blended cooked black-eyed peas served with a spicy and flavorful stew made from palm oil, peppers, onions, and various spices.
Often enjoyed in étouffées, these freshwater crustaceans are rich in protein and their bright red hue adds visual flair to any dish. Beloved especially in France and Spain, you can savor ecrevisse in bisque, ceviche, or paella.
This concentrated coffee shot fuels conversations and creativity. Brewed under pressure, espresso is the heart of many trendy coffee-based beverages, from cappuccinos to lattes. If you love espresso, check out our article on the most expensive espresso machines out there.
29. Egg Rolls
Vegetables, meat, and sometimes shrimp are wrapped in a thin dough and fried to golden perfection. Of Chinese origin, they were brought by immigrants to the U.S., where they became a huge hit. Funnily enough, they are egg free.
This green vegetable has a pleasantly bitter taste (similar to radicchio) that adds complexity to salads, fish and other cooked dishes. Try it with fruit such as oranges or pears, and blue or goat cheese. The contrast between bitterness and sweetness/creaminess if genuinely satisfying.
Also known as the “false banana”, ensete is a staple crop in parts of Africa. Its starchy core is used to make nutritious dishes such as kocho, reflecting its vital role in local diets.
32. Easter Bread
Wherever there are Christians celebrating Easter, there’s bound to be some type of bread, generally sweet, braided and decorated. Italians, for example, have Pane di Pasqua, Greeks have Tsoureki, and Babka is traditional in Poland and Ukraine.
Ordering an entrecôte or a rib eye is pretty much the same thing; a succulent steak cut from the rib area of beef. Grilled or pan-seared is best, as the marbling imparts a buttery texture and enhances the taste.
This Filipino recipe combines sweetness, tanginess, and a touch of umami. It features slices of pork or chicken, cooked with soy sauce, sugar, vinegar, and various aromatics including banana blossoms.
A popular dish in West Africa, egusi is a melon-type seed used in soups and stews. Ground into a paste, it lends depth and creaminess to dishes, like dips or puddings.
36. Enoki Mushrooms
Long, thin mushrooms with white caps and pale yellow stems, enoki have a mild, slightly sweet flavor and a crunchy bite. They are well prized in Japanese culture.
This is a technique and the name of similar dishes associated with preserving food in times when refrigeration was not available. It involves marinating meat or vegetable it in a mixture of vinegar, oil, and various seasonings.
This ancient grain has enduring appeal. Likely one of the earliest forms of cultivated wheat, Einkorn has gained renewed interest in recent years due to its potential nutritional benefits and its role in promoting biodiversity in agriculture.
Grilled corn coated in mayo, cheese, chili, and lime makes a sensational Mexican street food. Esquites is served on a stick or in a cup, so you can continue taking in the sights while enjoying a snack.
40. Eton Mess
This whimsical British dessert turns simplicity into artistry. Layers of crushed meringue, whipped cream, and fresh berries create a delightful medley of textures and flavors.
41. Eggo Waffles
This iconic snack has become a pop culture sensation, thanks to the TV show “Stranger Things”. Eleven’s affinity for these frozen waffles turned them into a symbol of nostalgia, adventure, and a hint of the supernatural.
42. Eggy Bread
This simple comfort food transforms humble ingredients. Also known as French toast, eggy bread features slices of bread soaked in a mixture of eggs and milk, then fried to golden deliciousness. A breakfast classic that’s both nostalgic and satisfying.
An escalope is thinly sliced meat, often chicken or veal, that’s pounded, breaded, and sautéed to perfection. Its crispy exterior and tender interior make it a canvas for various sauces. Often accompanied by vegetables, potatoes, salads. Think Schnitzel or Chicken Kiev.
Embutido is a Filipino festive meatloaf made with ground pork, often stuffed with hard-boiled eggs, sausages, and vegetables. It is a regular for Christmas, when you have it dipped in banana ketchup.
46. Eggs Benedict
This is a classic American breakfast or brunch indulgence. It is poached eggs atop toasted English muffins, draped in hollandaise sauce, and often paired with ham or smoked salmon. What better way to celebrate a Sunday? Here is a link to our delicious eggs benedict recipe.
Using modern techniques, espuma introduces air into liquids to create ethereal textures and intensify flavors. For example, sauces, broths, or purées get mixed with nitrous oxide or carbon dioxide resulting in a frothy (edible) foam.
This controversial fish is known for its buttery meat and rich flavor. Enjoyed by many, its high oil content (up to 25%) can cause digestive issues for some. Approach with caution, but savor its unique taste.
49. Eel Roll
This delectable sushi creation showcases the slightly sweet and smoky flavor of grilled eel. Wrapped in nori and rice, it’s often drizzled with sweet eel sauce, delivering an amazing combination of aromas.
This coiled pastry, dusted with powdered sugar, has a fluffy, buttery interior that captivates with every tender layer. It originated in Mallorca, Spain, but it’s also widely available (and loved) in Philippines (with grated cheese on top).
51. Egg Foo Young
This Chinese-American dish fuses the comfort of an omelet with Asian flavors. Made with beaten eggs, vegetables, and often meats or seafood, it’s pan-fried and served with a savory gravy.
A taste of Southern comfort and culinary heritage, this Cajun and Creole dish typically features shellfish or chicken smothered in a flavorful sauce, often with a base of roux and aromatic vegetables.
These are Danish spherical pancakes that delight with their fluffy interiors and crisp exteriors. Traditionally filled with sweet or savory fillings, these treats evoke a sense of coziness and tradition, perfect for sharing and savoring.
This is an ancient grain cherished for its nutty flavor and nutritional value. A precursor to modern wheat, emmer has regained popularity as a wholesome ingredient in various culinary creations, connecting modern diets with the past.
55. Edible Paper
This is a playful culinary device that adds a bit of fun to desserts. Made from ingredients like rice or potato starch, it can be printed on, folded, or layered, transforming confections into delightful works of art.
56. Eccles Cakes
This quintessential British treat marries flaky pastry with sweet indulgence. Filled with a mix of dried fruits, spices, and sugar, these small pastries are a cherished part of afternoon tea.
57. English Breakfast
This hearty morning ritual epitomizes British cuisine. It is a plate laden with eggs, bacon, sausages, tomatoes, beans, and more, often accompanied by toast or fried bread. A comforting feast that fuels the day.
This Dutch cheese is recognized for its distinctive spherical shape and red wax coating. With a mild, slightly nutty flavor, Edam is a versatile cheese that’s often enjoyed as a snack or used in various dishes.
59. English walnut
This distinct nut has a mild, slightly sweet taste and a smooth, easy-to-crack shell. Rich in nutrients, they add crunch and flavor to dishes, desserts, and snacks.
When visiting Korea, make sure to try this popular street food. It’s a fish cake skewer made from surimi, a type of fish paste, deep-fried or boiled, sometimes served along with a cup of soup.
Elk is considered a healthier alternative to beef because it’s lower in fat and calories while being high in protein. Some cuts, like the tenderloin, can be quite pricey, though incredibly lean and tender, especially when properly cooked.
62. Elbow Macaroni
Famous for its role in macaroni and cheese, a beloved comfort food, this type of pasta excels at capturing every bit of saucy goodness. It’s the reason why casseroles are always great.
63. El Trigal Manchego
This distinguished cheese originates from La Mancha, Spain, where Don Quixote, instead of fighting windmills, should have tried this treat. Made from sheep’s milk, it has a distinct flavor profile, ranging from mild to mature, and a crumbly composition with nutty undertones.
Is this astronaut food? Erbswurst is a hearty pea soup concentrate encased in sausage-shaped casings. It was developed as a compact and portable source of nutrition. In case you don’t like the taste, there are plenty of collectors out there…
This simple and flavorful roasted vegetable medley is from Catalonia. Bell peppers, eggplant, onions, and tomatoes are charred, then peeled and marinated in olive oil and vinegar.
66. Everything Bagel
Why have only one topping on your bagel when you can Everything? While the list can vary greatly, it usually involves sesame seeds, poppy seeds, dried onion, dried garlic, and salt. Spread some cream cheese and you’re good to go.
67. Egg Cream
This classic New York drink defies its name as it contains neither eggs nor cream. Made with milk, seltzer, and chocolate syrup, it’s a bubbly, frothy concoction that delivers nostalgia and refreshment in each sip.
68. Ewedu Soup
It’s green, it’s slimy, but it’s also pretty good. This West African dish is made from jute leaves and enjoyed with swallow (starchy sides) staples such as fufu.
69. Eau de Vie
You might think it’s H2O, but the “water of life” actually refers to a clear fruit brandy known for its potent and pure flavors. There are many regional variations to try beside the French one, including, German Schnapps or Romanian țuică.
This is a hearty Ecuadorian soup that honors the ocean’s bounty. Featuring fish, often tuna, cooked with onions, yuca, and spices, it’s a comforting blend of flavors that pays homage to Ecuador’s coastal cuisine and cultural roots.
Get your “Kiss the Chef” apron and fire up those coals because it’s grillin’ time! This amazing Portuguese dish (and technique) is all about cooking over an open flame. Skewers of marinated meat, intermixed with vegetables or bread, are grilled to smoky goodness.
This is a traditional German Christmas cookie. One story goes that Elise was the name of the baker who invented this flourless variation. It also combines ground nuts, honey, spices, candied peel, and often a hint of citrus zest.
73. Eskimo Pie (now Edy’s Pie)
This is a simple chocolate-covered vanilla ice cream bar that has brought smiles for generations. Since 1921, when it was introduced, it spun countless frozen novelties with similar structure.
74. Egg Coffee
This is a surprisingly delightful twist on the traditional cup of joe. A Vietnamese specialty, egg yolks are whisked and sweetened with condensed milk to give a foamy topping for strong coffee.
When the sun shies away from the beautiful Catalan region, have a hearty stew with sausages, pork ribs or bacon, along with plenty of vegetables. Chickpeas and beans are often added for texture and flavor.
Enjoy a chilled coffee poured over a scoop of vanilla ice cream. It is often adorned with whipped cream and chocolate shavings. How nice does that sound?
This is a traditional Hessian apple wine from Germany. Known for its tart and refreshing taste, Ebbelwoi is a beloved regional beverage often enjoyed in cozy cider houses.
78. Emu Apples
Native to Australia, emu apples are a round, green fruit resembling small apples. They have a unique sweet and spicy flavor and are valued for their role in Indigenous cuisine. They are quite nice in jams, chutneys, and other dishes.
These delicate, creamy-white flowers are known for their aromatic fragrance. They add a floral and fragrant note to dishes and drinks.
Echicha is a Nigerian dish made with dried cocoyam, pigeon peas, and palm oil. It is typically served as a main course with a side of rice or plantains. From the Igbo verb “echi”, which means “to cook in ashes”.
Also known as tarragon, this aromatic herb adds a touch of elegance to dishes. With its distinct anise-like flavor, estragon enhances sauces, salads, and meat dishes, imparting a subtle complexity.
This is a type of cheese from the Basque region, which spans the border between Spain and France. Etorki is easily recognizable by its pale yellow color, smooth texture, and nutty taste. It becomes more crumbly as it ages and is well suitable for grilled sandwiches and fondues.
A German comfort food, Eintopf translates to “one-pot” stew. Laden with meats, vegetables, and often legumes, it’s a hearty creation that simmers to concentrate flavors and soften the ingredients.
84. Egg Hoppers
These bowl-shaped crepes are made with rice flour and coconut milk, often with a cracked egg in the center. Cooked in a special curved pan called an “appa chatti” or “appa kalaya”.
This Dutch winter classic warms the soul. It is a hearty and thick soup made with split peas, vegetables, and often smoked pork or sausage that is served with rye bread to mop up every little drop.
86. Eskimo Donuts
This charming treat is enjoyed in parts of the United States. These donuts, sometimes called “Eskimo rolls”, are fried and covered in powdered sugar. A simple treat for when you want something sweet.
87. Eierlikör (German Egg Licquer)
This great dessert is made with egg yolks, sugar, and spirits like rum or brandy. It offers a creamy, sweet, and subtly boozy experience. Eggs, really versatile, eh?
This an adventurous Mexican delicacy known as “ant caviar”. These edible ant larvae are prized for their delicate flavor and unique texture. Often sautéed with butter and spices, escamoles offer a taste of Mexico’s diverse culinary landscape and bold flavors.
89. Ema Datshi
This fiery Bhutanese dish unites chilies and cheese. A simple but bold concoction, it features local red or green chilies cooked with cheese, creating a spicy and creamy blend.
The Eland is a majestic African antelope with cultural importance for many indigenous African communities. It’s often depicted in rock art and plays a significant role in myths, stories, and rituals. Revered in African cuisine as a lean protein source.
Epoisses is a pungent and velvety French cheese that exudes character. Washed in Marc de Bourgogne brandy, Époisses develops a strong aroma and characteristic flavor. Wrapped in a reddish rind, it has a soft, almost runny interior.
92. Ebi Sunomono
This is a refreshing and light salad made with thinly sliced cucumbers and cooked shrimp, marinated in a tangy and slightly sweet rice vinegar dressing. Have it with sushi, sashimi, tempura, and other seafood-based dishes.
The king of all oyster mushrooms, eringi shines when sautéed or grilled, adding a special touch to dishes. It has a meaty texture and mild taste making it suitable for many culinary choices.
94. Elephant Garlic
Despite its name, elephant garlic is a type of leek, not true garlic (or an actual elephant). With oversized bulbs and mild flavor, it’s a culinary gem often roasted or used as ingredient in cooking.
95. Early Girl Tomato
This garden favorite heralds the arrival of summer. These medium-sized tomatoes are known for ripening early in the season, offering a burst of vibrant flavor and sweetness. Their versatility makes them a staple in salads, sauces, or other fresh dishes.
96. Elephant Apple
Despite its rough exterior, the elephant apple offers juicy and slightly tangy flesh. Often used in chutneys, pickles, and beverages, this lesser-known fruit adds a tropical twist to culinary experiences.
This tropical tree, native to Southeast Asia, bears a green fruit with spiky skin and soft, fleshy segments inside. Its sweet and aromatic flavor, reminiscent of a mix between jackfruit and durian.
98. Evaporated Milk
This kitchen staple adds creaminess to recipes. Evaporated milk is created by removing much of the water from fresh milk, resulting in a concentrated liquid with a slightly caramelized flavor.
99. Edible Gold
Add a touch of luxury to your cooking. Edible gold, often in the form of gold leaf or dust, is used to add opulence and visual appeal to ice cream, honey, olive oil, various dishes and beverages. It elevates desserts, chocolates, cocktails, and even main courses.
These Portuguese sausages are made from a mixture of meats, typically pork, and seasoned with a variety of spices. They can be air-dried or smoked and are enjoyed as part of their traditional cuisine.
This classic Iranian dish combines the richness of meat and the comfort of beans. Often made with ground meat, tomatoes, and kidney beans, estamboli showcases a balance of flavors and textures, representing the heartwarming essence of Persian comfort food.
Are there any exceptional foods that we’ve missed? Feel free to add your favorites.