103 Tasty Foods Starting with F

Here is a feast of fantastic foods that start with F.

1. Flapjacks

Not to be confused with the American pancakes, or any pancakes for that matter. Traditional British flapjacks are tasty treats made from oats, golden syrup, and butter, delightfully chewy and slightly crispy. Cuppa tea and you’re all sorted.

2. Falafel

Falafel Recipe by Michael Rantissi

Who ever said vegan foods can’t be delicious? These crispy, savory fritters made from ground chickpeas, fava beans, aromatics and herbs beg to differ. Just look how they’re now popular all around the world. Since we’re here, you may want to give our falafel recipe a try.

3. Foie gras

Thıs controversial French delicacy is made from the fattened liver of ducks or geese. Renowned for its rich, buttery texture and flavor, foie grass comes with ethical concerns and continual debates (New York tried recently to ban foie grass from its restaurants, though this move was blocked by the courts).

4. Fish and chips

Britain’s culinary pride, this is a comforting duo of crispy battered fish and golden fries. Call it a seaside tradition, as the flaky fish meets the crunch of chips, served with a dash of vinegar and slices of lemon.

5. Fig

Something for your next Trivia night: figs are technically not a fruit, but rather an inverted flower. Also, until the late 1800s, doctors recommended “Fig Newtons” (actually a trademarked name now) for treating digestive problems. They are a delicious treat on their own and make for a fabulous ingredient in cakes and pies.

6. Focaccia

Onion focaccia

Every Italian culinary creation seems to be a masterpiece, even the humble focaccia. Those tiny dimples in the crust are not only esthetic. They also trap olive oil, enhancing flavor and texture. It’s also perfect for a fabulous Italian sandwich. Genius!

7. Figolla

This almond-filled pastry is shaped into symbolic forms, such as hearts and lambs, celebrating renewal and faith. This cherished Easter delight from Malta is often exchanged as a mark of goodwill.

8. Fondue

Gather round a pot of melted cheeses (or chocolate) to dip your long forks and talk about your day. Fondue is a communal dining experience that’s both interactive and fun. A sign of Swiss hospitality.

9. Fufu

Various starchy ingredients like cassava, yams, plantains, or cocoyams are boiled, pounded, and kneaded to create a smooth, elastic dough-like consistency. Fufu goes really well with the bold African soups and stews.

10. Fool’s gold loaf

This legendary sandwich encapsulates a bit of rock ‘n’ roll history. It consists of a hollowed-out loaf filled with peanut butter, jelly, and heaps of crispy bacon, then toasted. Elvis famously had an affinity for this sub.

11. Frittata

Chicken FrittataChicken Frittata

Italian cousin to the omelet, frittata is an excellent way to use up leftovers and odds and ends from the fridge, so get creative (it always comes out great, guaranteed!). Spinach and feta is a classic, so is mushroom and cheese.

12. Feijoa

This unusual fruit comes from South America and tastes like pineapple and guava with citrusy notes. It has a green, slightly gritty skin and a vibrant, aromatic interior. By the way, the leaves of this tree make for really nice (and healthy) tea.

13. Flan

The baked silky custard base inverted to reveal a caramelized sugar sauce on top makes an elegant and delicious dessert. Vanilla is the classic, coconut gives it a tropical twist, and you can never go wrong with chocolate.

14. French toast

Simple slices of bread are baptized in an egg mixture to become golden delights. You’ve had the French version, with powdered sugar, a dollop of butter, and a drizzle of maple syrup, but have you thought about Baked French Toast Casserole?

15. Feta cheese

This crumbly and salty cheese is a hallmark of Mediterranean cuisine. Some traditional feta manufacturers still employ brining and aging in wooden barrels. When using in salads, or pastries, remember to add little to no salt.

16. Fruit salad

Fruit salad

Consider this a rainbow on a plate. Vibrant and refreshing during hot summer days, you can still enjoy it with canned fruit, when there are fewer fresh options. And best served with whipped cream

17. Fajita

This sizzling Tex-Mex creation is a fiesta for the senses. And the best thing about it? Not the awesome grilled meats, nor the tasty veggies, or even the flavorful toppings. It’s the never-ending ways of customizing it!

18. Feijoada

Brazil has plenty of delicious recipes, but Feijoada has been named Brazil’s national dish. This aromatic black bean stew is made with a pork sausages, or beef, then served over rice, collard greens, orange slices, and farofa (toasted cassava flour).

19. Flounder

This is the name for a number of flatfish, all pretty similar. They have a tender white flesh with mild flavor, and easily lend themselves to pan-frying or grilling. Add a touch of lemon, some herbs, that’s it!

20. Farro

This ancient grain is a nutritional powerhouse. It’s been a staple in Mediterranean and Middle Eastern cuisines for centuries, especially for salads and stews.

21. Fried rice

Stir-fry leftover rice with any vegetables and proteins in any combination and your rice will taste amazing. It’s a got to for when you only have a few minutes to make a truly satisfying meal.

22. Fettuccine

Pasta Carbonara

Fettuccine are popular Italian pasta and are enjoyed in dishes like Fettuccine Alfredo or Fettuccine Carbonara. Pairing them with seafood is also a popular choice.

23. Frozen yogurt

How about a Froyo? This creamy and tangy frozen treat offers a lighter alternative to traditional ice cream. And toppings galore turn each cup into a DIY masterpiece.

24. French onion soup

Sweet caramelized onions mingle in a savory beef broth, served with a toasted baguette and melted Gruyère cheese. A soul-warming classic. Here’s the recipe.

25. Futomaki

Futomaki translates as “thick roll” and is one substantial rolled delight. Typically wrapped in a sheet of nori (seaweed), it’s filled with a combination of rice, vegetables, seafood, and sometimes egg.

26. Fish sticks

Crispy and nostalgic, these are a beloved finger food. Put out some lovely dips (tartar sauce, ketchup, or cocktail sauce) and watch them disappear.

27. Fennel

Fennel Seeds

Fennel offers a delicate balance of sweetness and anise, with hints of licorice and herbal notes, so it goes well in salads, soups, and roasts. Because of its strong scent, it was used as insect repellent.

28. Fava beans

Fava beans (or broad beans) have been cultivated for thousands of years and are enjoyed in various cuisines around the world. They’re great in salads or lightly blanched, but can also be puréed into dips, added to stews, or used in risottos.

29. Frankfurters

Created in the city of Frankfurt around the 13th century, these are globally recognized and thoroughly enjoyed. Boiled, grilled or pan-fried, stick one in a bun and garnish with any topping.

30. Filo pastry

Delicate and versatile dough that plays a pivotal role in many Mediterranean and Middle Eastern dishes. It’s what makes baklava, spanakopita (spinach and cheese pie) or samosas possible.

31. Falernum

Falernum is a Caribbean elixir, a flavor symphony in a bottle. This sweet syrup combines lime, almond, ginger, and spices, adding complexity to cocktails and mocktails alike. Commonly used in Mai Tai, Zombie, and Corn ‘n’ Oil, among others.

32. French 75

French 75

This is a blend of gin, lemon juice, sugar, and champagne that create a refreshing, bubbly drink. But really it’s for when you want a cocktail with a kick as strong as a French cannon.

33. Flautas

Flautas (or taquitos) are corn tortillas that are rolled tightly around savory fillings like shredded meat or beans, then fried until golden and crunchy. Serve with toppings like guacamole and sour cream for a wonderful Tex-Mex experience.

34. Fesenjan

Fesenjan is a sweet and tart Iranian stew with a unique signature sauce that incorporates ground walnuts, pomegranate molasses, and sometimes a touch of sugar or honey.

35. Fortune cookies

How else could you end a meal if not with a token of wisdom hidden inside a golden-brown cookie? Associated with Chinese cuisine, they are more likely an invention of American origin.

36. Falooda

Rose-flavored milk, vermicelli noodles, basil seeds, and ice cream intertwine to create an amazing fusion of textures and tastes. The different layers are distinctly visible, making falooda a feast for the eyes and the palate.

37. Fernet

Originally from Italy, it’s known for its distinctive flavor, featuring botanicals like myrrh and saffron. Sipped straight or in cocktails, its bold taste can be an acquired delight—a toast to both complexity and the art of aperitifs.

38. Fugu


Fugu is a highly prized yet potentially lethal delicacy in Japanese cuisine. When prepared correctly, fugu is tender and has a mild, clean taste that’s often enjoyed as sashimi or in hot pot dishes.

39. Fruitcake

Fruitcakes are dense confections rich with candied fruits, nuts, and spices. Often baked for celebrations, it’s a sweet mosaic of textures and flavors. In 1968, Apollo 11 astronauts were offered fruitcake as a holiday treat during their historic mission to the moon.

40. Farmer’s cheese

This mild and crumbly cheese adapts to both sweet and savory dishes. From spreads to desserts, its subtle tanginess and creamy texture bring a touch of homemade comfort to the table

41. Fiddleheads

Seasonal delicacy, fiddleheads are the tightly coiled, young fronds of certain ferns that are harvested and consumed as a springtime vegetable. They can be sautéed, added to salads, incorporated into pasta dishes, or even pickled.

42. Flatbread

Ladenia (Traditional Greek Pizza/Flatbread)

Think pita bread, naan, tortilla, lavash, chapati, and matzo, just to name a few variations. Often made with minimal ingredients, just flour, water and salt, flatbreads are wonderful vessels for dips or a wraps for fillings. Here’s a great flatbread recipe from the Greek island of Kimolos.

43. Flaxseed

Flaxseeds are a nutritional powerhouse that pack a punch of benefits. These tiny seeds are rich in omega-3 fatty acids, fiber, and lignans, promoting heart health and digestion. Ground or whole, they’re an easy addition to cereals, smoothies, and baked goods.

44. Fattoush

Crispy toasted pita, fresh vegetables, and herbs mingle with a zesty sumac-infused dressing make for a vibrant Middle Eastern salad. Particularly popular during the hot summer months, as it’s cooling and hydrating ingredients make it a refreshing choice. Here’s a great fattoush recipe.

45. French dressing

Usually the final step for an unforgettable sandwich, French dressing started off as a simple vinaigrette. It traces back to 19th century in the United States and is now also used for salads and marinades.

46. Frappuccino

Frappuccino is a blended coffee beverage that has become synonymous with a famous international coffeehouse chain. Blending espresso, milk, and ice with various flavors, it offers a refreshing jolt of caffeine.

47. Fried dough

From the classic French beignets, to Italian zeppole and Indian jalebi, fried dough is a universal treat. Often dusted with powdered sugar or served with sweet toppings, there’s always a stand at amusement parks or town fairs to grab some.

48. Fontina cheese

Fontina cheese

Whether melted in fondues, gracing sandwiches, or topping pizzas, Fontina’s rich and creamy character adds depth to many dishes. It’s a slice of Italy’s culinary heritage that’s both versatile and delectable. And if you run out of fontina and need some for a recipe, here are some suitable fontina alternatives.

49. French fries

Name a more iconic side dish to go alongside burgers, sandwiches or fried meats. They are so loved that July 13th became celebrated as National French Fry Day in the United States.

50. Farina

This finely milled wheat product creates a creamy porridge. Cooked with milk or water, it’s a warm and nourishing dish that’s often sweetened with sugar or topped with fruits and nuts.

51. Fanouropita

This traditional Greek dessert or sweet bread is associated with the feast day of Saint Fanourios, patron saint of lost things. Next time you can’t find your keys, perhaps start baking.

52. Fillet mignon

For meat lovers, this is the most prized cut of meat possible. Particularly subtle in flavor, it doesn’t need much beyond salt and pepper to become melt-in-your-mouth tender.

53. Five-spice powder

Star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds come together to create a balance of sweet, savory, and warm flavors. Used in marinades, sauces, and stir-fries, this aromatic powder adds a taste of Eastern culinary enchantment.

54. Fruit preserves

Fruit preserves

Sweet and flavorful, fruit preserves are spreads made by cooking fruit with sugar until it reaches a thick and spreadable consistency. A delicious way to enjoy the natural taste of fruits, often as toppings or fillings.

55. Flat white

A flat white is a shot of espresso combined with steamed milk. This coffee-based drink originated in Australia and New Zealand and has tiny bubbles on top for a creamy texture without excessive froth.

56. Fried pie

A fried pie is essentially a pocket of dough filled with sweet or savory ingredients which is deep-fried until golden and crispy. For example, the classic American Apple Turnover, Empanadas, Traditional Cornish Pasties or South Asian Samosas.

57. Flavored oils

Infused with herbs, spices, or fruits, these oils elevate salads, marinades, and drizzles to new heights in terms of flavor. Chili, garlic and thyme are common flavors, as are lemon and orange.

58. Fish roe

From crazy-expensive caviar to tobiko, roe comes in various sizes and colors, each bringing a unique character to dishes. Whether used as a garnish, spread, or topping, fish roe adds a touch of luxury and a playful pop to culinary creations.

59. Fisherman’s stew

A medley of fish, shellfish, and sometimes squid, this stew is cooked in a fragrant broth of tomatoes, herbs, and wine. In Italy, a fisherman could enjoy a cioppino while a French fisherman would have bouillabaisse.

60. Fisherman’s pie

Fisherman's pie

Similar in concept to shepherd’s pie or cottage pie, fisherman’s pie features seafood in place of meat and is baked until the mashed potato topping is golden and crispy.

61. Flavored vodka

Infusions of fruits, herbs, or spices transform this neutral spirit into a dynamic drink. Extensive and continually expanding in variations, mixologists use fruit flavors (berry, citrus, tropical), herbal (pepper, mint, dill), dessert-inspired (vanilla, caramel, chocolate) for incredible results.

62. Flavored milk

Flavored milk is a popular choice among both children and adults, offering a tasty alternative to plain milk while still providing essential nutrients. Try any of the multitude of flavors, including chocolate, strawberry, vanilla, banana, and caramel.

63. Frosting

Cakes, cupcakes, and cookies would just not be the same without frosting. The practice goes back to Ancient Egyptians and Romans, who used honey to sweeten and glaze their baked goods.

64. Fish sandwiches

In Britain, a fish finger sandwich is a comfort food. If you’re from the U.S., you’re probably more inclined towards a tuna sandwich. Fast food chains have pick up on this and now serve items like Filet-O-Fish and BK Big Fish.

65. Frito pie

Frito pie

Frito pie is an unconventional dish that starts with a bed of Fritos corn chips, topped with chili, cheese, onions, and sometimes jalapeños. Can be often enjoyed at sporting events or fairs, sometimes straight from the bag.

66. Fatteh

It might sound like random ingredients thrown together, but the dish works pretty well. There are several regional versions, but all have in common a base of toasted bread, yoghurt, chickpeas, then either soup meats, vegetables, or even tahini.

67. Fanesca

Fanesca is an Ecuadorian Easter soup that holds deep cultural and religious significance. It has an extensive list of ingredients, which includes bacalao (salted cod), grains, legumes, vegetables, and a variety of beans.

68. Fudge

Heat up some sugar, butter and milk and sprinkle in some nuts, chocolate, and fruit, and you’ve got yourself some fudge. It’s so easy, you can do it with a microwave, though remember to stir regularly.

69. Flaki

Flaki is a Polish comfort soup made with tripe simmered with vegetables, herbs, and sometimes sausage. Chopped parsley and a dollop of sour cream add a touch of freshness and richness.

70. Figgy pudding

Figgy pudding

If you’ve ever heard or sung “We Wish You a Merry Christmas”, then you will know of about this. Despite the name, it doesn’t always contain figs, but rather dried fruits, spices, suet (or butter), and sometimes alcohol.

71. Frangipane

Frangipane is a creamy filling made with ground almonds, sugar, butter, and eggs. Often used in tarts and pastries, it bakes into a rich and nutty layer that’s both luscious and velvety.

72. Florentine

Florentines are thin, almond-studded cookies that are generally coated on one side with a layer of caramel or chocolate. They’re great with tea and also for adorning desserts such as ice cream, cakes, or mousse.

73. Flamiche

If you’re ever visiting Picardy or Flanders in northern France, try the local quiche. Flamiche has a creamy mixture of leeks, cream, and cheese, such as Gruyère, baked in a flaky crust.

74. Fårikål


Fårikål is the Norwegian national dish. It is a stew made with a few simple ingredients, primarily lamb and cabbage, left to simmer. Fårikål is often associated with the autumn.

75. Fortified wine

Fortified wine is wine that’s been enriched with additional alcohol. Ports, sherries, and vermouths fall into this category, with variations in flavor, sweetness, and strength. The addition of alcohol not only boosts the wine’s longevity but also imparts unique characteristics.

76. Falukorv

Made from a mixture of pork, beef, and spices, falukorv is a Swedish favorite. It’s often sliced and pan-fried or grilled, and there is even a popular recipe for mac and cheese that uses crispy falukorv.

77. Fish ball

This food is made using fish paste that is seasoned and shaped into small, round balls, which are then boiled, fried, or added to soups and noodle dishes. In Japan, fish balls known as oden are simmered in a flavorful broth.

78. Far Breton

Far Breton is a traditional French dessert hailing from the region of Brittany. It resembles a custard cake made with prunes or raisins soaked in rum or a similar spirit before being mixed into the batter.

79. Frikadeller

Frikadeller are meatballs that are rather flattened. Traditional both in Germany and Denmark, they are served with potatoes or a variety of vegetables and sauces. Frikadeller are a popular topping for smørrebrød, the iconic Danish open-faced sandwiches.

80. Finnan haddock

Finnan haddock consists of haddock fillets that are traditionally cold-smoked over oak wood, resulting in a delicate balance of smokiness and natural sweetness. They are often enjoyed for breakfast or in creamy chowders.

81. Flemish stew

Flemish stew

Belgian beer is awfully great for dinking, and also cooking. This traditional stew has chunks of meat (typically beef) and onions simmering for hours. A dark ale or a brown beer is preferred, as this give the sauce its defining color.

82. Frikandel

If you feel like grabbing a quick and filling snack in Belgium, street carts will often have frikandel. This is a seasoned minced meat sausage that’s deep-fried to create a crispy and flavorful exterior.

83. Fasolada

Fasolada is a hearty and nutritious bean soup that holds a special place in Greek cuisine. Navy beans or cannellini beans are generally the main ingredient, alongside tomatoes, onions, carrots, celery, and olive oil.

84. Fatayer


Fatayer are like a Middle Eastern empanada. They are stuffed with spinach, cheese, or minced meat, and are sometimes accented with herbs and spices. Fatayer translates as pastry.

85. Friggitello

Friggitello is a small, sweet Italian chili pepper known for its mild heat. They’re often pan-fried or sautéed until they blister, creating a tender and slightly smoky dish. You can even enjoy them on pizza.

86. Fishcake

Fishcake is an international dish with local variation. Thai fishcakes may include red curry paste and lime leaves, Scandinavian fishcakes often incorporate dill and are served with traditional sauces, while the Brits prefer tartar sauce with theirs.

87. Fougasse

Fougasse is a type of French bread that’s renowned for its distinct leaf or ear-of-wheat shape. In some regions, fougasse was baked to bring good luck and ward off evil spirits, particularly when shaped like a horseshoe or ladder.

88. Fiadone

Fiadone is a type of cheesecake made from brocciu, a Corsican fresh cheese that’s similar to ricotta. Fiadone is often baked for Easter and other springtime celebrations in Corsica.

89. Flaugnarde

A cousin of the famous clafoutis dessert, this features a custardy batter poured over fruit, often berries or cherries, before baking. The choice of fruit can vary depending on what’s in season.

90. Fiambre


This is what Guatemalans make for celebrating All Saints’ Day and the Day of the Dead. It’s a colorful and elaborate salad that involves meats, sausages, cheeses, vegetables, and pickled ingredients.

91. Fiskegrateng

Norway has a strong fishing tradition, so fish dishes are very common. Such is the case with this creamy fish and potato gratin. Fiskegrateng is often associated with home-cooked meals and the warmth of family gatherings.

92. Ferrero Rocher

A symbol for elegance and luxury, Ferrero Rocher is a popular choice for special occasions, gifts, and celebrations. It consists of a whole hazelnut at its center, surrounded by a layer of hazelnut chocolate cream.

93. Flummery

Flummery is a dessert that dates back to medieval Europe. It is made by boiling sweetened, spiced cream or milk with gelatin or a starchy base like oatmeal. Once set, it has a wobbly, pudding-like consistency and is served with fruit or cream.

94. Frickles


Frickles, or fried pickles, likely originated in Arkansas and slowly gained popularity. They became linked with state fairs and festivals, increasing in variation, from the types of pickles to the breading options. 

95. Fasnacht

Fasnacht a type of fried doughnut that holds cultural significance during pre-Lenten celebrations in various parts of the world. They are sometimes called Carnival doughnuts.

96. Flour

Flour is a versatile ingredient that plays a pivotal role in shaping the world of cooking and baking. Besides wheat and corn, have you tried almond, coconut, and chickpea flour? It will change the way you look at food.

97. Fideuà

If you like paella, you’ll love Fideuà. It’s pretty much the same recipe, but instead of rice, short vermicelli noodles are used as the base, cooked with a variety of seafood, vegetables, and aromatic spices.

98. Farsu magru

It’s hard not to get excited about a roll of meat, filled with cheese, cured meats, hard-boiled eggs, and herbs, then slow-cooked in a tomato sauce. This Sicilian dish is quite a masterpiece.

99. Frico

Frico is shredded cheese, often Parmesan or Montasio, that is pan-fried until it forms a lacy, golden disc. It can be thin and crunchy, or mixed with potatoes for a creamier, thicker consistency. Either way, it’s delicious.

100. Frappé


It might come as a surprise, but the frappe is actually Greek. It was introduced in the 1950s during the Thessaloniki International Fair and quickly became a worldwide sensation. It’s the perfect drink to lounge in the sun with.

101. Farinata

Farinata, or socca in the French region of Nice, is a savory chickpea flour pancake. You can have it plain as a snack, but it’s also really good with dips and sauces (sometimes stuffed into Foccacia). 

102. Fuchka

Fuchka is a variant of panipuri that uses potatoes as filling. It’s a burst of tangy, spicy, and savory flavors in a single bite as it contains flavored water, tamarind chutney, chickpeas, and spices.

103. Fuyu persimmon

Fuyu persimmon

Unlike other persimmons, fuyu persimmons are eaten while still firm, like an apple. Their vibrant orange hue and sweet, honeyed flavor make them a delightful snack or addition to salads.

104. Fan tuan

Fan tuan is a Taiwanese breakfast item consisting of sticky rice that’s wrapped around various fillings, such as pickled vegetables, dried pork floss, and often a cruller (youtiao). The rice roll is then wrapped in a sheet of seaweed, creating a portable and savory treat.

105. Flavored water

Flavored water, marketed as “enhanced water”, is a category of drinks that help you stay hydrated while also providing a nice aftertaste. Infused with fruits, herbs, or even cucumber slices, flavored water is a healthy alternative to sugary beverages.

What a flavorful journey through some of the most diverse and tasty foods that start with F.

Related: 100 Foods that Start with A
Related: 100+ Foods Starting with E
Related: 100+ Foods Starting with C
Related: 104 Foods that Start with ”H”
Related: 100+ Foods Starting with D


Tudor is a freelance writer, communications specialist, and linguist with a special interest in the language of foods.

Your custom text © Copyright 2024. All rights reserved.