Foods That Start With W

This page contains a list of foods that begin with the letter W.

See the whole food dictionary!

Wafer

A thin, crisp biscuit is usually sweet-flavored.

Wafers are typically round or square in shape and have a very dry feel.

A significant variety of candy bars and cookies are formed by sandwiching layers of delicious fillings between wafer layers.

Waffle

Waffles are formed from batter that is baked in particularly hot irons to create a textured design.

They are a popular breakfast item that is generally topped with cream, fresh fruits, butter, or sweet syrup.

Belgian waffles are among of the most renowned in the world, since they are crisper and lighter than American waffles, which are more compact and thick.

Wakame

Japanese curly leafed saltwater algae.

They belong to the brown algae family and are known as Undaria pinnatifida. Wakame algae has a somewhat sweet taste and is often used in Japanese salads and soups.

Wallenbergare

Wallenberg is a Swedish dish that is often made with minced veal, cream, egg yolks, and breadcrumbs.

Traditional accompaniments include boiling or mashed potatoes, lingonberry jam, and green peas.

There are many ideas as to how this recipe came to be.

Waldorf Salad

A salad named after the Waldorf-Astoria hotel in New York, where it was invented.

The classic recipe calls for chopped celery and apples in a mayonnaise dressing.

Nuts and grapes are also added to the current version of this salad.

The salad is often served as an appetizer or as the main course, on top of lettuce.

Walnut

An edible seed of trees in the genusJuglans.

Botanically, it is a drupe composed of a thick wood-like shell containing a seed.

The seed is made up of two parts that are separated by a thin brown covering.

Walnuts are abundant in manganese, zinc, and B vitamins and are heavy in calories.

They are eaten as nuts in salads, pulverized into sweets, or raw as a snack.

Wasabi

Because it is related to horseradish, it is sometimes known as Japanese horseradish.

It may be finely processed into a bright-green spice powder.

Wasabi paste, which is commonly eaten with sushi and sashimi, is prepared from the powder.

It has a very sharp, spicy flavor.

Washed Curd Cheese

Various varieties of cheese prepared by eliminating the whey and washing the curd with water.

This method eliminates lactose sugar, which bacteria may convert to acid.

They are generally mild in taste since they are only cured for a few months.

Edam, Monterey Jack, Gouda, and Danbo are among of the most well-known varieties.

Water Chestnut

Southeast Asia, Oceania, and Africa are home to this tuberous vegetable.

It is sometimes known as the Chinese water chestnut, despite the fact that it is not botanically related to nuts.

It is formed of white meat that is edible and may be cooked or processed into flour.

Water chestnut is a very nutritious vegetable.

It is largely made up of water and carbohydrates, as well as important vitamins (B, C, and E) and minerals (zinc, potassium, and manganese).

Water Spinach

Southeast Asian tropical leafy vegetable with hollow stems.

It grows in water or damp soil.

Water spinach is also known as Chinese spinach due to its popularity in Chinese cooking.

Usually, it is stir-fried with other vegetables.

It is rich in nutrients, including vitamins C and E, riboflavin, iron, and magnesium.

Watercress

A leafy green vegetable that is grown in water.

It is a cabbage family member that was initially grown in Europe and Asia.

Watercress is often used as a garnish in salads and sandwiches.

It adds a peppery, slightly bitter flavor.

It contains 95% water and a good source of vitamins K and C.

Watermelon 

Large, spherical gourde fruit cultivated in tropical and temperate areas.

It, like other melons, has a high water content and a low calorie count.

It provides a good amount of vitamin C.

Watermelon has red or pink flesh with numerous little black seeds within a thick, striped, dark green skin that is not edible.

The flesh is very sweet and juicy.

Watermelon is a popular summer fruit that may be eaten sliced or in juice.

Wheat Flour

A sort of cereal grain flour derived from the grinding of wheat.

Based on the quantity of gluten in it, it is divided into soft, medium, and hard forms.

Another categorization categorizes this flour as whole grain, white, or brown.

Wheat flour contains a variety of essential elements such as B vitamins, iron, magnesium, manganese, zinc, and phosphorus.

It is quite flexible in the kitchen, particularly for baking pastries, bread, cakes, cookies, and preparing pasta.

White Wine

Alcoholic drinks made from green or yellow grapes that are light yellow or yellow-grind.

White wines may have a variety of smells, including fruity, nutty, and caramel, and they can be sweet, dry, effervescent, or fortified.

Pinot noir, Riesling, Chardonnay, and Sauvignon blanc are among the most well-known.

White wine may also be used in cuisine, such as risotto, sauces, vegetable and meat dishes.

White Bread

A sort of bread manufactured from refined grains, resulting in an extremely light-colored product.

Many nutrients are lost during the refining process, including fiber, vitamin B, and iron.

White bread is a common culinary staple in many parts of the globe.

Although it is commonly recognized as sandwich bread, it may be eaten with any meal, including stews, soups, chilies, and meat.

White Button Mushroom

Native to Europe and North America, this small to medium-sized mushroom has a spherical white cap.

It is also known as a common mushroom.

This variety of mushroom has an earthy taste and a stiff, spongy texture that softens when cooked.

It may be stir-fried, grilled, or sautéed in a variety of cuisines.

It is rich in B vitamins and phosphorus.

White Cabbage

A cabbage with light green leaves that are linked to a firm white stem.

The leaves are smooth and tightly packed.

This cabbage variety is also known as Dutch.

When fresh, the texture of this cabbage is highly crunchy, but when cooked, the texture becomes very soft.

It is mild in flavor and rich in vitamin C and K.

White Chocolate

A white chocolate that, unlike other variations of this well-known dessert, does not include cocoa solids.

As a result, it is significantly sweeter than dark or milk chocolate.

White chocolate is created by combining cocoa butter, milk, and sugar.

It may have flavors such as vanilla, fruits, or nuts.

Nestl, a Swiss manufacturer, originally created this chocolate in 1936.

White Rice

A short-grain rice made by grinding the husk, bran, and germ.

This reduces the nutritional content, including fiber and vitamins, but enhances the shelf-life.

Because white rice is heavy in starch, it becomes highly sticky when cooked.

This makes it ideal for sushi or rice pudding.

White Sapote

A tropical fruit that is also known as Mexican apple or Casimiro.

It is a member of the citrus familyRutaceae.

This is a drupe with cream or green pulp that is covered in inedible green to yellow skin.

The pulp has a sweet and mild taste that is sometimes likened to banana.

This fruit has a delicate, creamy, and smooth feel.

The seeds inside the pulp are bitter and contain narcotic properties.

White Vinegar

White vinegar is a type of spirit vinegar.

This is a stronger vinegar that may contain up to 20% 5% acetic acid, but is typically 47% acetic acid and 9396% water.

Because it is so flexible, it may be used in salad dressing, pickling, baking, marinades, sauces, and dips.

White vinegar is highly effective in home cleaning because of its antibacterial characteristics, especially when mixed with baking soda.

Wild Rice

A long, thin, and black or brown grain mainly cultivated in North America.

A long, thin, and black or brown grain mainly cultivated in North America.

A long, thin, and black or brown grain mainly cultivated in North America.

Wiener Schnitzel

A long, thin, and black or brown grain mainly cultivated in North America.

A long, thin, and black or brown grain mainly cultivated in North America.

As a side dish, it is generally served with lemon slices or French fries.

Winter Squash

Summer squashes are eaten while the skin is still soft and edible, and winter squashes are eaten after the skin has completely grown.

Only the meat and seeds within the skin of winter squashes may be eaten.

Butternut, acorn, delicata, and pumpkin squash are the most regularly farmed and consumed winter squash varieties.

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