# List of snack foods

This is a list of snack foods in alphabetical order by type and name. A snack is a small portion of food eaten between meals. They may be simple, prepackaged items, raw fruits or vegetables or more complicated dishes but they are traditionally considered less than a full meal.

## Batter and dough-based

Many cultures have food that are prepared by cooking batter or dough in various forms.

### Fried snack foods

These are dishes where the batter or dough is deep fried such as fritters.
| Name | Origin | Description |
| Ariselu | India | A dessert made with flour, soaked rice, and molten jaggery, fried with oil, and topped with sesame or poppy seeds. |
| Banana fritter | India and Southeast Asia | A fritter made by deep-frying battered banana or plantain in hot oil. |
| Badusha | South India | A South Indian food similar to glazed donuts, also called balushahi. |
| Bitterballen | Netherlands | A round-shaped beef-ragout version of croquette, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt, and pepper, resulting in a thick ragout. Most recipes include nutmeg and there are also variations utilizing curry powder or that add in finely chopped vegetables such as carrot. |
| Bonda | South India | Various sweet and spicy versions exist in different regions. The process of making a spicy bonda involves deep-frying potato (or other vegetables) filling dipped in gram flour batter. |
| Burmese fritters | Myanmar | Traditional fritters consisting of battered and fried vegetables or seafood, typically served with a sweet and sour tamarind-based sauce. Examples are gourd buthi-kyaw and chickpea be-gyun kyaw. |
| Churros | Spain | Sometimes referred to as a Spanish doughnut, it's a fried-dough pastry, predominantly choux, based snack. Churros are popular in Spain, Italy, France, the Philippines, Portugal, Central America, South America and the United States. Pictured are churros drizzled with chocolate. |
| Cokodok | Malaysia, Brunei and Singapore | A traditional Malaysian fritter snack that is made with flour and banana. It is usually round in shape and varies in size. |
| Croquette | Spain | A Spanish invention with worldwide popularity, a croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, e.g. sauteed onions or mushrooms, boiled eggs (Scotch eggs). |
| Curry puff | Southeast Asia | A turnover with a pastry shell that contains a filling of potatoes or sardines, onions, curry powder and spices. |
| Doughnut | Netherlands and United States | A fried dough snack popular in most parts of the world. |
| Falafel | Arabian Peninsula | A deep-fried ball or patty-shaped fritter of Arab origin, featuring in Middle Eastern cuisine, particularly Egyptian and Levantine cuisines, and made from broad beans, ground chickpeas, or both. |
| Gulab Jamun | India | A dessert made with milk, cheese solids and flour. It is deep-fried and soaked in sugar water flavored with green cardamom, saffron and roses. |
| Gulha | South Asia | A popular snack in Maldives. |
| Ham chim peng | Guangdong, China | A Chinese fried bread 咸煎饼 that is similar to the doughnut in texture, its batter includes five spice powder. A variation is the Shuangbaotai. |
| Khanom buang | Thailand | A type of crispy pancake sold by street vendors in Thailand. |
| Koeksister | South Africa | A deep fried braided dough drenched in lemony syrup. |
| Kuzhalappam | Kerala, India | A rice flour cannoli popular among the Christians in Kerala. It is prepared by deep frying roasted rice flour with onion, garlic, sesame seeds and cumin. |
| Malassada | Azores | A type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses. Popular in Hawaii and the Portuguese in the United States. The Hawaiian variations are sometimes filled with custard or a flavored cream. |
| Onion rings | United States | Slice of onion rings dipped in batter and deep fried. |
| Pakora | India | A fritter found across South Asia |
| Parippu Vada | Kerala, India | Traditional dal fritters |
| Sopaipilla | Spain | A deep-fried dessert made with leavened wheat dough and shortening. |
| Spring roll | China | Fried rolls with a typically vegetarian filling, wrapped inside a cylindrical pastry. |
| Tele-bhaja (chop) | India, Bangladesh | A type of fritter made with vegetables and besan. |
| Tempura | Portugal and Japan | Vegetables or seafood that are fried with a batter mixed minimally in cold water and served with a grated daikon sauce. The frying method originated from Portuguese missionaries in Japan in the 16th century. |
| Unniyappam, Kuzhiyappam | Kerala, India | A traditional rice/flour based, deep-fried fritters in round shape. |
| Uzhunnu Vada | South India | Popular in South Indian states like Kerala, Tamil Nadu, and Karnataka. |
| Youtiao | China | A kind of bread stick that is deep fried, eaten as a snack or as an accompaniment to soy milk or porridge in Asian cultures. |
| Zeppole | Italy | A deep-fried dough ball filled with custard, cream, or any kind of sweet fillings. |

### Grilled snack foods

These are dishes where the batter or dough is grilled such as pancakes.
| Name | Origin | Description |
| Alle Belle | Goa, India | This is a delicate coconut and jaggery pancake. |
| Apam balik | Fujian, China | It is a folded pancake made from a batter of flour, eggs, sugar, baking powder, coconut milk and water with a peanut filling. The texture of the shell can be made crispy or fluffy (Min Jiang Kueh or Matabak Manis) depending on the batter and type of pan used. |
| Crêpe | France | A type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". The Harajuku crepes in Japan contain various selections ranging from dessert to savory ingredients. |
| Karantika | Algeria | An iconic street food that consists of a chickpea batter topped with beaten eggs and baked. It is served with harissa and cumin, either hot on bread as a sandwich, or sliced into squares. |
| Pancakes | Ancient Greece and Rome | Flat, soda-leavened semi-sweet cake made with egg and flour. In the United States, pancakes are typically eaten at breakfast with syrup, fruit, and yogurt. |
| Poffertjes | Netherlands | A traditional Dutch pancake-like dessert, consisting of yeast-leavened batter fried on a cast-iron skillet. |
| Roti canai or Roti prata | Malaysia | An Indian flatbread dish, typically served with a helping of dhal curry. The dough is grilled on a hot pan and manipulated into the desired shape by the chef. Other ingredients such as egg may be added. |
| Scallion pancake | Taiwan | An unleavened flatbread folded with oil and minced scallions. Unlike Western pancakes, it is made from dough instead of batter. It is pan-fried, which gives it crisp edges and a chewy texture. |
| Thosai | South India | A thin pancake, made from a batter of fermented pulses and rice flour, cooked on a flat griddle. |
| Waffle | Belgium | A batter-based or dough-based cake cooked in a waffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone. |

### Steamed snack foods

These are dishes where the batter or dough is steamed such as rice cakes.
| Name | Origin | Description |
| Ada | Kerala, India | A traditional Keralan delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. Grated coconut and rice flour are the two main ingredients. |
| Baozi | China | Baozi is made from dough that is steamed, not baked. It may contain different types of fillings. If unfilled, it is often served as a staple food to side dishes. |
| Chwee kueh | Singapore | Plain and simple rice cakes, topped with preserved radishes. |
| Jajan pasar | Java, Indonesia | The term Jajan pasar refers to the sale of traditional Javanese cakes in Javanese markets. |
| Khandvi | Gujarat, India | A collective term used for a type of snacks in Gujarati cuisine, from the Indian state of Gujarat. The batter is cooked down to a thick paste, then spread on a flat surface and rolled into small pieces. |
| Kueh | South/Southeast Asia | Colorful bite sized, pudding-like snacks with a starchy texture. The kueh is made from a batter of rice or tapioca flour, glutinous rice, coconut milk and other ingredients. It can be steamed (e.g. kueh bakul), baked (e.g. kueh bahulu), deep fried (e.g. cekodok) or pan fried (e.g. apam balik). |
| Kutsinta | Philippines | A rice cake made with tapioca, or rice flour, brown sugar and lye with orange coloring from annatto extract, typically topped with grated coconut. It has a jelly-like chewy texture. |
| Mochi | Japan | Rice cakes made of short-grained glutinous rice, water, sugar and cornstarch. The batter is pounded into a paste and molded into shape. There are regional variations such as daifuku (Taiwan), kuih kochi (Malaysia) and muah chee (Singapore). |
| Mushi-pan (蒸しパン) | Japan | Muffin-like cakes made with flour, baking powder, eggs, milk, sugar, oil and then steamed. |
| Nian gao | China | Translated as "year cake", it is a sticky sweet snack, made from glutinous rice flour, brown sugar and water. It may be eaten pan fried with eggs during new year celebrations. |
| Putu piring | Singapore | Small pillow-y round snacks made of rice flour with a filling of either grounded peanut or palm sugar with shredded coconut. |
| Rice noodle roll | China | White rolls trimmed from steamed sheets of rice or tapioca flour, are seasoned with a dash of soy sauce and dressed with shallots, scallions and sesame seeds. |
| Soon kueh | Chaozhou, China | A steamed dumpling that is filled with yam bean, bamboo shoots and small dried shrimps, wrapped in a white skin made of rice/tapioca flour. |
| Tteokbokki | South Korea | These are small, cylindrical rice cakes coated in a spicy sauce. |
| Turnip cake | China | A snack made of various ingredients such as turnip, rice flour, dried mushroom, dried shrimp or scallop. It is made with two cooking processes: the batter containing the ingredients is wok-fried, then steamed. |

## Confectionery

Confectionery is related to food items that are rich in sugar and often referred to as confections. Confectionery refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage.
| Name | Origin | Description |
| Aam papad | India | A desert snack made with mango pulp and sugar. |
| Bonbon | France | A small chocolate confection, usually filled with liqueur or other sweet alcoholic ingredients. |
| Brittle | United States | A type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts. Pictured is peanut brittle cracked on a serving dish. There are other variations such as chikki (India), alegria (Mexico) and huasheng tang (China). |
| Bubblegum | United States | A type of chewing gum, designed to be inflated out of the mouth as a bubble. As with chewing gum, the product is made from chicle and is available in various flavors. |
| Candy | Various | Also known as "lollies", many diverse candies exist, which include (but is not limited to) candy cane, candy corn, gumdrop, gummi bear, gummi candy, jawbreaker, jelly baby, jelly bean, licorice (also spelled liquorice), lollipop, rock candy and taffy. |
| Candied winter melon | China | The ash gourd is recognized for its medical properties in Ayurvedic medicine and spiritual practices in Yoga. In Asian cuisine, it is candied as sweets and added as an ingredient to pastries, desserts and soups. |
| Chocolate | Central America | Chocolate has been used as a drink for nearly all of its history, and has become one of the most popular food types and flavors in the world. Sweet chocolate such as milk chocolate and dark chocolate are typically eaten as a snack food, as opposed to unsweetened chocolate, which contains primarily cocoa solids and cocoa butter in varying proportions. |
| Chocolate bar | England | A confection in bar form comprising some or all of the following components: cocoa solids, cocoa butter, sugar, milk. The relative presence or absence of these components form the subclasses of dark chocolate, milk chocolate, and white chocolate. |
| Chocolate rugelach | Jewish communities, Poland | Prepared with a cream cheese dough and a filling consisting of chocolate, jam (or jelly) and cinnamon. The addition of raisins and nuts and raisins is also common. |
| Chocolate truffle | France | A type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache. |
| Custard | France | The custard (creme) is made from sweetened milk, cheese or cream cooked with egg or egg yolk. Variations of the dessert include creme caramel or flan and creme brulee. |
| Dalgona | South Korea | A caramelized lollipop from the 1960s, popularized in the Squid Game. |
| Doce de leite | Latin America | A confection made by slowly heating sugar and milk over several hours to create a substance that derives its taste from the Maillard reaction. |
| Dragon's beard candy | China | A traditional Chinese confectionary made by kneading and folding a dough mixture of sugar, (traditionally) maltose syrup, peanuts, sesame seeds and other ingredients. It has notable stickiness and sensitivity to moisture, similar to the floss halva or Western cotton candy. |
| Fudge | United States | Typically sweet and rich, it's prepared by mixing sugar, butter, and milk, heating it to the soft-ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations exist with other flavorings added, such as chocolate. |
| Jell-O | United States | A pudding made from gelatin, popularized since the 18th century. |
| Geplak | Indonesia | Made from equal parts coarsely grated coconut and sugar, in equal amounts, often colored brightly. Other variations exist. |
| Grass jelly | China | A jelly-like dessert prepared by boiling the aged and slightly oxidized stalks and leaves of Mesona chinensis (member of the mint family) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. |
| Kaju katli | South India | This is a South Indian desert made with cashew nuts and sugar. |
| Laddu | India | A spherical sweet made of sugar syrup, jaggery and other ingredients such as fruits and nuts, sesame seeds and honey. It is regarded as universal and ancient Indian sweets. |
| Marshmallow | Egypt | In its modern form, typically consists of sugar and/or corn syrup, water, and gelatin, whipped to a spongy consistency and coated with corn starch. Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well. |
| Marzipan | Spain and Germany | Consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract. Pictured is marzipan made into the shapes of fruits. |
| Mousse au chocolat | France | A dessert with a light and airy texture made of chocolate, gelatin, egg white, whipped cream, pureed fruit and added flavoring. |
| Nougat | Turkey and Syria | A variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and recently macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. |
| Panforte | Italy | A traditional Italian dessert containing fruits and nuts, and resembles fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Its preparation includes baking a mixture of sugar dissolved in honey, various nuts, fruits and spices and flour. The finished cake is dusted with icing sugar. |
| Pastila | Kolomna, Russia | A traditional fruit confectionary made from sour apples or mashed northern berries. The fruit extract is sweetened with sugar or honey, lightened with egg white and baked in the oven for hours. |
| Pavlova | New Zealand | A fluffy, meringue-based confection named after the renowned ballerina Anna Pavlova. It is one of New Zealand's national desserts. |
| Preserved candied fruit | China | Originally intended as treats for the imperial court and a means to keep summer and autumn fruits into winter. Fruit such as green plums, apricots and peaches are dried after boiling in honey (or sugar syrup). Beijing is considered the best place to taste mijian 蜜餞 and guofu 果脯. |
| Pudding | England | Most often refers to a dessert, but can also be a savory dish. Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert. |
| Rice krispie treats | United States | A sweet dessert or snack made from Rice Krispies, melted butter or margarine, and melted marshmallows. Sometimes marshmallows and/or cereal that is seasonal is used to make these treats holiday-specific. |
| Sandesh | Bangladesh | A popular Bengali sweet made with milk and sugar. |
| S'mores | United States | A traditional nighttime campfire treat popular in the United States and Canada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. |
| Tanghulu | China | Stewers of candied haw coated in a red sweet and sour syrup. |
| Toffee | England | Made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. Toffee is sometimes prepared with nuts or raisins. |
| Turkish delight | Turkey | A family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, bergamot orange or lemon. |
| Wagashi | Japan | A traditional confectionary, made from mochi, azuki beans, fruit and seasonal plant-based materials, often intricately carved into artistic shapes, popularized from the Edo period. |

## Cookies, cakes and pastries
### Cookies

| Name | Origin | Description |
| Alfajores | Argentina | Shortbread cookies with all sorts of sweet fillings such as thick caramel dulce de leche. |
| Almond cookie | Macau | A Chinese cookie 杏仁餅 that is made with grounded mung beans. It is a recommended snack in Macau. |
| Appenzeller Biberli | Switzerland | A gingerbread specialty that contains almond paste or marzipan with notes of honey, lemon zest, and sugar. |
| Arrowroot | England | Arrowroot used to be very popular in British cuisine, and Napoleon supposedly said the reason for the British love of arrowroot was to support the commerce of their colonies. It can be consumed in the form of biscuits, puddings, jellies, cakes, hot sauces, and also with beef tea, milk or veal broth, and noodles in Korean and Vietnamese cuisine. |
| Chebakia | Morocco | A sesame cookie that is fried and covered with honey. They're typically shaped as a flower. |
| Chocolate chip cookie | United States | A drop cookie that features chocolate chips as its distinguishing ingredient. |
| Cookie | Scotland | In the United States, Canada and Australia a cookie is a small, flat, baked treat, usually containing fat, flour, eggs and sugar. In Scotland, a cookie is a plain bun. In most English-speaking countries outside North America, including the United Kingdom, the most common word for a small, flat, baked treat, usually containing fat, flour, eggs and sugar is biscuit, however in many regions both terms are used, such as the American-inspired Maryland Cookies, while in others the two words have different meanings. Pictured are butter cookies. |
| Ginger snaps | Europe | A globally popular cookie based snack food, flavored with ginger. Ginger snaps and gingerbread are made using cookie dough. The former is baked slightly longer than the latter to attain the snappy crispiness. |
| Macaron | France | A sweet meringue-based sandwich cookie made with egg white, icing sugar, granulated sugar, almond meal, and often food coloring. Macarons are expensive because of the process and time to make them. |
| Oatmeal cookie | United States | Cookies prepared with oatmeal. Raisins and other ingredients such as chocolate chips are also sometimes used. |
| Peanut butter cookie | United States | A type of cookie that is distinguished by having peanut butter as a principal ingredient. The cookie generally originated in the United States, its development dating back to the 1910s. |
| Rosette | Turkey | Thin, cookie-like fritters made with iron molds that are found in many cultures. Rosettes are crispy and typified by their lacy pattern. The cooking process can be traced to the Ottoman Empire. Versions of the cookie exist in northern Europe, Iran, Turkey, Sri Lanka and other places. One variation is Achappam, popular in Kerala. |
| Sandwich cookie | United States | A type of cookie made from two thin cookies or medium cookies with a filling between them. The oreo, introduced in 1912, is said to be America's best selling cookie with $675 million annual revenue. |
| Shortbread | Scotland | A traditional cookie that contains a high butter content made without any leavening agent. |
| Speculoos | Belgium | Crispy spiced cookies linked to Saint Nicholas Day. |
| Stroopwafels | Holland | A thin, round waffle cookie made from two layers of sweet baked dough, held together by caramel filling. |
| Yakgwa | South Korea | A traditional cookie made of brown sugar, syrup, honey, flour and cooking oil with flavors such as sesame, orange peel and ginger. |

### Baked Cakes

| Name | Origin | Description |
| Baumkuchen | Germany | A spit cake made by layering dough or batter onto a tapered cylindrical rotation spit. It is a popular desert in Japan. |
| Castella | Japan | A kind of honey sponge cake, popular in Japan, said to have originated from Portuguese merchants in the 16th century. |
| Gansito | Mexico | A Mexican snack cake that is filled with both strawberry jelly and a creamy filling. They are covered in chocolate and have a chocolate sprinkle topping. It was created in 1957 by Marinela (the pastries division of the breadmaking Bimbo brand). |
| Jaffa Cakes | Scotland | Introduced by McVitie and Price in 1927 and named after Jaffa oranges, and now manufactured by numerous companies including McVities, Cadbury and other biscuit manufacturers, Tesco and other supermarket chains. |
| Kueh lapis | Indonesia | Also known as "thousand layer cake", it is made by ladling butter onto successive layers until the batter is used up. |
| Lamingtons | Australia | A chocolate filled sponge cake covered in coconut flakes. |
| Madeleine | France | Small baked sponge cakes with a slightly crispy exterior. Variations include the financier (France) and bahulu (Malaysia). |
| Pandan cake | Singapore | A light fluffy sponge cake flavored with pandan extract, it is a fusion of European cake-making with local ingredients. |
| Snack cake | Various | A baked dessert confectionery made with cake and icing. |
| Twinkie | United States | An iconic American sponge cake with an archetypal banana cream filling that was invented in 1930. |

### Pastries

| Name | Origin | Description |
| Cheesecake | Europe | A dessert made with soft fresh cheese, eggs, and sugar. It has a baked custard center and crumb crust. |
| Croissant | Austria | A crescent shaped pastry with a buttery and flaky texture. Made by layering dough with butter in a laminating process. |
| Egg Tart | Portugal and France | Baked pastry consisting of an outer shell filled with egg custard. It is known variously as pastel de nata (Portugal), custard tart (France, United Kingdom) and egg tart in Asia. |
| Gai Zai Peng | Guangzhou, China | A kind of doughy pastry made from lard, rice wine, peanuts, maltose, eggs, edible seeds, fermented beancurd, five spice powder and flour. A biscuit/cracker variation is kampar chicken biscuit (Ipoh, Malaysia). |
| Knafeh | Egypt | A middle-eastern cake made with fine noodle pastry, cheese or cream filling and drenched with a sugar syrup known as attar. It is eaten during Ramadan. |
| Mooncake | China | A round festive pastry with a mushy crust and thick rich filling made from lotus seed, red bean paste and other ingredients. |
| Palmier | France | Made from puff pastry using a laminated dough without the use of yeast. They are known variously as genjie pies in Japan, French hearts in India, and butterfly pastries in China. |
| Pastry | Europe | Baked food made with a dough of flour, water, and shortening that may be savory or sweetened. Pictured is a profiterole, also known as a cream puff. |
| Pie | Various | A baked dish made of pastry dough casing that carries a filling of sweet or savory ingredients. |
| Pineapple cake | Taiwan | A sweet traditional Taiwanese pastry containing butter, flour, egg, milk powder, sugar, and pineapple jam or slices. |
| Scones | United Kingdom | A scone is a British baked good, made with wheat or oatmeal with baking powder as a leavening agent. The texture is light and crumbly, often served with jam and clotted cream. |
| Spanakopita | Greece | A pie that comprises chopped spinach, feta cheese, onions or scallions, eggs, and seasoning. |
| Suncake | Taiwan | A popular Taiwanese dessert with maltose fillings originally from the city of Taichung, Taiwan. |
| Taiyaki | Japan | A Japanese baked pastry in the shape of a fish with sweetened azuki beans or other savory fillings. |
| Tambun biscuit | Penang, Malaysia | A pastry with a sweet crust and salty filling. It is made from wheat flour, sugar, green bean paste, fried onions, lard and salt. |
| Tiramisu | Italy | A layered and coffee flavored dessert, made of ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone and cocoa powder. Marsala wine, amaretto or a coffee-based liqueur may be added to the recipe. Its name means "pick me up" or "cheer me up". |
| Toaster pastry | United States | A type of bakers' confection, thin rectangles often made of rice bran, molasses, flour, syrup, and shortening. One side usually has a coating of icing that has been dried with starch. |

## Drinks

| Name | Origin | Description |
| Air Mata Kucing | Malaysia | A herbal drink made with monk fruit, dried longan, winter melon and rock sugar. It was rated on CNN as one of the most delicious drinks. |
| Amazake | Japan | A traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki, the second oldest book of classical Japanese history. |
| Atole | Mexico | A traditional hot corn- and masa-based beverage of Mexican origin. It can have different flavors added such as vanilla, cinnamon, and guava. |
| Bandung | Indonesia | A drink made with rose water, condensed milk and soda water. |
| Beer | Mesopotamia | One of the oldest alcoholic drinks in the world. Produced by the brewing and fermentation of starches from cereal grains such as malted barley, wheat, maize (corn), rice and oats. Example: Free Beer is known as an open source beer. |
| Bubble tea | Taichung, Taiwan | A tea-based drink. It includes chewy tapioca balls ("boba" or "pearls") or a wide range of other toppings. |
| Buttermilk | India and Nepal | A fermented dairy drink derived traditionally from the liquid left behind after churning butter out of cultured cream. A variation is Sambhaaram in Kerala where the curd is diluted with water spiced with green chilies, ginger and curry leaves. |
| Chocolate | England | Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. |
| Cider | England | An alcoholic beverage made from the fermented juice of apples. |
| Coffee | Ethiopia, South Arabia | A beverage prepared from the dried seeds of Coffea species. The four main types of beans Arabica, Robusta, Excelsa and Liberica have different taste profiles. Coffee contains caffeine, a mild stimulant. It is brewed with various methods such as French Press, percolator and drip. Coffee can be drunk as espresso shot, black, latte (espresso with milk) and other combinations. One of the expensive coffee type is kopi luwak, produced from partially digested coffee beans excreted by the Asian palm civet. |
| Cola | United States | A carbonated drink flavored with vanilla, cinnamon, citrus oils and other ingredients. Its name comes from one of the ingredients, kola nut which contains caffeine. Among the different colas, Coke is known as the world's most popular carbonated soft drink. |
| Colada morada | Ecuador | A purple and thick drink derived from local tropical fruits, spices and corn flour. It is a festive drink to commemorate a happy journey from life to death. |
| Egg Coffee | Vietnam | A popular drink prepared with egg yolks, sugar, condensed milk and robusta coffee, served throughout Vietnam. |
| Eggnog | England | Eggnog is a festive drink made with milk, cream, sugar, egg yolks, whipped egg whites and infused with a distilled spirit (e.g. brandy or rum), often with a dash of spices (e.g. cinnamon, nutmeg and vanilla). |
| Energy drinks | Thailand | A type of drink containing stimulant compounds, usually caffeine, marketed as providing mental and physical stimulation. Examples are Red Bull and Monster. |
| Horchata | Mexico | A grain or seed based beverage that sometimes contains animal milk. |
| Juice | Various | A beverage derived from the forced extraction of liquids from fruit and vegetables, using a juicer. |
| Kefir | Russia | A fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains. |
| Lassi | India | This drink is made with yoghurt, water, spice. Fruit is sometimes added. |
| Matcha | Japan and China | Macha is made from finely grounded powder of specially grown and processed green tea leaves in China. The tradition of whisking the tea powder with hot water in a bowl is popularized from the Song dynasty (960-1279) in China. |
| Milk | Various | Milk is an agricultural product from dairy farms. It can be flavored with fruit juices to create flavored milk or blended with ice cream and flavorings to create milkshake. The addition of malted milk or powder as an ingredient to other foods and beverages adds distinct flavors. |
| Root beer | United States | A soft drink traditionally made using the root bark of the Sassafras tree Sassafras albidum or the vine of Smilax ornata (also known as Sarsaparilla) as the primary flavor. A variation is the root beer float where a dollop of ice-cream is added to the drink. |
| Sikhye | South Korea | A traditional sweet Korean rice beverage, usually served as a dessert. It also contains grains of cooked rice and in some cases pine nuts. |
| Soft drinks | Various | Any water-based flavored drink, usually but not necessarily carbonated, and typically include added sweetener. The soft drink can be mixed with liquor to create cocktails. Popular alcohol-soda pairings include rum and coke, gin and tonic and whiskey and ginger-ale. |
| Soy milk | China | A plant-based milk drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. |
| Smoothie | Various | A smoothie is made by puréeing ingredients in a blender. Unlike juicing, everything in the original food such as fruit fiber is retained in the final concoction. Therefore, smoothies have a more viscous consistency than juices. |
| Sports drinks | Various | Functional beverages whose stated purpose is to help athletes replace water, electrolytes, and energy before, during and especially after training or competition. Examples are Gatorade and Powerade. |
| Tamagozake | Japan | A Japanese drink consisting of heated sake, sugar and a raw egg. |
| Tea | China | Tea is made by steeping a sachet of harvested plant materials in hot water. Tea brewed from oxidized Camellia tea leaves from China, India and other principal tea producing countries is known as black tea. If brewed from unoxidized Camellia tea leaves, the tea is known as green tea. Red tea or Rooibos is brewed from Aspalathus tea leaves in South Africa. Flowering tea, such as chrysanthemum, jasmine or chamomile, is brewed from flowers. Tea is often enjoyed as Milk tea, popularized in many countries (e.g. English tea, Thai tea, Masala chai and Teh tarik). Tea is known to have various therapeutic properties. |
| Tejuino | Jalisco, Mexico | A cold beverage made from fermented corn. It is often served with a scoop of shaved ice. |

## Frozen

| Name | Origin | Description |
| Frozen custard | Conney Island, New York, United States | A cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It was invented in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the boardwalk, the Kohr brothers sold 18,460 cones. |
| Ice cream | China | A frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. Examples of ice cream variations are frozen custard, frozen yogurt and gelato. In some countries, such as the United States, the phrase "ice cream" applies to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. In other countries, such as Italy and Argentina, one word is used for all variants. |
| Ice pop | San Francisco, United States | A water-based frozen snack that is made by freezing flavored liquid (such as fruit juice) around a stick. The first recorded ice pop was created in 1905 by 11-year-old Frank Epperson of San Francisco, who left a glass of soda water powder and water outside in his back porch with a wooden mixing stick in it. In the United States and Canada frozen ice on a stick is generically referred to as a popsicle due to the early popularity of the Popsicle brand. In Ireland the product is also referred to as a freeze pop. In the United Kingdom the term ice lolly is used. Ice block is used in parts of Australia and New Zealand, as well as icy pole, after a brand of the same name. |
| Iced desserts | Various | A large family of ice-based desserts made from fine ice shavings and sweet condiments or syrup. Kakigōri かき氷 (Japan) is traditionally made from frozen blocks of mineral water and served to the Japanese aristocracy in summer during the Heian period. Other examples: Bingsu (South Korea), Tshuah-ping (Taiwan), Ais kacang (Malaysia, Singapore), Bici bici (Turkey), Slurpee (United States) and Churchill (Costa Rica). There are other variations such as Italian Ice, Maple taffy (Canada) and sorbets. |
| Milkshake | United States | A sweet, cold beverage which is usually made from milk, ice cream or iced milk, and flavorings or sweeteners such as fruit syrup or chocolate sauce. Outside the United States, the drink is sometimes called a "thickshake" or a "thick milkshake" or in New England, a "frappe". When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups." By the "early 1900s people were asking for the new treat, often with ice cream." |
| Sundae | United States | A sundae is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits (e.g. bananas and pineapple in a banana split). The fruit parfait (pictured) from Japan is one type of sundae, made with seasonal fruits and traditional Japanese sweets. |

## Natural snacks
### Fruits and vegetables

* Apple
* Banana
* Banana boats – a traditional campfire treat consisting of a banana cut lengthwise and stuffed with marshmallow and chocolate, then wrapped in aluminium foil and cooked in the embers left over from a campfire
* Carrot
* Celery
* Cherries
* Crudités – platters of chopped vegetables usually served with dips
* Dried apple – Czech snack "křížaly"
* Dried fruit – dehydrated
* Fruit roll
* Grapes
* Honeydew
* Kiwi
* Orange
* Peach
* Plums
* Raisins
* Salsa
* Strawberries
* Tostones – also known as tostón, they are made from sliced green (unripe) plantains cut either length-wise or width-wise and are twice fried
* Watermelon

### Seeds, nuts, grains and legumes

* Almonds
* Cashews
* Cereal bar
* Coconut
* Granola
* Leblebi
* Macadamia nuts
* Mixed nuts
* Nuts
* Party mix
* Peanuts and honey-roasted peanuts
* Pine nuts
* Pistachio
* Popcorn
* Pumpkin seeds
* Rice cake
* Soy nuts
* Sunflower seeds
* Trail mix, gorp, scroggin
* Walnuts

## Savory snacks

| Name | Origin | Description |
| Bean on Toast | England | A staple food made with white bread and baked beans. |
| Bisque | France | A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis). |
| Canapé | France | Small slices of toast or crostini, with a savory topping such as cheese, shrimp, pâté or anchovies. |
| Charcuterie | France | Dishes of cured meats, cheeses, crackers, and other small snacks, usually presented on a board. |
| Chawanmushi | Japan | An egg custard dish in Japanese cuisine. |
| Crudités | France | Colorful pieces of raw, or barely cooked, vegetables of a variety of flavors and textures arranged together as an appetizer. |
| Dim Sum | China | A range of small Cantonese dishes that are typically consumed collectively as brunch or singularly as a snack. |
| Dolma | Balkans, Middle East and Caucasus | A traditional dish of Armenian cuisine - minced meat wrapped in grape leaves. |
| Dumplings | China | A broad category of dishes that contain cooked dough with a filling. Pictured is Xiaolongbao (Shanghai, China), a steamed dumpling filled with pork. |
| Esquites | Mexico | A popular street food made with matured corn kernels, epazote, and salt and consumed as a snack on-the-go. It is typically served in small cups, topped with chili peppers, lime juice, or cotija cheese. |
| French fries | Belgium and United States | Potatoes are cut into strips and deep fried. French fries are served as a snack or side dish. |
| Fried cassava | Indonesia | Cassava is a tropical crop that is cooked and eaten in Africa and Southeast Asia. Singkong goreng is a traditional dish that is cooked by steaming and frying the root vegetable in combination with salt, garlic and coriander oil. |
| Fried plantain | Ghana, Nigeria and Ivory Coast | The plantains are peeled, sliced or diced, seasoned with spices, and fried until the sugar caramelizes. |
| Gimbap | Korea | A Korean dish made from cooked rice, vegetables, fish, and meat rolled in dried sheets of seaweed and served in bite-sized slices. |
| Gua-bao | Taiwan | Consists of a slice of stewed meat and other condiments sandwiched between flat steamed bread. |
| Mango Sticky Rice | Thailand | A traditional Southeast Asian and South Asian dessert, khao niao mamuang is made with glutinous rice, fresh mango and coconut milk. It originated from the late Ayutthaya period. |
| Meze | Ottoman Empire | An assortment of small dishes served as appetizers in countries of the former Ottoman Empire. |
| Miang kham | Thailand and Laos | A traditional snack made of shallots, bird's eye chili peppers, ginger, garlic, nuts and small dried shrimps, said to be introduced to the Siamese court by the Princess Dara Rasmi. |
| Onigiri | Japan | Triangular or cylindrical shapes of rice, often wrapped in nori with various types of fillings such as pickled ume (umeboshi). |
| Popiah | Fujian/Chaoshan, China | A Fujianese/Teochew-style spring roll with a thin, paper-like crepe, filled with an assortment of fresh, shredded, and cooked ingredients such as turnips, carrots, eggs and peanuts. |
| Roasted chestnut | East Asia, Europe and New York City | A popular autumn and winter street food in East Asia, Europe, and New York City. |
| Roasted sweet potato | East Asia | A popular winter street food in East Asia. |
| Rojak | Java, Indonesia | A salad consisting of fruits, vegetables, fritters and tofu puffs served with a spicy dressing made from ground chili, palm sugar and peanuts. There are Malaysian and Singaporean variations to the Indonesian dish. |
| Sauerkraut | Rome | Finely cut raw cabbage that has been fermented by lactic acid bacteria. It is eaten in Germany and France, variously as Soljanka in Eastern Europe and Russia, Rakott kaposzta in Hungary, Bigos in Poland and Kimchi in Korea. |
| Smørrebrød | Denmark | A type of hors d'oeuvre served in Danish style on buttered bread. |
| Sushi | Japan | A dish, prepared with short-grained rice, mixed with vinegar (鮨飯, sushi-meshi), usually with some sugar and salt, and a variety of ingredients (ねた), such as seafood (often raw) and vegetables. |
| Tahu goreng | Indonesia | A generic name for a variety of dishes that feature fried tofu in Indonesia, Malaysia and Singapore. The bean curd is fried until golden brown, and garnished with ingredients (e.g. bean sprouts and cucumbers), served with a spicy dressing. It can also be stuffed with a vegetable filling. Variations are eaten elsewhere such as Abura-age (Sendai, Japan). |
| Tapas | Spain | A hot or cold appetizer or snack-sized dishes in Spanish cuisine, served in tapas bars. The dishes are known as bocas in Central American countries. The vegetarian dishes in Mexico are known as botanas. |
| Xian dou jiang | Taiwan | A type of soup made with soy milk, small dried shrimps, sichuan mustard, sesame oil and green onion. |
| Zakuski | Eastern Europe | An assortment of cold hors d'oeuvres, entrées and snacks in food culture in Slavic-speaking countries. |
| Zongzi | China | A seasonal food from ancient times, eaten during the Duanwu festival. It is made of glutinous rice, flavored and/or stuffed with other ingredients, wrapped with bamboo leaves in the shape of an ox-horn. |

### Bars

| Name | Origin | Description |
| Energy bar | United States | Food bars containing cereals and other high energy ingredients, sometimes containing high amounts of protein. The first energy bar in the American marketplace was Space Food Sticks which Pillsbury Company created in the late 1960s to capitalize on the popularity of the U.S. space program. More recently, energy bars have been marketed towards health-conscious consumers, in particular as a post-workout snack. |
| Flapjack | England | A sweet tray-baked oat bar made from rolled oats, butter, brown sugar and golden syrup. The item is known as a "flapjack" in the United Kingdom and Ireland and as a "cereal bar" in Australia and New Zealand. In other countries such products are referred to as granola bars. |
| Granola bar | England | Granola bars were invented by Stanley Mason and have become popular as a snack, similar to the traditional flapjack oat bar or muesli bar familiar in the Commonwealth countries. |

### Bread/Sandwiches

| Name | Origin | Description |
| Bagel | Poland | A bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. |
| Baking powder biscuit | United States | A variety of baked bread with a firm exterior and soft crumbly interior, made with baking powder as a leavening agent (rather than yeast), flour, salt, shortening or butter and milk or buttermilk. It is also known as quick bread in the US. A variation is biscotti (Italy). |
| Bread | Egypt and Europe | A food made of flour, water, and yeast mixed together and baked. |
| Bread Pudding | United Kingdom | A pudding made with bread, milk, and egg. |
| Brioche | France | Bread that is enriched with milk, eggs and butter, and known for its soft and fluffy texture. It is a popular snack in France. |
| Croutons | France | Toasted or fried bread that are normally cubed and seasoned, are used to add texture and flavor to salads, soups and stews. |
| Fairy bread | Australia | Sliced white bread spread with butter or margarine and covered with tiny beads of sugar, served at children parties. |
| Flatbread | Mesopotamia and Egypt | Bread made with flour; water, milk, yogurt (or similar), and salt, and then thoroughly rolled into a flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Examples are the tortilla (Central America), made from corn or wheat and the totopo (Oaxaca, Mexico), made from corn. |
| Focaccia | Italy | A flat leavened oven-baked Italian bread. It differs from pizza in that the focaccia is left to rise while the pizza is baked immediately. |
| French toast | Rome | Bread slices are soaked or dipped in a mixture of eggs, milk or cream and flavoring, then fried in butter or olive oil until browned or cooked through. |
| Fried bake | Caribbean | A type of bread usually eaten with saltfish. |
| Fruit bun | Commonwealth | A type of sweet roll made with fruit, fruit peel, spices and sometimes nuts. |
| Fruit sandwich | Japan | A kind of sandwich that consists of seasonal fruits and whipped cream with milk bread, popular in Japan. |
| Houska | Czech Republic | Literally translated as "knitted bread", this is a traditional bread roll baked and consumed in the Czech Republic. Typical ingredients include wheat flour (but other types can be used), water, yeast and salt. They are topped with poppy seeds, caraway seeds, linseeds or sea salt. |
| Kepta duona | Lithuania | A simple snack of rye bread, sliced, pan-fried and rubbed with garlic. Modern varieties often come with cheese or mayonnaise toppings. The snack is commonly served in bars, paired with beer or gira (kvass). |
| Knäckebröd | Sweden | A flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. |
| Lavash | Armenia | Traditional staple food of Armenian cuisine - soft thin bread. In 2014, lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia was inscribed into the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. |
| Naan | Mesopotamia | A leavened flatbread that is commonly eaten in the Indian subcontinent and has a chewy texture. Naan is made of white flour, yeast, eggs, milk, salt, and sugar and baked in a tandoor. Its typical tear-drop shape is achieved by the way the dough droops as it cooks on the tandoor walls. |
| Open sandwich | Various | One slice of bread with one or more toppings. Examples: Smørrebrød (Denmark, Norway), Butterbrot (Germany), Buterbrod (Russia, Ukraine) and Obložené chlebíčky (Czech Republic, Slovenia). |
| Pão de queijo | Brazil | Literally translated as cheese bread, pão de queijo originated from the culinary inventions of African slaves. The bread is made by rolling starch from the cassava plant into balls and baked with cheese and milk. |
| Pirozhki | Russia | Baked or fried yeast-leavened boat-shaped buns with a variety of fillings. The fillings are typically stuffed into the bread dough before baking. Like the pirozhki, there are various types of bread rolls flavored or dressed with fillings in Asian cuisine. Examples: Melonpan, Karepan, Anpan (Japan), Bo Lo Bao (Hong Kong) and Custard Bun (Singapore). |
| Pita bread | Middle East | Yeast-leavened round flatbread baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. Pita bread or chips are often served with hummus in the Middle East. |
| Pizza | Naples, Italy | Flat bread with meat, vegetable and/or cheese toppings. Pizza is often eaten as pizza by the slice, "mini pizza" or "pizza baguette," and is often sold by the slice or by weight. This popular snack knows variations around the world. |
| Plyushka | Russia | Bread made into various shapes with sugar or cinnamon on top. |
| Pretzel, soft | German and Italian communities, United States | Traditional bakery products that are characterized by their unique texture resembling a chewy bread. |
| Sandwich | Various | A snack typically consisting of two or more slices of bread with one or more fillings between them. Tea sandwich (United Kingdom) is a sandwich where the crust has been removed. |
| Slider | United States | A snack sized version of the burger with a variety of fillings. |
| Stollen | Germany | A cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Candied orange and citrus peels, raisins and almonds, and various spices such as cardamom and cinnamon are added. |

### Cheese

| Name | Origin | Description |
| American cheese | United States | A processed cheese from the U.S. American cheese was originally only white, but is now sometimes modified to be yellow-colored. Today it is typically manufactured from a set of ingredients such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. |
| Cheese | Various | A generic term for a diverse group of milk-based food products. Pictured is a plate of assorted cheeses. |
| Cream cheese | United States | A soft, usually mild-tasting fresh cheese made from milk and cream. |
| Korbáčiky | Orava, Slovakia | A type of string cheese. |
| Oaxaca cheese | Mexico | A semi-hard string cheese. |
| Obatzda | Bavaria | A cheese delicacy. |
| Parmesan cheese | Italy | A hard, granular cheese produced from cows' milk and aged at least 12 months. It has been called King of cheeses. |
| Processed cheese | Switzerland | Also called "cheese food"; a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey. |
| String cheese | United States | Snack-sized servings of low-moisture mozzarella. |

### Chips/crisps

| Name | Origin | Description |
| Arare | Japan | A type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. |
| Banana chips or Chifle | Peru, Ecuador and Thailand | Deep-fried and/or dried slices of bananas/plantains. They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste. |
| Bombay mix | United Kingdom and Ireland | Bombay mix is the name used in the United Kingdom and Ireland for a traditional Indian snack known as chiwda, chevdo, bhuso (if made without potato), chevda or chivdo in India, or Chanāchura in Odisha and chanachur in Bengal. It consists of a variable mixture of spicy dried ingredients, which may include fried lentils, peanuts, chickpea flour noodles, corn, vegetable oil, chickpeas, flaked rice, fried onion and curry leaves. |
| Cereal | United States | A food made from processed grains that is often eaten cold, usually mixed with milk (e.g. cow's milk, soy milk, rice milk, almond milk), juice, water, or yogurt, sugar, and sometimes fruit, but may be eaten dry. |
| Cheese puff | United States | A puffed corn snack, coated with a mixture of cheese or cheese-flavored powders. |
| Corn chips | United States | A cornmeal snack that is fried in oil or baked. |
| Corn nuts | United States | A snack food made of roasted or deep-fried corn kernels. |
| Cracker nuts | Japan | A snack food produced with peanuts that are coated in a wheat flour dough and then fried or deep-fried |
| Multi-grain snacks | United States | Chips made from grains that have been fried such as Sun Chips (pictured). |
| Murukku | India | A snack made with rice flour and chickpea flour, and deep fried. |
| Nachos | Mexico | Fried corn tortillas covered with melted cheddar cheese, pickled jalapeño peppers, and other toppings. |
| Pita chips | United States | Pita Bread cut into wedges or chips, that are oiled, seasoned, and baked until crispy. |
| Popcorn | Mexico | A snack based on a variety of corn kernel which expands and puffs up when heated. |
| Pork rind | | {{{1}}}{{{1}}} Pork skin, raw or fried |
| Potato chips | United States | A thin slice of potato (or a thin deposit of potato paste) that has been deep fried, baked, or air fried until crunchy. |
| Prawn/fish crackers | Indonesia | A deep-fried snack made from starch and prawn or fish. |
| Pretzel, hard | Germany | Made from dough that is commonly shaped into a knot and baked hard to withstand a long shelf life. Pocky (Japan) are a kind of pretzel stick. |
| Sev mamra | India | A mixture of spicy dry ingredients such as puffed rice, savory noodles and peanuts. |
| Snack mix | United States | Refers to multiple types of snack items sold in supermarkets such as Chex Mix (pictured). |
| Tortilla chips | Mexico | Wedges of fried corn tortillas; originated in Mexico; first produced commercially in Los Angeles, California, United States |

### Crackers/biscuits

| Name | Origin | Description |
| Animal cracker | England | A small cracker or cookie baked in the shape of an animal, usually an animal one might see at a zoo. The most common variety is light-colored and slightly sweet, but darker chocolate-flavored and colorful frosted varieties are also manufactured. |
| Bagel chips | United States | Small rounds sliced from bagels which are bread rolls with a dense, chewy, doughy interior and crispy exterior. |
| Barquillos | Europe | A batter of flour, eggs and other ingredients is cooked in a mold, re-shaped over heat and crisped-up upon cooling. The biscuits are known variously as barquillos (Spain), love letters (Hong Kong) and kue semprong (Indonesia). |
| Center-filled crackers | Japan | These are small cracker biscuits with a crunchy crust and a sweet, creamy interior. The Hello Panda (Japan) branded crackers were created in 1979. Other variations: Monaca (South Korea) cracker is made from rice flour with a pumpkin filing. |
| Crackers | United States | A flat, dry baked biscuit typically made with flour, possibly flavored with herbs and spices before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. While cookies are made from a soft dough resulting in a larger, softer and chunkier end product, the biscuit is twice-baked using a harder dough. |
| Graham crackers | United States | Invented in Bound Brook, New Jersey by Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor. |
| Hardtack | England | Hardtack (sometimes known colloquially as military dog biscuit) is a type of dense biscuit or cracker issued as provision or ration in the absence of perishable food. It is baked extra hard to withstand a longer shelf life, as may be needed during emergencies, long voyages or military campaigns. |
| Kuih cincin | Brunei and Sabah, Malaysia | Made from wheat and rice flour, palm sugar, and maltose or honey. |
| Maltose crackers | Hong Kong | A popular traditional food in Hong Kong, consisting of maltose syrup sandwiched between two saltine crackers. |
| Oyster cracker | United States | Small, salted crackers, often served with oyster stew and clam chowder and have a flavor similar to saltine crackers. |
| Rice cracker | East Asia | It is an East Asian cracker made from rice flour such as Senbei (Japan). They are fried or baked and often puffed and/or brushed with soy sauce or vinegar to create a smooth texture. |
| Rusk | South Africa | A hard, dry biscuit or a twice-baked bread, sometimes used as a teether for babies. Ouma Rusks, first produced by Elizabeth Ann Greyvensteyn in Eastern Cape in 1939, are known to pair well with a warm beverage. |
| Soda cracker | United States | A thin, usually square, cracker, made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. Also known as saltine. |
| Wafer | Western Europe | A crispy, often sweet, very thin, flat, light biscuit that originated from the ninth century of Western Europe. Some popular chocolate snacks, such as Kit Kat and Coffee Crisp, are wafers enclosed by an outer layer of chocolate. |
| Water biscuit | United States | A type of savory cracker that are thin, hard and brittle, usually served with cheese or wine. Originally produced in the 19th century as a version of ship's biscuit and continued to be popular in several countries. |

### Meat-based

| Name | Origin | Description |
| Bacon | | A cured meat prepared from a pig, bacon is prepared from several different cuts of meat. |
| Biltong | South Africa | Spiced and air-dried beef, a popular snack during rugby games |
| Çiğ köfte | Turkey | {{{1}}}{{{1}}} Middle Eastern raw meatball dish |
| Corn dog | United States | A hot dog skewered on a stick, dipped in corn batter and deep-fried. Commonly eaten during fairs. |
| Dried cuttlefish | | {{{1}}}{{{1}}} Seafood productPages displaying short descriptions of redirect targets |
| Dried fish | | {{{1}}}{{{1}}} Fish preserved by drying |
| Dried squid | | {{{1}}}{{{1}}} Squid used for culinary purposesPages displaying short descriptions of redirect targets |
| Fish such as fried fish | | {{{1}}}{{{1}}} Gill-bearing non-tetrapod aquatic vertebrates |
| Hot dogs | | {{{1}}}{{{1}}} Sausage in a bun |
| Jerky | | {{{1}}}{{{1}}} Lean meat dried to prevent spoilagePages displaying short descriptions of redirect targets |
| Kibbeh nayyeh | | {{{1}}}{{{1}}} Levantine mezze |
| Omelet | | {{{1}}}{{{1}}} Egg dishPages displaying short descriptions of redirect targets |
| Oysters (canned) | | {{{1}}}{{{1}}} Variety of families of Mollusca |
| Pickled herring | | {{{1}}}{{{1}}} Traditional way of preserving herring |
| Soused herring | | {{{1}}}{{{1}}} Dish of raw herring pickled in vinegar |

### Pasta and Noodles

| Name | Origin | Description |
| Instant noodles | Japan | A type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Momofuku Ando of Nissin Foods, Japan invented instant noodles in 1958 and cup noodles in 1971. The cup noodles are designed to be prepared directly in the cup. |
| Pasta | Italy | Pictured is cavatappi with pesto. |
| Ramen | Japan | A Japanese noodle dish that consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, chāshū, dried seaweed, nori, kamaboko, green onions, and occasionally corn. |
| Yakisoba | Japan | A stir-fried dish of soba noodles made from buckwheat flour, often found as a snack food during Japanese festivals. |

### Paste Foods

| Name | Origin | Description |
| Curry | India | A sauce dish seasoned with spices, mainly associated with South Asian cuisine. Ingredients include coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. In the Indian subcontinent, curry is eaten with roti or naan as a scoop. Pictured: Mattae Paneer (tomato gravy, peas and cottage cheese) and dal (pigeon peas and veggies) curries, and mint chutney. |
| Hummus | Lebanon | A Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. Pictured is hummus with pine nuts and olive oil. |
| Instant soup | Japan | Packaged soup stock that can be readily reconstituted from dry or paste ingredients (e.g. miso) into soup by adding hot water. |
| Jam | Greece | Preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. |
| Taro paste | Chaoshan, China | Yam paste, or Orh Nee 潮式芋泥 is a classic Teochew dessert. It is typically served warm and topped off with gingko nuts and steamed pumpkin, with an (optional) trace of coconut milk. |
| Tongsui | Lingnan, China | Tongsui 糖水, literarily translated as sweet soup, are made from a grounded ingredient, which can be nuts, seeds or beans. The soups are highly viscous, such as black sesame soup, peanut paste soup and almond paste soup. |
| Yogurt | Turkey | Yogurt is a highly vicious liquid in its original form and at room temperature. It is a food produced by the bacterial fermentation of milk. The tart flavor comes from the lactic acid produced by bacteria. Pictured: Greek yogurt with honey. |