Moving along the alphabet, here’s a curated list of foods and drinks that begin with the letter K. From everyday staples to regional specialties, this selection spans flavors and traditions from around the world.
There really are over 100 entries beginning with K, and below you’ll find one hundred notable examples with concise descriptions to help you recognize and explore them.
Read on to discover new ingredients, classic dishes, snacks and beverages starting with K.
| Item | Food or Drink? | What is it? |
| Kaassoufflé | Food | Dutch snack made from a stuffed pastry with cheese |
| Kabanos | Food | Polish sausage made with pork and spices. |
| Kabob | Food | Meat cooked on a skewer, traditional in the Middle East |
| Kabocha | Food | Type of winter squash |
| Kabuli chana | Food | Type of chickpea |
| Kaffir lime | Food | Citrus fruit native to Southeast Asia |
| Kahlua | Drink | Coffee-based alcoholic liqueur |
| Kaju katli | Food | Indian dessert made with cashews and sugar |
| Kaki | Food | Another name for persimmon |
| Kalamata olives | Food | Dark, flavorful olives from Greece |
| Kalathappam | Food | Malabar rice and coconut cake or pancake |
| Kale | Food | Dark leafy green, nutrient-dense |
| Kalette | Food | Hybrid vegetable of kale and Brussels sprouts |
| Kamut | Food | Commercial name for Khorasan wheat |
| Kangaroo meat | Food | Lean red meat popular in Australia |
| Kangkung | Food | Water spinach common in Asian cooking |
| Kañiwa | Food | Pseudo-grain native to the Andes |
| Kanzuri | Food | Japanese chili paste with yuzu |
| Kapusta | Food | Polish cabbage dish cooked with mushrooms and onions |
| Karahi | Food | Pakistani/Indian curry cooked in a wok-like pan |
| Kare-kare | Food | Filipino stew in a peanut-based sauce |
| Karela | Food | Bitter gourd used across Asian cuisines |
| Karelian pastry | Food | Finnish thin rye pastry filled with rice or potatoes |
| Kasha | Food | Roasted buckwheat porridge from Eastern Europe |
| Kataifi | Food | Shredded phyllo pastry used in Middle Eastern desserts |
| Katsu | Food | Crispy Japanese breaded cutlet |
| Katsudon | Food | Rice bowl topped with katsu, egg and sauce |
| Katsuobushi | Food | Dried bonito flakes used for umami and dashi |
| Kaya toast | Food | Singaporean breakfast toast with coconut jam |
| Kepabche | Food | Grilled meat dish from Bulgaria |
| Kebbe | Food | Middle Eastern mixture of ground meat and bulgur |
| Kedgeree | Food | British rice dish with smoked fish and egg |
| Kedjenou | Food | Ivorian slow-cooked stew, typically chicken |
| Kefalograviera | Food | Greek cheese, semi-hard and flavorful |
| Kefir | Drink | Fermented probiotic milk beverage |
| Kelp | Food | Edible seaweed used for flavor and nutrition |
| Keripik kentang | Food | Indonesian potato chips |
| Kesaribaat | Food | Semolina-based Indian dessert flavored with saffron |
| Ketchup | Food | Tomato-based condiment |
| Key lime | Food | Small aromatic citrus fruit |
| Key lime pie | Food | Classic tart dessert made with key lime juice |
| Khachapuri | Food | Georgian cheese-filled bread often topped with egg |
| Khandvia | Food | Gujarati dish made with gram flour and yogurt |
| Khinkali | Food | Juicy Georgian dumplings |
| Khoresh | Food | Persian-style stew with meat, vegetables and spices |
| Kibbeh | Food | Middle Eastern bulgur and meat preparation |
| Kibinai | Food | Flaky filled pastries from Lithuanian Karaites |
| Kidney beans | Food | Nutrient-dense legume used worldwide |
| Kidney pie | Food | Traditional British savory pie with kidneys |
| Kimchi | Food | Korean fermented vegetable side dish |
| King crab | Food | Large crustacean prized for sweet meat |
| King oyster mushroom | Food | Thick-stemmed edible mushroom |
| King prawn | Food | Large shrimp-like crustacean |
| Kingfish | Food | Firm-textured saltwater fish |
| Kipfel | Food | Austrian crescent-shaped pastry |
| Kipfler potatoes | Food | Elongated, waxy potato variety |
| Kipper snacks | Food | Smoked fish snacks, often herring |
| Kippers | Food | Split, salted and smoked herring |
| Kirsch | Drink | Cherry brandy from Germany/Switzerland |
| Kishka | Food | Sausage-like Jewish stuffed dish |
| Kissel | Food | Fruit-based Eastern European dessert or drink |
| KitKat | Food | Chocolate-covered wafer candy bar |
| Kiwano | Food | Horned melon with jelly-like flesh |
| Kiwi | Food | Vitamin-rich fruit with green or golden flesh |
| Knäck | Food | Swedish toffee-like Christmas candy |
| Knäckbröd | Food | Traditional Swedish crispbread |
| Knackwurst | Food | Robust German sausage |
| Knafeh | Food | Middle Eastern dessert with shredded pastry and cheese |
| Knish | Food | Eastern European filled pastry |
| Knödel | Food | Central and Eastern European dumplings |
| Knöpfle | Food | Small soft egg noodles (spaetzle) |
| Kohlrabi | Food | Cruciferous vegetable with a crisp texture |
| Kororeç | Food | Turkish street food of seasoned, grilled offal |
| Kola nut | Food | Caffeine-containing seed used for flavoring beverages |
| Kolache | Food | Central European filled sweet pastry |
| Kombu | Food | Edible kelp used to make umami-rich stock |
| Kombucha | Drink | Fermented tea beverage, fizzy and probiotic |
| Kompot | Drink | Cooked-fruit beverage common in Eastern Europe |
| Konjac | Food | Root vegetable used for noodles and konnyaku |
| Konpeito | Food | Small Japanese sugar candies |
| Kopi luwak | Drink | Luxury coffee made from beans passed by civets |
| Korma | Food | Creamy Indian curry of meat or vegetables |
| Kosher dill pickles | Food | Fermented dill pickles with a tangy profile |
| Kouign-amann | Food | Caramelized Breton butter pastry from France |
| Koulourakia | Food | Greek butter cookies, often twisted or braided |
| Kourabiedes | Food | Greek almond shortbread dusted with powdered sugar |
| Kousa mahshi | Food | Middle Eastern stuffed zucchini with rice and meat |
| Kransky | Food | Smoked Slovenian sausage popular in Australia/NZ |
| Krill | Food | Small shrimp-like crustaceans rich in omega-3s |
| Kringle | Food | Danish buttery pastry often filled with almond or fruit |
| Krupuk | Food | Southeast Asian shrimp crackers |
| Kuchen | Food | German cake or pastry, many fruit and streusel varieties |
| Kugel | Food | Traditional Jewish baked noodle or potato pudding |
| Kugelhopf | Food | Yeasted cake baked in a fluted mold |
| Kulcha | Food | Soft North Indian flatbread, sometimes stuffed |
| Kulfi | Food | Dense Indian frozen dairy dessert |
| Kulolo | Food | Hawaiian dessert made from taro and coconut |
| Kumara | Food | Sweet potato (common term in New Zealand) |
| Kyselo | Food | West Slavic sour soup thickened with fermented flour |
| Kyopolou | Food | Bulgarian roasted eggplant and pepper dip |
Foods starting with the letter K
1. Kaassoufflé
Kaassoufflé is a Dutch snack of breaded pastry filled with melted cheese. Traditionally made with Gouda or Edam, it’s quick to prepare and beloved for its gooey interior and crisp exterior.
2. Kabanos
Kabanos (also cabanossi) is a long, thin Polish sausage, usually pork-based, known for its smoky, dry texture. Its compact shape made it a favored travel and soldier’s food historically.
3. Kabob
Kabobs (or kebabs) are skewered, grilled pieces of meat or vegetables. They’re versatile—beef, chicken, lamb, seafood, or fruit can all be used for a quick, flavorful meal.
4. Kabocha
Kabocha is a sweet, earthy winter squash—often likened to a cross between pumpkin and sweet potato—used in tempura, soups or curries and rich in vitamins A and C.
5. Kabuli Chana
Kabuli chana is the lighter, larger variety of chickpea with a nutty, creamy flavor. Widely used in Indian, Mediterranean and North African dishes, they’re best soaked before cooking.
6. Kaffir lime
Kaffir lime, native to Southeast Asia, is prized for its fragrant leaves more than its juice. The leaves are used to flavor curries, soups and broths with a sharp, aromatic citrus note.
7. Kahlua
Kahlua is a Mexican coffee liqueur blending coffee, sugar and rum. It’s used in cocktails like the White Russian and adds sweet coffee notes to desserts and drinks.
8. Kaju Katli
Kaju katli is a smooth Indian cashew fudge made from ground cashews, milk solids, ghee and sugar, often served as a festive sweet.
9. Kaki
Kaki, or persimmon, is a sweet, honey-like fruit with smooth orange skin. Enjoy it fresh, in salads or baked into desserts when fully ripe.
10. Kalamata olives
Kalamata olives are hand-picked Greek olives with a bold, fruity flavor used whole or pressed into oil for Mediterranean cooking.
11. Kalathappam
Kalathappam is a traditional Malabar dish made from ground rice, coconut, jaggery and fried onions; it can be sweet or savory depending on preparation.
12. Kale
Kale is a nutrient-dense leafy green rich in vitamins A, C and K. Use it raw in salads, blended in smoothies, or baked into crispy chips.
13. Kalette
Kalettes combine the textures of kale and Brussels sprouts into bite-sized florets that roast or sauté beautifully with butter or oil.
14. Kamut
Kamut, a Khorasan wheat variety, has a nutty flavor and larger kernels. Use it in salads, porridge, pasta and baked goods for a hearty texture.
15. Kangaroo meat
Kangaroo is a very lean red meat from Australia, high in protein and minerals. It cooks quickly and benefits from brief searing to avoid dryness.
16. Kangkung
Kangkung, or water spinach, is a tender leafy vegetable commonly stir-fried with garlic, onion and oyster sauce for a quick, flavorful side.
17. Kañiwa
Kañiwa (cañihua) is an Andean pseudo-grain similar to quinoa but without saponins, so it doesn’t require rinsing. Cook like other grains for salads or porridges.
18. Kanzuri
Kanzuri is a fermented Japanese chili paste flavored with yuzu and kōji. With a sweet-salty-umami profile, it’s used as a condiment for soups, meats and seafood.
19. Kapusta
Kapusta is a Polish cabbage dish cooked with sauerkraut, mushrooms, onions and a touch of sugar—rich, tangy and hearty as a side or main.
20. Karahi
Karahi is a Pakistani and Indian curry cooked in a deep, wok-like pan using garlic, ginger, tomatoes and a bold spice mix, often finished with fresh cilantro.
21. Kare-kare
Kare-kare is a Filipino stew featuring oxtail or other meats in a thick peanut sauce, served with vegetables and often paired with shrimp paste.
22. Karela
Karela, or bitter gourd, is a nutritious but bitter vegetable used in stir-fries, curries and pickles and valued for its medicinal properties in several Asian cuisines.
23. Karelian pasty
Karelian pasties (karjalanpiirakka) are Finnish rye pastries filled with rice or mashed potato and traditionally spread with butter and egg.
24. Kasha
Kasha is roasted buckwheat groats often served as porridge or a savory side with sautéed onions and mushrooms; it’s a staple in Eastern European cuisine.
25. Kataifi
Kataifi is shredded phyllo dough used to wrap nuts or cheese and baked into crisp, syrup-soaked Middle Eastern desserts.
26. Katsu
Katsu is a Japanese breaded cutlet (pork or chicken) served with tonkatsu sauce, rice and shredded cabbage—crispy and comforting.
27. Katsudon
Katsudon combines katsu with a savory-sweet egg-and-onion sauce over rice, creating a hearty single-bowl meal popular across Japan.
28. Katsuobushi
Katsuobushi are shaved dried bonito flakes used to make dashi and to sprinkle over dishes like okonomiyaki for intense smoky umami.
29. Kaya toast
Kaya toast is Singapore’s classic breakfast: crisp toast spread with kaya, a creamy coconut-egg jam, often served with soft-boiled eggs and strong coffee.
30. Kebapche
Kebapche is a spiced Bulgarian grilled meat roll, often served with grilled tomatoes and bread as a simple, smoky street-food favorite.
31. Kebbe
Kebbe (kibbeh) blends ground meat with bulgur and spices into fried or baked pockets—an iconic Levantine dish served at celebrations and family meals.
32. Kedgeree
Kedgeree is a British-Indian fusion of rice, smoked fish, boiled egg and spices—originally a colonial breakfast that’s now enjoyed any time of day.
33. Kedjenou
Kedjenou is a slow-cooked Ivorian stew, traditionally made in clay pots to tenderize chicken or guinea fowl with vegetables and spices.
34. Kefalograviera
Kefalograviera is a PDO Greek cheese made from sheep and goat milk, often grilled as saganaki or served as a table cheese.
35. Kefir
Kefir is a fermented milk drink made with kefir grains, rich in probiotics and enjoyed plain, in smoothies or as a cultured ingredient.
36. Kelp
Kelp is a nutrient-rich seaweed used for umami, soups, salads and stocks; it’s high in iodine and minerals and widely used in East Asian cuisines.
37. Keripik kentang
Keripik kentang are Indonesian potato chips seasoned with spices like chili or garlic—crispy, savory snacks enjoyed across the country.
38. Kesari baat
Kesaribaat (Kesari) is a semolina pudding flavored with saffron and cardamom, often garnished with nuts—popular at Indian festivals and gatherings.
39. Ketchup
Ketchup is a ubiquitous tomato-based condiment made with tomatoes, vinegar, sugar and spices, used worldwide on fries, burgers and in recipes.
40. Key lime
Key limes are small, aromatic citrus fruits with a bright tart flavor used for dressings, marinades and the classic Key lime pie.
41. Key lime pie
Key lime pie combines tangy key lime juice with sweetened condensed milk and egg yolks over a buttery crust for a refreshing citrus dessert.
42. Khachapuri
Khachapuri is Georgian bread filled with melted cheese and often topped with a raw or baked egg—rich, cheesy and central to Georgian food culture.
43. Khandvi
Khandvi is a Gujarati snack of thin gram-flour and yogurt sheets rolled into bite-sized pieces and tempered with mustard seeds and coconut—silky and savory.
44. Khinkali
Khinkali are large Georgian dumplings with a juicy meat filling; they’re eaten by twisting the top and sipping the broth before finishing the dough and filling.
45. Khoresh
Khoresh is a Persian term for stews that combine meat or vegetables with fruits, herbs and fragrant spices, slow-cooked until richly flavored.
46. Kibbeh
Kibbeh (kibbe) mixes minced meat with bulgur and spices, formed into patties or balls then fried or baked—an emblematic Levantine dish.
47. Kibinai
Kibinai are flaky pastries from the Karaite community in Lithuania, typically filled with meat and onion and served as savory handheld pies.
48. Kidney beans
Kidney beans are protein- and fiber-rich legumes used in chilis, stews and salads. They must be cooked thoroughly to remove natural toxins.
49. Kidney pie
Kidney pie is a classic British savory pie combining tender kidneys with a rich gravy sealed in pastry—comforting and traditional.
50. Kimchi
Kimchi is the Korean staple of fermented vegetables, usually napa cabbage or radish, spiced with chili and aromatics and prized for its probiotics and bold flavor.
51. King crab
King crab is a luxurious seafood with large legs and sweet, succulent meat often served steamed or grilled at seafood feasts.
52. King oyster mushroom
King oyster mushrooms have thick stems and a meaty texture; they’re excellent grilled, roasted or sliced for stir-fries and sauces.
53. King prawn
King prawns are large prawns with sweet, firm meat used in grilling, curries, pasta dishes and more.
54. Kingfish
Kingfish (or king mackerel) is a fast, firm-fleshed saltwater fish suited to grilling, frying or using in raw preparations where permitted.
55. Kipfel
Kipfel (kifli) is an Austrian crescent pastry made from buttery dough, often flavored with almonds or vanilla and enjoyed at breakfast or as a snack.
56. Kipfler potatoes
Kipfler potatoes are finger-shaped, waxy potatoes with a buttery, nutty taste that hold their shape well when boiled or roasted.
57. Kipper snacks
Kipper snacks are smoked, split herrings enjoyed as a savory snack or added to salads and breakfasts for a smoky, oily bite.
58. Kippers
Kippers are herrings split, salted and cold-smoked to yield a distinct smoky flavor; they’re commonly poached briefly for a tender result.
59. Kirsch
Kirsch is a clear cherry brandy distilled from fermented cherries, used in cocktails, desserts and classic dishes such as fondue.
60. Kishka
Kishka (kishke) is a traditional Jewish stuffed dish originally encased in intestine, now often baked or boiled in casings with grains, potatoes and seasonings.
61. Kissel
Kissel is an Eastern European fruit-based dessert with a jelly-like texture made by cooking berries with sugar and thickening the liquid into a smooth, chilled treat.
62. Kitkat
KitKat is a globally popular wafer-and-chocolate candy bar known for its crisp layers and iconic break-apart fingers.
63. Kiwano
Kiwano, or horned melon, has spiky orange skin and bright green, jelly-like flesh with a refreshing, mildly tropical taste—great in salads and garnishes.
64. Kiwi
Kiwi is a vitamin C-rich fruit with green or golden flesh and tiny black seeds—sweet-tart and ideal for fruit salads, desserts and smoothies.
65. Knäck
Knäck is a Swedish hard toffee made from boiled sugar, cream and syrup, traditionally prepared at Christmas and sometimes studded with nuts.
66. Knäckbröd
Knäckbröd is a crisp Swedish flatbread made from whole grain flours—light, shelf-stable and perfect with cheese or spreads.
67. Knackwurst
Knackwurst is a short, plump German sausage with a snappy casing and rich seasoning, often smoked and served warm with mustard or sauerkraut.
68. Knafeh
Knafeh is a Middle Eastern dessert of crisp shredded pastry layered with sweet cheese or semolina, soaked in syrup and topped with pistachio.
69. Knish
Knish is a filled Eastern European pastry—often stuffed with mashed potato, meat or cheese—baked or fried until golden.
70. Knödel
Knödel are Central and Eastern European dumplings made from bread, potatoes or flour and served as a hearty side or main with gravies and sauces.
71. Knöpfle
Knöpfle (spaetzle) are small German egg noodles that soak up sauces—soft, chewy and ideal with rich gravies or as a side.
72. Kohlrabi
Kohlrabi is a crunchy, slightly sweet cruciferous vegetable that can be eaten raw in slaws, roasted or added to stews and stir-fries.
73. Kororeç
Kororeç is a flavorful Turkish street food often made from seasoned, grilled offal or intestines and served with bread and spices for a bold taste.
74. Kola nut
Kola nut is a caffeine-containing seed from West Africa used historically to flavor beverages and for traditional stimulants and rituals.
75. Kolache
Kolache is a Central European sweet pastry of yeasted dough filled with fruit preserves, cheese or poppy seed paste—enjoyed as breakfast or dessert.
76. Kombu
Kombu is edible kelp used to make dashi and to add umami depth to broths, stews and pickles in East Asian cooking.
77. Kombucha
Kombucha is a fizzy fermented tea produced with a SCOBY; it’s enjoyed for its tangy flavor and probiotic content in many flavored varieties.
78. Kompot
Kompot is a homemade Eastern European beverage made by simmering fruits with sugar and spices and serving the strained, chilled liquid as a refreshing drink.
79. Konjac
Konjac is a root vegetable high in glucomannan fiber and used to make konjac noodles and jelly; it’s often rinsed and briefly boiled before serving.
80. Konpeitō
Konpeitō are traditional Japanese sugar candies introduced from Portugal—small, colorful and made by repeatedly coating sugar centers.
81. Kopi luwak
Kopi luwak is a rare coffee made from beans that passed through civets; it’s prized for a smooth flavor but raises ethical concerns about animal welfare.
82. Korma
Korma is a creamy Indian curry made with yogurt or cream, aromatic spices and nuts; it produces a mild, richly textured sauce for meats or vegetables.
83. Kosher dill pickles
Kosher dill pickles are fermented cucumbers with dill and garlic, known for their crisp texture and tangy flavor used as snacks or sandwich accompaniments.
84. Kouign-amann
Kouign-amann is a Breton pastry of layered butter and sugar folded into dough and baked to a caramelized, flaky finish—sweet, buttery and slightly salty.
85. Koulourakia
Koulourakia are braided Greek butter cookies flavored with vanilla or citrus, traditionally baked for celebrations and enjoyed with coffee or tea.
86. Kourabiedes
Kourabiedes are Greek almond shortbread cookies, dusted with powdered sugar and commonly served at weddings and holidays.
87. Kousa mahshi
Kousa mahshi are stuffed Middle Eastern zucchinis filled with rice and seasoned meat, simmered in tomato sauce until tender.
88. Kransky
Kransky is a smoky Slovenian sausage commonly found in Australia and New Zealand, often grilled and served with mustard and sides.
89. Krill
Krill are tiny crustaceans used mainly for krill oil supplements high in omega-3s, though fresh krill can be cooked similarly to small shrimp.
90. Kringle
Kringle is a flaky Danish pastry, often filled with almond paste or fruit and glazed—popular in Nordic regions and Wisconsin bakeries.
91. Krupuk
Krupuk are Southeast Asian crackers made from shrimp or fish and tapioca, deep-fried to a light, airy crunch and served as snacks or accompaniments.
92. Kuchen
Kuchen is a German cake or pastry available in many styles—fruit-filled, streusel-topped or custardy—perfect for afternoon tea.
93. Kugel
Kugel is a Jewish baked pudding made from noodles or potatoes, served sweet or savory during holidays and family meals.
94. Kugelhopf
Kugelhopf is a yeasted, enriched cake baked in a fluted mold—often studded with raisins or almonds and dusted with sugar.
95. Kulcha
Kulcha is a soft, leavened North Indian flatbread often served plain or stuffed and paired with curries and chutneys.
96. Kulfi
Kulfi is dense Indian frozen dairy dessert made by slowly reducing milk and flavoring with cardamom, saffron or pistachio—richer than ice cream.
97. Kulolo
Kulolo is a traditional Hawaiian dessert made from grated taro and coconut, creating a dense, sweet and chewy treat often served at gatherings.
98. Kumara
Kumara is the Māori name for sweet potato, nutritious and versatile—roast, mash or bake for sweet and savory dishes.
99. Kyselo
Kyselo is a sour, comforting West Slavic soup thickened with fermented flour or sourdough and typically including mushrooms, potatoes, eggs and caraway.
100. Kyopolou
Kyopolou is a Bulgarian roasted eggplant and pepper spread blended with garlic, tomatoes and olive oil—smoky, savory and perfect as a dip or condiment.