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30 Foods That Start With W

Welcome to the world of W Foods. From waffles to watermelon, we’ll explore some surprising foods that start with W!

Some of them you probably know, while others you may not. Here are some exciting new dishes that are sure to tantalize your taste buds.

Foods That Start with W

Foods That Start With W

1. Wasabi

Green Wasabi

Also known as “Japanese horseradish,” people mostly eat wasabi with sushi. In that form, it’s a super spicy, thick, green sauce. 

In its natural form, though, wasabi is the underground part of the Wasabia japonica plant.

Although the edible part grows underground, it’s not the root; it’s the plant’s rhizome.

It’s pungent, bright green in color, and full of non-lingering heat.

Fresh Watermelons

2. Watermelon 

People frequently list watermelon among their favorite fruits. It’s a large, usually oval-shaped green fruit whose inside is either red or, less commonly, yellow. 

It gets its name because it’s very juicy and made up of 92% water. It tastes sweet, as long as you don’t eat too close to the rind. 

Wheat with Whole Grains of Wheat

3. Wheat

Wheat is one of the main staples of commercially sold food in developed countries. 

It’s technically grass, and the “wheat” part that we eat and use to make bread, cereal, pasta, and other staples is the grass’ seed.

Green Organic Watercress

4. Watercress

Raw watercress is a green, leafy plant with a spicy, peppery taste that makes it perfect as a garnish. Once cooked, it gets less spicy and more vegetable-like. 

Many people eat watercress in a salad with garlic, dijon mustard, and red wine vinegar. 

Fried Wontons

5. Wontons

Wontons are hugely popular in Chinese cuisine. You can cook them in many ways, including frying, steaming, or boiling them and adding them to soups. 

Deep-fried wontons are sometimes savory with fillings that include meats, mushrooms, onions, seafood, and other similar ingredients. 

They can also be sweet, made with a cream cheese filling. People commonly drizzle these with freshly squeezed fruit juice and eat them after meals.

White Rice

6. White Rice

White rice is brown rice that’s had the husk, bran, and germ removed during the milling process. Milling turns it white and keeps it fresh longer. 

You can eat rice by itself, as part of a larger meal, or as an ingredient in a recipe. You can prepare it savory with salt and butter or sweet with sugar and milk.

White rice is also easier to digest and is an excellent dish for people (or animals) with sensitive or upset stomachs. 


7. Walnut

Like almonds, walnuts are not “true” nuts. Instead, they’re the inner seeds of drupes, which are a type of fruit. 

They’re full of good things for you, like vitamins E and B, folic acid, and copper. They have very few carbs, mostly fiber, and are high in protein and healthy fats.

This makes them the perfect snack for people on low-carb or keto diets. They’re also delicious in salads and on certain desserts.

Wolfberries in a Bowl

8. Wolfberry

Most people know wolfberries by their more common name, goji berries.

Goji berries have become popular over the last several years for their numerous health benefits. 

They can be eaten raw or after soaking in water. More often, people add them to snack mixes, smoothies, and other “healthy snacks.” 

White Chocolate

9. White Chocolate

While it contains cocoa butter, white chocolate isn’t genuine chocolate because it doesn’t have solid cocoa as milk and dark chocolate have. 

Instead, it’s a chocolate confection made from cocoa butter, sugar, and a few other tasty ingredients.

It’s marketed under the name “white chocolate,” but it tastes more like creamy vanilla.

Occasionally, if made with nuts, it takes on a nuttier flavor. 

Wiener Sausage

10. Wiener

A wiener is more commonly known as a hot dog, and hot dogs are an American favorite! 

Whether you eat them raw, grilled, boiled, or slathered in chili, my guess is you’ve had a wiener at some point in your life. 

11. Wagon Wheels

Wagon Wheels are the U.K.’s answer to Moon Pies. They’re made from two cookies with a marshmallow filling in the middle. The whole thing is then dipped in chocolate. 

Over the years, there have been plenty of variations, including ones made with caramel, double chocolate, orange, and more. 

Waldorf Chicken Salad on Croissant

12. Waldorf Salad

Waldorf salad is one of my favorite types of fruit/veggie salad hybrids, and it’s a frequent appetizer/snack food in our house in the summer. 

Everyone makes Waldorf salad a little differently, but it usually includes grapes, apples, celery, and nuts. Many people also add raisins into the mix. 


13. Weetabix

Weetabix is the weirdest cereal I’ve ever seen.

It’s sold primarily in the United Kingdom, and instead of small, bite-sized bites, this cereal comes out in large, oval chunks almost as big as small pancakes!

People add them to milk, usually along with fruit or berries, and break the chunks into smaller pieces to eat. 

It’s kind of like dropping a whole Nature’s Valley bar into a bowl of cereal.

White Sauce

14. White Sauce

Also known as Béchamel sauce, white sauce originated in France. Even today, it’s still known as one of the country’s four traditional sauces. 

It has plenty of uses, including a pasta or pizza sauce, a creamy addition to casseroles, or a dipping sauce for veggies. 

Different people make it differently, but the traditional sauce is made with both salt and nutmeg in France. 

A Glass of Water

15. Water

Good old H2O – one thing that everyone knows about and ingests at some point, no matter where in the world he lives. 

Water is essential to the survival of every living thing, including plants. The human body comprises 60% water, and without regular water intake, we’d die. 

So whether you know it as water, eau, wasser, agua, naam plao, paani, or something else, we’re all familiar with water.

Welsh Rarebit

16. Welsh Rarebit

People originally called this dish “Welsh rabbit,” but that was confusing because there was no actual rabbit in it.

Instead, it’s sort of like grilled cheese made on thick toast with lots of seasonings. 

Wheat Berry Salad

17. Wheat Berry

Wheat berries are everything that’s edible in a wheat kernel. Basically, it’s the whole kernel minus the hull. 

They have a very nutty flavor, and they’re often added to trail mixes, chilis, and other recipes.

They’re higher in protein than wheat germ, but they also have more gluten. 

Winter Squash

18. Winter Squash 

There are several different varieties of winter squash, and my favorite is butternut squash.

I like to bake with butter, brown sugar, and cinnamon, much like I would make a sweet potato. 

Other popular varieties include acorn squash, spaghetti squash, and banana squash.

They’re called winter squashes because they grow in the cooler months of the year. 

White Wine Sugar

19. White Wine Vinegar

White wine vinegar is exactly what it sounds like it would be: white wine left to ferment and oxidize.

Generally, people don’t drink it. It’s used as a cooking ingredient only.

20. Witlof

The literal translation of witlof is “white leaf,” but it has many other names, including chicory, endive, and witloof.

It’s bitter and a little nutty, and it’s sometimes used as a substitute for coffee.

You can eat it raw, but it’s more often eaten as part of a salad. It can also be baked, steamed, or used in stir-fry.

The red variety of witlof, radicchio, is more well-known than this white version. 

Wild Rice

21. Wild Rice

Despite its name, wild rice isn’t actually rice, although it grows much the same way. It’s one of only two grains native to the U.S.

It’s a popular side dish in many American homes. 

The color of wild rice is a mixture of shades ranging from white to black, and the black grains are harder than most other rice.

They also provide a slightly nutty flavor to the overall taste.

Wisconsin Cheese Curds

22. Wisconsin Cheese

Wisconsin cheese is cheese, plain and simple. However, because Wisconsin is known as the cheese state, any cheese from there is considered top of the line.

23. Walnut Cake

Walnut cake is a lovely, light cake that’s soft, fluffy, and delicately sweet. It’s packed with both walnuts and butter and is sometimes iced.

Because it’s easy to make and very beautiful – it almost looks like a single-tier wedding cake when iced – it’s frequently served for brunches and holidays.

Water Chestnuts

24. Water Chestnuts 

Despite their name, water chestnuts aren’t nuts. They’re tuber veggies grown in marshes and ponds, usually in Asia. 

They’re a dark brown/black color in their natural form, and they aren’t very attractive. Once peeled, they’re solid white and look like peeled potatoes.

They’re very popular in Chinese dishes, and they’re one of my favorite things to bite into because they have such a satisfying crunch. 

25. Wiener Schnitzel

Wienerschnitzel is the name of a popular fast food place that specializes in hot dogs. Founded in 1961, t’s the world’s largest hot dog chain. 

The wiener schnitzel is, you guessed it, a hot dog! There are plenty of different varieties, but they’re all delicious.

Bisquick Waffles

26. Waffles

Whether you think of Belgium waffles or ‘Leggo my Eggo’ waffles, most people know what waffles are.

They’re sweet, fluffy foods that usually have multiple indentations on their surfaces.

They’re not pastries, but they’re sweet enough to be considered dessert.

Most people eat them for breakfast or brunch, and it’s believed that they date back to ancient Greece.

Wheat Bran

27. Wheat Bran

If you’re looking to add more fiber into your diet, pick up some wheat bran. It’s the hard outer layer of wheat kernels that gets stripped during the milling process. 

It’s slightly sweet and nutty, and it’s often used as an ingredient in baked goods.

Because it has so many health benefits, many people also add it to their cereals, oatmeal, or smoothies.

White Potatoes

28. White Potatoes 

Many people confuse white potatoes with russet potatoes, but white potatoes are usually smaller. They have more of an oval-like shape and are also less bumpy. 

Their skins are more of a yellow than a true white, but the insides are pure white. 

I always think of Samwise when I think of white potatoes because they truly are the best potatoes for boiling, mashing, and sticking in a stew.

They’re also great for making au gratin potatoes.

Williams Pear

29. Williams Pear

The Williams pear is more commonly known in America and Canada as the Bartlett pear. It’s probably the most popular pear commercially sold in North America.

There are both green and red varieties of the Williams pear, and they’re so popular mainly because of how juicy and tangy-sweet they are.

30. White Chocolate Brownie

White chocolate brownies are brownies made from white chocolate chips, chopped white chocolate, vanilla extract, sugar, eggs, and flour. 

They have a sweet, light taste and are usually a little fluffier and less dense than their milk chocolate counterparts.

Many people prefer to ice them like they would cakes. Others top them with chocolate or caramel drizzle, berries, or whipped cream.

More “Foods That Start With” Posts to Check Out

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30 Foods That Start With W


  • Wasabi

  • Watermelon

  • Wheat

  • Watercress

  • Wontons

  • White Rice

  • Walnut

  • Wolfberry

  • White Chocolate

  • Wiener

  • Wagon Wheels

  • Waldorf Salad

  • Weetabix

  • White Sauce

  • Water

  • Welsh Rarebit

  • Wheat Berry

  • Winter Squash

  • White Wine Vinegar

  • Witlof

  • Wild Rice

  • Wisconsin Cheese

  • Walnut Cake

  • Water Chestnuts

  • Wiener Schnitzel

  • Waffles

  • Wheat Bran

  • White Potatoes

  • Williams Pear

  • White Chocolate Brownie


  • Select a food that you’ve never tried before.
  • Incorporate this new food into your next meal or snack!

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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