* Irish pig’s trotters, traditionally boiled, battered, and fried
culatello * “little ass,” an Italian cured meat similar to prosciutto di Parma
cutlets * thin slices of meat commonly breadcrumbed prior to grilling or frying
dab * an edible flatfish, akin to the flounder, found prolifically in British waters
derma * a food product derived from animal intestines, stuffed with meal and meat
dogdrave * historically, a deep-sea food fish, most likely cod
dorado * the meat of various marine fishes, including the mahi-mahi and orata
dripping * the fatty exudate from roasted meat, occasionally eaten cold as a spread
drisheen * gelatinous Irish blood pudding
drumstick * the meaty lower portion of a chicken’s leg
duckling * the flesh of a tender young duck cooked and served as food
Dungeness * a large American crab enjoyed for its sweet and tender meat
ecrevisse * a gastronomical term for edible crustaceans, notably crayfish
eelpout * the burbot or “poor man’s lobster,” a freshwater codfish
elder * in butchery and cookery, cow’s udder in its regard as a “variety meat”
elvers * young eels fried in the manner of whitebait
Emmental * a traditional Swiss unpasteurized hard cheese
emperors * a family of tropical food fish, chief among them the pigface bream
engraulids * anchovies, in all their variety
entrecôte * a premium boned beef cut used for rib steaks
escalopes * thin slices of boneless meat for frying, typically veal
escargot * snail food as customarily denominated on posh menus; “edible snaildom”
eucalyptus * a monofloral honey best eaten raw for fullest health benefits
extrawurst * a parboiled sausage, and most popular of all Austrian cold meat cuts
faggots * traditional British minced pork offal meatballs
falsomagro * Sicilian stuffed meat roll
fatback * chunks of adipose tissue cut from a pig’s back as an article of charcuterie
feta * a rather salty and crumbly white Greek cheese made from ewe’s or goat’s milk
fiambre * Argentinian cold meat cuts
filet mignon * a lean beefsteak cut taken from the narrow end of the tenderloin
fingerling * a small or young fish, especially salmon or trout parr
finnan haddie * Scottish smoked haddock
fisnogge * in Ashkenazi cuisine, a confection or deli cut of calves’ feet in aspic
flanksteak * a cheap beefsteak cut from a cow’s side muscle; also known as bavette
fleed * internal pig fat as a food resource, before being rendered and melted into lard
flitch * a side of bacon, or occasionally salmon
flounder * a group of non-sole flatfish, at risk of overfishing and overconsumption
foie gras * a luxury meat product made from the liver of fattened domestic fowl
fondue * a sauce or dip of melted cheese
fontina * a mild Italian cheese made from cow’s or, originally, ewe’s milk
foreshank * the toughest of all beef cuts, also known as shin
frankfurters * slim cured beef and pork sausages, skinless or encased; hotdogs
frikadeller * Danish meatballs
fromage frais * a low-fat, fresh white cheese with the creamy consistency of yoghurt
fumet * reduced and seasoned game or fish stock, used as a flavouring for sauces
galena * an older popular term for salted pork
galotyri * an ancient, naturally fermented “milk cheese” from mainland Greece
gammelost * a smelly Norwegian “old cheese” made from skimmed cow’s milk
gammon * the lower portion of a bacon flitch, hind leg included; ham more generally
geoduck * neither duck nor terrestrial animal—rather, a large edible saltwater clam
ghee * Indian clarified butter, a core item in the authentic cuisine of the Subcontinent
giblets * edible fowl offal, including the gullet and guts as well as the major organs
gigot * a leg of mutton or lamb for cooking
gizzards * the stomach parts, notably the gastric mill, of a bird used as food
glair * egg white; “gleyres of ayrenn” is the term found in medieval cookery books
goldenrod * a full-bodied honey made from the nectar of the solidago plant genus
Gorgonzola * a blue-veined Italian cheese, one of the oldest of its type in the world
gosling * the flesh of a tender young goose cooked and served as food
goujons * strips of processed fish or chicken
graviera * a common Greek cheese, second in domestic popularity only to feta
gravlax * Scandinavian cured salmon, typically served sliced as an appetizer
griskin * a lean cut or portion of pork loin
grunion * a small fish species found in Californian waters, best grilled like sardines
gubbins * edible fish scraps or offal
gurnard * an edible fish option; until recently, used more often as bait than table fare
haddock * the flesh of the eponymous, commercially-important, northern food fish
haggis * a Scots savoury meat product made from the pluck and purtenance of sheep
haimation * an antique culinary sauce prepared from animal blood
hákarl * Icelandic fermented shark meat; as pungent to taste as it is putrid to smell
halibut * “holy fish,” formerly any flatfish partaken on Christian feast days
