28 Popular Foods That Start With D

Donuts, also known as doughnuts, are a popular type of fried dough confectionery. They are typically sweet, ring-shaped, and often have a hole in the center, although they can also come in a variety of shapes and sizes, including filled, twisted, or without a hole.

The classic donut is usually deep fried from a flour dough and commonly either glazed, topped with various sweet icings, sprinkles, or powdered with sugar. Some donuts are filled with jam, custard, cream, or other sweet fillings.

Dumplings are a versatile dish found in many cultures worldwide. Typically, they consist of small pieces of dough, either made from bread, flour, or potatoes, wrapped around a filling of meat, vegetables, or sweets.

Famous variations include Jiaozi in Chinese cuisine, Pierogi in Eastern European cuisine, and Gyoza in Japanese cuisine.

Dumplings are particularly famous in these regions, where they are boiled, steamed, or fried and served with a range of sauces and seasonings.

Dim sum is a traditional Chinese cuisine, famous primarily in Cantonese regions but enjoyed worldwide.

It comprises various small dishes, such as Har Gow (delicate shrimp dumplings), Siu Mai (open-topped steamed dumplings usually filled with pork, shrimp, and mushrooms), and Char Siu Bao (fluffy buns filled with sweet and savory barbecued pork).

These, along with steamed buns, dumplings, and rice noodle rolls, are often served in bamboo steamers. Dim sum is traditionally consumed during brunch hours and is accompanied by tea, making it a unique dining experience.

Deviled eggs are a classic appetizer in American and European cuisine, known for their rich and creamy filling.

Traditionally, hard-boiled eggs are halved, and the yolks are mixed with ingredients like mayonnaise, mustard, and spices, and then piped back into the white halves.

They are famous in various regions of the United States and Europe, especially during holidays and family gatherings.

Denver omeletle, also known as a Western omelette, is a popular American breakfast dish, particularly in the western United States.

It’s a hearty omelette filled with diced ham, onions, green bell peppers, and cheese and is renowned for its simple yet satisfying combination of flavors.

Deep-dish pizza is a famous American dish originating from Chicago. Characterized by its high, flaky crust and generous layers of cheese, meat, vegetables, and sauce, this style of pizza is more like a pie than a traditional flat pizza.

Deep-dish pizza is a beloved icon of Chicago but has gained popularity across the United States and in various parts of the world.

Detroit-style pizza is a unique variety of pizza known for its thick, square shape and crispy, caramelized cheese edges.

Originating from Detroit, Michigan, USA, this dish is a staple of American cuisine. It is distinguished by its use of Wisconsin brick cheese and a thick, chewy crust, often topped with pepperoni and a tomato-based sauce.

Dal, encompassing both the ingredients (lentils or pulses) and the dish, is a fundamental element of Indian and South Asian cuisines.

This nutritious stew is seasoned with a variety of spices like turmeric, cumin, and mustard seeds.

There are several famous variations of dal, such as ‘Tadka Dal’ flavored with a spicy tempering, ‘Dal Makhani’ made with black lentils and cream, and ‘Masoor Dal’ featuring red lentils.

Each variant offers a unique taste and texture. Dal is typically served with rice or breads like roti and naan, and is a staple in India, Pakistan, Nepal, and Bangladesh.

Dosa is a type of thin, crispy pancake originating from South India. Made from a fermented batter of ground rice and black lentils, Dosa is a staple in Indian cuisine, particularly in the Southern regions.

It’s often served with a variety of chutneys and sambar, a lentil-based vegetable stew. Dosa has gained international recognition and is popular in countries with significant Indian communities, like the United Kingdom, the United States, and Malaysia.

Here are samples of a few different types of Dosa:

• Masala Dosa: The classic and most popular Dosa out of all types and is well-known around the world, too.
• Cheese Dosa: Adding cheese gives this Dosa a mixture of Indian and Western tastes.
• Neer Dosa: “Neer” itself means water, and what makes this type of Dosa different from others is the thin and crisp crepe made with watery batter.

Dahi vada is a popular snack in Indian cuisine, known for its delightful combination of textures and flavors.

This dish consists of vadas, which are deep-fried lentil dumplings, soaked in thick yogurt, and garnished with spices like cumin and chili powder, as well as sweet tamarind chutney.

It is a famous delicacy in various regions of India and is often enjoyed during festivals and special occasions. Its creamy and tangy taste makes it a favorite among food lovers.

Devil’s food cake is a rich, moist chocolate cake, famous in American cuisine. It’s known for its dark, almost black appearance, achieved through the use of cocoa powder, coffee, and sometimes a touch of red food coloring.

Traditionally layered with chocolate frosting, devil’s food cake is a beloved dessert in the United States and has gained popularity in various regions worldwide, especially in countries with a strong American culinary influence.

Dulce de leche is a sweet, creamy confection primarily found in Latin American countries. It’s made by slowly heating sweetened milk to create a product that’s similar in flavor to caramel.

This treat is a staple in countries like Argentina, Uruguay, and Mexico. Often used as a spread for bread or as a filling for pastries and cakes, dulce de leche is a celebrated part of the dessert culture in these regions.

Dolma is a traditional dish in Middle Eastern and Mediterranean cuisines, consisting of grape leaves stuffed with a mixture of rice, meat, and spices.

It’s a staple in countries like Greece, Turkey, and Lebanon. Dolma can be served warm or cold, often accompanied by yogurt or lemon juice, and are known for their savory and slightly tangy flavor.

Dango is a traditional Japanese sweet treat made from mochiko (rice flour). These small, round dumplings are often served on a skewer and can be found in various forms throughout Japan.

Dango is famous for its versatility, with variations such as Mitarashi Dango, coated in a sweet soy glaze, and Hanami Dango, colored in pink, white, and green.

This dish is a staple at Japanese festivals and a favorite in regions where Japanese cuisine is prominent.

Dashi is a fundamental ingredient in Japanese cooking, serving as a base for many soups, broths, and other dishes.

Made from kombu (dried kelp) and katsuobushi (bonito flakes), Dashi is known for its umami flavor.

Dashi is essential in dishes like miso soup, ramen, and various stews, making it a culinary staple in Japan and regions with a strong Japanese culinary presence.

Deli Meat is a variety of sliced, precooked or cured meats, often served cold or heated in sandwiches and platters.

Popular in delis across Europe and North America, this type of meat includes ham, salami, bologna, and turkey.

Deli meats are essential in American fast food culture, especially in sandwiches like the classic sub or Reuben.

They’re also prevalent in European cuisine, often featured in traditional platters alongside cheeses and breads. This convenient and versatile food item has become a staple in quick meals and party food across these regions.

Duck meat is not that common to be consumed daily, but it is widely eaten. A few famous duck meat dishes around the world are:

• Duck Confit: A fine dish originating from France where the salt-curing duck meat is slowly cooked.
• Peking Duck: Originated in Beijing, China, from the Imperial era, this dish features crispy roasted duck skin served with steamed pancakes, vegetables, and sweet bean sauce. The roasted duck meat is often used in fried rice or stir-fried noodles.
• Singaporean Braised Duck Rice: A Singaporean classic duck dish cooked with seasoned broth. Prepared and served in two styles, Teochew (more savory) or Hokkien (sweeter).

Deer meat (venison) is rich in taste and quite firm. It is most commonly eaten in South America but is also consumed by countries with high red meat consumption, like the United States, Canada, and Australia.

Even though Israel has a much lower consumption level of red meat, deer meat is popular in the country, too.

A few recommended cooking methods for deer meat are: roast, grill, jerk, or marinate, then slowly cook.

Dove meat, also recognized as a type of squab, is esteemed for its tender and juicy texture, especially when cooked with precision.

This delicacy, often priced higher than chicken, is a hallmark of fine dining. Renowned for its versatility, dove meat is traditionally prepared through various methods such as roasting, grilling, braising, and deep-frying.

It holds a special place in various cuisines across the globe, notably in Mediterranean and Middle Eastern regions, where it is often featured in celebratory and gourmet dishes.

Dogfish is a type of small shark often used in British cuisine, particularly in seafood dishes. It is famously used in “Rock Salmon,” a dish where the dogfish is battered and deep-fried, resembling traditional fish and chips.

There are two types of dogfish, smooth and spiny, and both belong to the family of sharks.

Spiny dogfish are more widely eaten, and the interesting fact about these fish is that their skeletons are not made of bones but cartilage.

Dogfish is also appreciated in other European countries, where it’s sometimes grilled or stewed, reflecting local culinary traditions.

Daikon is a large, white, winter radish native to East Asia and popular in Japanese, Chinese, and Korean cuisines.

In Japan, it’s often pickled or grated and used as a garnish for dishes like sashimi, while in China and Korea, it’s commonly added to soups and stews.

Its mild flavor and crunchy texture make it a versatile ingredient, celebrated across these regions for its health benefits and culinary diversity.

Here are a few sample dishes and side dishes using Daikon:

• Takuan: Japanese-style yellow pickled radish.
• Tsuma: Stringy daikon garnishes you see on sashimi plates. Used to deodorize fish smell and decoration.
• Kenchin-jiru: a kind of soup that has root vegetables and tofu inside.
• Daikon Fukumeni: Simmered Daikon in light soy-based broth.

Durian is a tropical fruit known for its distinctive, strong aroma and is often referred to as the “king of fruits” in Southeast Asia.

It’s a polarizing ingredient due to its potent smell but is cherished in countries like Thailand, Malaysia, and Indonesia.

Durian is used in a variety of dishes, from sweet desserts like ice cream and cakes to savory meals such as curries and fried rice, showcasing the versatility and cultural significance of this unique fruit in Southeast Asian cuisine.

Dates are sweet and chewy fruits taken from date palm trees and are the staple food of countries in the Middle East region.

These foods with a brown shade can be eaten fresh or dried, or included in some sweet and savory dishes. You can find these fruits in many grocery stores around the globe.

There are many varieties of dates for you to try. They come in a variety of tastes, from being sweet like raisins to chocolaty and some are like caramel.

Dragon fruit, also known as pitaya, is a tropical fruit known for its vibrant skin and speckled flesh.

It’s a staple in Southeast Asian cuisine, particularly in countries like Vietnam, Thailand, and Malaysia.

The fruit is often enjoyed fresh, in smoothies, or as a colorful addition to salads and desserts. Its unique appearance and refreshing taste have made it a popular fruit globally.

Dewberries are similar to blackberries, but they are smaller and have a slightly different flavor. These berries are often used in Southern United States cuisine, particularly in desserts like cobblers and jams.

They are celebrated for their sweet yet tangy flavor, which makes them a favorite in regions like Texas and Louisiana. Dewberries thrive in woodland edges and are a springtime delight in these areas, reflecting the local preference for fresh, seasonal produce.

Damson is a variety of plums known for its rich, tart flavor. It’s a staple in British cuisine, often used in jams, jellies, and even in savory dishes like stews and sauces.

Damson is particularly famous in the English countryside, where it’s celebrated for its unique taste and versatility in cooking.

In Europe, especially in the UK, damsons are harvested in late summer to early autumn, making them a seasonal delicacy that’s often used in traditional dishes and desserts.

Dill is a fragrant herb known for its delicate, feathery leaves and a slightly sweet, grassy flavor.

This herb can be eaten fresh or dried and often added to tartar sauce, dips, deviled eggs, soups, etc.

Dandelions are a versatile and nutritious plant, commonly found in various regions across Europe, North America, and Asia.

The roots, often roasted and ground, are used as a coffee substitute or in herbal teas, valued for their detoxifying properties.

The flowers, with their bright yellow hue, are used to make dandelion wine or syrup, adding a unique floral flavor to culinary creations.

The leaves are a popular addition to salads, known for their slightly bitter taste and high nutritional content.

Incorporating these different parts into various recipes, dandelions have become a staple in the repertoire of many famous dishes that begin with D.