Glossary of terms

Fajitas are grilled strips of chicken or beef with vegetables, served on a sizzling hot plate alongside tortillas and sauces.

Falafel are deep-fried balls or patties made from soaked chickpeas with herbs and spices. Served in pita bread with hummus, salad, and tahini sauce.

Fasolada is a hearty Greek soup made from white beans, tomatoes, onion and olive oil, widely regarded as the national dish of Greece.

Fattoush is a Lebanese salad of tomatoes, cucumber, radish, lettuce, and a minty dressing with pieces of fried pita bread. A refreshing summer mezze dish.

Feijoada is a hearty bean stew shared by Brazilian and Portuguese cuisines, made from beans slow-cooked with pork, sausage, and bacon.

Fennel is an aromatic vegetable and herb with a distinctive anise-like flavor and aroma. The entire plant is used, the fleshy bulb is sliced for salads or braised, the fronds serve as an herb, and the seeds as a spice. Fennel is popular in Mediterranean cuisine, often served with fish and seafood.

Fermentation is a traditional food processing method in which microorganisms such as bacteria, yeasts, or molds convert sugars and starches into acids, alcohol, or gases. This process extends shelf life, improves digestibility, and enriches food with beneficial probiotic cultures. Fermented foods like sauerkraut, yogurt, kimchi, and kombucha are staples in many world cuisines and have proven health benefits for the digestive system.

Feta is a traditional Greek cheese made from sheep's milk or a blend of sheep's and goat's milk. It has a white color, crumbly texture, and distinctly salty taste. The cheese is aged in brine for at least two months and is protected by a PDO designation of origin. Feta is an essential part of Greek salad and Mediterranean cuisine, used in salads, as a filling for phyllo pastry, or baked with olives and tomatoes.

Figs are sweet fruits of the common fig tree, one of the oldest cultivated fruit trees in the world. They have a pear shape, soft flesh full of tiny seeds, and a honey-sweet flavor. They are consumed fresh and dried, and are a rich source of fiber, potassium, and antioxidants. In Mediterranean cuisine, they are paired with cheeses, honey, and nuts. Dried figs are a popular snack and ingredient in baking and desserts.

A fillet is a boneless cut of meat or fish with bones, skin, and sinews removed. It refers to the most tender and valuable part of the animal, whether beef tenderloin, chicken breast, or fish fillet. Fillets are prepared using quick methods such as grilling, roasting, or pan-frying. The absence of bones makes them easy to prepare and eat. In gastronomy, fillets are among the most sought-after cuts for their tenderness and versatility.

Fish and Chips is the iconic British dish of battered fried fish served with thick-cut chips and mushy peas.

Fish roe refers to the eggs of fish, used in cuisine as a prized delicacy. The most famous types include sturgeon caviar, salmon roe, and cod roe. Roe has a pronounced salty flavour with oceanic notes and a delicate popping texture. In Japanese cuisine, salmon roe known as ikura is served on sushi. Fish roe is rich in omega-3 fatty acids, protein, and vitamin D. Fresh roe is consumed raw, smoked, or lightly marinated. In Central European cuisine, cod roe spread is a common and affordable variety.