This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within the Foods category page, along with information about foods that start with g categorical topics and list article links.

Baked goods are cooked by baking, a method of cooking food that uses prolonged dry heat. Bread is a staple food prepared from a dough of flour and water, usually by baking. True cereals are the seeds of certain species of grasses. Maize, wheat, and rice account for about half of the calories consumed by people every year. Dairy products are food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory.

Those that are include potatoes, sweet potatoes and yams. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. Many seeds are edible and the majority of human calories comes from seeds, especially from cereals, legumes and nuts. Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times.

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years. Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Fish is consumed as a food by many species, including humans.

The word “fish” refers to both the animal and to the food prepared from it. Staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. For a more comprehensive list, see Lists of prepared foods. Hors d’oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Condiment is something such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.

Confectionery, or the making of confections, are food items that are rich in sugar. Confectionery is divided into two broad and somewhat overlapping categories, bakers’ confections and sugar confections. Dessert is a typically sweet course that may conclude a meal. The course usually consists of sweet foods, but may include other items. Dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food. Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread.

Pastes are often highly spicy or aromatic. Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to food to provide flavor and texture. Dumplings are cooked balls of dough. Fast food is the term given to food that is prepared and served very quickly, first popularized in the 1950s in the United States. The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes.