Alpha-Edibles - "E" Trivia Quiz

An éclair is a classic French pastry known for its light, airy texture and rich filling. It originated in France in the 19th century. The éclair is made from choux pastry, which is baked until it forms a crisp outer shell. Once cooled, the pastry is filled with a creamy center, usually vanilla custard, pastry cream, or whipped cream.

It is then topped with a glossy layer of icing, most commonly chocolate. Éclairs are typically eaten as a dessert or sweet snack and are often served in bakeries and cafés.

An enchilada is a traditional Mexican dish made by rolling a tortilla around a filling and covering it with a flavorful sauce. Its origins date back to Aztec times, when people would wrap food in corn tortillas. Common fillings include shredded chicken, beef, cheese, or beans, and they are often topped with red or green chili sauce, melted cheese, sour cream, or chopped onions. To prepare them, the tortillas are lightly fried or warmed, filled, rolled up, placed in a baking dish, covered with sauce and cheese, and then baked until heated through.

They are usually eaten with a fork instead of one's hands and served with sides like rice, beans, or a small salad.

Eggnog is a rich, creamy drink traditionally enjoyed during the winter holidays, especially in the United States and Canada. Its origins trace back to medieval Europe, where a similar warm drink called "posset" was made with milk and ale. Eggnog has a sweet, custard-like flavor, and it is typically made by blending milk or cream with raw eggs, sugar, and spices.

Some versions also include alcohol, such as rum, brandy, or bourbon. The mixture is chilled and served cold, often topped with whipped cream or an extra sprinkle of nutmeg or cinnamon.

Elote is a popular Mexican street food made from grilled or boiled corn on the cob, served with a variety of flavorful toppings. The word "elote" comes from the Nahuatl word "elotl," meaning "tender cob." Elote has a savory, tangy, and slightly spicy taste. To prepare it, the corn is cooked and then coated with mayonnaise or Mexican crema, sprinkled with crumbled cotija cheese, and dusted with chili powder or hot sauce.

A squeeze of lime juice is a common addition. It's usually served on a stick or with the husk pulled back to form a handle, making it easy to eat by hand.

Escargot is a dish made from land snails, most famously associated with French cuisine. The snails have an earthy flavor and a tender, chewy texture. The most common method involves cooking them in garlic butter with parsley and sometimes white wine, then serving them in their shells. Diners usually use special tongs to hold the shell and a small fork to remove the snail meat.

Elderberry is a small, dark purple fruit that comes from the elder tree, which is native to Europe, North America, and parts of Asia. It has been used for centuries in traditional medicine and cooking. Elderberries have a tart, slightly sweet flavor and are rarely eaten raw, as they can be mildly toxic unless cooked.

When prepared properly, they are commonly used to make jams, syrups, teas, wines, and desserts.

Enoki is a type of edible mushroom that is long, thin, and white, commonly used in East Asian cuisine. It originally grew wild on tree stumps in countries like Japan, China, and Korea. Enoki mushrooms have a mild, slightly fruity flavor and a crisp texture that holds up well in cooking.

They are often used in soups, hot pots, stir-fries, and noodle dishes. To prepare this special mushroom, the root cluster is trimmed off, and the tops are rinsed before cooking. They pair well with ingredients like tofu, soy sauce, garlic, and green onions.

An egg roll is a popular appetizer in American Chinese cuisine, known for its crispy outer shell and savory filling. Despite its name, egg rolls do not usually contain egg in the filling; the name likely comes from early versions that used egg in the dough. Egg rolls originated in the United States as a variation of traditional Chinese spring rolls.

They have a crunchy, fried wrapper and are typically filled with a mixture of shredded cabbage, pork, carrots, and other vegetables, seasoned with soy sauce and garlic.

The filling is cooked, wrapped in a wheat-based wrapper, and then deep-fried until golden brown. Egg rolls are usually served hot and may be dipped in sauces like sweet and sour, soy, or hot mustard.

Étouffée is a classic dish from Louisiana, especially popular in Cajun and Creole cooking. The name étouffée means "smothered" in French, referring to the method of slowly cooking seafood or meat in a thick sauce. It usually features crawfish or shrimp as the main ingredient, along with vegetables like onions, bell peppers, and celery (known as the "holy trinity" in Southern cooking).

The dish has a rich taste with a touch of spice. To prepare this dish, the vegetables are cooked in butter to form a roux, then combined with broth, seasonings, and seafood, then typically served hot over a bed of white rice.

Espresso is a concentrated coffee that originated in Italy in the early 20th century. It has a bold flavor with a slightly bitter taste and a smooth layer on top called crema. Unlike regular coffee, espresso is made by forcing hot water through finely ground coffee beans at high pressure, which extracts intense flavor in a small amount of liquid.

A standard shot of espresso is about one ounce and is often enjoyed on its own or used as the base for other coffee drinks like lattes, cappuccinos, and mochas.

While it's usually served without milk or sugar, some people add a touch of either to balance the bitterness.

An empanada is a stuffed pastry popular in Latin American, Spanish, and Filipino cuisines. The name comes from the Spanish word "empanar," meaning "to wrap in bread." Empanadas are believed to have originated in Spain and spread to other regions through colonization and cultural exchange.

They can be baked or fried and are typically filled with a mixture of ingredients like ground beef, chicken, cheese, onions, potatoes, and spices. Sweet versions with fruit fillings also exist. When making empanadas, the dough is rolled out, filled, folded into a half-moon shape, and sealed at the edges before cooking.

Emmental cheese (sometimes called Emmentaler) is a Swiss cheese that originated in the Emmental region of Switzerland. It is easily recognized by its large holes, which are formed by gas bubbles during the fermentation process. Emmental has a slightly nutty and buttery flavor with a firm texture.

It is traditionally made from cow's milk and aged for several months to develop its taste. The cheese is produced by heating the milk, adding bacterial cultures and rennet to form curds, and then pressing and aging the wheels. Emmental is commonly used as a base for fondue, added to sandwiches, or grated into casseroles.