Guaro refers to one of the popular drinks in Honduras which tastes like licorice, but is actually a sugarcane liquor. Guaro is also called Aguardiente.

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Gur refers to the indigenous and partially refines sugar from India. Gur (synomymous to Jaggery or Panela) is a natural food sweetener which accounts for more than 50% of the sugar intake in India. It is made from thick and concentrated sugarcane juice or palm sugar and has a distinctive, nutty flavor and a characteristic brown color. This sugar is rich in iron, minerals and natural vitamins Gur has a big part in the cooking process in India. It is an ingredient to many Indian dishes, like chutneys and curries. It is however, most popularly used in making Indian desserts and confectionaries, like Payasums and Chikki and Appams. There are several types of Gur: (1) Aakher Gur means unrefined cane sugar. (2) Khejur Gur means the sugar is obtained from processing the sap from the trunks of Khejur or date-palm tree during winter.

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Garrapinada refers to a very popular treat from Uruguay which is sold in little bags in the downtown street of Uruguay as street food. Garrapinada is made with peanuts, cocoa, vanilla and sugar.

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Gambas al Ajo refers to a Spanish dish made of prawns cooked in garlic which is mostly served as a Tapa or in some areas as part of Raciones. Gambas al Ajo is usually served in a brown earthenware bowl where it has been cooked in and fresh crusty bread. Gambas al Ajo is a simple dish, however its ingredients vary from place to place, except the basic ingredients: the prawns (gambas) and garlic (ajo). Although the ingredients vary from place to place, the Gambas al Ajo is a simple dish, Gambas being prawns (shrimp) and Ajo being garlic. It can be made from frozen or fresh prawns. However, fresh prawns is always the best. Among the other ingredients of Gambas Al Ajo are: olive oil, sweet cayenne pepper or pimiento dulce, fresh or dried chili, Tabasco sauce, chopped parsley, and a bit of sherry. Here is a simple method for cooking Gambas al Ajo: Heat the olive oil in the earthenware bowl, and add the sliced garlic, cayenne pepper, and chillies, and fry for a minute, add the cleaned prawns and the sherry, cook them until they have turned pink on both sides. Parsley is added as garnishing.

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Glögi is a Finnish term for "Mulled wine". Glögi refers to a spiced wine or Glühwein made of either red or white sweetened wine spiced with cinnamon, cardamom and ginger. Glögi is usually served hot at Christmas-time with bleached almonds and raisins in. Gingerbread is also nice to go with it. Glögi is also available in Finland in non-alcoholic varieties.

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- Gaybga (GB) : Gaybga which is also called GB refers to one the staple side dishes of Liberia, and is a food associated with those originating from the northeast part of Liberia, specifically the Nimba County. 'GB' is swallowed, not chewed. As described by some locals of the County, the 'GB' is prepared from cassava. The cassava is boiled, allowed to get cold a bit before pounding into a thick, smooth compound. To smoothen its way down the throat, a slippery soup called Worlor is prepared with dried meat and some bitter balls. Interestingly, some areas of Nimba, like the Yekepa area and Sanniquellie-Mahn and Gbehlay-Geh area prefer adding green grasshoppers to the soup and adding dried and pounded Zogloecaterpillars , respectively for flavor enhancement and additional nourishment.

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