Edible algae represent one of the most promising and underutilized food resources in the modern nutritional landscape, offering a convergence of health, sustainability, and culinary innovation. As global populations grow and the demand for sustainable protein sources intensifies, algae have emerged as an excellent alternative to conventional animal and plant-based foods. Their rapid cultivation cycle, minimal land and freshwater requirements, and ability to thrive in marine environments make them exceptionally suited for large-scale, eco-friendly food production. From ancient coastal communities to contemporary food scientists, algae have long been recognized for their dense nutritional profiles and functional bioactive compounds. Species such as Spirulina and Chlorella have gained importance in the nutraceutical industry, while macroalgae like Nori and Wakame continue to anchor traditional cuisines across Asia and in other continents. Advances in food science and technology have further expanded the range of applications of algae, including incorporation into fortified foods, plant-based meat alternatives, and biodegradable packaging. The global edible algae market is expanding significantly, driven by growing consumer interest in health and environmental sustainability, technological improvements in algae farming, and the increasing demand for plant-based dietary options. Regulatory frameworks and food safety standards are also evolving to accommodate the growing commercial presence of algae-derived products across international markets. This chapter explores the nutritional benefits, culinary versatility, and market trends of edible algae, highlighting their potential to contribute to global food security and sustainable dietary practices.