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A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

In reference to wine making, "toast level" is a term used to describe the distinct effect a storage barrel that was manufactured over heat (or fire) has on wine flavor.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

Thin, dried slices of bread that are slowly browned in an oven.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.