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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.

Butter that is blended with chopped, crushed, or minced garlic or garlic powder. The garlic flavor can be made as strong as desired depending on the amount of garlic used.

A seasoned salt that is a combination of 1 part garlic powder and 3 parts salt that may have a moisture-absorbing agent added.

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

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 food seasoning that is mainly a mixture of garlic and black pepper with other seasonings such as onion, sweet peppers, and salt added, depending on the provider.

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

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

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