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1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

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.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A long-grain rice that is approximately four times longer than it is wide. Basmati is one of the most popular long-grain rice varieties due to its texture, nutty flavor, and popcorn-like aroma.