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

An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

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.

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

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

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

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

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.

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

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

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.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

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.

bread crumbs, panko,

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.

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.

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.