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A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable.

Dry corn dough used to make corn tortillas. In Spanish, masa means ''dough'', which in Mexico can be translated to mean ''corn dough'', an essential ingredient in Mexican cooking.

A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A basket specifically used for proofing French bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A type of cookie in which the dough is prepared, rolled into a log shape, and refrigerated until the dough is firm.

A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough.

A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough.

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

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.