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A cake which is made by placing fruit in the bottom of a baking pan and then adding the batter on top of the fruit.

A French word used in reference to a thin, sweet, crisp cookie that is in the shape of a curved tile.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

Along with hard wheat and durum wheat, it is one of the three main categories of wheat. It has a lower protein content than hard wheat, which means that the gluten content of soft wheat flour is lower as well.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

Unleavened dough consisting of flour, shortening or butter, and liquid, such as puff pastry, and pastry for pies or tarts.

A crusty yeast bread that is prepared with a dough mixed with water instead of milk. Water is also brushed or sprayed on the crust while the bread is being baked in order to make the crust very crispy.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

Ceramic vents formed in the shape of different types of birds that are used to assist with pie baking.

A type of flour made from dried chickpeas. Also known as gram flour, it is a common flour used in India as a thickener as well as for baking doughs, batters, noodles, and other fried or baked foods.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

The process of thoroughly mixing and whipping butter with eggs that are combined with various dry ingredients to create a uniformly smooth mixture in which the butter is evenly distributed.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.