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A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread.

A serrated edged knife used to slice food that has a tough exterior and a softer middle, such as tomatoes or salami.

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars.

A term describing breads and other baked goods that do not contain a rising agent, such as yeast, baking powder or baking soda.

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

A variety of bread that is Swiss in origin. It is a shiny golden braided loaf that is often served for breakfast.

A type of bread that is baked as a loaf, which is then sliced into individual pieces that are baked again.

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 sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

1. Individual portions of bread that have been baked into various shapes. There are many different types of dough that can be used for rolls and many different shapes, such as round buns, knotted rolls, rolled wedges and folded rounds.

Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour.