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A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A utensil that has a colorful history and one that dates back many years to age old times. It has been recorded that the first appearance of a utensil used like a napkin was bread dough which was formed into little pieces that were used to blot the face and hands during and after eating.

A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

Any type of pasta that has been enhanced with the chemical substance extracted from the ocean squid so it becomes very black in color.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A stuffed pasta that is made into the shape of a half circle and crimpled along the edges. This pasta is made by cutting 3-inch diameter circles out of pasta dough, adding a teaspoon of filling to the center and then crimpling the edges securely to keep the filling from falling out.

A tall flowering plant native to Mexico that is commonly served fresh as a vegetable green or dried and used as a seasoning.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A type of bread that is typically made with black olives, such as Kalamata olives, to provide a distinctive flavor to the bread.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage.

1. The swelling and bubbling of yeast when mixed with warm water and set aside in a warm location. This proves that the yeast is active.

A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods.

These small tart-like tins are used to make a traditional Norwegian cookie. The tins are available in several different shapes.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.