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A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven....

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of flour that contains a high level of protein and is often used as an ingredient to improve some aspect of the baking process or the prepared food.

A type of rolling pin that consisists of a single shaft of hardwood, such as maple, that is typically a little larger than 1 inch in diameter and approximately 15 to 18 inches in length.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.