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A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

food thickener, thickening agent, liason, beurre manie,

A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

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 rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

Oats that have been hulled and cleaned, maintaining most of their original nutrients. Oat groats are used in making oatmeal and oat flour.