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1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

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.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

food thickener, thickening agent, liason, beurre manie,

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.