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A kitchen utensil used for making the potato dish from Switzerland that is known as Roesti, Rösti or Rosti potatoes.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

Finger shaped cookies made from sponge cake batter, which are served with puddings and ice cream. They are also used as an ingredient in some desserts.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A potato cake that combines finely chopped or grated potatoes and onions, which are flattened and then browned on one or both sides before serving.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients rolled inside the crêpe.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

An Italian dessert that is made to be dome-shaped when served, a design that was supposedly inspired by the design of an Italian cathedral.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A rich cake that contains an assortment of candied fruits, nuts, and spices and is traditionally prepared and served during winter holidays.

A miniature cake, baked in a cup-shaped mold that is prepared as an individual serving.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A shallow pan that has shallow sides that are generally fluted to provide a decorative edge to the item being baked.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.