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An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

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

A bread, made by a skilled baker, that is considered to be handcrafted in each step of the process from kneading the ingredients to the baking of the bread.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese. Made from whole cow's milk, Crescenza is a fresh cheese that matures for only 2 to 5 days before being sold.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

A Spanish yeast bread made with bread flour or all-purpose flour that is traditionally served on the eve of Epiphany (Twelfth Night).

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

A cheese native to Holland that is produced from cow's milk. Similar to Gouda, Vlaskaas has a creamy yellow meat that is slightly richer tasting than Gouda with a mildly sweet overtone.