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A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

The type of knife that is most often considered to be a serving utensil for cutting cakes at events such as graduations, weddings, and other celebrations.

A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

This is a term that is used to describe cake batter that has a high percentage of sugar compared to the other ingredients that are used.

A type of pancake that is made with cornmeal, seasonings, and either water or milk and cooked on a griddle or in a frying pan like a regular pancake.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

A potato pancake, common in German homes, that is very similar to the American version of hash brown potatoes.

A corn product made from hominy that has been coarsely cracked. (Hominy is also coarsely ground. There are medium and finely ground versions, too.) Traditionally, the word samp, from the Algonquin, nasàump, referred simply to “hominy” and was not a name given to a specific type of hominy or as a reference to the size of the pieces after cracking or grinding, and so, over the years, the word samp, became a term that was interchangeable with the term hominy.

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.

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 powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

carmel, carmal, caremel, caramal,

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.