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A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A large, almost oval-shaped wooden or metal contoured sheet, which is used to hold a pizza when placing it into and removing it from an oven.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months.

A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands.

Flour Wand,

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 round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.