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Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal.

A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.

bulgar,

Refers to the entire wheat kernel, without the hull, which contains the bran, germ, and endosperm. Wheat berry or wheatberry, as it is also known, have a tan to reddish brown color and are available as either a hard or soft processed grain.

A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening.

The embryo of a seed or kernel of wheat, located at the bottom center of the kernel next to the stalk.

Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

A cereal grain that has been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat biscuit-shaped cereal.

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 hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.