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A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.

Flour Wand,

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

An appetizer dip or spread that is common for use with Lebanese foods. Made from a mixture of walnuts, red sweet peppers, breadcrumbs, olive oil, and pomegranate juice, this appetizer is often served with flat breads or some crumb breads such as pita bread that is warmed or toasted.

A Hungarian fresh cheese traditionally made from sheep's milk, but is also made from combinations of sheep's and goat's milk or sheep's and cow's milk.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

A cheese originating in the Cheshire area of England, which was traditionally a blue mold cheese. Although the blue mold variety is still made, the cheese is most often produced as a white cheese that is crumbly in texture and mildly flavored, often considered comparable to a white cheddar.