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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.

With a baked or fried dough as the outer wrapping that covers ingredients cooked within, this food item is often considered to be a form of a baked sandwich.

Translated from Spanish into English it means "dough flour", an ingredient that is a powdered form of a dough made from dried hominy.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A type of roll made with a yeasted bread dough prepared with white flour (wheat) and is enriched with eggs, butter, and milk.

A French version of olive bread, made with a dough of bread flour or all-purpose flour that is studded with green or black olives.

A wooden rolling pin, which is used to prepare dough for baking, that does not have handles. This kitchen utensil is most often made from tight-grained hardwoods such as boxwood or beech wood.

A bread with a loose consistency in the texture of the baked dough. An open crumb provides more air pockets with less dough per square inch than is provided by closed crumb breads, such as French brioche that contains less air pockets and more dough per inch.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton.

A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

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.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

To deflate fully risen dough by using your fist to press down in the center of the dough, forcing the air out before shaping it.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.