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

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

A kitchen utensil that is used to mark out a sheet of pasta dough when making stuffed pasta squares....

A type of hardwood rolling pin that has evenly spaced raised protrusions extending out from the surface of the pin.

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

A type of rolling pin that consisists of a single shaft of hardwood, such as maple, that is typically a little larger than 1 inch in diameter and approximately 15 to 18 inches in length.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

A kitchen utensil that is used to flatten softened candy into sheets prior to hardening. This pin is typically made of stainless steel, providing a non-stick surface for candy ingredients.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.

Disease of the vine caused by a virus.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

Often used to refer to foods that when flat, serve as a base to be filled with another ingredient, which are then rolled into a tube-like shape and sliced to display the ingredients swirled into the rolled base of food.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.