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A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

Russet or cinnamon gold in color, this variety of Pear is a relative to the French Comice Pear and may be referred to as a Taylor's Golden or simply the Gold Pear from New Zealand....

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 amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

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