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An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.