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A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

A traditional Greek cheese made from sheep's milk, but it can also be made from goat or cow's milk. It is white in color, has a sharp, salty taste, and it usually has a crumbly texture.

A round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

A type of aged cheese that features veins of edible blue and/or green mold throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese that has a texture ranging from creamy to crumbly.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

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.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

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 type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

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.

Produced on the Italian island of Sardinia (Sardegna), this cheese is made using a blend of pasteurized cow's and sheep's milk.