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A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Pronounced roo-sahn. A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.