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An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A miniature cake, baked in a cup-shaped mold that is prepared as an individual serving.

A bread-like baked substance with a sweet flavor, usually made with flour, eggs, milk or water, sugar, and flavoring.

crustless quiche, quiche, quiche recipes, quiche without a crust, vegetable quiche, quiche pie, savo...

Made from cast iron, this template enables the various pieces of a Gingerbread House to be formed from dough and baked so they can be assembled into the traditional Gingerbread House.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

A traditional snack food made with dough that is baked until it has the texture and consistency desired, either soft or hard.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

1. Individual portions of bread that have been baked into various shapes. There are many different types of dough that can be used for rolls and many different shapes, such as round buns, knotted rolls, rolled wedges and folded rounds.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

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 bread with a loose consistency in the texture of the baked dough. An open crumb provides more air pockets with less dough per square inch than is provided by closed crumb breads, such as French brioche that contains less air pockets and more dough per inch.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.