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A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

bulgar,

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

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

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....