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A type of carbonated beverage that is produced using a beer base made from barley and other cereal grains that has been flavored with the juice of ginger.

Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety.

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

Refers to the entire wheat kernel, without the hull, which contains the bran, germ, and endosperm. Wheat berry or wheatberry, as it is also known, have a tan to reddish brown color and are available as either a hard or soft processed grain.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

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 rice that has been altered through various processing methods to improve it for cooking and eating.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

The embryo of a seed or kernel of grain, located at the bottom center of the kernel. The germ is the oily part of a kernel or seed from which a new plant sprouts.

A name for refined white sugar, which is the most common type of sweetener for table use or for cooking.

A nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.