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A thin fan-shaped wafer that has a slightly sweet flavor. It is baked on a special iron, which is much like a waffle iron.

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

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.

Used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk.

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.

Designed for a variety of different sized pans and baking sheets, the Silicone Baking Mat is made as a liner to keep baked goods from sticking to the surface of pans, cookie sheets and counters.

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

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

A corn product made from the kernels of a giant corn hybrid. The corn is baked using a process that produces kernels with a hard-textured outer layer covering a hollow inside.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

A sweet dessert that is made from a cake batter which rises up as it bakes, forming a browned crust that is then traditionally topped with berries.

A small dry white, oval-shaped French bean that is most often used to make baked bean dishes. This bean is also referred to as the Boston bean, Boston navy bean, navy bean, fagiloi, haricot blanc (white), or the pearl haricot bean.

The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

Multiple colored, small, round (or rectangle) shapes made from sugar and used to decorate cakes, baked goods and other desserts.

An Alsatian yeast bread. Its vanilla bean scented dough contains raisins and is baked in a crown shaped ceramic dish lined with sliced almonds.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.