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A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.

A type of quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness.

A type of roll made with a yeasted bread dough prepared with white flour (wheat) and is enriched with eggs, butter, and milk.

A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest.

A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A type of bread that is actually like a cracker and is made from unleavened dough of flour and water.

A type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of everyday Italian household bread that is typically made with a starter dough, which is often prepared with milk and malt extract.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.