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A type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven.

A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced.

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

A stuffed pasta made in the shape of an oval with a crimped top. The pasta dough is rolled out and cut into strips that are approximately 4 inches wide.

A baked or fried dough that is generally stuffed with savory ingredients such as potatoes, cheese, meats, vegetables, rice, and beans.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

A Greek pastry made from shredded phyllo dough and filled with walnuts. When served it is often topped with honey.

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

An oven made of bricks and clay, which is tall and cylindrical in shape. It is used to bake traditional tandoori dishes, such as skewered chicken.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

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 small ball of dough that can be fried in a skillet or deep-fried, but is more often poached in a liquid such as a stew or broth.

A type of crescent shaped roll with a rich, buttery, and flaky pastry. A croissant is a popular breakfast pastry and it is also often used for sandwiches.

A traditional French bread with dough made from wheat flour and yeast and is usually about 1 1/2 to 2 feet in length and 3 to 4 inches in diameter.

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 dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

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.

A cutting tool for use in making cookie patterns cut into dough to form the shape of a holiday or seasonal object such as an angel, a pumpkin, a star, a tree, or a snowman.

A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version.