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A type of basic white bread that is English in origin and is unique due to its shape. The loaf is actually two round loaves – one on top of the other.

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.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A loss of various qualities, which are present in food and beverages that affect the texture, flavor and aroma of the item that becomes stale.

Dry pieces of breading that have been exposed to air or heat and have become hardened. The term "staling" is often used to describe a process that dries bread for use in a variety of food dishes.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

A deep black substance extracted from the ink sack of an ocean squid, a sea dweller that is also known as Calamari.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

An older variety of winter squash not commonly found because it is grown from heirloom seeds. Large and pumpkin-like in appearance with a round shape and flat outer ribs, this squash will grow to a weight of 20 to 25 pounds at maturity.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

A kitchen utensil that is used to measure the doneness of various foods. The prongs of the fork are inserted into the food in order to display a temperature reading.

A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking. Typically made from aluminum, pie crust shields may be a solid one-piece round ring that is placed over the entire pie crust or individual crescent-shaped pieces that are placed individually on sections of the crust.

A kitchen utensil that is a fully enclosed round container to hold flat tortillas in preparation for serving.