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A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A flavored quick bread that is baked in a muffin cup that is inserted into a muffin tin, rather than in a bread pan, which provides individual servings for each muffin.

A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough.

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

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A type of wild berry that looks very similar in appearance to a raspberry, forming small round knobs around the surface of the berry as does the raspberry.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.