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

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

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 plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.