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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 popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

A Jamaican flatbread that is very similar to a pancake. Bammy bread is made from grated cassava root that is pressed in a cloth to remove the liquid; then it is mixed with salt, formed into a small round shape, and placed on a baking sheet.

A hard cracker made from bread dough that is formed into a long circular stick shape. The dough, typically made with wheat flour, is baked throughout so the inside and outside are very crispy.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

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 basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

A type of unleavened traditional flat bread of India made with chapati flour (atta), which is a very finely ground whole-wheat flour.

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 sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California.

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 Iranian flatbread prepared with wheat bread flour that is made into a variety of shapes and sizes.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

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

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

A decorative cut made, in bread dough, using a scissor. The cut also allows the bread to rise and expand while baking, preventing tears and cracks along the sides or bottom of the bread.

A soft, German salami ring made from pork and beef. Touristenwurst is generally sliced and served with crackers or bread.

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.