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A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

An unusual bread prepared with a dough made of bread flour and flavored with roasted pumpkin seeds. The bread features a soft, flaky crust, and a soft and slightly spongy interior....

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many different features and baking options.

A wooden utensil used to form ridges in pasta, such as for garganelli pasta or to help form the delicate balls for gnocchi, a dumpling-like creation common in Italy.

A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A kitchen utensil that is made to easily form the crisscrossed or diamond-shaped patterns for the lattice topping of a pie or pastry.

A traditional Italian breadstick that is made from dough that is elastic in texture allowing for the shaping of a long and very thin stick.

A pastry originating in Spain, that is basically fried dough extruded through a fluted tube, resulting in a star shaped stick that is cut to a desired length.

A pastry that consists of round or square pieces of dough that are spread with a sweet or savory filling and then folded in half so the filling is on the inside.

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.

1. To measure or divide ingredients, batters or dough by weight or measurement. 2. A kitchen device used to measure the weight of ingredients and other food.

A yeast, that when used will result in dough rising in half the time of regular yeast.

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 small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume.