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Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

A large cloth made from a heavier weight cotton material that is used for rolling out pastry dough with a rolling pin.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.

A type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A type of yeasted roll that is enriched with eggs and a small quantity of shortening that is characterized by its shape, which resembles a five petal flower blossom.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.