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Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal.

Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal.

Coarse ground Greek pasta made from semolina grain, which is traditionally combined with wheat flour, milk, and eggs to make a side dish similar to soup.

A very fine-grained salt that sticks better to popcorn and other foods such as French fries. If the surface of the popcorn has some oil present, the salt will remain on the outer skin of the corn.

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.

A domestic aromatic long-grain rice that is generally sold as an unpolished or brown variety with the nutritious bran and germ left intact.

To cut, generally across grain, into thin pieces that are consistent in thickness. Slices will most often range from 1/16 to 3/8 inch in thickness.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A type of strong liquor distilled from various grains such as barley, oats, and wheat and then flavored with juniper berries, which are harvested from the evergreen juniper shrub.

Whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

A nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.