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

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 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.

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.

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 brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A Scandinavian flat bread that is very thin and round. It is made from cooked potatoes, flour, cream, salt, butter and sometimes sugar is added.

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

A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.

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.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.