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A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A flatter, smaller and more rectangular shaped banana, this banana is shorter and chunkier than its cousin, the Cavendish banana.

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

A small flat, round bladed utensil that is serrated on one side and smooth on the other, appearing somewhat like a round spatula.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

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.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

A sweet-flavored paste or chutney-like sauce that is made with uncooked fruits, nuts and seasonings....

strata, breakfast strata, breakfast strata recipes, cheese strata recipes, vegetable strata recipes,...

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced.