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Also referred to as Mountain Banzi Cheese, this variety is produced in the mountainous region of Lombardy, Italy where the cows graze in alpine pastures.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A utensil to use for keeping moisture that drips from beverage containers or rough surfaced bottles away from damaging tabletops or making unsightly appearances.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

Also referred to as a Pancake Dispenser or Sauce Dispenser, this tool is used to dispense batters, sauces and frostings as they are being prepared to cook.

A type of plain bread formed into rounded bun shape and most often split and used for a hamburger sandwich.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

A term that refers more to the shape of the bread than any particular type. The French word boule means ball or round, so “boule” may be used to describe a variety of breads that all have the boule shape in common.

A delicious British yeast bread prepared with all-purpose flour and occasionally whole-wheat flour that is loaded with blackberries.

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

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

Small Ukrainian rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

Long and thin in construction, this type of spoon is made for handling a variety of barware tasks requiring a longer depth to the spoon handle.

Black velvet-like to dark brown in appearance, this variety of roe is harvested from an ancient species of fish common in back waters of southeastern U.S.

Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.

Shaped to fit in a beverage shaker or tumbler, this type of strainer is used in home or commercial bar areas to keep chunks of fruit, larger pieces of pulp, ice, and other ingredients mixed in a beverage shaker from entering a glass as the mixed contents are poured.