Search

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.

An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than the digestive system.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

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 food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

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.

Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A large shaped pasta that is has the appearance of multiple layers of half-rounded ruffles forming irregular wavy shapes that surround a smooth inner surface.

A type of flatbread common in Middle Eastern countries that is baked on a domed or convex metal griddle, known as a Surj or Saj, which allows the bread to retain its flattened shape.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

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 pastry originating in Spain, that is basically fried dough extruded through a fluted tube, resulting in a star shaped stick that is cut to a desired length.

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.

The embryo of a seed or kernel of grain, located at the bottom center of the kernel. The germ is the oily part of a kernel or seed from which a new plant sprouts.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.