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A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

bread crumbs, panko,

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.