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A type of milk that is most often used as an ingredient to enhance baked goods with a rich tangy flavor.

A tradiitonal Irish bread that is made with three ingredients consisting of flour, buttermilk, and baking soda as the leavening agent.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.