Search

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

The interior section of any type of bread that is surrounded by the outer crust. The crumb can be classified as a closed crumb or and open crumb.

A bread with a loose consistency in the texture of the baked dough. An open crumb provides more air pockets with less dough per square inch than is provided by closed crumb breads, such as French brioche that contains less air pockets and more dough per inch.

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping.

A type of sweet crumb made from crushed graham crackers to be used as a base, a crust or as a topping for desserts and various baked goods.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

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.