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A type of bread prepared with a dough usually made from white (wheat) bread flour or all-purpose flour and is enriched with milk.

A flavored quick bread that is baked in a muffin cup that is inserted into a muffin tin, rather than in a bread pan, which provides individual servings for each muffin.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

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.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

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.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.