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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 pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

bread crumbs, panko,

A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking. Typically made from aluminum, pie crust shields may be a solid one-piece round ring that is placed over the entire pie crust or individual crescent-shaped pieces that are placed individually on sections of the crust.

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.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

bread crumbs, breadcrumbs,

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A type of Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight.

A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used in relation to the wheat flour content.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb.

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