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A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

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 flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

A type of hard-wheat flour that is most often used for quick breads, such as muffins, biscuits, and dumplings, and flatbreads, such as chapatis, and tortillas.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

A small ball of dough that can be fried in a skillet or deep-fried, but is more often poached in a liquid such as a stew or broth.

A small plump squash that is only about four to five inches in diameter. Its skin is generally cream colored or light yellow with green stripes.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A wooden utensil used to form ridges in pasta, such as for garganelli pasta or to help form the delicate balls for gnocchi, a dumpling-like creation common in Italy.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.