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An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

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

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

In reference to wine making, "toast level" is a term used to describe the distinct effect a storage barrel that was manufactured over heat (or fire) has on wine flavor.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

Thin, dried slices of bread that are slowly browned in an oven.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

bread crumbs, panko,

A dessert treat made by toasting a marshmallow over a fire and then placing it and a square of chocolate between two graham cracker squares.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

A traditional Japanese sushi that is wrapped in nori (toasted seaweed) and formed into a cone-shaped serving when it is prepared as an appetizer or as part of an entree.

Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.

Hulled grains of buckwheat, which have been oven-toasted. For cooking they can be used whole or they can be coarse, medium or finely ground.

A Japanese term used to describe thin rolls of sushi. When the sushi is wrapped in nori (toasted seaweed) it is rolled up as a small circular tube-shaped creation that is then sliced into finger-sized rolled portions.