Papad (also papadum, papadam, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, ...

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Papadum - Recipe

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Challah (חלה) or hallah, Barches (German and western Yiddish), Barkis (Göteborg), Bergis (Stockholm), khala (Russian), khale (eastern Yiddish) is a traditional Jewish bread eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed). The association of challah with Judaism is most prevalent in the United States. Challah and similar rich brioche-like breads (often braided) are also traditional in many other co ...

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A bread roll (British English: bap, which stands for barm and pastry) is a piece of bread, usually small and round. They are often used in the same way as sandwiches are—cut transversally, with fillings between the two halves. Bread rolls are common in Europe, especially in Germany and Austria. The German name for rolls is Brötchen (Northern Germany), which literally means small bread, Semmel (Southern Germany and Austria, from Latin similia wheat flour, originally form Assyrian samidu

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Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes. Dry breadcrumbs are made from very dry bread, often baked or toasted to remove all remaining moisture, and often have a sandy or even powdery texture. They make for a crisp and crunchy coating for fried foods. The bread used to make soft or fresh bread ...

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White bread is bread made from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this white flour is generally bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable. The development of white bread was a response to the adaptation of the grocery business to modern commerce. Bleaching gives white ...

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Crisp bread (Swedish: knäckebröd, spisbröd or hårdbröd, Finnish: näkkileipä) is a very flat and dry Nordic type of bread, containing mostly rye flour. According to some sources, crisp bread is more than a thousand years old and was a staple of the Vikings on their raids, and as ship biscuit would keep for several months. Traditional crisp bread was invented about 500 years ago and consists of wholemeal rye flour, salt and water. Today, however, much crisp bread contains wheat flour, spices and grai ...

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Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook Italian cuisine is extremely varied: the country of Italy was only unified in 1861, and its cuisines reflect the cultural variety of its regions: Roman cuisi ...

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Italian cuisine - Dishes and Recipes
Italian cuisine - Antipasti Italian cuisine - Italian soup and sauce recipes Italian cuisine - Italian Breads Italian cuisine - Common Pizza recipes Italian cuisine - Pasta varieties - over 650 Italian cuisine - Pasta dishes Italian cuisine - Rice dishes Italian cuisine - Italian Fish Italian cuisine - Italian Meats Italian cuisine - Italian Wine Italian cuisine - Italian cheeses Italian cuisine - Italian Desserts and pastry Italian cuisine - Italian Coffee Caffè Italian cuisine - Famous Italian dishes
Italian cuisine - Italian Cuisine Ingredients Italian cuisine - Italian Herbs and Spices

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Matzo (also Matzoh, Matzah, Matza, Hebrew מַצָּה maṣṣā), an unleavened bread, is the "official" food of Passover. According to tradition, when the Jews were leaving Egypt, there was no time for the bread to rise, and the resulting food was matzoh. For Passover, the ingredients for matzoh are flour and water. Five grains are forbidden for use during Passover in any processed form but dry-roasting and as matzoh: wheat, barley, spelt, rye, and either oats (according to Rashi) or two-rowed bar ...

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In the cities (Gr. πολις, pl. πολεως) of ancient Greece, the boulé was a council of citizens appointed to run daily affairs of the city. Originally a council of nobles advising the king, boules evolved according to the constitution of the city; in oligarchies boule positions might be hereditary, while in democracies members were typically chosen by lot, and served for one year. Little is known about the workings of the boules, except in the case of Athens, for which extensive material has ...

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A waffle is a batter cake cooked between two hot plates that are called a waffle iron. It has a distinctive gridlike appearance, the result of raised partitions on the waffle iron. Waffles are considered typical of Belgium, which boasts several varieties of waffles with somewhat different recipes. A popular variant is the so-called Belgian waffle (called Brussels waffle in Belgium), which is lighter, thicker, and crispier than standard waffles and is often served with ice cream or whipped cream and fresh str ...

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Waffle - International Waffle - History – Medieval Origins

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A breading is a coating for a piece of meat, poultry, fish, seitan, tofu, textured soy, made from breadcrumbs or a breading mixture. Breading mixtures can be made from wheat flour, salt and yeast. Breading can also refer to croutons. Categories: Food ingredients | Breads ...

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Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. The person that does the baking is called a baker. Breads, desserts, and meat (see also roasting) are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery. The dry heat of baking gelatinizes starch and causes the outside of the food to brown or char, giving it an attract ...

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Baking - Ingredients often used in baking

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Chapati or chapatti is a type of roti or Indian bread eaten in South Asia and East Africa. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Each disc is then held for about half a second directly into an open flame, ca ...

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Chapati - External link

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A biscuit is an edible snack. The exact meaning varies in different parts of the world. The origin of the word biscuit is from a Middle French word meaning "twice cooked". Biscuit - British English meaning. In British English, Australian English and New Zealand English, a biscuit is a hard baked product which in North America may be called a "cookie" or "cracker", it should be noted however that it has become increasingly more common within England and Australia for cookie to be used to differentiate ...

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Biscuit - British English meaning
Biscuit - Varieties
Biscuit - American English meaning Biscuit - External link

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A bannock is a bread thinner than a scone. It is a form of flat cake, baked on a griddle and popular in Scotland, and is generally made of oatmeal and takes the form of a large oatcake. However, the meaning is not universal and some Scots use the term to refer to a wheat flour cake similar to a large thin scone. Scottish bannock is also quite popular in eastern Canada, especially in the Atlantic provinces. The oldest and certainly the most famous of all Bannocks is The Selkirk Bannock, The first bannock is said to have b ...

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A baguette (French: stick) is a variety of bread distinguishable by its much greater length than width. A standard baguette is five or six centimeters wide and three or four centimeters tall, but can be up to a meter in length. It is also known in English as a French stick or a French loaf. Shorter baguettes are very often used for sandwiches. These sandwich-sized loafs are sometimes known as demi-baguettes or tiers. Baguettes can also be sliced and are often served with pâté or cheeses. As part of the traditional continental breakfast in France, slices of baguette are spread with jam ...

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The usual method of toasting bread is by the use of a toaster, a small appliance made for that purpose. To use a modern toaster, simply place sliced bread into the narrow slots on the top of the toaster, tune it to the correct setting (some toasters have more elaborate settings than others) and push the lever down. The toast is done when the lever pops up along with the toast. Originally, toasting was not this easy, one of the first home toasting appliances that was available would only toast one side of the bread at a time, so the bread had ...

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Toast, Toast - Toasting methods, Toast - Preparation and use, Toast - Additional notes

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The modern waffle has its origins in the late middle ages. Waffle irons consisted of two metal plates connected by a hinge, each plate was connected to a wooden arm. Some plates had imprinted designs such as a coat-of-arms or landscape, while some had the now-familiar honeycomb/gridiron pattern. The iron was placed over a fire and would need to be flipped manually to cook both sides of the waffle. These irons were used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour use ...

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Waffle, Waffle - Varieties of waffle, Waffle - Medieval origins, Waffle - Trivia

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Denmark has always been a land in the center of international influence. France has been historically a strong influence, as a leading land of culture. The French language and culture has had a strong influence in the royal house, and in the upper classes. This has also had an influence on Danish cuisine. Germany's proximity has also provided a long-term influence. The area now making up northern Germany was at times throughout history under Danish rule, and there are still many Danish people living in this part of Germany (Schleswig), as ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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