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05:13AM May 12, 2020 - by: anika854

Crouton

crout

(French) (0 )

A crouton, colloquially referred to as a "crout," is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads notably the Caesar salad as an accompaniment to soups and stews, or eaten as a …

05:09AM May 12, 2020 - by: anika854

Cottage Loaf

(British) (0 )

A cottage loaf is a traditional type of bread originating in England. The loaf is characterized by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller: the shape is similar to that …

05:04AM May 12, 2020 - by: anika854

Coppia Ferrarese

Ciopa, Ciupeta, Pane Ferrarese

(Italian) (0 )

Coppia Ferrarese, also known as Ciopa, Ciupeta, and Pane Ferrarese, is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. It was first made around the thirteenth century in Ferrara, Italy.

05:00AM May 12, 2020 - by: anika854

Christmas Wafer

(Polish) (0 )

Christmas wafer is a central European Christian Christmas tradition celebrated in Poland, Lithuania, Latvia, and in some parts of Slovakia during Wigilia, also known as Christmas Eve Vigil.

04:55AM May 12, 2020 - by: anika854

Chickpea Bread

(Albanian) (Turkish) (0 )

Chickpea bread is a type of bread made from chickpea flour from Albania and Turkey. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast found on chickpeas.

04:49AM May 12, 2020 - by: anika854

Brown Bread

(Irish) (0 )

Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee.

04:45AM May 12, 2020 - by: anika854

Broa

(Portuguese) (Spanish) (0 )

Broa is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil (where it is traditionally seasoned with fennel).

08:15PM May 11, 2020 - by: itisclaudio

Empanada Gallega

Galician Pie, Galician Pork And Pepper Pie

(Spanish) (Spanish-Galician) (0 )

Empanada Gallega is a large round pie from Galicia, Spain. The dough is slightly different to typical Latin American-style empanada dough. The empanada is often baked in a paella pan or in a pizza pan. The fillings of Galician and Portuguese empanadas usually include tuna, …

07:38PM May 11, 2020 - by: itisclaudio

Gundruk

(Indian) (Nepalese) (0 )

Gundruk is a fermented leafy green vegetable and a popular food in Nepal, and it is claimed to be one of the national dishes. It is popular not only in Nepal but also in Gorkhali or Nepalese diaspora households worldwide. Wikipedia

07:15AM May 11, 2020 - by: itisclaudio

Candied Yams

Sweet Potato Casserole

(American) (0 )

Candied Yams or Sweet Potato Casserole is a thanksgiving classic side dish made of garnet yams or sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce topped with marshmallow.

05:13AM May 11, 2020 - by: anika854

Borodinsky Bread

Borodino

(Russian) (0 )

Borodinsky bread or Borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.

05:09AM May 11, 2020 - by: anika854

Borlengo

Burlengo, Zampanelle

(Italian) (0 )

A borlengo , also called a burlengo or zampanelle, is a thin flatbread now made with water, eggs (sometimes omitted) flour and salt. Originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying …

05:02AM May 11, 2020 - by: anika854

Bolo Do Caco

(Portuguese) (0 )

Bolo do caco is a flat, circular bread, shaped like a cake and thus called bolo (Portuguese for 'cake'). It is traditionally cooked on a caco, a flat basalt stone slab. The bread is usually served with garlic butter, or eaten as a sandwich with …

04:58AM May 11, 2020 - by: anika854

Bolani

Perakai, Piraki

(Afghan) (0 )

Bolani, or Perakai, Piraki, is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt …

04:54AM May 11, 2020 - by: anika854

Blaa

Bla, Blah, Waterford Blaa

(Irish) (0 )

A blaa or Waterford Blaa is a doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland. It is currently made in Waterford and County Kilkenny[2][3] and was historically made in Wexford.

04:50AM May 11, 2020 - by: anika854

Rye Bread

Black Bread

(American) (European) (Israeli) (0 )

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from …

04:45AM May 11, 2020 - by: anika854

Bialy

(Polish) (0 )

Bialy, a Yiddish word short for biały or bialystoker kuchen, from the city of Białystok in Poland, is a small roll that is a traditional dish in the Polish Ashkenazi Jewish cuisine.

04:40AM May 11, 2020 - by: anika854

Barm Cake

(British) (0 )

A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm.

04:28AM May 11, 2020 - by: anika854

Balep Korkun

Tsampa Balep, Tibetan Flatbread

(-Tibetan-) (0 )

Balep korkun is a type of bread that is consumed mainly in central Tibet. It is round, flat, and relatively easy to make.The ingredients are tsampa (barley flour), water, and baking powder. It is cooked in a frying pan. It has been described as similar …

04:23AM May 11, 2020 - by: anika854

Anpan

(Japanese) (0 )

Anpan is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (Shiro-an), green beans (Uguisu-an), sesame (Goma-an), and chestnut (Kuri-an).