Rusk: A rusk is a slice of a special bread, the dough of which is made from flour, water, salt and […]
Bakery and pastry shop
Butter
Beurreck: A beurreck (or beurek, burek, börecks,…) is a Turkish donut with cheese, served as an appetizer in mezes or […]
Beautiful helene
Belle Hélène: “Belle Hélène” is the name given, in classical cuisine, to various preparations by several chefs of […]
Potato fritter
Potato fritter: Potato fritters are a country and mountain dish from eastern […]
Donut (pastry)
Donut (pastry): A donut is a preparation made up of a donut dough, whether or not containing a cooked or raw ingredient, […]
Beauvilliers (pastry shop)
Beauvilliers (pastry): “Beauvilliers” is, in classic cuisine, the name of a very substantial cake made of crushed almonds and sugar mixed […]
Baumkuchen
Baumkuchen: Baumkuchen (literally: tree cake) is a hollow cake baked on a spit. Of Austrian origin, this curious […]
Bavarian (pastry)
Bavarois (pastry): The bavarois is a cold dessert, made of a custard or a fruit puree stuck to the […]
Ba-Ta-Clan
Ba-Ta-Clan: (onomatopoeia designating gear, embarrassing crew). The ba-ta-clan is a cake made of fresh almonds crushed in a mortar, which are […]
Tray (pastry)
Barquette (pastry): The barquette is a tartlet. It is usually an oval-shaped (not egg-shaped) tart crust […]
Baghrir (Moroccan cuisine)
Baghrir (Moroccan cuisine): Baghrirs, a Berber term used in the Maghreb, is a pancake made from semolina, flour, […]
Baklava (pastry)
Baklava (pastry): Baklava (from the Persian bâqlavâ) is a traditional pastry common to all the peoples of Persia and […]
Baguette (bakery)
Wand: (word coming from the Italian bacchetta, from bacchio and from the Latin baculum meaning "stick"). In France, a baguette or […]
Baba (pastry)
Baba (pastry): Baba, also called savarin, is a leavened dough cake, sometimes with the addition of raisins and […]
Wafer (bread)
Unleavened bread (unleavened bread): “Unleavened” is a qualifier coming from the Greek zumê meaning “leaven”, and the -a – privative, designating a […]
Breadsticks
Breadstick: A breadstick (from the Italian gressini) is a dry, crisp stick, the size of a pencil, made from a […]
Aboukir (pastry shop)
Aboukir (pastry): An aboukir is a pastry dessert, made of a sponge cake cooked in a charlotte mould, then […]
Shuttle (pastry shop)
Shuttle (pastry): A shuttle is a dry cookie in the shape of a tray, made of butter and flour with the addition of […]
Berry pie
Berry pie: Berry pie (or truffiat) is a traditional Berry dish made with potatoes, onions, […]
Porridge
Farinata: In Italian, the dish called “farinata” means “made from flour”. In Nice and on the French Riviera, […]
cruffins
Cruffin: A cruffin (contraction of crescent and muffin) is the hybrid version of a croissant and a muffin. His creation would […]
clafoutis
Clafoutis: A clafoutis is a rustic and family dessert from Limousin, Burgundy and Franche-Comté, prepared with […]
Krisprolls
Krisprolls: Krisprolls are toasted breads registered by the Pagen company, which is a Swedish food company […]
Papadum (Indian cuisine)
Papadum (Indian cuisine): Papadum are a kind of large Indian crisps or patties that are very difficult to […]
Flammekueche
Flammekueche: The Flammekueche is a tarte flambée (in Alemannic/Alsatian flàmmeküeche) or the flame-küche or Flamenkuch, sometimes abbreviated as flamms […]
Cloth cake
Chiffon cake: Chiffon cake (also called chiffon cake) is a large, very light American cake, but covered with a […]
Bourdelot
Bourdelot: Bourdelot is a culinary specialty of Normandy. It is a pastry consisting of placing an apple, peeled or […]
English soup
Zuppa Inglese: The zuppa inglese is a dessert due to the Neapolitan pastry-ice cream makers who came to settle in the big cities of Europe […]