From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
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Switzerland: breads, grains & baking
Appenzeller Käsefladen: The Appenzeller cheese tart, also called Chäsflade, is made with either a bread dough or a yeast dough.
Syria: breads, grains & baking
Syrian sweets include baklava made with filo, nuts and syrup, and knafeh made with kataifi and cheese.
Tajikistan: breads, grains & baking
Meals are almost always served with non (Tajik: нон), flatbread found throughout Central Asia.
Tanzania: breads, grains & baking
Tanzanian snack foods include visheti, kashata (coconut bars), kabaab (kebab), sambusa (samosa), mkate wa kumimina (Zanzibari rice bread), vileja, vitumbua (rice patties), and bagia.
Thailand: breads, grains & baking
Pathongko – The Thai version of the Chinese deep-fried bread called youtiao.
Timor-Leste: breads, grains & baking
Batar daan - A popular dish of corn, mung beans, and pumpkin.
Togo: breads, grains & baking
éma-koumé: fermented wet maize dough, sieved and settled, then cooked into a smooth, lighter, whiter paste.
Tonga: breads, grains & baking
Baked breadfruit was eaten in season; said fruit itself as well as the banana and taro could be stored in pits until fermented into a unique staple preserve known as mā.
Trinidad and Tobago: breads, grains & baking
Desserts include fruitcake, blackcake (rum cake), sweet bread, cassava pone, coconut drops and sponge cake.
Tunisia: breads, grains & baking
Khobz tabouna—traditional oven-baked bread, not a flat or pita-like bread.
Turkmenistan: breads, grains & baking
Turkmen bread is prepared differently from other breads in the region in thick, round disc-shaped loaves baked in a traditional tamdyr clay oven.
Tuvalu: breads, grains & baking
The traditional foods eaten in Tuvalu are pulaka, taro, bananas, breadfruit and coconut.
Türkiye: yufka and shared flatbread traditions
Explore the communal culture of flatbread-making recognized by UNESCO across Türkiye and neighboring countries.
Uganda: breads, grains & baking
Mugaati n'amaggi (bread and eggs)—Originally an Arab dish, it consists of wheat dough spread into a thin pancake, filled with minced meat and raw egg, and then folded into a neat parcel, which is fried on a skillet or hotplate.
Ukraine: breads, grains & baking
Savory pampushky: soft, fluffy bread portions, or deep-fried pieces of dough, topped with garlic butter.
United Arab Emirates: breads, grains & baking
Lugaimat, also called luqaimat, is an Emirati dessert described in the country guide.
Uruguay: breads, grains & baking
Spanish influences are abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ensaimadas (Catalan sweet bread), and alfajores were all brought from Spain.
Uzbekistan: breads, grains & baking
Noni toki – a crispy flat bread that is baked on the back of a wok.
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