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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Bhutan: breads, grains & baking
Popular snacks include momo (Bhutanese dumplings), Hoentay (Buckwheat dumplings), shakam ezay (eezay), khabzey (dried fritters made with flour, water, and sugar, which are then deep-fried), shabalay, juma (Bhutanese sausages marinated in spices), and noodles.
Bolivia: breads, grains & baking
A typical Bolivian breakfast is a piece of bread, often a marraqueta, paired with butter and jam.
Bosnia and Herzegovina: breads, grains & baking
Šampita – a whipped marshmallow-type dessert with fillo dough crust
Botswana: breads, grains & baking
Bread flour is not part of the basic diet, but has been imported for some years, so there are various bread recipes that have become part of the national food.
Brazil: breads, grains & baking
Pudim de pão (literally "bread pudding", a pie made with bread "from yesterday" immersed in milk instead of flour (plus the other typical pie ingredients like eggs, sugar, etc.) with dried orange slices and clove)
Britain: fruit scones and the tea table
Explore fruit-scone technique through the National Trust’s published recipe and serving tradition.
Brunei: breads, grains & baking
Dishes from Brunei are often spicy and are commonly eaten with either rice or noodles.
Bulgaria: breads, grains & baking
Milinki (singular: milinka) – bread-roll-type pastry with eggs and sirene
Burkina Faso: breads, grains & baking
Tô (saghbo in Mooré), cooled polenta-style cakes made from ground millet, sorghum or corn.
Burundi: breads, grains & baking
Burundi cuisine also includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas), plantains, sweet potatoes, cassava, peas, maize, and cereals, like corn and wheat.
Cabo Verde: breads, grains & baking
A common appetizer is the pastel, a pastry shell filled with fish or meat that is then fried.
Cambodia: breads, grains & baking
Steaming and grilling are the most common cooking techniques for Cambodian desserts, whereas deep-frying is often used to make pastries as baking is not very widespread in Cambodia outside of commercial bakeries.
Cameroon: breads, grains & baking
Generally, breakfast is made from wheat flour in different ways such as puff-puff (doughnuts), accra banana, bean cakes and et cetera.
Central African Republic: breads, grains & baking
Roadside stalls sell foods such as baked goods and makara (a type of fried bread), sandwiches, barbecued meat and snacks.
Chad: breads, grains & baking
Bread made from millet and sorghum that has been ground into flour
Chile: breads, grains & baking
Empanadas de manzana: a baked pastry filled with baked apples and cinnamon.
China: breads, grains & baking
Mooncakes are associated with the Mid-Autumn Festival, while dumplings are associated with the Spring Festival.
Colombia: Andean maize and arepa traditions
Explore maize-based doughs and arepas in Colombia’s Andean food culture through Colombia Travel’s regional account.
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