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.
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Comoros: breads, grains & baking
Mkatra siniya (Comorian spice cake), shihondro (caramelized peanut candy) and ladu (cashew/rice balls with a hint of black pepper) are a few examples of desserts eaten in the islands.
Costa Rica: breads, grains & baking
In the province of Limón, a majority of the desserts are made from a coconut base as well as from fried plantains.
Croatia: breads, grains & baking
Knedle – also known as gomboce are potato dough dumplings, usually filled with plums and rolled into buttered breadcrumbs
Cuba: breads, grains & baking
The sandwich is built on a base of lightly buttered Cuban bread and contains sliced roast pork, thinly sliced Serrano ham, Swiss cheese, dill pickles, and yellow mustard.
Cyprus: breads, grains & baking
Loukoumades (fried doughballs in syrup), loukoum, ravani (sweet semolina citrus cake), tulumba and baklava are well-known local desserts.
Czechia: breads, grains & baking
A bun or a roll baked from bread dough is called a dalamánek.
Democratic Republic of the Congo: breads, grains & baking
A type of fermented bread, kwanga or chikwangue, made from cassava, is commercially produced throughout the country.
Denmark: rye bread and smørrebrød
Discover the role of rye bread in Danish open sandwiches through VisitDenmark’s introduction to traditional food.
Djibouti: breads, grains & baking
The main dish is typically a pancake-like bread called lahoh, which might also be eaten with a stew or soup, such as wat.
Dominica: breads, grains & baking
Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and "tasty bakes", fried dough made with flour, water and sugar or sometimes salt, along with cold drinks.
Dominican Republic: breads, grains & baking
Pan de coco – Coconut bread shows up in many Central American cuisines and Caribbean cuisines particularly in Nicaragua, Venezuela, Honduras, Brazil, Colombia, Guatemala, Jamaica, Puerto Rico, and the Dominican Republic.
Ecuador: breads, grains & baking
Pristiños and buñuelos are two distinct, yet related, fried dough desserts popular in Ecuador.
Egypt: breads, grains & baking
A common traditional bread, kabed (كابد), is prepared by mixing corn flour with water to form dough, which is then baked until crispy at the edges yet remains soft inside.
El Salvador: breads, grains & baking
Empanadas de platano, torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar
Equatorial Guinea: breads, grains & baking
Key ingredients in Equatoguinean cuisine come from local plants and animals, including plantains, sweet potato, breadfruit, cassava, yam, cocoyam (known locally as malanga), groundnuts, and snails.
Eritrea: breads, grains & baking
The main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from legumes; mainly lentil and faba beans).
Estonia: breads, grains & baking
Dark rye bread made from leavened dough is part of Estonia’s bread tradition.
Eswatini: breads, grains & baking
Staple foods in Eswatini include sorghum and maize, often served with goat meat.
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