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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Latvia: breads, grains & baking
A popular pastry is the speķrauši, wheat or rye flour buns filled with finely cut streaky bacon and onions.
Lebanon: breads, grains & baking
Kanafeh is a dessert stuffed with white cheese (such as akkawi cheese), nuts and syrup, made from kadayif dough.
Lesotho: breads, grains & baking
Motoho is a fermented sorghum porridge described in the Lesotho cuisine reference.
Liberia: breads, grains & baking
Rice is a staple of the Liberia diet, whether commercial or country ("swamp rice" or Bulgur wheat (popularized during the wars)), and either served "dry" (without a sauce (dry rice is often served with chicken, luncheon meat, or corned beef)), with stew or soup poured over it, cooked into the classic jollof rice, or ground into…
Libya: breads, grains & baking
Khobza bil ‘Ashab is a traditional Libyan savory bread made from sfinz dough, known for its soft and spongy texture.
Liechtenstein: breads, grains & baking
Small bakeries provide fresh bread rolls and pastries in Liechtenstein.
Lithuania: breads, grains & baking
Žagarėliai (also known as krustai or chrustai) – Twisted, thin deep-fried pastries dusted with powdered sugar; identical to Scandinavian Klejner cookies, similar to Mexican buñuelo.
Luxembourg: breads, grains & baking
Quetschentaart—A plum tart; it, along with peach, cherry, and pear tarts are typical desserts and can be found in any pastry shop or restaurant.
Madagascar: breads, grains & baking
French pastries and cakes are very popular across the island and may be purchased at the many pâtisseries found in towns and cities throughout Madagascar.
Malawi: breads, grains & baking
Nsima is a staple food made from ground corn and served with side dishes of meat, beans and vegetables.
Malaysia: breads, grains & baking
Ang koo kueh (Chinese: 紅龜粿), a small round or oval-shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.
Maldives: breads, grains & baking
Huni roshi – a coconut flatbread originating from the Maldives.
Mali: breads, grains & baking
Malian bread: Breads like baguette are commonly eaten in Mali with butter or cheese.
Malta: breads, grains & baking
Ħobż biż-żejt uses Maltese bread dressed with oil; ftira is another bread described in the Malta guide.
Marshall Islands: breads, grains & baking
Common indigenous and traditional foods include breadfruit, coconut, bananas, papaya, seafood, pandanus and bwiro (fermented breadfruit and coconut milk).
Mauritania: breads, grains & baking
Rice and couscous appear in Mauritanian meals, with the guide describing couscous particularly in the north.
Mauritius: breads, grains & baking
Many forms of French desserts and cakes were influenced by the Franco-Mauritians and can also be found in France, such as tarts.
Mexico: breads, grains & baking
Before industrialization, traditional women spent several hours a day boiling dried corn then grinding it on a metate to make the dough for tortillas, cooking them one-by-one on a comal griddle.
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