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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Afghanistan: breads, grains & baking
Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven).
Albania: breads, grains & baking
Zupa is a popular dessert and assembled by alternating layers of cookies or sponge cake with pastry cream.
Algeria: breads, grains & baking
The Algerian cuisine reference describes flattened pan-bread baked on a heated earthenware or cast-iron plate.
All-purpose flour
A versatile wheat flour whose performance still depends on the specific product.
Angola: breads, grains & baking
Chikuanga ([ʃikuˈɐ̃ɡɐ]), a bread made from manioc flour, served in a wrap of banana leaves; a specialty of northeast Angola.
Antigua and Barbuda: breads, grains & baking
Many locals enjoy fresh-baked butter bread and cheese for breakfast and throughout the day.
Aotearoa New Zealand: Māori rēwena bread
Explore rēwena bread in the context of Māori food traditions, using Tourism New Zealand’s cultural food guide.
Argentina: breads, grains & baking
Medialunas are crescent-shaped pastries related to French croissants, sold in Argentine bakeries.
Armenia: breads, grains & baking
The Mikado cake (Armenian: միկադո տորթ) is an Armenian layer cake made by stacking up layers of baked dough (the dough mainly consists of flour, sour cream, butter, and egg) and a buttercream that mainly consists of butter, chocolate, brandy and condensed milk on top of each other.
Australia: damper and hearth-bread history
Explore Australian hearth-bread and damper history through the museum publication The Cook and the Curator.
Austria: cakes, tortes and pastry traditions
A regional introduction to Austrian baking through the Austrian National Tourist Office’s food and drink guide.
Azerbaijan: breads, grains & baking
Different types of bread are baked in Azerbaijan: lavash and tandoor bread.
Baguette
A long, shaped loaf where handling and scoring make a visible difference.
Bahamas: breads, grains & baking
Bahamians enjoy a variety of desserts, including tarts (coconut and pineapple), guava duff, bread pudding, rum cake and cornmeal pudding.
Bahrain: breads, grains & baking
Malgoum – shawarma served inside chapati or paratha bread with cheese, French fries, and a variety of sauces
Baker’s yeast: instant and active dry
Baker’s yeast is a living leavener used in breads and pizza. Storage, dough conditions and the selected recipe all affect how it performs.
Bangladesh: breads, grains & baking
Tusha Shinni is a dessert halwa made from sweetened dough with nuts and raisins that is usually served on special occasions.
Barbados: salt bread and celebration cake
Barbados’ tourism authority describes the soft salt-bread roll used for cutters and fishcake sandwiches, alongside Christmas black cake.
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