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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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.
Coca masegada in Andorra
Andorra’s tourism authority presents coca masegada as a sweet local coca within a broader Mediterranean family of flat pastries.
Colombia: Andean maize and arepa traditions
Explore maize-based doughs and arepas in Colombia’s Andean food culture through Colombia Travel’s regional account.
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.
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