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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Ireland: breads, grains & baking
Brown bread and soda bread are among the representative breads described in the Irish cuisine reference.
Israel: breads, grains & baking
Many professional bakers came to Israel from Central Europe and founded local pastry shops and bakeries, often called konditoria, thus shaping local tastes and preferences.
Ivory Coast: breads, grains & baking
Foufou is a dish consisting of mashed plantains and palm oil, whereas foutou is made from mashed plantains and yam.
Jamaica: breads, grains & baking
Bammy is a flat cassava pancake; hard-dough bread is another Jamaican bread described in the guide.
Japanese milk bread
A soft enriched loaf connected to cooked-flour techniques.
Japanese soft-bread traditions
A starting point for Japanese-style milk bread and cooked-flour technique.
Jordan: breads, grains & baking
Khubz (خبز, pita): Literally, "generic" bread, with a pocket.
Kazakhstan: breads, grains & baking
Nan is a type of traditional bread made in the tandyr oven, popular in cities along the Silk Road.
Kenya: breads, grains & baking
Rice and stew are more common with working families, as are other dishes like chapati, a staple that originated from India (similar to the flatbread paratha), and chicken stew.
Kiribati: breads, grains & baking
Coconut, pandanus palms and breadfruit trees are the most common wild plants, whereas the five most cultivated crops but the traditional Babai, Cyrtosperma merkusii, are imported Chinese cabbage, pumpkin, tomato, watermelon and cucumber.
Kuwait: breads, grains & baking
Zalabia (Arabic: زلابية) – fried dough soaked in syrup (sugar, lemon, and saffron, it has a distinctive swirly shape.
Kyrgyzstan: breads, grains & baking
Common types of bread (Kyrgyz: нан [nɑn]) available in Kyrgyzstan include Central Asian flatbread (nan), and thick, sturdy Turkish breads.
La Serenissima: San Marino wafer cakes
San Marino’s tourism office documents La Serenissima as a family confectionery associated with the Torta Tre Monti and Torta Titano.
Laos: breads, grains & baking
Khao poon – (Lao: ເສັ້ນເຂົ້າປຸ້ນ; Lao pronunciation: [se᷆n.kʰa᷆w.pûn]), fresh rice noodles which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through a sieve into boiling water.
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.
Lemons
A citrus reference for exploring ingredients in baking.
Lesotho: breads, grains & baking
Motoho is a fermented sorghum porridge described in the Lesotho cuisine reference.
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