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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Monaco: breads, grains & baking
Fougasse is a traditional Monégasque bread or pastry, associated with ingredients such as orange blossom and almonds.
Mongolia: breads, grains & baking
Gambir (Mongolian: гамбир, pronounced [ɢæmʲbʲĭɾ]) is a flatbread that is commonly made from flour and ghee, served on its own or with sugar.
Montenegro: breads, grains & baking
Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads.
Montréal: bagels and a living baking tradition
Explore Montréal’s bagel culture and its immigrant roots through the city’s official tourism organization.
Morocco: bread at the shared table
Explore bread’s place in Moroccan meals through the Moroccan National Tourist Office’s food and drink guide.
Mozambique: breads, grains & baking
The staple food for many Mozambicans is xima (shi-mah), a thick porridge made from maize/corn flour.
Myanmar: breads, grains & baking
Palata (ပလာတာ), also known as htattaya (ထပ်တစ်ရာ), a flaky fried flatbread related to Indian paratha, is often eaten with curried meats or as dessert with sprinkled sugar, while nanbya (နံပြား), a baked flatbread, is eaten with any Indian dishes.
Namibia: camping pot bread
A Namibian hospitality publisher documents pot bread cooked near a campfire, illustrating a practical bread-making approach for local camping trips.
Nauru: breads, grains & baking
Banana and coconut are used in Christmas cakes described in the Nauruan cuisine reference.
Nepal: breads, grains & baking
Momo is a Himalayan dumpling, filled with minced meat in a flour dough, given different shapes and then cooked by steaming.
Netherlands: breads, grains & baking
Dutch bread tends to be very airy, as it is made from yeast dough.
Nicaragua: breads, grains & baking
Corn is not only used in food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts.
Niger: breads, grains & baking
Porridge, wheat dumplings, and beignets are some of Niger's most common snacks.
Nigeria: breads, grains & baking
Alkubus is Hausa-Fulani steamed bread made from wheat, flour, yeast and water, put in moulds and steamed.
North Korea: breads, grains & baking
Mandu – various dumplings, mandu styles vary in different regions of North Korea
North Macedonia: breads, grains & baking
Mekici (also known as tiganici or pishii), fried lumps of dough
Norway: breads, grains & baking
German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as wienerbrød, literal translation: "Viennese bread") share the table with a variety of homemade cakes, waffles and biscuits.
Oman: breads, grains & baking
Mushaltat is a wheat flatbread often stuffed with cheese, meat, honey or vegetables.
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