Baking 1-24
24 entries in the Baking compendium.
NaanLeavened flatbread baked in tandoor or on tava.PitaYeast-leavened round flatbread common in the Mediterranean and Middle East.TortillaThin unleavened flatbread, staple of Mexican and Central American cuisine.Puff pastryA laminated pastry leavened by steam from butter layers.Shortcrust pastryA versatile pastry used for sweet and savory pies.Choux pastryA delicate steam-leavened dough used in many pastries.FiloPaper-thin dough perfected in Ottoman palace kitchens.CakeA baked confectionery, often served at celebrations.Sponge cakeA light, non-yeasted cake leavened by eggs or baking powder.CheesecakeAncient Greek dessert evolved into a global creamy treat.MacaronA meringue-based confection with almond meal, filled and ruffled.EclairA choux pastry filled with cream and topped with icing.BaklavaLayered pastry dessert with disputed ancient origins.BreadOne of the oldest prepared foods, essential across cultures.SourdoughAncient leavening agent using wild yeast and lactobacillus.CroissantA crescent-shaped, buttery, flaky Viennoiserie pastry.BriocheA rich French Viennoiserie with high egg and butter content.BaguetteLong, thin French bread defined by law and cultural tradition.FocacciaFlat leavened Italian bread with ancient Roman origins.CiabattaItalian white bread created in 1982 as a baguette alternative.SconeA traditional baked good of the British Isles.MuffinIndividual-sized quickbread baked good, sweet or savory.DoughnutA fried or baked sweet snack of leavened dough.PretzelBaked pastry shaped into a knot, with religious and guild significance.
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