bread-crust texture
41Muffin — For other uses, see Muffin (disambiguation). Muffins A muffin is an American English name for a t …
42Fondue — Not to be confused with fondant. Dipping a cheese fondue with a long stemmed fork Fondue is a Swiss and French dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long stemmed forks with… …
43Sodium chloride — NaCl redirects here. For the Google technology, see Google Native Client. This article is about the chemical compound. For sodium chloride in the diet, see Salt. For sodium chloride as a mineral, see Halite. Sodium chloride …
44Clotted cream — A tub of clotted cream, showing top crust. Origin Alternative name(s) Clouted cream, Devonshire cream Place of origin …
45Arepa — The arepa is a corn based bread from the northern Andes in South America (from countries like Colombia and Venezuela), now spread to other areas in modern Latin American countries. It is similar to the mesoamerican tortilla. Arepas are most… …
46Fruit curd — is a dessert topping and spread usually made with lemon, orange or raspberry.cite web |title=Cake Talk: What the terms mean |work=The Joy of Cooking |publisher=The Seattle Times |date=2005 06 29 |url=http://community.seattletimes.nwsource.com/arch… …
47Pastry — This article describes Pastry in food. For the Distributed Hash Table system, see Pastry (DHT). Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It may also… …
48Bulkie roll — A bulkie roll or bulkie is a New England regional variety of sandwich roll. Sandwiches made with bulkie rolls are very common in area delicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer than hamburger… …
49Barm — is the foam, or scum, formed on the top of liquor (i.e. fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation) when fermenting. It was used to leaven bread, or set up fermentation in a …
50Europe, history of — Introduction history of European peoples and cultures from prehistoric times to the present. Europe is a more ambiguous term than most geographic expressions. Its etymology is doubtful, as is the physical extent of the area it designates.… …
