croûtons
61Sorrel — This article is about the common sorrel. For other uses of sorrel , see sorrel (disambiguation). Narrow leaved sorrel and variants redirect here. These terms may also refer to curled dock (R. crispus). Sorrel Scientific classification …
62Spanish cuisine — Jamón Ibérico, BEHER Belota Oro , was elected as Best ham in the world in IFFA Delicat 2007 and 2010. Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by… …
63Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… …
64Aioli — (Provençal Occitan alhòli [In Provençal Occitan, the same word is written alhòli according to the classical norm or aiòli according to the Mistralian norm.] , Catalan allioli ) is a sauce made of garlic and olive oil. Normally egg is also added… …
65Jaén — Spanish city image skyline size = 300px image skyline caption = Jaén Cathedral native name = Jaén spanish name = Jaén image coat of arms = Escudo Jaén.svg image coat of arms size = 80px image flag size = 200px image city image city map size =… …
66Okonomiyaki — Cheese and shrimp okonomiyaki (above) fully seasoned with sauce, mayonnaise, katsuobushi and aonori in Osaka, Japan Origin P …
67Yoghurt — Yoghurt, full fat Nutritional value per 100 g (3.5 oz) Energy 257 kJ (61 kcal) Carbohydrate …
68Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast.  Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… …
69Chapati — Plain chapati and Stuffed rolled chapatis Origin Alternative name(s) Roti Region or state South Asia …
70Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac …
