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In baking, a crust is the hard outer skin of bread or similar baked goods like rolls. (Full article...)

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A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

A popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is most commonly served with a cup on the side, into which the sandwich is dipped as it is eaten, although this is not how the sandwich was served when it was originally developed. (Full article...)

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Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's name derives from the famous Portuguese Goan dish carne de vinha d'alhos (meat with garlic vinegar) or vindalho, made with pork.

From the 19th century onwards, the Portuguese-Indian dish was adapted within Anglo-Indian cuisine. The British highly prized Goan cooks, and acquired "Portuguese curry". This was initially applied to meats including beef and duck. In the 20th century, some recipes in Britain called for lemon juice in place of wine vinegar, possibly because British Muslim chefs intentionally omitted it. As a postwar British restaurant dish, vindaloo became popular as the curry to eat after pub closing time. The drunken clientele then demonstrated its machismo by ordering a specially hot curry. Fat Les's 1998 song "Vindaloo", which became a sort of football anthem, celebrates such lad culture behaviour. Potatoes are sometimes added through confusion with Hindi aloo. (Full article...)

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A chocolate brownie, or simply a brownie, is a chocolate baked dessert bar. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often have a glossy "skin" on their upper crust and may include ingredients such as nuts, frosting, or chocolate chips. A variation containing brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the country during the first half of the 20th century. (Full article...)

Pictured are Oatmeal Stout Brownies. This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).

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Cornbread is a quick bread made with cornmeal, popular in the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi, while the Choctaw people of the Southeast call it bvnaha. The Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder. (Full article...)

Sweet Cornbread is a variant of the Skillet Cornbread made throughout the Southern United States.

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Kimchi (/ˈkɪmtʃi/; Korean: 김치; RR: gimchi; pronounced [kim.tɕʰi]), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used. (Full article...)

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Roux (/ruː/) is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. (Full article...)

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French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

When French toast is served as a sweet dish, sugar, vanilla, and cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savoury dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise. (Full article...)

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Paella (/paɪˈɛlə/ py-EL-ə, /pɑːˈeɪjə/ pah-AY-yə; Valencian: [paˈeʎa]; Spanish: [paˈeʎa] or [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.

There are three versions of paella: paella valenciana, which includes rabbit, chicken, duck, snails; paella mixta, which includes livestock, and paella de marisco, which includes seafood; however, Valencians say that only the recipe for paella valenciana is the true paella. (Full article...)

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In Vietnamese cuisine, bánh mì, bánh mỳ or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mì], 'bread' (Hanoi: [ɓaʲŋ̟˧˥.mi˧˩] or Saigon: [ɓan˧˥.mi˧˩])), is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food.

A typical Vietnamese roll or sandwich is a fusion of proteins and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, like xá xíu (Chinese barbecued pork), xíu mại (Vietnamese minced pork), nem nướng (grilled pork sausage), Đậu Hũ (tofu), and even ice cream, which is more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack. (Full article...)

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A muffin is a type of individual-sized baked good. It is often a small, sweet quickbread or cake in a cup-shaped container. It may be named for additional ingredients, e.g., "blueberry muffin".

While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as cornbread muffins and cheese muffins, and less sweet varieties such as traditional bran muffins. The quickbread muffin originated in North America during the 19th century. (Full article...) The muffins pictured are a variation on the classic lemon poppy seed muffin. Made with real lemon zest and covered with a lemon-flavored confectioners glaze, they are an ideal companion for a Sunday brunch.

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Pesto (Italian: [ˈpesto]), also known as pesto genovese, is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan (alternatively Grana Padano), pecorino sardo, pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta. (Full article...)

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San Francisco Sourdough bread differs from other sourdough bread in being leavened with a culture prepared with fresh grapes. The multiplicity of strains of yeast (up to 16 according to the work of Robert K. Mortimer, professor emeritus of Molecular and Cell Biology at U.C., Berkeley) produces a unique taste.

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Bruschetta (/bruˈskɛtə, -ˈʃɛtə/ broo-SKET-ə, -⁠SHET-ə, Italian: [bɾuˈsketta] ^ⓘ) is an Italian appetizer (antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill. (Full article...)