baked
774 dishes.
Covrigiring pretzels with sesame or poppy from street kiosks
Cozonacbraided holiday sweet bread swirled with walnut-cocoa
Crab backSeasoned crab meat baked in its shell
Crab backsLand-crab meat seasoned and baked in shells
Crème brûléeChilled vanilla custard beneath crackling burnt-caramel crust.
CrispbreadCracker-crisp rye rounds buttered at every meal.
CroissantFlaky laminated butter pastry, the breakfast icon.
Crostata di ricotta e viscioleSealed pastry tart of sheep ricotta layered with sour cherry jam.
CuñapéCheese-and-yuca buns from the Santa Cruz lowlands
Custard SquareSlab of set custard between flaky pastry, iced on top.
CutterSalt-bread sandwich with ham, fish, or fishcakes
DamperBush soda bread traditionally baked in campfire coals
Danish pastryFlaky laminated pastry with custard or jam; the original Danish.
Dark rye breadHeavy sour dark rye, the sacred everyday loaf.
DhalpuriSoft flatbread filled with seasoned ground split peas, used to wrap curry
Dholl purisoft split-pea flatbreads with curry, rougaille and pickles; island icon
Difo daboHuge yeasted wheat loaf baked in embers, torn at family celebrations
Diphaphathagriddled flat muffin-like breads, split and buttered
DjevrekChewy sesame-crusted bread ring sold from street stands and kiosks.
Dobos tortesponge layers, chocolate buttercream, glassy caramel top
Dominican cakeAiry celebration cake with pineapple filling and meringue
DoolshoLayered sponge cake, brightly iced, cut at weddings and Eid
Dosti rotiTwo thin rotis cooked joined together then peeled apart, soft and layered
Drob de mielEaster lamb offal loaf with herbs and eggs
DrømmekageVanilla sponge under a baked coconut and brown sugar topping
Dutch apple pieTall cinnamon apple pie with lattice, whipped cream.
Dziriettealmond-filled Algiers pastries glazed with honey and dusted with sugar
Eccles cakeFlaky butter pastry round packed with spiced currants, sugar-crusted on top
ÉclairChoux pastry finger filled with pastry cream, chocolate glaze.
Eish baladipuffed wholemeal pocket flatbread, the bran-dusted staple of Egyptian meals
Ekmek kadaifSyrup-soaked bread pudding topped with thick clotted cream.
EliopitaSavoury bread studded with chopped olives, onion and mint.
Empanada de pinoBaked turnover of beef pino with onion, olive, egg, raisin
Empanada gallegaflat baked pie filled with tuna, peppers, onion
EmpanadasProvincial turnovers of hand-cut beef, olive and egg; Salta's are famed
Empanadas de chiverrePastry turnovers filled with stringy candied fig-leaf gourd jam-
Basbousa bil tamr
Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…
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Barmbrack
Sweet fruit loaf hiding charms at Halloween. Ready in 20 min prep and 1 hr 15 min cooking. 1 large…
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Barazek
Thin crisp Damascene cookies pressed with sesame and pistachio. Ready in 30 min prep and 15 min cooking. About 40…
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Barbari
Thick ridged breakfast flatbread topped with sesame. Ready in 30 min prep and 20 min cooking. 2 large loaves. A…
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Baumkuchen
Ringed tree cake baked in layers on a spit and glazed with chocolate. Ready in 40 min prep and 1…
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Batbout
Soft pocket bread cooked in a dry pan, split and stuffed as a sandwich. Ready in 25 minutes prep and…
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Basler Läckerli
Chewy spiced honey-almond squares from Basel. Ready in 30 min prep and 25 min cooking. About 40 squares. A snack…
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Bejgli
Rolled pastry log filled with dense poppy seed or walnut paste. Ready in 45 min prep and 40 min cooking.…
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Beef Wellington
Beef fillet with mushroom duxelles baked in puff pastry. Ready in 1 hr prep and 45 min cooking. 6 servings.…
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Beriani Gam
Spiced rice baked with chicken or mutton until the gravy is absorbed. Ready in 45 minutes prep and 1 hour…