Baked Goods Category
Includes breads, cookies, crackers, and crumbs.
These thin flour wraps from northern Mexico are used to make burritos, chimichangas, fajitas and other Mexican dishes. They're more pliable than corn tortillas, so they're a good choice if you need to roll or fold the tortillas before cooking them. Flour tortillas come in different sizes, including small, thick "fajita tortillas" to large, thin "burrito tortillas."Learn more
This is the traditional French bread that has a hard, dark brown crust and many large air pockets. The baguette = baguet (bah-GET) is the standard tube-shaped French bread, about two feet long. The bâtarde = batarde (buh-TARD) is a bit larger than a baguette, while the baton (bah-TOH), is a bit smaller, and the ficelle (fee-SELL) is much narrower.Learn more
This rich cake is light, pliable, and absorbent, so it forms the basis of many desserts, including tiramisu, baked Alaska, petits fours, and upside down cakes. You probably won't find them unembellished in markets, but they're easily made at home with cake flour, butter, eggs, vanilla, sugar, and salt.Learn more
These are tongue depressor-sized sponge cakes that are used to make charlottes, tiramisu and other desserts. American ladyfingers are smaller and moister than their Italian counterparts. If substituting them for Italian savoiardi, use more and toast them briefly in the oven before using.Learn more