Baked Goods Category

Like sponges, these cakes have lots of air pockets, which are made by beating egg whites and folding them into the batter. Angel food cakes are similar, but they're made without egg yolks, while sponge cakes are made with whites and yolks. A sponge cake will keep its shape better if you cut it with a serrated knife.

These are breads that are made with a starter instead of fresh yeast. A starter is a mixture of flour, water, and baker's yeast that been set out so that it can be colonized by airborne yeast and friendly bacteria. Starters lend a special character to the bread--sourdough bread, for example, needs to be made with a starter to acquire a sour flavor.

This rich German coffee cake is traditionally served at Christmas.

This is usually put inside a whole turkey to absorb flavorful juices while the bird roasts, but it can also be baked in a casserole dish. It's usually made of small bread cubes or shredded pieces of bread that have been dried. Commercial stuffing is convenient, but not as fresh-tasting as homemade stuffing.

These are crunchy corn tortillas that have been loosely folded and deep-fried. You just fill them and serve. Look for boxes of them among the Mexican foods in your supermarket, or make them yourself by deep-frying corn tortillas, forming them into a U-shape, then allowing them to harden into a crispy shell.

These thin wraps are used to make countless Mexican dishes. Corn tortillas have little or no fat, and they're the preferred tortilla for making tacos and enchiladas. Flour tortillas are softer, higher in fat, and more pliable. They're traditionally used to make burritos, chimichangas, fajitas, flautas, and quesadillas, though some cooks use them to make everything from spring rolls to peanut butter sandwiches. Before filling tortillas, cook them briefly on a hot, dry frying pan or wrap them in damp paper towels and heat them in the microwave. Store uncooked tortillas in the refrigerator or freezer.

These are tortilla wedges that have been deep-fried or baked. They're often served with Southwestern-style dips, like salsa and guacamole.

These crunchy crackers are made of woven strands of whole wheat. They're often used as a base for appetizers, though some devotees eat them straight. Reduced fat and low sodium versions are available.

These vanilla cookies can be eaten as they are, but cooks often pound them into crumbs and use them to make pie crusts.

These are often used to make pie crusts. To make them, place vanilla wafers in a heavy plastic bag, seal, then crush the wafers with a rolling pin.

These crunchy crackers have little flavor, making them a neutral foundation for spreads and appetizers.

This is Australia's answer to America's graham cracker.

These are slices of bread that have been baked a second time, making them crisp and dry. Toddlers use them as teething biscuits, while adults add them to soups.