Konjac, also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus.
It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia (USDA hardiness Zone 6-11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long.
The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan. The two basic types of cake are white and black. Noodles are made from konnyaku, known as shirataki.

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Pollination is the process by which pollen is transferred to the female reproductive organs of a plant, thereby enabling fertilization to take place. Like all living organisms, seed plants have a single major purpose: to pass their genetic information on to the next generation. The reproductive unit is the seed, and pollination is an essential step in the production of seeds in all spermatophytes (seed plants).

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Autolyse is a method whereby the flour and water (of a bread recipe) are first mixed together, then rested for a period of time. This helps make exceptionally extensible dough. The rest period of this unleavened dough is around 15-30 minutes, after which the leavened sponge and salt are added to complete the mixing/kneading process. During the autolyse ...

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Rugelach, other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a Jewish pastry of Ashkenazic origin. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American and European Jews.
Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its supposed ancestor, the Kipferl, pre-date the Early Modern era, while the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie). This leads many to believe that the croissant is simply a descendant of one of these two.

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A stack cake is a unique regional variation that replaces a wedding cake, which can be prohibitively expensive in the economically deprived area of Appalachia, United States. Friends and family each bring a layer for the cake, and the bride's family spreads apple preserves, dried apples, or apple butter between each layer. A stack cake looks like a stack of thick pancakes. It is thought to have originated in the Beaumont Inn of Harrodsburg, Kentucky, by the original settler James Harrod. The greater the number of layers, the more popular the couple is considered.

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A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.
Biscuits, soda breads, and cornbread, among others, are often referred to collectively as "quick breads," to indicate that they do not need time to rise before baking.

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Biscuit is a term used for a variety of primarily flour-based baked food products. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft, leavened quick bread, and is covered in the article Biscuit (bread). This article covers the other type of biscuit, which is typically hard, flat and unleavened.

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A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron, however some Dutch ovens are instead made of cast aluminium, or are ceramic. Some metal varieties are enameled rather than being seasoned. Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English speaking countries other than the United States ("casserole" means "pot" in French), and cocottes in French. They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.

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Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar, include aspartame and sucralose, a chlorinated derivative of sucrose.

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