Flour

Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.

Chapati or Roti This is the basic bread of India—it is made every day in North Indian homes. Its smooth, soft, and very pliable texture comes from the finely ground whole wheat flour. Only water is added to make the dough. It is then rolled into thin rounds ranging in size from four to eight inches (the size varies from state to state) and baked on a griddle. It takes a bit of practice to learn to roll the dough properly. Don't worry if your first few batches are not perfectly round, or if they don't roll out to the full size indicated. With practice you will soon master this technique. In the meantime, the bread will still taste good, even if doesn't look perfect.

To accompany Chicken and Vegetable Sauté .

Cornmeal gives this cake a coarse texture that is a delightful foil for the smooth filling and whipped cream frosting.

These really do taste like pretzels, but they're shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.

These can be served with the Veal, Mushroom and Red Wine Sauce or as a side dish for grilled meats.

Potatoes lend moistness, and caraway seeds and onions--two ingredients favored by German, Scandinavian and Eastern European immigrants--add flavor to these traditionally shaped rolls.

Watch how to prepare and carve your bird with our streaming video demonstration.

We garnished this cake with Vanda orchids, an edible flower often used to decorate drinks in Hawaii.

This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland.

Can be prepared in 45 minutes or less.