A blood sausage made from pork blood, a high proportion of cereal (oats or barley), and spices; eaten at breakfast and combined in starters and salads.
A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
The food group formed by the various kinds of pastries.
The type of light flour-based dough used in pastries.
Desserts of all kinds, whether or not these incorporate the baked item made from flour and fat, or that section of a kitchen that prepares these.
The act or art of making pastry.