Butter: A delicious, creamy, yellow-colored spread made from churning cream.
Flour: A finely-ground powder made from wheat or other grains, used to thicken sauces, make dough or batter, and coat foods before frying.
Egg: A versatile, oval-shaped food that can be cooked in a variety of ways. It’s often used as a binding agent in baked goods.
Spice: A dried plant, such as a seed, root, bark, or leaf, used to add flavor and color to dishes.
Garlic: A pungent, aromatic bulb used to add flavor to a variety of dishes.
Salt: A white crystalline substance used to season and preserve food.
Vinegar: A sour liquid made from fermented fruits, grains, or other substances, used to add flavor to dishes.
Milk: A white, nutrient-rich liquid produced by mammals, including cows, used in a variety of dishes.
Baking powder: A mixture of baking soda, cream of tartar, and cornstarch, used to leaven baked goods.
