List of baked goods

Baked goods

By type

• Biscuit – a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the United Kingdom, and is also distinguished from U.S. versions in the Commonwealth of Nations and Europe.
• Bread – a staple food prepared from a dough of flour and water, usually by baking.
• Brownie – a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century
• Cake – a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate.
• Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat.
• Cracker – typically made from flour, flavorings or seasonings such as salt, herbs, seeds, and cheese may be added to the dough or sprinkled on top before baking.
• Pastry – a dough of flour and water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.
• Pie – a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
• Tart – a baked dish consisting of a filling over a pastry base with an open top not covered with pastry
• Torte - a form of sweet dessert that is typically baked. Tortes differ from cakes in that cakes are made from wheat flour, but tortes, originating in Central Europe, are generally made with ground nuts instead.
• Twice-baked foods – foods that are baked twice in their preparation
• Viennoiserie – is the name given by professional chefs to describe yeast-leavened baked goods that are at a meeting point between bread and pastry. The dough is sweetened with sugar and enriched with either butter, eggs, milk or a combination of the three. There are two classes of Viennoiserie; non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish pastry.

By region

• List of American breads
• List of British breads
• List of Chinese bakery products – Chinese bakery products consist of pastries, cakes, snacks, and Chinese desserts of largely Chinese origin, though some are derived from Western baked goods.
• List of Indian breads
• List of Pakistani breads
• Mexican breads