The croffle is a hybrid of a croissant and waffle. It was popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique Ansel.

An iamb (/ˈaɪæm/ EYE-am) or iambus is a metrical foot used in various types of poetry. Originally the term referred to one of the feet of the quantitative meter of classical Greek prosody: a short syllable followed by a long syllable (as in καλή (kalḗ) "beautiful (f.)"). This terminology was adopted in the description of accentual-syllabic verse in English, where it refers to a foot comprising an unstressed syllable followed by a stressed syllable (as in abóve). Thus a Latin word like íbī, because of its short-long rhythm, is considered by Latin scholars to be an iamb, but because it has a stress on the first syllable, in modern linguistics it is considered to be a trochee.

In poetic metre, a trochee (/ˈtroʊkiː/) is a metrical foot consisting of a stressed syllable followed by an unstressed one, in qualitative meter, as found in English, and in modern linguistics; or in quantitative meter, as found in Latin and Ancient Greek, a heavy syllable followed by a light one (also described as a long syllable followed by a short one). In this respect, a trochee is the reverse of an iamb. Thus the Latin word íbī, 'there', because of its short-long rhythm, in Latin metrical studies is considered to be an iamb, but since it is stressed on the first syllable, in modern linguistics it is considered to be a trochee.

The Leidenfrost effect is a physical phenomenon in which a liquid, close to a solid surface of another body that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it. The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in A Tract About Some Qualities of Common Water.

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.

A stottie/stotty (cake) is a type of bread from North East England.

Roux is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.

Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.