Bread is so deceptively basic and so deeply satisfying. It is a comfort food known in many shapes and forms around the world. Cultures have taken humble grains to create their own signature breads and all have stood the test of time. Take a global tour and say, "Bravo for bread!"

Artisan Bread - "What's old is new again." Artisan breads are no longer reserved just for niche bakeries but appear regularly in large supermarkets. Branded as a "new trend", these breads are made the old-world way as they were before the introduction of commercial yeast. Chewy, rugged or crackly crisp crusts, fully developed flavor, and textures ranging from chewy to light and airy are hallmarks of these loaves.

Baguette - This is a long, slender loaf about 24 to 30 inches long and 2 to 3 inches in diameter. The high percentage of crust to center makes it a crisp, crackling crust-lover's favorite. Serve with Herb Seasoned Butter.

Chapati/Chapatti (Rotis) - This unleavened bread, an Indian staple, is cooked on a griddle and used to scoop up foods.

Ciabatta - This bread has a soft interior and crisp crust. Ciabatta is the Italian word for "slipper," describing its long wide shape. Serve with Pesto Cheese Butter.

Flat Bread - The term "flat bread" has many definitions. In Scandinavian countries, flat breads are crisp, thin, cracker-like breads, usually made with rye flour. In Middle Eastern, African and Indian cultures a wide variety of unleavened flat breads are known by many names including pita. These sturdy breads taste great with Nutty Artichoke Spread.

Focaccia - Large, flat, round loaves are traditionally brushed with olive oil and sprinkled with salt and often fresh rosemary. Variations of this classic bread include using toppings like Gorgonzola cheese and even roasted potatoes. Focaccia is delicious served warm with Blue Cheese & Parsley Butter.

Lavash/lavosh/lahvosh - Supermarkets now carry a version of lavash in the cracker or gourmet foods aisle. Also called Armenian cracker bread, lavash is thin and crisp. Although usually round in shape, most commercially made packages contain slightly irregular, rectangular-shaped pieces with a variety of toppings like cheese, salt or seeds. Serve with Pepper, Olive & Cheese Spread.

Pain/Pan - French for "bread," including varieties like pain petit or petit pan. Both terms mean a small roll. Serve any of these with Herb Seasoned Butter.