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A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

pomagranite, pomegranite, pomagranate, pomergranite, pomergranate, pomegrante, pomegrants,

A type of sweet bread flavored with molasses, honey, and ginger. It is often made into cookies with a dense, chewy texture and cut into various shapes such as the ginger bread man....

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

A product, similar to molasses, which is commonly available in European areas such as Great Britian....

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.

Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

Although it is not yellow in color, this bean does have a multi-colored look, displaying reddish brown and black hues over a white background.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.

A type of rye bread that is a bit lighter in flavor and texture than other rye breads of Northern Europe and Scandinavia due to the use of a greater proportion of wheat flour than rye flour.

A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour and because of the various flavoring ingredients, which include orange zest, anise, cardamom, cumin, fennel, and molasses.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.