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A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.