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A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

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

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

An Italian dessert that is made to be dome-shaped when served, a design that was supposedly inspired by the design of an Italian cathedral.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

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.

Formed into the shape of a dome this dessert or sweet confection is a popular Italian food item. Translated to mean "truffle" in Italian, a Tartufo may be made as a small chocolate candy with a sweet filling or it may be made as an ice cream dessert, typically filled with gelato and covered with chocolate on the outside.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

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