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A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

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

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A decorative confectionery made from sugar that is often added to cakes, cookies and other baked goods.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called frosting and can be prepared with a number of different ingredients.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called icing and can be prepared with a number of different ingredients.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

carmel, carmal, caremel, caramal,

1) Decorative toppings, very tiny in size, that are sprinkled over candies, cakes, muffins, cookies, and other sweet foods.

A type of cherry that has been colored red or green and is soaked in flavored sugar syrup. Maraschino cherries are available as either a bright red cherry that has an almond flavor or a bright green cherry with mint flavoring.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.