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A Scottish pastry-like bread that is prepared with white flour and has a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape.

Descriptor of wine with rich flavor, smooth texture, and/or the aroma of melted butter or toasty oak.

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

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

A type of crescent shaped roll with a rich, buttery, and flaky pastry. A croissant is a popular breakfast pastry and it is also often used for sandwiches.

A semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.

A very soft, blue-veined Danish cheese with a buttery flavor. This blue cheese has a spreadable quality making it excellent for appetizers or as a snacking cheese it goes well with fruit and nuts.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

A type of lettuce with loose outer leaves that have a mild, buttery flavor. It is slightly large than Bibb lettuce and is part of the butterhead lettuce family.

A small kidney shaped nut harvested from a tropical American tree with a rich, buttery taste. It is used as a snack and as an ingredient for desserts, candies, and savory dishes.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A cow's milk cheese with a creamy texture, a soft yellow rind, and a mild, buttery flavor. It is named for the region of northern Spain where it is produced.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

One of the oldest varieties of apples still grown. It has knobby pinkish beige skin and buttery, waxy flesh which retains its fresh taste.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

A variety of lettuce that has a tapering head and light-green leaves. It is a type of butterhead lettuce with a buttery texture an excellent for use as a salad green.

A medium large Greek olive that is picked when it is green in color. The olive is brine-cured and contains firm textured meat that has a mild buttery flavor.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

A traditional Italian cheese made from unpasteurized cow's milk. It is processed into a pale straw colored cheese with a firm, creamy texture providing a slightly nutty and buttery flavor.

The eggs that are harvested from the hackleback species of fish, also known as the shovelnose fish. Ranging in color from gray to black, Hackleback Caviar provides a smooth, mild buttery taste when added as complement to various foods.