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Also known as a Flat or Saturn Nectarine, this type of fruit has a flattened appearance that is similar in shape to a donut, thus the name.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

carmel, carmal, caremel, caramal,

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

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

An Italian cheese traditionally produced as a farmhouse or creamery cheese, which was orignially made from sheep's milk.

A lightweight paper material that has been coated lightly with a wax substance on both sides of the paper.

A berry, much like a small grape, native to France and northern Europe that is related to the gooseberry.

A kitchen tool that is used to hold specific amounts of cookie dough so that it can be manually or electrically extruded from this tool onto a baking sheet or pan to create a desired cookie shape.

A variety of plum that has a dark purple to black colored skin with a firm, but juicy amber to yellow colored flesh.

A semi-hard cheese made in Switzerland from unpasteurized cow's milk. It is often confused with another cheese for France and Switzerland known as Vacherin Mont d'Or in Switzerland or simply as Mon d'Or or Vacherin Haut-Doubs in France.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.