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A compound butter that is made by adding lemon and parsley to soft creamed butter. It is good served with fish and grilled meats.

A type of chocolate that is sweeter than unsweetened chocolate but not quite as sweet as semi-sweet chocolate.

A type of baking chips that has a peanut butter flavor. Peanut butter chips are added to cookies and bars to add peanut butter flavor.

A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

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

A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.

A tree that grows in tropical regions and produces a bean or seed known as the cocoa bean. The tree produces a yellowish red fruit (pod) that contains a white fleshy pulp, which surrounds numerous seeds.

A flat, light green to all white in color, this dried bean has a kidney shape and provides a mild flavor with a soft texture.

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.

A variety of pear that has a shape and appearance similar to a Bartlett pear. Very juicy in texture, the French Butter Pear provides a sweet, succulent flavor containing a hint of lemon.

A condiment or an ingredient that is most often served to accompany fall or winter foods, but is certainly enjoyed year around.

A condiment made basically from pureed apples combined with sugar, cinnamon, and vinegar. It is used as a spread for muffins, bagels, toast, crackers, and cheese sandwiches, as a topping to be added to desserts, or as an ingredient to be used in making a variety of cakes, pies, and pastries.

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

A thick tasty paste made from ground peanuts that is used as a food spread or as an ingredient in recipes.