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A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A marketing tool used in the food industry to offer savings to and encourage use from consumers for designated products.

Pronounced Frahn shah KOR tah. Italy's premier bottle-fermented sparkling wine. Franciacorta is also the region of the production of this sparkling wine, a D.O.C.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

A wine fortified by adding grape alcohol partway through the fermentation. The wine is kept in oak for a relatively short time, then fortified and aged in bottles.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.