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A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

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

A small cookie or cake made of egg whites, sugar and ground almond or almond paste. Macaroons are sometimes flavored with ingredients such as chocolate and coconut.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

egg plant, egplant, vegetable, fruit,,

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

A type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.