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A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

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 type of candy made with sugar, egg whites, and hot syrup that is formed into individual candies by dropping the mixture from a spoon onto wax paper and allowing it to cool.

Soft and fluffy in texture, this candied food is made from egg whites, gelatin, and corn syrup. With a somewhat spongy texture, Marshmallow Creme is a sweet flavored, food spread that is often served as a topping for hot cocoa and desserts, or as a sandwich spread served over peanut butter, or as an ingredient for a variety of sweet, baked desserts.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety.

A cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it.

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.

This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served.

An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume.

A transparent protein substance that is the main component of an egg white other than water.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

White pepper is produced from peppercorns that have been allowed to fully ripen, skinned, and then dried to produce small tannish colored peppercorns that are used as a spice.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.