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Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

A dairy product, produced from pasteurized sweet cream, which has a thick creamy texture and a tangy flavor, due to the lactic acid that is added.

A type of unripened cheese with a smooth texture and a sweet tangy flavor that is produced from milk and/or cream.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A variety of banana, with a reddish-purple skin, that is shorter and plumper than the traditional Cavendish banana.

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

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.