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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.

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 rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

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

A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

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 thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

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

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 nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

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 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 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.

A French cheese made with cow's milk in which extra cream is added before the milk coagulates. The extra cream gives the cheese a rich, smooth texture.