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A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A name for refined white sugar, which is the most common type of sweetener for table use or for cooking.

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

In reference to wine making, "residual sugar" is the measure of unfermented grape sugar that remains in wine after the fermentation process is complete.

A sugar used for decorating, which consists of large crystals that have been polished to a pearl like sheen.

One of the darkest of the raw dark brown sugars that is produced during the third crystallization of the cane syrup, muscovado sugar has a fine-grained texture with natural molasses to provide a strong flavor and consistency similar to refined brown sugar.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A hot beverage made with melted chocolate or chocolate syrup mixed with milk and occasionally topped with miniature marshmallows.

A granulized cane sugar common in Mexican regions that is processed into a fine textured sweetener. Slightly tannish-white in color, azucar morena sugar provides a sweet caramel flavor when added to foods.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.

A pastry dessert, which consists of crisp layers of puff pastry, which are covered with a pastry cream filling.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

A hardened form of cane sugar that is formed into large crystals to be served as a sweetener. Clear and hard in consistency, rock sugar is often used to flavor teas, soups, marinades, and sauces.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

In reference to wine, "sugar residue" is a term describing the sugar that has not turned to alcohol and remains in the wine.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.