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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.

Haupia is a traditional coconut-milk Hawaiian dessert often found at luaus and other local gatherings in Hawaii.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

A type of flavoring made from brown sugar and butter, which is used in many types of desserts, candies, cookies, toppings or frostings, sauces, beverages.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

Cereal foods that has been produced from the rice cereal grain to become breakfast cereals or cooking ingredients used for such foods as desserts and puddings.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.

Raw long or short grain rice that has been ground into a very fine powder. Flour made from long grain rice is used to make a soft, light bread and other baked goods.

A winter squash that has a long, pear-shape covered with a smooth tan skin that surrounds a golden-orange, somewhat fiberous flesh.

A short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.