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A traditional French fish dish, most often made with sole, consisting of small pieces of meat that are fried in a batter of sweet or hot paprika and fresh seltzer or soda water.

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

An unrefined sugar or raw sugar made from the juice of sugar cane. Dark brown in color, Barbados sugar is fine-grained and soft-textured similar to brown sugar, providing a distinctively strong flavor when added to foods.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.

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.

An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A round club-like utensil, similar to a pestle, that easily crushes fruit, seasonings and herbs in the bottom of a glass when making beverages requiring the juice or flavor of a fresh herb or fruit to enhance the taste of the drink.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A term referring to foods in which the sodium content has been reduced. Reduced Sodium foods are important for individuals that have been placed on low sodium diets due to medical concerns, as too much sodium in the diet can lead to high blood pressure for some people.

A traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed around the surface of the Waffle.