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

A sugar, also referred to as "dextrose." that is found naturally in grains, fruits and vegetables such as corn, grapes, sugar beets, sugar cane, and honey.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

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.

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

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

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.

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.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A naturally occurring fruit sugar, also referred to as "levulose," which is present in fruits, honey and a variety of plants.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

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 type of syrup made from a combination of sugar and water that is cooked over a low to medium heat setting while stirring the contents until the sugar is fully dissolved and the mixture is clear.

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.

Refers to foods that are sprinkled with sugar and placed under a broiler to caramelize the sugar, forming a hard brittle top.