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

A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

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 rich cake that contains an assortment of candied fruits, nuts, and spices and is traditionally prepared and served during winter holidays.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

Term that describes the color of wine. Browning occurs as a red wine ages and/or the wine is exposed to excessive amounts of air.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica. The poultry is seasoned with a jerk sauce or marinade that combines allspice, cinnamon, chiles, garlic, thyme, onion, nutmeg, lime juice, olive oil, soy sauce, and brown sugar.

A potato cake that combines finely chopped or grated potatoes and onions, which are flattened and then browned on one or both sides before serving.

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

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

An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

Berries grown from bushes of prickly ash. Unlike the black, white, or green peppercorns, this fruit is produced from shrubs that are not a part of the Piper species of peppercorn plants.