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Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A type of cookie that can refer to several types of products. The first type has a sweet flavor, is smaller and much thinner than a regular cookie, with a consistent texture that does not change.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

Similar in appearance to an enlarged oyster cracker, this type of cracker is served after tasting different varieties of wine.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A very fine variety of brandy named for the Cognac region in western France where it was first produced.

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.