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A popular saltwater fish found in warm and tropical waters. The fish's upper jaw resembles a sword and is about a third of its length.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A beverage that is traditionally considered to be a drink served in regions with warm climates. It is typically made by mixing proportions of lime juice, tequila, and orange flavored liqueur, such as Triple Sec, Cointreau, or Grand Marnier.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

A tropical fruit that is native to South America but is also grown in the warm areas of the U.S.and other tropical regions.

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer.

A beverage consisting of eggs, sugar, cream, nutmeg, brandy and/or rum. It can be served chilled or warm and is often served as a holiday drink.

The fruit growing from an evergreen tree that originated in the Mediterranean region and is now grown in warm climates throughout the world.

A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

Refers to food items that are flamed with wine or liqueur. This technique is basically for presentation purposes and to slightly warm the dish, but the liquor also adds flavor as the alcohol is burned off.

A variety of apple that has a creamy yellow flesh with a sweet and slightly tart flavor. The skin color is a warm red with areas of golden yellow.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

A foamy custard made of egg yolks, cream, sugar and wine, which is served as a dessert or a sauce for other desserts.

1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.