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

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

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.

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

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 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 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.

A natural form of cane sugar. The juices are extracted from the sugar cane and only the water is evaporated by using a special process.

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

An unrefined sugar, which has been molded into a hard cone, used often in Mexican desserts. It is available in colors from beige to brown.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A crystalline, water-soluble sugar that is formed from germinated barley as it ferments during the brewing and distilling process, prior to being made into alcohol.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.