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Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

The fruit harvested from pods that grow on species of Wattle bushes, or trees as they are often referred to in their native environment of Australia.

A type of cookie that is made with very thin embossed wafers, formed into a waffle pattern that are spread with a sweet syrup and sandwiched together.

A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

This utensil is made to stir the contents of a beverage prior to and as it is consumed in order to keep the ingredients well blended or to alter the taste.

A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain....

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain....

Most notably known as "Tempranillo". A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

Pronounced temprah-neel-yoh. A grape varietal, used in the production of red wine, originating in the Iberian Peninsula of Spain.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

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 heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the center.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.