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A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

A confection made by mixing nuts with boiling sugar syrup and then dropping the mixture in nugget sized drops onto a butter surface, allowing to cool.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

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 Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

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.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.