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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 type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf that is usually prepared with white bread flour or occasionally whole-wheat flour.

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

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

Grape varietal family, most notably known as Muscat, comprised of 100’s of grapes ranging from white to black, believed to have originated in Alsace, France.

Most notably known as "Muscat". Grape varietal family comprised of 100’s of grapes ranging from white to black, believed to have originated in Alsace, France.

Pronounced moose-caht. Grape varietal family comprised of 100’s of grapes ranging from white to black, believed to have originated in Alsace, France.

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

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

A type of berry that grows in bunches on vines. There are hundreds of varieties grown in many parts of the world.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

Also known as a Matfer mold, this utensil is used for making a traditional Polish cake known as a Baba Cake.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.

Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru.

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 utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

Pronounced zin-fan-dell. A grape varietal used in the production of red and rosé (referred to as "white zinfandel") wine.

A variety of grape that is grown in clusters that produce very small diameter grapes. It is a seedless grape that provides a very sweet flavor for salads, appetizers or as a snack with cheese.