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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.

A cake that is made with cake flour, sugar, and milk along with whole eggs and butter that gives the cake a yellow color.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A candy made with chocolate, sugar, butter, and milk or cream. Chopped nuts are often added to the mixture.

A type of candy made with sugar, egg whites, and hot syrup that is formed into individual candies by dropping the mixture from a spoon onto wax paper and allowing it to cool.

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 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.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

A cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.

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 French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

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.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.