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An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness, or it may be used to determine if a refrigerator or stove is reaching its proper temperatures.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A variety of coffee, grown in the Middle East, that provides a very strong flavor and aroma when brewed.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

A generic classification of foods that are high in a type of carbohydrate that is considered unhealthy.

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 very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A Spanish yeast bread made with bread flour or all-purpose flour that is traditionally served on the eve of Epiphany (Twelfth Night).

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

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

A type of chocolate that is sweeter than unsweetened chocolate but not quite as sweet as semi-sweet chocolate.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

carmel, carmal, caremel, caramal,

A hardy plant used as an herb that grows in temperate zones throughout the world. The sweet, spicy, and slightly bitter and acidic roots, stems, seeds, and leaves are used for a variety of purposes.

A product, similar to molasses, which is commonly available in European areas such as Great Britian....

A fruit native to China that is much like a date in its appearance, flavor, and texture, but is not related to the date.