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A thick and creamy soup that is served chilled. Typically made from potatoes, leeks, chicken stock, onions, milk, and thickened with a cream base (half and half or heavy cream), Vichyssoise is often considered to be of French origin, which is not totally accurate.

This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

A dessert prepared with a layer of sponge cake topped with a thick slice of ice cream and then covered with meringue.

A common British dessert made with a combination of whipped cream and puréed fruit. Although different types of fruit are often used to make this dessert, the most traditional version used gooseberries.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

The process used by food manufacturers and processors to prevent or detain fat, such as the cream in fresh milk, from separating away from the liquid or water contained in a dairy product.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

Native to Australia, this variety of nut is grown on Bunya pine trees. Covered by a hard fibrous shell, the meat of this nut is cream colored, chestnut-like texture, and tastes somewhat like a macadamia or pine nut.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

With a cream colored background accented in shades of dark burgundy markings, this variety of dried bean is similar in shape to other lima beans but is not related.