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A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A thickened Turkish cream. This cream is used most often in desserts. It may be substituted with a French crème fraîche or an English clotted cream.

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 set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

An unrefined sugar, which has been molded into a hard cone, used often in Mexican desserts. It is available in colors from beige to brown.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A small plump variety of banana that is commonly used as a dessert or snacking banana. It has bluish-green skin that covers a sweet tasting creamy flesh.

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.

The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

A type of cream with a minimum of 48% milk fat, rating it as one of types of Cream with the second highest butterfat content.

A type of cream with a rich, buttery texture that is used as a topping for desserts. Originating in Devon, England, the cream is produced with unpasteurized milk that is heated to separate and thicken the cream as it rises to the surface.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert. Compote may include many different combinations of fruits, which can begin as fresh, canned, or dried fruits.

A type of flavoring made from brown sugar and butter, which is used in many types of desserts, candies, cookies, toppings or frostings, sauces, beverages.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.