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

A Portuguese yeast bread that is traditionally served to celebrate Epiphany. The dough, prepared with white bread flour or all-purpose flour, is enriched with butter and eggs, flavored with raisins, pine nuts, and orange and lemon zest, and topped with candied fruits, sugar, and citrus zest.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

A traditional Asian cake made with a variety of ingredients such as glutinous rice, salt, sugar, and at times, fruits and beans.

Aioli,

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

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.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

food thickener, thickening agent, liason, beurre manie,

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

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

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A tropical fruit, native to South America that provides a mildly sweet cantaloupe and pear-like or honeydew melon flavor.

A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.