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A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

In reference to wine making, "rack and return" is the technique of gently extracting color and structure from the fruit rather than the customary pump over method.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

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 bitter drink served as a cocktail mixer, which is made from carbonated water, citrus extract, sweetener and a bitter alkaloid.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A type of everyday Italian household bread that is typically made with a starter dough, which is often prepared with milk and malt extract.

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 wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible.

A process, occurring during the fermentation process of wine, where the grape skins and the solids in wine are saturated with alcohol, to extract color, tannin, and aroma.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

In reference to wine making, "pulp" refers to the flesh of the grape. The pulp contains a majority of the water, sugar, and acid that forms the grape juice extracted from the grapes.

The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.

A beverage made by the process of brewing. Beverages such as coffee and tea are brewed with infusion.

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