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The oil derived from a process of chemically changing liquid oil from a saturated fat into a stiffer and more stable form, such as occurs by changing a vegetable oil into a stick of margarine.

A round, hard shelled nut that has a rich coconut-like flavor and crisp texture. Originated in Australia but is also grown in Central America and Hawaii.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

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.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

Cocoa butter is a cream colored vegetable fat that is obtained from cocoa beans, usually as a byproduct during the production of chocolate and cocoa powder.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

The temperature at which fats in cooking oils begin to break down, creating smoke as the oil is heated.

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.

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping. The main difference between the two is that the majority of the crumb cake is the crumb topping, whereas the coffee cake is more cake with a much smaller amount of topping.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

A type of oil produced from rapeseeds and processed into cooking oil, commonly referred to as canola oil.

A kitchen tool that is used to remove food ingredients, excess fluid, particles, fat, and other items from the surface of foods being prepared.

A type of edible food oil, also known as soy oil or soya oil, which is processed from soybeans. It is one of the most widely used oils for food preparation and processing.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.