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A traditional baked creation that is most often made during the year end holidays to serve as both a decoration and an edible food.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

A condiment or an ingredient that is most often served to accompany fall or winter foods, but is certainly enjoyed year around.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

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