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Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called icing and can be prepared with a number of different ingredients.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A rich dessert made from combining gelatin with an egg custard and then blending it with whipped cream.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called frosting and can be prepared with a number of different ingredients.

A mixture of ingredients that complements other foods such as raw vegetables, chips, or toast, which are dipped into it.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A fruit-based confectionery common to Spanish regions that is made from quince fruit, sugar and water that is cooked together until it becomes a thick syrup.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A fruit-based confectionery common to Spanish speaking regions that is made from quince fruit, sugar and water that is cooked together to become a thick syrup.

1. Cheese Curd - A small solid that is formed during the first stage of cheesemaking when milk is coagulated, separating it into solids of protein and liquid.

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.