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A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.

Multiple colored, small, round (or rectangle) shapes made from sugar and used to decorate cakes, baked goods and other desserts.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

Descriptor of wine that is smooth and satin in texture on the palate and at the finish. Characteristic of various dessert wines.

Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

A heavily perfumed, reddish green leaf mint with a citrus fragrance and flavor. It is used in tea and fruit desserts and is a nice addition in potpourris.

A popular wine originating from the Portuguese Island of Madeira that is well known and served as an apéritif.

A type of cream containing at least 55% fat content with a rich, buttery texture that is used as a topping for desserts.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

A type of sweet crumb made from crushed graham crackers to be used as a base, a crust or as a topping for desserts and various baked goods.

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.

Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines.

1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

Cereal foods that has been produced from the rice cereal grain to become breakfast cereals or cooking ingredients used for such foods as desserts and puddings.

An additive in a product that is used to maintain emulsion, preventing the product from separating. Also an ingredient, such as gelatin, used to prevent some desserts from separating.

A type of sweet syrup that originated on the Caribbean island of Grenada. It is made from pomegranates and is used as a flavoring and coloring for desserts and cocktails.

Finger shaped cookies made from sponge cake batter, which are served with puddings and ice cream. They are also used as an ingredient in some desserts.

Soft and fluffy in texture, this candied food is made from egg whites, gelatin, and corn syrup. With a somewhat spongy texture, Marshmallow Creme is a sweet flavored, food spread that is often served as a topping for hot cocoa and desserts, or as a sandwich spread served over peanut butter, or as an ingredient for a variety of sweet, baked desserts.