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A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A flat bread made from corn flour that is a traditional part of many meals in South America. Arepas are similar to a pancake or small round cake with a flavor that is slightly sweet.

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.

Haupia is a traditional coconut-milk Hawaiian dessert often found at luaus and other local gatherings in Hawaii.

A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A sweet creamy dessert, also known as a Tuscan trifle that was originally created in the Tuscan region of Italy.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

1. A hollow or open formed utensil used to give shape to the food substance place into the shaped Mold.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A common type of saltwater fish that has flaky white meat and a mild taste. It is one of the most popular types of fish and is used in many processed fish products, such as fish sticks or fish cakes.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

The small pit from sour cherries that grow on mahlep trees. Used as a seasoning in Middle Eastern cooking, Mahlab is a tiny kernel that is available as whole and split pieces.

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

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.