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A dry apple brandy considered to be a premium brandy, which is produced in the Calvados region of northern France.

A type of quick bread prepared with all-purpose flour and flavored with orange zest, orange juice, and chopped cranberries.

A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

pate,

When applied to foods, this term is used to describe a mixture of ingredients that are selected to be in "harmony" with the other ingredients that are combined.

A serving utensil that consists of a large round flat plate positioned on top of a pedestal with a base in order to elevate and display the food being served above the surrounding elements.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

Pronounced she-mee-yohn or say-mee-yohn. A grape varietal used in the production of white wine. Originating in the Bordeaux and Loire regions of France, in modern day it is also grown in Australia, the United States (primarily CA), Argentina, Chile, and South Africa.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A wine that has been blended with brandy or other spirits. Fortified wines contain 15% to 24% alcohol when compared to most other wines containing up to 15% alcohol.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

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.