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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.

Refers to foods that are sprinkled with sugar and placed under a broiler to caramelize the sugar, forming a hard brittle top.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

A Scandinavian cheese made from cow's milk which has a soft spreadable texture providing a semi-sweet taste.

A Scandinavian cheese made from cow's milk that has a soft spreadable texture providing a semi-sweet taste.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A chilled dessert custard that is rich in flavor and creamy in texture. The dessert is removed from the refrigerator and topped with sugar that is then heated under a broiler or with a small flame cooking torch to affect only the surface.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A confection made with sugar or honey, along with roasted nuts, such as almonds, hazelnuts, pistachios or walnuts, and sometimes pieces of candied fruit are added.

A kitchen utensil that is used as a "pot" for baking garlic bulbs. Although there are garlic pots that are made specifically to store garlic, some garlic bakers are used as storage devices if constructed of a material such as terracotta that absorbs moisture and if the device has a way to circulate air so mold does not begin to grow on the garlic.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.