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A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A thickened Turkish cream. This cream is used most often in desserts. It may be substituted with a French crème fraîche or an English clotted cream.

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.

A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.