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A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.

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 French term meaning ''in the manner of'', referring to the way in which a dish is prepared. It is often used in the United States to describe a dessert topped with ice cream such as pie a la mode.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

carmel, carmal, caremel, caramal,

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

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.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.