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A type of syrup made from a combination of sugar and water that is cooked over a low to medium heat setting while stirring the contents until the sugar is fully dissolved and the mixture is clear.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

A type of cookie that is made with very thin embossed wafers, formed into a waffle pattern that are spread with a sweet syrup and sandwiched together.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.