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A light and fluffy, sweet or savory baked food, which is prepared by folding stiffly beaten egg whites into a sauce or puree and then baking.

An ovenproof dish with straight sides that is typically made of porcelain. This piece of bakeware which may be referred to as a "Soufflé Dish" is constructed with straight sides which helps the soufflé to rise upward as it bakes and expands above the sides of the dish.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass. They are used in cooking soufflés, custards and other sweet or savory dishes for individual size recipes.

A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A grape varietal most notably known as Cinsault, used in the production of light red wines, originating in the Rhône region of France.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

Most notably known as "Cinsault" or "Cinsaut". A grape varietal used in the production of light red wines, originating in the Rhône region of France.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as Marsanne. A grape varietal used in the production of white wine, originating in the Rhône region of France.

Most notably known as "Marsanne". A grape varietal, used in the production of white wine, originating in the Rhône region of France.

A grape varietal most notably known as Marsanne, used in the production of white wine, originating in the Rhône region of France.

A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.

Most notably known as "Cinsault". A grape varietal, used in the production of light red wines, originating in the Rhône region of France.