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A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

An artificial sweetener that has only 1/8 of a calorie per teaspoon and is considered to be several hundred times sweeter than sugar.

Native to South America, this herb grows into a shrub, producing a natural sweetener obtained from the leaves.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

An artificial sweetener that is used in many manufactured food products such as diet sodas, candy, mints, and gum.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A type of whole milk, most often used as a cooking ingredient, that has been thickened through the elimination of about 60 percent of the water content, producing a concentrated flavor.

A sugar alcohol naturally present in foods such as fruits and fermented foods. As part of a group of sugar alcohols that include fructose, glucose and sucrose, erythritol is a sweetener that is produced from glucose through a natural fermentation process.

An artificial sweetener that contains no calories and is most often used for cooking or baking, since it retains its sweetness when heated.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

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.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

Generally, this term refers to a sweetened whipped cream with added flavoring. French in origin, Chantilly Creme is referred to as crème chantilly and in France is used as a topping for various desserts or an ingredient in savory food dishes.

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.

The candied pad or paddle (leaf) of the prickly pear cactus that is sweetened by packing the pad in a sugar syrup solution.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

A sweetened sauce made from cooked apples and spices. Applesauce can be smooth or chunky, very sweet or tart, and can be flavored with other fruits to create a blend.

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

The chemical name for sugar, a common sweetener made from juices of processed sugar beets and sugar cane or the sap of sugar maple trees.