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A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

Sugar that has been flavored by dried vanilla beans. It is made by placing a pound of sugar and two vanilla beans in an airtight container for approximately a week, shaking the jar slightly once a day to distribute flavor throughout the sugar.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.

A custard type sauce made from a basic mixture of cream or milk, eggs, sugar and vanilla flavoring. Some recipes may call for other ingredients, such as butter or a thickening agent such as flour or cornstarch.

Any variety of wine with an alcohol content that ranges between 14% and 24%, or that has a high-alcohol content that occurs naturally.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

A small puff pastry, commonly served as an appetizer or dessert, that is sliced in half to hold various fillings that could be sweet or meat or cheese-based.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

Pronounced bah-nyuhls. An exceptional French red dessert wine produced in the appellation of Banyuls in the Pyrenees region of Southwestern France.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

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 non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.