n
Unsweetened chocolate mostly used for cooking.
n
The saline substance added to soy milk to coagulate it as a primary step in the production of tofu.
n
(cooking) An apple roasted until black, to be served in a dish of boiled custard.
n
(cooking) A white area of cocoa butter that forms on the surface of chocolate when warmed and cooled.
n
A brand of dark chocolate produced by Cadbury at Bournville and named after the village.
n
Initialism of bananas, rice, apple sauce, toast: the basis of a diet formerly recommended for an upset stomach.
n
A dry non-dairy product made from nuts, invented in 1896 by John Harvey Kellogg as a vegetarian substitute for milk. It took the form of powder or tablets to be dissolved in water.
n
Any fruit that has been preserved by treatment with a sugar syrup and dried
n
(US, Canada) A confection of sugar and corn syrup or honey, supposed to resemble a kernel of maize.
n
A sweet chocolate-like confection made with the pulp of the fruit.
n
Whipped cream sweetened and flavoured with vanilla.
n
A cake flavored with melted chocolate or chocolate powder.
n
A thick, sweet dairy product, made by skimming the thickened layer off the top of unhomogenized cream that has been heated and allowed to stand. Fat content is at least 55%.
n
The fat that is extracted from the cocoa bean to make chocolate; it has a relatively sharp melting point so does not feel greasy when eaten.
n
A product made from a combination of cocoa, vegetable fat, and sweeteners, used as a lower-cost alternative to chocolate.
n
(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.
n
(English pluralia tantum) Popcorn coated in molasses.
n
A thicker, sweetened, version of coconut cream (itself a thicker version of coconut milk), typically used for dessert and cocktail preparations.
n
A food consisting of cooked, partially pureed, sweet corn.
n
A Mexican foodstuff, the Mexican version of crème fraîche or sour cream. Its fat content is usually higher than that of sour cream, and it is thinner and less sour.
adj
Alternative spelling of crème [Synonym of cream]
n
Alternative spelling of crème brûlée [A dessert of custard, covered by a brittle layer of browned sugar.]
n
Alternative form of crème caramel [A baked custard with a soft caramel top.]
n
Alternative spelling of crème fraîche [A slightly soured thick cream (generally less sour than sour cream).]
n
(cooking) A very sugary, fluffy white cream derivative.
n
A slightly soured thick cream (generally less sour than sour cream).
n
(cooking) A smooth creamy sauce, custard, or pastry cream.
n
(countable) A serving or a variety of this chocolate.
adj
(postpositive) Flavored with hot spices.
n
A mixture of whipped cream and pastry cream
n
Alternative form of dolcelatte [A mild, slightly sweet form of gorgonzola cheese.]
n
(UK, Ireland) A relatively thick cream suitable for pouring, whipping and piping.
n
Synonym of fromage blanc
n
(US) Icing, a sweet, often creamy and thick, covering for cakes and other baked goods.
n
Puréed fruit that has been poured on a flat surface to form a layer, then dehydrated, yielding a dry, thin, pliable food product that resembles a sheet of leather.
n
A canned mixture of chopped fruit in a syrup.
n
(obsolete) A confection made of fruit.
n
An edible jelly made from this material.
n
A rich sweet dessert sauce for puddings, made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla, or other flavourings.
n
(US standards of identity) Pasteurized cream at least 36 percent of which is milkfat, optionally homogenized, and optionally containing added flavor, nutritive sweetener, emulsifier, or stabilizer.
n
A dairy product based on fermented milk, typical of Mexican cuisine; strained yogurt.
n
(South Africa) A South African jam or fruit preserve.
n
a mixture of sugar and molasses; crude sugar as it comes from the pans without being drained
n
A sweet syrup made from corn syrup, honey and sugar, used in confectionery.
n
A traditional Mexican wood whisk that is twirled between the palms in order to stir hot beverages such as hot chocolate or cacao.
n
Brown nougat, made from caramelized sugar
n
An oatcake (type of biscuit made with oatmeal).
n
A cake made with vegetable oil instead of butter.
n
A sweet syrup made from sugar and almonds (or originally barley) and rose water or orange flower water.
n
Syrup flavored with artificial maple flavoring.
n
A type of brittle (confection) containing peanuts in a hard toffee.
n
Alternative form of penuche [A fudge made from brown sugar, butter, milk, and often nuts.]
n
(by extension) A disc-shaped piece of chocolate, the size of a coin, designed for melting when cooking.
n
A sweet spread made of any of a variety of fruits.
n
Alternative spelling of kvass [A fermented cereal-based low alcoholic beverage, often flavored with fruit, honey and herbs.]
n
A chocolate-covered raisin, usually one of the brand of the same name.
n
(dated) Milk boiled and thickened with rice.
n
(Canada, US) Honeycomb toffee.
n
(Britain, Australia, Canada) A cream that has been soured and thickened by using Lactobacillus bacteria; used in soups, salads and meat dishes such as beef Stroganoff.
n
A small crisp cake, highly spiced.
n
(cooking) Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.
n
A dish consisting of strawberries and whipped cream, often served with sugar on top.
n
Alternative spelling of sugar-plum [A round or oval sweet/piece of candy made of boiled sugar.]
n
(cooking) Salted butter cooked together with sliced or grated truffles.
n
thick cream with a high butterfat content, which is suitable for whipping.
n
Canada spelling of yogurt
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