The product of lactose and milk sugar fermented with a bacteria. It contributes to the tart flavor in yogurt and cheese.
a three-layered white cake filled with raisins, nuts, and sometimes other fruit and covered with a fluffy white frosting, such as boiled icing.
A large, sweet, ruby-colored cherry great for eating out of hand or baking.
A white or yellow cake with layers of a coconut, nuts, and dried fruit mixture. It is then topped with a white frosting.
A flowering plant related to mint with green or pale silver leaves and purple blossoms, which can be used to flavor a variety of candies and desserts, as well as many savory dishes. It is one of herbs in the seasoning known as herbes de Provence.
This is a cross between a tangelo and a white grapefruit. It has light pink flesh and skin and is sweet in flavor.
A round flatbread of Middle Eastern origins. It may range in size from 6-12 inches and may be soft or crisp.
The final proof that allows the fermentation to reach its peak before baking. To test a piece of dough to see if it has proofed, it should be double in size and a gentle poke with a finger should leave a slight indentation.
A bread dough that does not contain much fat or sugar. Classic French hard breads (i.e. baguettes) are examples of lean doughs. They are typically made with just flour, water, yeast, and salt.
to add a leavening agent (such as eggs, yeast, baking powder, or baking soda) to a dough or batter to make it rise
Traditional German baked good that is similar to gingerbread. The ingredients usually include honey, spices, nuts, or candied fruit.
A chewy Swiss cookie made either with honey or ground almonds.
A thick Hungarian fruit spread that has been cooked with sugar and is used as a pastry filling.
A lemon-flavored herb native to South America used to flavor dishes.
A plant native to Southern Europe whose root can be used to flavor confections.
A cream with 18-30% milk fat. Also known as coffee cream.
A lighter syrup derived from the first boiling of the sugar extracts during the sugar refining process. It is used by some as a pancake syrup. See molasses.
A cream that contains 30-36% milk fat.
A small green citrus fruit that is about the size of an egg. Limes will grow in tropical or subtropical zones and are available all year.
The tiny fruit produced by crossing a kumquat and a lime. They have a green-yellow rind and a tart pale yellow flesh. Like kumquats, you may eat the entire fruit.
An Austrian tart know for having a rich crust made with spices and ground almonds filled with raspberry compote or jam and topped with a latticed crust.
distilled alcohol made from fermented grains or plants (e.g. bourbon, brandy, whiskey, tequila)
A rectangular pan used to bake bread or pound cakes. The standard size is 9 by 5 by 3 inches, though they may come in many other sizes.
A small Southeast Asian fruit that comes into season July through August. The fruit has a brown shell and a juicy and sweet pulp surrounding a big black seed.
This Chinese fruit is the size of an apricot and is pale yellow inside. The fruit contains 3 large seeds and has a sweet and tart flavor resembling that of a cherry.
A yellow cake that is filled with pecans or almonds, maraschino cherries, and macaroon crumbs, stacked 3 layers high and topped with white icing.
A fruit about the size of a small plum that has a thin, hard rough shell which is easily removed. The white juicy flesh surrounds a large dark-brown stone. Lychee is available June to mid-July.