The French dessert croquembouche consists of these stacked in a pyramid & coated with caramel
"Quick" thinkers know that brewed tea is dehydrated & granulated to make this kind of tea
This candy company known for its "samplers" also makes a cookies-n-cream bar
According to Escoffier, these lingual organs of sheep "make an excellent luncheon entree"
Beurre manie, which is this kneaded with flour, is used to thicken sauces
To make a pink daiquiri, substitute this red pomegranate-flavored syrup for the sugar syrup
In a family of flat noodles, these are wider than fettuccelle but narrower than fettucce
This substance, sugar browned by heating, is used in dishes from soup to nut brittle
Pour beaten eggs slowly into simmering broth to make this Chinese dish
Baking & this oven-cooking method are basically the same process, at the same temperature