pears

(e.g., ice wine)

allspice

ALMONDS and almond paste

anise

apples: fruit, juice

apricots, esp. dried or pureed

arugula

bacon

basil

beets

blackberries

blueberries

borage

bourbon

brandy, esp. pear

butter, brown

BUTTER, unsalted

butterscotch

Calvados

CARAMEL

cardamom

cassis

celery

Champagne

CHEESE: BLUE, Brie, Cabrales, Cambozola, Camembert, Cantal, cheddar, feta, goat, Gorgonzola, Monterey Jack, Parmesan, pecorino, ricotta, Romano, ROQUEFORT, Stilton

cherries: dried, fresh

chestnuts

Chinese cuisine, esp. featuring Asian pears

CHOCOLATE, esp. dark, white

cider

CINNAMON

CLOVES

cranberries

cream and ice cream

cream cheese

crème anglaise

crème fraîche

custards

dates

dill

duck and duck confit

endive

fennel

figs

French cuisine

game

ginger

Grand Marnier

hazelnuts

HONEY

ice cream, vanilla

Italian cuisine

Kirsch

LEMON: JUICE, ZEST

liqueurs: almond, hazelnut, orange

macadamia nuts

mace

maple syrup

Marsala

MASCARPONE

meats, esp. fatty, grilled, and/or roasted

Mediterranean cuisine

mint (garnish)

mustard

nutmeg

nuts

oats

oil, canola

olive oil

onions, green

ORANGE: fruit, juice, zest

parsley, flat-leaf

passion fruit

peanuts

pear brandy

pear cider

pecans

pepper: black, white

pine nuts

pistachios

Poire William

pork

port: red, white

poultry

praline

prosciutto

prunes

quinces

radicchio

raisins

raspberries: fruit, puree

rhubarb

rice (e.g., pudding)

rosemary

rum

sabayon

salads: fruit, green

salt (pinch)

sour cream

squab

squash: butternut, winter

star anise

strawberries, esp. sauce

SUGAR: brown, white

sweet potatoes

toffee

VANILLA

VINEGAR: balsamic, champagne, sherry, white, white wine

WALNUTS

watercress

whiskey

WINE: red (e.g., Burgundy), strong red (e.g., Cabernet Sauvignon, Zinfandel), dry white (e.g., Riesling), sparkling (e.g., Champagne), sweet