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Caster (or castor) sugar is superfine refined sugar. That makes it finer than granulated sugar but not as fine as confectiones sugar. Caster sugar dissolves easily and so is used to give baked goods (especially meringues) a lighter texture. If you don't have any or can't find caster sugar, you can pulse regular granulated sugar in a food processor to help break down the grains. Recipe: Rhubarb Syllabub (Cook & Eat) Recipe: Meringue Cookies (Cookthink) Related Article: Meet the sugars

What is vanilla extract?

Vanilla extract is a vanilla-flavored liquid made from vanillin, one of the organic components that creates the aroma in vanilla beans. A century ago, vanilla extract was produced in apothecary shops and taken to soothe upset stomachs. Today, it's used to flavor desserts (and has become a popular flavoring for savory dishes as well). Pure vanilla extract is made by extracting the vanilla flavor by macerating the bean in alcohol and water. The FDA requires at least 13.35 ounces of vanilla beans per gallon of at least 35 percent alcohol (and 65 percent water). But the quality of the beans is not regulated and can vary accordingly. And even though vanilla is naturally sweet, the extract may contain added sugar, corn syrup, caramel, colorings or stabilizers. Vanilla extract deepens with age and will hang out until you need it in a cool, dry place. You really get what you pay for when it comes to vanilla. Beware of imitation vanilla flavoring, which is harsh-tasting and no match for the real thing. You can make your own vanilla extract by soaking split vanilla beans in vodka or rum in a sterilized bottle and allowing it to steep in a cool, dark place for about 8 weeks, shaking it every few days.

What is cocoa powder?

Like chocolate, cocoa powder is made from the pod-covered cocoa beans of the cacao tree. Cocoa powder is produced from a dried paste called chocolate liquor that is left after 3/4 of the cocoa butter is extracted from fermented, dried, roasted and cracked cocoa nibs. Hardened chocolate liquor is ground into unsweetened cocoa powder, which can be used to make hot chocolate or in baked goods. Dutch cocoa is treated to neutralize its natural acidity and has a rich chocolate brown color.

Is chocolate really an aphrodisiac?

So deeply rooted is our belief in chocolate's romantic properties that it's become a cliché to offer chocolates to a beloved. Blame it on the Aztecs. They may have been the first to push the notion that chocolate put would-be lovers in an amorous mood. Modern science has looked at the question of whether or not chocolate is really an aphrodisiac, investigating the hope that chemicals found in high-quality chocolate act as mood enhancers that could theoretically increase sexual desire. But if chocolate contains both tryptophan (a component of the brain chemical serotonin that has an effect on sexual arousal) and phenylethylamine (a stimulant that gets released when we "fall" in love), evidence is scant that the traces found in chocolate can actually increase sexual desire. While it is said to have done the trick for Casanova and Montezuma, research suggests that women are more susceptible to the mood-altering effects of chocolate. And some recent studies have claimed that the chocolate-lover may get more amorous pleasure out of eating it than actually having sex.

What is vanilla?

Pure vanilla is the fruit of an edible orchid, which opens once a year for a few hours in order to be pollinated. The long, thin vanilla bean is harvested while green, cured and dried in the sun for several months until it becomes dark brown and sprouts edible vanillin crystals. Vanilla beans are primarily harvested in Madagascar, Mexico and Tahiti. The vanilla bean is used to make vanilla extract, vanilla powder from the dried pod and vanilla sugar. Beware of imitation vanilla flavoring. When cooking with vanilla beans, split the bean lengthwise using a sharp knife and scrape the pod to extract the seeds. If you are using the vanilla bean to flavor milk or cream for a pudding or sauce made on the stovetop, you can also add the split bean to the mixture; the seeds will be released as the mixture heats (remove the bean before serving). Otherwise, add your dry, de-seeded vanilla beans to a jar of sugar -- they will perfume it with a subtle vanilla essence.