Amyjo Johnson from Food for Change defines Date Sugar as "A granulated sugar produced from drying fresh dates."

Cooking food on high heat with lots of cooking fat so the food floats on top while cooking is deep-frying.  A deep fat fryer can make the process easy and less greasy than on-stove cooking.  This is because less fat is required, a basket is provided for easy food removal and no guesswork is needed for maintaining the proper temperature of the oil. And best of all, most have systems to filter and drain the used oil, making clean up much easier.

Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Demerara as: "Demerara is used as the generic name of a type of specialty cane sugar that is a natural brown in color. It carries a rich flavor with caramel undertones. It takes its name from the Demerara colony in Guyana- the original source of this type of sugar. "

Gina DePalma has been nominated for the James Beard Outstanding Pastry Chef Award. She lives in New York City.  Dolce Italiano is her first book.

Marcel Desaulniers is the Executive Chef and co-owner of the Trellis Restaurant in Colonial Williamsburg. He is the recipient of many awards, including a Lifetime Achievement Award from The Culinary Institute of America, Food & Wine's Honor Roll of American Chefs, and the 1999 James Beard Award for Outstanding Pastry Chef in America. Desaulnier's books include the James Beard Award–winning Death by Chocolate, which was also the basis of a Learning Channel television series,the IACP Award–winning Desserts to Die For, Death by Chocolate Cakes, Death by Chocolate Cookies, Celebrate with Chocolate, and I'm Dreaming of a Chocolate Christmas.

Gwyneth Doland is the associate editor of Fiery Foods magazine. She also writes a food column for the Santa Fe Reporter, and her books include Salsa, Cilantro Secrets and ¡Mole! She lives in Albuquerque, New Mexico.