the property of containing sugar
the taste experience when sugar dissolves in the mouth
a food rich in sugar
confiture - preserved or candied fruit
sweetmeat - a sweetened delicacy (as a preserve or pastry)
candy - a rich sweet made of flavored sugar and often combined with fruit or nuts
hardbake - a British sweet made with molasses and butter and almonds
chewing gum / gum - a preparation (usually made of sweetened chicle) for chewing
candied apple / candy apple / taffy apple / caramel apple / toffee apple - an apple that is covered with a candy-like substance (usually caramelized sugar)
center / centre - the sweet central portion of a piece of candy that is enclosed in chocolate or some other covering
comfit - candy containing a fruit or nut
maraschino / maraschino cherry - cherry preserved in true or imitation maraschino liqueur
nonpareil - colored beads of sugar used as a topping on e.g. candies and cookies
a dish served as the last course of a meal
ambrosia - fruit dessert made of oranges and bananas with shredded coconut
baked Alaska - cake covered with ice cream and meringue browned quickly in an oven
blancmange - sweet almond-flavored milk pudding thickened with gelatin or cornstarch
charlotte - a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
compote / fruit compote - dessert of stewed or baked fruit
dumpling - dessert made by baking fruit wrapped in pastry
flan - open pastry filled with fruit or custard
frozen dessert - any of various desserts prepared by freezing
junket - dessert made of sweetened milk coagulated with rennet
mousse - a light creamy dessert set with gelatin
peach melba - ice cream and peaches with a liqueur
whip - a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
pudding - any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
syllabub / sillabub - sweetened cream beaten with wine or liquor
tiramisu - an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate
trifle - jam-spread sponge cake soaked in wine served with custard sauce
zabaglione / sabayon - light foamy custard-like dessert served hot or chilled
English phonetician; one of the founders of modern phonetics (1845-1912)
having a natural fragrance; "odoriferous spices"; "the odorous air of the orchard"; "the perfumed air of June"; "scented flowers"
not having a salty taste; "sweet water"
having a sweet nature befitting an angel or cherub; "an angelic smile"; "a cherubic face"; "looking so seraphic when he slept"; "a sweet disposition"
pleasing to the ear; "the dulcet tones of the cello"
pleasing to the mind or feeling; "sweet revenge"
pleasing to the senses; "the sweet song of the lark"; "the sweet face of a child"
with sweetening added
(used of wines) having a sweet taste
having a pleasant taste (as of sugar)
not soured or preserved; "sweet milk"
one of the four basic taste sensations; very pleasant; like the taste of sugar or honey
in an affectionate or loving manner (`sweet'' is sometimes a poetic or informal variant of `sweetly''); "Susan Hayward plays the wife sharply and sweetly"; "how sweet the moonlight sleeps upon this bank"- Shakespeare; "talking sweet to each other"
poetry / poesy / verse / colloquialism