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Coffee Jelly
Coffee jelly (コーヒーゼリー, kōhī zerī) is a jelly dessert flavored with coffee and sugar. Although once common in British and American cookbooks, it is now most common in Japan, where it can be found in most restaurants and convenience stores. Coffee jelly can be made using instant mix or from scratch
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Gelatin Dessert
Gelatin desserts are desserts made with sweetened and flavored gelatin. This kind of dessert is first recorded as jelly by Hannah Glasse in her 18th century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives
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Frappuccino
Frappuccino is a trademarked brand of the Starbucks Corporation for a line of iced, blended coffee drinks. It consists of coffee or crème base, blended with ice and other various ingredients, usually topped with whipped cream and sauces
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University Of California Press
University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing. It was founded in 1893 to publish scholarly and scientific works by faculty of the University of California, established 25 years earlier in 1868, and has been officially headquartered at the University's flagship campus in Berkeley, California since its inception. As the non-profit publishing arm of the University of California system, the UC Press is fully subsidized by the University and the State of California. A third of its authors are faculty members of the University
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Digital Object Identifier
In computing, a digital object identifier (DOI) is a persistent identifier or handle used to identify objects uniquely, standardized by the International Organization for Standardization (ISO). An implementation of the Handle System, DOIs are in wide use mainly to identify academic, professional, and government information, such as journal articles, research reports and data sets, and official publications though they also have been used to identify other types of information resources, such as commercial videos. A DOI aims to be "resolvable", usually to some form of access to the information object to which the DOI refers. This is achieved by binding the DOI to metadata about the object, such as a URL, indicating where the object can be found. Thus, by being actionable and interoperable, a DOI differs from identifiers such as ISBNs and ISRCs which aim only to identify their referents uniquely
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Special
Special or the specials or variation, may refer to:

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International Standard Book Number
The International Standard Book Number (ISBN) is a numeric commercial book identifier which is intended to be unique. Publishers purchase ISBNs from an affiliate of the International ISBN Agency. An ISBN is assigned to each separate edition and variation (except reprintings) of a publication. For example, an e-book, a paperback and a hardcover edition of the same book will each have a different ISBN. The ISBN is ten digits long if assigned before 2007, and thirteen digits long if assigned on or after 1 January 2007. The method of assigning an ISBN is nation-specific and varies between countries, often depending on how large the publishing industry is within a country. The initial ISBN identification format was devised in 1967, based upon the 9-digit Standard Book Numbering (SBN) created in 1966
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Condensed Milk
Condensed milk is cow's milk from which water has been removed. It is most often found in the form of "sweetened condensed milk" ("SCM") , with sugar added, and the two terms - "condensed milk", "sweetened condensed milk" - are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if not opened
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Gum Syrup
In cooking, a syrup or sirup (from Arabic: شراب‎; sharāb, beverage, wine and Latin: sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making
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Ice Cream Float
An ice cream float or ice cream soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom), or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water
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Milkshake
A milkshake is a sweet, cold beverage that is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup. Outside of the United States, milkshakes using ice cream or iced milk are sometimes called a thick milkshake or thick shake; in New England, the term frappe may be used to differentiate it from thinner forms of flavored milk. Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup. Many fast food outlets do not make shakes by hand with ice cream; instead, they make shakes in automatic milkshake machines which freeze and serve a pre-made milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent
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Dessert
Dessert (/dɪˈzɜːrt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness
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Algae
Algae (/ˈæli, ˈælɡi/; singular alga /ˈælɡə/) is an informal term for a large, diverse group of photosynthetic organisms that are not necessarily closely related, and is thus polyphyletic. Included organisms range from unicellular microalgae genera, such as Chlorella and the diatoms, to multicellular forms, such as the giant kelp, a large brown alga which may grow up to 50 m in length. Most are aquatic and autotrophic and lack many of the distinct cell and tissue types, such as stomata, xylem, and phloem, which are found in land plants. The largest and most complex marine algae are called seaweeds, while the most complex freshwater forms are the Charophyta, a division of green algae which includes, for example, Spirogyra and the stoneworts. No definition of algae is generally accepted
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Starbucks
Starbucks Corporation is an American coffee company and coffeehouse chain. Starbucks was founded in Seattle, Washington in 1971
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