DAUPHINOISE (dor-fin-WAH) - A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border. This dish, often referred to as "pommes dauphinoise," contains potatoes that have been peeled and sliced, which are then cooked with heavy cream and seasonings such as herbs, pepper and mustard.

DOLCELATTE (dol-chay-LAHT-tay) - Also called Gorgonzola Dolce, this soft, mild and blue-veined cheese can be served as either an appetiser or dessert.

DOLMADES - Dolmades are delicate parcels made from vine (or grape) leaves stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings.

DUMPLINGS - Savoury dumplings are small or large mounds of dough that are usually dropped into a liquid mixture (such as soup or stew) and cooked until done. Some are stuffed with meat or cheese mixtures. Dessert dumplings most often consist of a fruit mixture encased in a sweet pastry dough and baked. They're usually served with a sauce. Some sweet dumplings are poached in a sweet sauce and served with cream.

DUNDEE CAKE - A classic Scottish fruit cake made with candied citron, orange and lemon peels, almonds and various spices. The top of a Dundee Cake is traditionally covered completely with blanched whole almonds.