Chinese sugar = Chinese rock sugar = rock sugar

This includes yellow rock sugar = yellow lump sugar (pictured) or clear rock sugar.

 

Dark brown sugar   


 

Fructose = granulated fructose = fruit sugar

A teaspoon of granulated fructose has about the same number of calories as a teaspoon of granulated sugar, but fructose is roughly twice as sweet. Many diabetics use it since it doesn't affect their blood sugar as dramatically as granulated sugar.   Look for it among the dietary foods or among the sugars in your supermarket.

Powdered sugar = confectioner's sugar = icing sugar   


 

Granulated sugar = sugar = white sugar = sucrose = refined sugar = table sugar

Regular sugar = fine granulated sugar = table sugar = standard granulated sugar = extra-fine granulated sugar is the standard table sugar we're all familiar with.   Superfine sugar = ultrafine sugar = bar sugar = instant dissolving sugar = berry sugar = castor sugar = caster sugar dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, soufflés, and mousses. To make your own, grind standard granulated sugar in a food processor or blender for about a minute.  Baker's special has a grain size between standard granulated and superfine. Bakers use it in cakes because the fine granules improve the texture.  Sanding sugar has larger granules that sparkle when sprinkled on baked goods and candies.  Coarse sugar has a larger grain size than regular granulated sugar. It tends not to change color or break down at high temperatures. It's similar to (and often mistaken for) sanding sugar.

Monosodium glutamate

In short also Call MSG, is often used in Asia as a flavor enhancer. However, the white powder causes headaches and allergic reactions in some people, and for that reason I  have stopped using it. It is better, when buying and preparing food, to make sure all ingredients are absolutely fresh and of the best quality, so that everything has sufficient flavor. You can always use a pinch of sugar to enhance the flavor of dishes.

Salt = sodium chloride

Most recipes that call for salt are referring to table salt =cooking salt = granular salt, which has additives like iodine (to prevent a thyroid disease), and an anti-caking agent so the salt won't get lumpy in humid weather.  Salt connoisseurs, though, often prefer to use Kosher salt for cooking, and sea salt for table use.  They claim that both have a softer flavor than table salt.   Exotic salts include the expensive French and Hawaiian sea salts, the smoky, sulfuric Indian black salt, and the intensely salty Korean bamboo salt. Specialized salts include pickling salt, which is free of the additives that turn pickles dark and the pickling liquid cloudy, and rock salt, used primarily to de-ice driveways and make ice cream.