Hellobee Boards

If it's brown, my guess would be Demerara sugar. Here's an article describing it and a couple others. I've seen Demerara called for as a topping: http://www.thekitchn.com/whats-the-difference-muscovado-145157

PS: spices I keep around pretty much forever, although I'm guessing fancier cooks/bakers might object to that same for corn starch. Flour I generally use pretty quickly. Do any have expiration dates?

Turbinado sugar

@Mrs. Lemon-Lime: if you're making a pie, a food processor is definitely not necessary. Food processors are the ones with a top and blades to chop stuff (like a giant blender). A lot of people use them to make pie crust. I guess you can make crust more quickly that way, but I actually prefer to do without. You don't want to chop the butter too small, because chunks of butter are what make the crust flaky.

@Mrs. Lemon-Lime: definitely good to go without the food processor! I usually just mix the filling with my hands

I've also heard that sugar called sanding sugar. But I usually buy turbinado sugar at Trader Joes. And you don't need a food processor for making most things, it just helps when you need to cut butter into flour. But you can use a pastry cutter or your fingers or a fork.

I think the only thing I've made that definitely needs a food processor is almond paste or marzipan. And that's because you're grinding nuts into a paste. And I think I made superfine sugar for an angel food cake by pulsing regular sugar in a food processor. But you can just buy superfine sugar.

And with everything else I just pay attention to dates.