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To cook food by dry heat without direct exposure to a flame, typically in an oven.

To work dough with hands to develop gluten, which gives structure to bread and other baked goods.

A mixture of two proteins present in cereal grains, especially wheat, responsible for the elastic texture of dough.

To beat butter with sugar until light and fluffy to incorporate air and produce volume.

Wrapped in pastry dough and then baked in the oven.

A water bath used to gently cook food, such as custards and terrines, or to keep food warm.

A type of icing used to decorate cakes, made from sugar, water, and cream of tartar or glucose, which is rolled out and draped over the cake.

A thin fruit or vegetable puree, used as a sauce.

Allowing dough to rise before baking, due to yeast fermentation, which creates carbon dioxide and leads to increased volume.

The process of combining two ingredients together which do not normally mix easily, such as oil and water.

The process of folding butter into dough multiple times to create many thin layers, as in making puff pastry or croissants.

A sweet, crumbly pastry dough that is used for making tarts and cookies.

A type of light and airy Italian sponge cake made with eggs, sugar, flour, and sometimes melted butter.

A thin, liquid, sweet coating that adds shine and flavor to pastries and desserts.

To let a dough or batter stand for a time before baking, allowing gluten strands to relax and preventing toughness.

To pass a dry ingredient such as flour or sugar through a sieve so as to remove lumps and aerate it.

A measurement method in which the ingredients in a dough are expressed as a percentage of the flour weight.

A dessert or sweet sauce made with milk, eggs, and sugar.

Partially or completely baking a pie or tart crust before the filling is added to prevent a soggy bottom.

The browning of sugar caused by heat, which results in complex flavor and color changes.

The chemical breakdown of a substance by bacteria, yeast, or other microorganisms, typically giving off heat.

A French culinary phrase which means 'putting in place' or 'everything in its place', referring to the setup required before cooking.

The outer peel of citrus fruit, used as flavoring.

A sweet, often creamy glaze made of sugar with a liquid such as water or milk that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings.

To soften or break into pieces using a liquid, used in reference to fruit.

A thickening agent made from equal parts fat (often butter) and flour, used in sauces and soups.

Any fat that is solid at room temperature and used to make crumbly pastry and other food products.

Beaten eggs, sometimes mixed with another liquid such as water or milk, brushed onto the surface of pastry before baking.

A preparation of shredded or finely cut leafy vegetables, used as a garnish.

To heat something using indirect heat by placing it in a bowl or other container over simmering water.

A filling made from or flavored like almonds, used in pastries and desserts.

A type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acid such as lemon, vinegar, or cream of tartar.

A technique used to gradually raise the temperature of a cold or room-temperature ingredient by adding small amounts of a hot or boiling liquid.

To soak food in a sauce before cooking to add flavor and soften the texture.

To beat cream or egg whites until light and fluffy to incorporate air.

A type of pastry dough that is buttery, flaky and is used to make pies, quiches, and tarts.

A method of gently mixing ingredients without deflating air bubbles, preserving volume and lightness.

A substance used in doughs and batters that causes a foaming action, lightening the texture of baked goods.

A light pastry dough used to make puffs, éclairs, profiteroles, and other pastries.

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

A mixture of flour, water, and other ingredients, kneaded and often allowed to rise, used for baking into bread, pastries, etc.

A glaze, icing, sauce, or filling for pastries made from chocolate and cream.

To beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

To cut food into short, thin strips.

To decorate baked goods with icing or whipped cream using a pastry bag fitted with a shaped nozzle.

A microscopic fungus used as a leavening agent in bread and bakery products; it ferments sugars producing carbon dioxide and alcohol.

A period of rest for dough before the kneading stage where the flour fully hydrates and gluten starts to develop naturally.

A light, airy cake made from flour, sugar, and eggs, sometimes leavened with baking powder.