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A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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This reaction is what makes the batter or dough rise. An ingredient used as a leavening agent. ... Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires)

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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one that dishes; especially an ice cream scoop

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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cream of tartar definition - Google Search

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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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The technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients (Dry