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to cut into small cubes

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also known as white sauce, is made from a white roux and milk

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

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the cooking of food by immersion in water that has been heated to near its boiling point

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a mixture of fat (especially butter) and flour used in making sauces

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Fried quickly in a little hot fat.

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Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Work (moistened flour or clay) into dough or paste with the hands.

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The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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A pastry blender is a kitchen tool used to mix a hard 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.

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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.

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The method in which biscuits are made; consists of techniques such as "cutting in" and incorporating leaveners such as baking powder and soda.

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

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Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

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The use of a rubber scraper when incorporating certain ingredients into batters. The rubber scraper "folds" in the ingredients.

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The method in which muffins are made; includes incorporating leavening agents such as baking powder and baking soda.

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A utensil used for scooping out dough, as well as ice cream.

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Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking.

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Easy Snickerdoodles Recipe with Soft Chewy Centers - How to Make Homemade Snickerdoodles

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For the full Snickerdoodle Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: http://www.inspiredtaste.net/25457/snickerdoodles-recipe/ The perfect snickerdoodle recipe! Cinnamon sugar coated butter cookies that are chewy and almost cake-like in the middle with a little crunch around the edges. Thanks for watching!

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Technically, it’s an acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking.

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Cream of Tartar – Substitute, Uses, Health Benefits

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In this video, you will learn about the health benefits, medicinal uses, and with what to substitute cream of tartar (better known as potassium hydrogen tartrate). Uses Cream of tartar, that is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize creams and eggs, as well as adding volume and thickness to the final product.

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A cookie made by dropping spoonfuls of dough onto a baking sheet.

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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!

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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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7 LAYER MAGIC COOKIE BARS - How to make COOKIE BARS Recipe

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This Old-Fashioned SEVEN LAYERED COOKIE BAR has been around since the 1970's!! Made with a graham cracker buttery crust, layered with butterscotch chips, chocolate chips, sweetened shredded coconut, nuts and sweetened condensed milk that magically turns to caramel as these layers of deliciousness bake together!! Perfect for all occasion!! Serves many!!

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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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Why the Maillard Reaction Makes Everything Delicious

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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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Master this technique with our foolproof tips.

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Creaming method. Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. Sugar and shortening are creamed at a medium speed until soft and light.

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Cookie Science: Why Cream Butter and Sugar?