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the process of cutting food into small cubes of equal size. dicing is precision cutting that is consistent in size.

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to reach or to cause to reach the temperature at which a liquid bubbles and turns into liquid vapor or gas.

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What is boiling? what is simmering? - Jamie Oliver's Home Cooking Skills

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a wire kitchen utensil used for mixing, whipping or beating ingredients together by hand such as eggs or cream.

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Cook's Science, pre-order now! http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Subscribe to our new Cook's Science YouTube channel! http://youtube.com/cooksscience Everyone knows the correct way to use a whisk, right? Wrong. Buy our winning all-purpose whisk: http://amzn.to/1kHRgcR Buy our winning nonstick whisk: http://amzn.to/1gxBbXF We've noticed that different cooks seem to favor different motions when using a whisk.

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a thick, rich white sauce made with milk, butter, flour, and other herbs and flavorings, popularly seasoned with garlic and nutmeg.

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How to Make Bechamel Sauce - Easy Homemade Bechamel (White Sauce) Recipe

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an even mixture of fat (butter) and flour, used as a thickening agent in sauces. it is a smooth mixture that you put in a sauce to thicken it.

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This video will teach you how to make a roux, a classic fat & flour mixture used to thicken sauces, soups and gravies. The video will also go over some of the guidelines for making a roux, and best practices for incorporating it into a sauce.

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a food (primarily vegetables) cooked or browned in a pan containing a small quantity of butter, oil, or other fat.

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How to cook saute potatoes - Gordon Ramsay

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a cooking technique in which a bread or dough product is partially baking and then rapidly frozen for storage.

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Bakery Performance | Par-baked bread by Casper Hoy Simonsen

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Par-baked bread by Casper Hoy Simonsen for Bakery Performance

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to work (dough, clay, etc.) into a uniform mixture by pressing with, folding, and stretching the mixture together.

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

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Fermentation of Yeast & Sugar - The Sci Guys: Science at Home

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a kitchen tool, usually made of narrow metal strips attached to a handle used to mix hard fat into flour in order to make pastries.

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Pie Crust Tutorial: Pastry Blender Method

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An easy to follow tutorial on how to make an all butter pie dough using a pastry blender! I'll show you how to make beautifully flakey pie dough that won't shrink with only one simple tool that you probably already have in your kitchen! The fastest way to make a pie crust by hand!

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working solid shortening into dry ingredients with two knives or a pastry blender until well mixed... butter is usually used to "cut in"

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Demonstration on how to cut in fat when baking biscuits and pastry

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a method for making quick breads such as scones and biscuit where the wet and dry ingredients are mixed with fat.

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a cooking utensil made of silicone, plastic or nylon fiber bristles used to spread butter, oil or glaze on food.

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How to use a pastry brush. To see more tutorials like this from Pretty Witty Cakes, visit our website at www.prettywittycakes.co.uk Thanks for watching!

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makes a cake light in texture, but also moist, adds acidity and fat derived from liquids, and also adds flavor.

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Sour Cream Pecan Coffee Cake | Oh Yum With Anna Olson

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Here's Anna Olson's guide to baking sour cream pecan coffee cake Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with

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a crumbly topping of flour, butter and sugar that is baked on top of muffins, pies, breads and cakes in baking and pastries.

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I use this recipe for everything that requires a delicious crumbly topping.. from pies and muffins to cheesecakes and crisps or cobblers, to coffee cakes...this is your to go recipe! I often make a big batch and store it in the freezer; it doesn't need to be defrosted, can be used right from the freezer!

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starting at the back of the bowl, a rubber scraper is used to mix together a lighter mixture with a heavier mixture.

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How To Fold Ingredients For Baking. For more information and printable recipes, please visit holidaykitchen.tv.

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a technique whereby two mixes are created (a wet mix and a dry mix), combined together, and stirred briefly, then baked.

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How to Make Muffins using The Muffin Mixing Method

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How to make muffins, quick breads, pancakes, and waffles using The Muffin Mixing Method. Basic Muffin Recipe: http://bakerbettie.com/muffin-mixing-method/ Blueberry Muffin Recipe: http://bakerbettie.com/perfect-blueberry-muffins/ Get more recipes at: www.bakerbettie.com

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hemispherical shaped ice cream scoop-like scooper. the mechanical levers help expel the disher's contents

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Essential for every kitchen, dishers make cooking easier. Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape. Visit our website to see every size of disher available. www.kitchenconservatory.com

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cookies made by dropping dough from a spoon or a spring loaded ice cream scoop onto a cookie or baking sheet.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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cookie made by shaping dough by hand into small balls, logs or other shapes.also called a hand formed cookie.

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how to use silicone molds to shape cooki...

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How to Make Embossed (aka Molded) Cookies - An In-Depth Technique Video

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Lately I've been on an embossed cookie kick! Did you notice?! I've been using these lovely textured cookies left and right on so many of my cookie projects that I thought it was high time to REALLY explain how I make them.

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

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Chocolate Chip Cookie Brownie Bars! An Easy Chocolate Treat | Cooking With Carolyn|

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It's time to bake! This is an easy semi-homemade recipe for my Chocolate Chip Cookie Brownie Bars. You can settle that craving for a chocolate fix or you can make them with your kids. They're easy to make and easy to eat :D Enjoy and thanks for watching!

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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 – 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 chemical reaction between amino acids and reducing sugars which gives browned food its distinctive flavor.

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What Is the Maillard Reaction? - Instant Egghead #44

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A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak. Scientific American's Michael Moyer gives us a bite-size explanation.

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the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

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A brief video showing the reactions involved in cooking foods containing sugars - very important for why the taste of food improves when it is cooked. in particular ways. Made by Mark Hammond (A-level chemistry)

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also known as the sugar shortening method, the sugar and shortening fat are blended together first and then creamed by added mixing.

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Creaming Butter & Sugar (Basics of Baking)