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The biscuit method is one of the only mixing methods that does not require you h

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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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The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter.

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Simply put, the Muffin Method is a technique where two mixes are created. One mix with wet ingredients (eggs, soft or liquid fat, milk, and sugar) and a mix.

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an ice-cream scoop

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop

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

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Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles

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

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is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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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.