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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

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Made from milk and a white roux -- often called a white sauce.

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To stir up until liquidy.

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An even mixture of fat (butter) and flour, used as a thickening agent.

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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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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.

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To work (dough, clay, etc.) into a uniform mixture by pressing, folding, and stretching.

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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.

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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 biscuit method is a method for making quick breads such as scones and, well, biscuits.

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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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Sour cream has many uses in baking, cooking and as a condiment. The richness and acidic nature of sour cream creates a moist and tender texture in baked goods.

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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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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder).

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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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Molded cookies are made using stiffer dough than drop cookies. The dough is molded by hand into balls or shapes like wreaths, crescents or canes. Sometimes the formed balls are flattened by hand, or with the bottom of a glass, to produce cookies.

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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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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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Dishers are usually hemispherical like an ice cream scoop. Some dishers have mechanical levers which help expel the disher's contents.  Traditionally dishers are sized by the number of scoops per quart.

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Technically, it’s an acid—specifically, tartaric acid. It’s a by-product of wine production, the residue left on the barrels, actually.

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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.

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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. The technique is most often used in making buttercream, cake batter or cookie dough.