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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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an ice-cream scoop

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The potassium salt of tartaric acid used to stabilize egg whites in baking.

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

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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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the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.