A mat used to lay on a baking sheet (often silicone) that prevents nonsticking and eases clean-up after baking.

A leavening agent similar to double-acting but releases gas bubbles only once upon contact with moisture. Today, it is rarely used in home baking; double-acting is far more common.

Sodium bicarbonate - an alkaline chemical that requires an acidic ingredient (such as buttermilk, lemon juice, or vinegar) to activate it. The mix this alkaline ingredient and an acid cause batters or doughs rise quickly - think the classic "science fair" volcano bubbling within the baked goods.

Often times used instead of "simmering," "slow boil," "gentle simmer," or "poaching," and is a technique to cook food at a temperature slightly less than boiling point. The gentler method is used to prevent foods from breaking apart or becoming tough such as fresh pasta, eggs, certain vegetables.

Method in which eggs are boiled (gentle or rolling) until both the whites and yolk are solid. There is a firm, smooth texture throughout with no runniness in the yolk or the egg whites.

The boiling point is the temperature at which a liquid turns to vapor, and it decreases as atmospheric pressure drops with altitude above sea level At sea level, water boils at 100°C (212°F). This is known as the normal boiling point. The temperature may vary as sea level rises (inverse relationship - boiling point decreases as the sea level increases) or increased pressure such as from a pressure cooker (direct relationship - the temperature (boiling point) increases as the pressure increases).

Long, serrated blade used for cutting breads or other soft foods with harder crusts/rinds. The sawing motion used by bread knives can also help prevent squishing more fragile vegetables and fruits.

A chemical leavening agent containing both acid and alkaline components. When it is mixed with wet ingredients, baking powder starts releasing gas bubbles to leaven the batter and generates a second rise during heating in the oven. This double action produces a better rise in baked goods and is used in recipes without natural acidic ingredients.

A flat, rectangular metal pan used for baking cookies, pastries, and breads. Sheets can be rimmed or rimless, and are essential for evenly browning baked goods. Baking sheets come in different sizes, the most common being: - Full Sheet Pan: 18×26in (about the size of a doormat)typically used in commercial kitchens; may not fit in standard home ovens. - Half Sheet Pan: 13×18in (abit larger than two pieces of printer paper side by side) standard for most home kitchens and recipes - most recipes assume that home cooks will use this size. - Quarter Sheet Pan: 9×13in (slightly longer and wider than a piece of papper) fits toaster ovens, ideal for smaller batches, and easy to wash. - Eighth Sheet Pan: 6×9in (about the size of a standard tablet) useful for very small bakes, toasting nuts, or prepping ingredients.

See "Against the Grain". Recipe term often related to cutting meat in which

Wet-heat technique in which food is completely submerged in liquid at 212°F (sea level - the temperature decreases as the elevation increases). Boiling is indicated by rapid, large bubbles in the liquid that rapidly rise to the surface and burst (rolling boil). Often used to break down starchy foods (rice, grains, pasta), fibrous foods (beans, broccoli, lentils) which makes the food easier to eat and digest. Boiling can also be used for blanching, parboiling, and making stocks/broths. Differs from simmering and poaching which uses lower temperatures and less bubbles.

See "Boil." Technique in which the liquid is vigorously boiling (large bubbles are rising to the surface and bursting continuously) and there is a lot of steam released. Indicators that the rolling boil are that there is a lot of movement of the liquid, even after stirring or adding food. Used to cook ingredients quickly and evenly while preventing sticking. This method can be used to blanch as well.

Method in which eggs are gentle boiled or simmering until both the whites are solid (set) but tender and the egg yolks are runny, creamy, or jammy in texture. The cook time is typically 6 to 8 minutes, depending on whether runny or jammy yolks are desired (the shorter the cooking time, the runnier the yolk).

A clear, seasoned broth made by simmering meat, vegetables, or fish. Bouillon is commonly available as cubes, powders, or pastes used to quickly add flavor to soups, grains, and other dishes.