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Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

An ingredient added to various food products, such as ice cream, snack bars, sour cream, yogurt, or salad dressing as a thickening, stabilizing and emulsifying agent.

A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many different features and baking options.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.