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The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.

A Mexican appetizer that consists of green chilies stuffed with cheese, meats, and other ingredients.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

A cake which is made by placing fruit in the bottom of a baking pan and then adding the batter on top of the fruit.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A heavy-walled baking pan formed with a decorative indented curvature and a hollow tube in the center.

A type of flour made from dried chickpeas. Also known as gram flour, it is a common flour used in India as a thickener as well as for baking doughs, batters, noodles, and other fried or baked foods.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

A Danish pancake that has a round ball-like shape rather than a flattened rounded shape, like a crepe or a traditional flatbread pancake.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

A type of pan used for baking muffins. The pan typically will have 6 or 12 individual round pockets or holders connected to the tin and formed in the shape of a muffin.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

A traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed around the surface of the Waffle.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.