Kitchen tools
This tool removes the outer skin of vegetables like carrots and potatoes.
A vegetable peeler
This ingredient makes baked goods rise by releasing carbon dioxide when heated.
Baking powder
This moist-heat method cooks food in gently bubbling water.
Simmering
This knife cut creates long, thin strips often used for stir-fries.
Julienne
This protein network gives bread dough its stretchiness and structure.
Gluten
This dry-heat method uses high heat from above, often in an oven.
Broiling
This heat-safe tool is used to scrape bowls and fold batter without deflating it.
A rubber/silicone spatula
This process occurs when sugar browns under heat, creating deeper flavor.
Caramelization
This method cooks food quickly in a small amount of oil while constantly stirring.
Stir-frying
This French term describes preparing ingredients before cooking, including chopping, measuring, and organizing.
Mise en place
This reaction between amino acids and sugars creates savory browning on meats and vegetables.
The Maillard reaction
This slow-cooking technique fully submerges food in fat at a low temperature, often used for confit.
Poaching in fat / Confit