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Word of the Week:
Word of the Week: Kissing Crust
Noun. The kissing crust is the edge on a loaf of bread where it has touched another loaf in baking. Used in a sentence: My...
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Word of the Week:
Word of the Week: Quenelle
Noun. Quenelle is the smooth oval shape formed when presenting semi-soft foods. Used in a sentence: A quenelle of ice cream...
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Word of the Week:
Word of the Week: Alginate
Noun. Alginate is a salt from a gel-forming substance obtained from brown algae. Used in a sentence: Alginates are used as...
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Word of the Week:
Word of the Week: Ghee
Noun. Ghee is a semi-fluid clarified butter with the milk proteins removed. It is made by melting the butter and skimming...
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Word of the Week: Extract
Noun. A preparation containing the active ingredient of a substance in concentrated form, and used in cooking and...
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Word of the Week:
Word of the Week: Lactose
Noun. Lactose is the natural sugar that is found in milk. Used in a sentence: Lactose is used to sweeten stout beer.
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Word of the Week:
Word of the Week: Pasteurize
Verb. To pasteurize means to heat a liquid to a high temperature to kill harmful germs and then cool quickly. Used in a sentence:...
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Word of the Week:
Word of the Week: Curd
Noun. Curd is the thick substance that forms in milk when it sours or when making cheese. Used in a sentence: Fresh curd...
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Word of the Week:
Word of the Week: Cream
Noun. Cream is the thick yellow part of milk that contains fat. Used in a sentence: Butter is made by churning cream.
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Word of the Week:
Word of the Week: Whey
Noun. Whey is the watery part of the milk that forms when milk becomes thick. This occurs in cheese making as well as when...
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Word of the Week:
Word of the Week: Aioli
Noun. Aioli is a mixture of mayonnaise and olive oil that is seasoned with garlic and sometimes other ingredients such as...
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Word of the Week:
Word of the Week: Umami
Noun. Umami is a category of taste that represents the savory quality of foods. It is one of the five basic tastes alongside...
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