• Al dente: Pasta cooked until just firm. From the Italian "to the tooth."


  • Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
  • Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.
  • Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.
  • Baste: To moisten food for added flavor and to prevent drying out while cooking.
  • Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.
  • Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
  • Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.
  • Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
  • Boil: To cook in bubbling water that has reached 212 degrees F.


  • cake flour: Cake flour is very finely ground soft wheat used to make tender, fine-textured cakes. It is bleached with chlorine gas, which, besides whitening the flour, also makes it slightly acidic. This acidity makes cakes set faster and have a finer texture.
  • Canadian bacon: It is a lean, boneless pork loin roast that is smoked. Called back bacon in Canada, Canadian bacon is precooked and can be fried, baked, or added to casseroles or salads.
  • canapé: A small piece of bread or pastry with a savory topping, often served with drinks at a reception or formal party.
When I learned how to cook…I forgot how to clean !