Genoise is a type of sponge cake leavened with eggs.
Because it doesn't use a chemical leavener (like baking powder), incorporating air into the eggs gives this classic cake its rise. Learn how to make it here.
A tuile is a curved cookie typically made with almond meal.
They're primarily used to garnish soft desserts to add crunch. Learn how to make them here.
Italian meringue (aka cooked meringue) is made with boiling sugar.
This produces a heartier meringue that won't deflate as easily (and also means it's safe to eat without cooking it). Learn how to make it here.
Pâte brisée is a savory pie dough and pâte sucrée is a sweet, tart dough.
They're basic doughs used in a variety of baked goods ranging from apple pie to tomato galette. Learn how to make them here.
Yeast is a biological leavening agent.
Baking soda and powder are the two most common (chemical) leaveners, but yeast is the go-to variety for bread baking. Learn more about the different kinds of leaveners here.
Cream of tartar is most commonly used to help stabilize whipped egg whites.
This creates a stronger meringue that won't deflate as easily. Learn how to make a better meringue with cream of tartar here.
4X (also written XXXX) sugar is another name for powdered sugar.
10X, an even finer variety, is the most common type of powdered sugar sold at grocery stores. The more X's, the finer the grind.
Crumb refers to the interior texture of a baked good.
An open crumb (such as a baguette) has large air pockets, while a closed crumb (such as sandwich bread) has a denser texture.
Docking is the term for poking holes in a pie crust before baking it to prevent it from puffing up.
This allows steam to escape and prevents air bubbles from forming.
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