Don’t forget about parts 1 and 2 of this series. We are making our way through the alphabet. I hope you find these make you a better foodie and cook! -leaven – any agent that causes a dough to rise. Yeast is what most of us think about with leavening. But baking soda, baking powder, …
Here’s the next installment of terms used in cooking, food, and menus. I hope you find these helpful, and don’t forget to check out part 1 from last week if you missed it! -farro – a cereal grain that was common back in ancient Egypt. It is a member of the wheat family, so it …
I’ve wanted to do a series of posts for a while highlighting more technical cooking and food terms. Some of these you may never see in an actual recipe. But understanding the concept will make you a better cook. Others you will see in a recipe, so it is always good to have an idea …
