All-purpose flour

White flour that is a combination of soft and hard wheats, good for most types of baking. It is available in bleached and unbleached varieties.

   Baking pan

Any flat, metal pan used for baking. Many baking pans have a lip around the edge.

   Beat

The process of smoothing a mixture by rapidly whisking, stirring with a spoon, or using an electric mixer.

   Blend

The act of gently combining ingredients until they are thoroughly mixed.

   Boil

Bringing a liquid to a high enough temperature that it causes bubbles to rise to the surface and break.

   Cream

A thick, high butter-fat dairy product. Heavy whipping cream is best for making ice creams and whipped toppings, as it has a higher butter-fat content.

   Creaming

To beat or mix ingredients to a smooth, creamy consistency.

   Drizzle

To quickly pour a liquid or glaze in a thin stream.

   Dust

To lightly coat an item with a powdered substance, such as cocoa or sugar.

   Fold

To carefully combine ingredients that are whipped or fragile. This is done by stirring from the bottom of the vessel with a large spoon or spatula, lifting the ingredients from the bottom, and “folding” them onto the top. This is done in many whipped desserts.

   Food coloring

Food-safe dyes that are used to color edibles. Gel or paste colors are best, as they are highly concentrated and offer more intense colors.

   Frozen yogurt

A creamy frozen dessert made from yogurt, though often containing additional cream.

   Gelato

An Italian-born type of ice cream that incorporates less air than standard ice cream, resulting in a thicker, more intense flavor concentration.

   Glaze

A thin frosting that is typically poured over a cake or confection.

   Granita

Granitas are frozen juices, scraped into crystals.

   Ice cream

A frozen dessert, typically containing cream. Two generic styles exist: French style, which is egg- or custard-based, and Philadelphia (or American) style. French style is often considered smoother, thanks to the yolks used to create the creamy custard base, though it is more complicated to make. Philadelphia style tends to be firmer in texture and lighter in taste, but is a lot easier and faster to produce.

   Piping

The act of pressing icing or filling through a pastry bag to create designs or inject fillings.

   Sherbet

A frozen dessert made primarily of fruit juice and sweetener, and also containing milk or cream, egg white, or gelatin.

   Sift

To shake powdered sugar or flour through a sifter to remove any lumps.

   Sorbet

A frozen dessert typically made of fruit, juices, and sweetener, without any dairy included. Often served between courses as a palate cleanser.

   Whip

To vigorously beat a food or liquid, typically cream or egg whites, quickly enough to incorporate air, causing them to increase in volume.

   Zest

The colored outer skin of a citrus fruit. It is flavorful and used in many recipes. Avoid the bitter white pith that rests just beneath it.