Take a minute to write an introduction that is short, sweet, and to the point.

Glossary & Definitions 

A 

Acidification → Lowering pH in milk or plant bases, causing proteins to coagulate (cheese, yogurt). 

Agar → Seaweed-derived gelling agent used in vegan cheese, desserts, and molecular gastronomy. 

Alginate (Sodium Alginate) → Seaweed extract that reacts with calcium to form gel skins in spherification. 

Aquafaba → Chickpea cooking liquid; whips like egg whites into foams/meringues. 

Aromatics → Vegetables, herbs, or spices sautéed at the start of cooking to build flavor (onion, garlic, celery). 

B 

Bain-marie → Gentle cooking in a water bath (custards, cheesecakes). 

Baker’s Percentage → Baking formula system where ingredients are expressed relative to flour weight. 

Brine (Wet/Dry) → Salt solution or salt rub used to season, tenderize, and preserve proteins. 

Buckwheat → Gluten-free pseudo-grain; earthy flavor, used in soba noodles and porridges. 

Butter Emulsion → Stable suspension of water droplets in butter fat, critical for sauces. 

C 

Calcium Lactate → Calcium salt for reverse spherification. 

Caramelization → Browning of sugars at high heat, producing complex nutty flavors. 

Casein → Major milk protein that coagulates into curds during cheese-making. 

Cheddaring → Process in cheddar cheese production: stacking, pressing, and turning curds. 

Chlorophyll → Plant pigment responsible for green color; pH-sensitive. 

Creaming Method → Mixing fat + sugar until light and aerated; base of many baked goods. 

Crumb → Internal texture of baked goods (open, dense, soft, chewy). 

D 

Denaturation (Protein) → Unfolding of protein structures due to heat, acid, or salt. 

Direct Spherification → Alginate in flavored liquid dropped into calcium bath to form pearls. 

Dough Hydration → Ratio of water to flour in dough formulas. 

Dry Brine → Salt (and seasoning) rubbed onto protein, drawing out water and reabsorbing for flavor. 

E 

Emulsion → Stable blend of oil and water; temporary (vinaigrette) or permanent (mayonnaise). 

Enzymatic Coagulation → Rennet or enzymes curdling milk proteins into curds. 

Erythritol → Sugar alcohol sweetener; cooling effect, doesn’t caramelize. 

Extraction → Process of pulling flavor compounds from solids into liquids (tea, stock, tincture). 

F 

Fermentation → Microbes convert sugar into acids, alcohol, or gas. 

File Powder (Filé) → Ground sassafras leaves, thickener and flavor in gumbo. 

Flax Egg → Vegan egg replacer (1 Tbsp flax + 3 Tbsp water). 

Foam Stability → Resistance of whipped foam to collapse. 

G 

Gelatinization (Starch) → Starch granules absorb liquid + swell under heat, thickening mixtures. 

Gluten → Elastic protein network in wheat flours; traps gases and provides structure. 

Granulation (Sugar) → Formation of sugar crystals during cooling; controlled in candy-making. 

Grain Hydration → Ratio of water to dry grain; determines fluffiness vs. stickiness. 

H 

Hydration (Dough) → Percentage of water relative to flour in bread formulas. 

Hydrocolloid → Gums or starches (xanthan, agar, guar) used to thicken, stabilize, or gel. 

Homogenization → Mechanical dispersion of fat into liquid (milk, sauces). 

I 

Infusion → Extracting flavors into a liquid through steeping (herb teas, oils). 

Isomalt → Sugar substitute often used for sugar art; resists crystallization. 

J 

Julienne → Cutting vegetables into thin matchstick strips. 

Joule Heating → Heat generated when passing electricity through liquid; sous-vide heaters use this principle. 

K 

Kefir → Fermented milk drink with multiple bacterial/yeast cultures. 

Kneading → Working dough to develop gluten and elasticity. 

Koji → Fermented rice or grain inoculated with Aspergillus oryzae; base for miso, sake, soy sauce. 

L 

Lactose → Milk sugar; caramelizes less easily than sucrose. 

Laminate (Dough) → Folding fat between dough layers (puff pastry, croissants). 

Leavening → Process of dough rising from gas (yeast, baking powder). 

Lipid Oxidation → Breakdown of fats; leads to rancidity but also flavor in some aging. 

M 

Maillard Reaction → Browning reaction between amino acids + sugars; creates deep flavors in seared meats, breads. 

Mesophilic Culture → Starter bacteria that thrive at moderate temperatures (cheddar, feta). 

Mise en Place → Culinary prep practice: gathering and organizing all ingredients/tools. 

Monkfruit → Natural non-caloric sweetener; often blended with erythritol. 

N 

Nutritional Yeast (Nooch) → Inactive yeast with nutty, cheesy flavor; key in vegan cheeses. 

Neutral Oil → Oil with minimal flavor (canola, grapeseed). 

Nitrites → Compounds used in cured meats; preserve color and inhibit bacteria. 

O 

Oenology → Science of winemaking; sometimes referenced in vinegar and kombucha builds. 

Oven Spring → Rapid rise of bread when first placed in oven, due to steam expansion. 

P 

Pasteurization → Heating milk or liquids to kill pathogens. 

pH → Scale of acidity/alkalinity; critical in fermentation, cheese, and colors. 

Polysaccharides → Long-chain sugars (starches, gums) that thicken or gel. 

Propionibacterium → Bacteria that produce CO₂ bubbles in Swiss cheese. 

Q 

Quenelle → Oval scoop shape formed with two spoons, often for plating. 

Quinoa → Gluten-free pseudo-grain; fluffy, nutty. 

R 

Rennet → Enzyme complex that coagulates milk proteins into curds. 

Retrogradation → Re-crystallization of starch molecules in cooled bread; staling. 

Roux → Cooked fat + flour paste used to thicken sauces and gumbo. 

S 

Scalding (Milk) → Heating milk just below boiling; improves flavor and texture in breads. 

Seasoning Bloom → Release of essential oils from spices when heated in oil. 

SCOBY → Symbiotic Culture Of Bacteria and Yeast used in kombucha. 

Spherification → Culinary process using alginate and calcium salts to make gel pearls. 

Starch Gelation → Thickening process where starch swells and traps water when heated. 

Stretch (Cheese) → Elastic property in mozzarella or vegan tapioca-based cheeses. 

T 

Tempering → Gradual mixing of hot liquid into eggs/dairy to prevent curdling. 

Thermophilic Culture → Bacteria thriving at higher temperatures (yogurt, parmesan). 

Tofu Pressing → Removing water to change tofu texture for cooking. 

Turgor Pressure → Water pressure inside plant cells; keeps vegetables crisp. 

U 

Umami → Savory flavor driven by glutamates (tomatoes, mushrooms, Parmesan). 

Ultra-Pasteurization → Heating milk to very high temps (280°F) for shelf stability. 

V 

Viscosity → Thickness of a liquid; influenced by starches, gums, fats. 

Vacuum Infusion → Forcing liquids into solids (fruit with syrups) under vacuum. 

Vegan Stretch (Cheese) → Elasticity achieved using tapioca starch or agar in vegan cheese builds. 

W 

Water Activity (aᵥ) → Measure of available water in foods; affects microbial growth and shelf life. 

Whipping Point → Fat temperature where air can be incorporated into cream/fat. 

Whey → Liquid byproduct of cheese-making; can be used in ricotta or baking. 

X 

Xanthan Gum → Fermentation-derived gum that thickens, stabilizes, and adds stretch. 

Xylose → Simple sugar found in wood; used in some caramelization reactions. 

Y 

Yeast (Saccharomyces cerevisiae) → Fungus used in bread, beer, wine fermentation. 

Yuba → Tofu skin formed when soy milk is heated; chewy and protein-rich. 

Z 

Za’atar → Middle Eastern spice blend (thyme, sesame, sumac). 

Zest → Outer peel of citrus fruit containing aromatic oils. 

Zymology → Scientific study of fermentation.