Happy Thanksgiving!

The Health Benefits of Quinoa

ViaThe Health Benefits of Quinoa

Do You Bake?

One Word that describes us best ? YUMMY! From sweet to savories to Gluten Free. Over 120 options to choose from.

Mission

We make baking and cooking easy and great tasting. Yes, its more than "just water" but there are no chemicals, artificial things or fake stuff! Enjoy chemical free with Do You Bake? products.

Company Overview

Do You Bake? offers baking mixes, meal solutions, spice blends, pet treat mixes, drink mixes and so much more. 

Never any artificial colors or flavors. No fake anything--just great real goodness,

Large selection of yummy goodies! Healthy options, whole wheat, party treats, everyday meals, party drinks, dips and so much more!

No, you cannot just "ADD WATER" and expect magic! This is wholesome food made with wholesome 'in almost every kitchen' wet ingredients like eggs and milk.

2014-19 DYB 2014 Product Catalog Sgl-1

Just a Taste Yumm Club @ Do You Bake?

November Just a Taste Members!

YUMMY! Holidays are approaching! Its time to fill your JAT shipment with some fantastic holiday fan favorites!

Your line-up this month includes . . .

Turkey Lurkey Seasoning *A JAT Exclusive*
Sweet 'n' Crunchy Stuffin' Mix *A JAT Exclusive*
We're Nuts about You Nut Medley *A JAT Exclusive*
Chocolate Crisps *A JAT Exclusive*
Fluffy MIYM Shortbread Mix
Classic Pumpkin Spice Cookies Mix
Chunky Potato Soup Mix *A JAT Exclusive*
Baked Enchilada Dip Mix ** FULL SIZE BOX Mix special!**

Make It Yourself - Herbal Sunscreen

Healthy Skin Herbs

Calendula

Known for its anti-inflammatory and skin healing properties. Slightly astringent and antiseptic.

Lavender

Lavender is a calming and relaxing herb. It is antispasmodic, antiseptic, and used to relieve sunburns, insect bites, cuts, blemishes, and muscular aches. A classic healing herb for skin – especially minor burns.

Aloe Vera Gel

Aloe helps to both moisturize the skin while being mildly astringent to draw out heat. It is soothing and helps relieve irritation from sunburn, minor skin burns, rashes, and insect bites.

Neem Oil

Neem oil is a rich and thick (you may need to heat it in warm water to use it) golden brown base oil with a strong and nutty aroma.  Neem oil is derived from pressed neem tree nuts and has antiseptic, antiviral, and anti-fungal properties.  Neem also has a low natural SPF which will help protect your skin!

Sesame Oil

Sesame oil comes from pressed sesame seeds. Sesame oil is an antioxidant base oil and is a source of vitamins A and E and protein. Sesame oil has a long shelf life and also has a low natural SPF.

Refined Coconut Oil

Coconut oil is a great ingredient for lip balms, lotions, deodorants, and is known as the ultimate skin softener. Makes a great after-sun treatment.

Olive Oil

Derived from the first pressing of ripe olives with beneficial vitamins and minerals. It is a great oil for infusing herbs, although in body care it is best used lightly unless you enjoy the aroma. In this recipe, you won’t be able to smell it in the end.

Beeswax

Beeswax is used as a thickener in recipes for creams, lotion, salves, butters and balms. It also adds a lightly protective barrier to the skin. If you desire a vegan recipe, you could replace it with carnauba wax.

Cocoa Butter

Cocoa butter smells heavenly! Cocoa butter is hard at room temperature but easily melts at body temperature. This will help keep your final product solid until you rub it on. Great before, during, and after sun!

Shea Butter

Derived from pressed shea nuts, this butter is a cream-colored soft substance with a strong nutty fragrance.  Shea butter is a highly emollient, skin softening additive that’s great for lotions and creams, as well as body balms and nail care.

Lavender Essential Oil

Lavender Essential Oil contains all of the amazing healing power of lavender flowers, but concentrated into a highly aromatic and therapeutic oil.  A few drops go a long way, so I use this oil both as a soothing agent and for fragrance since it blends deliciously with the scent of the cacao and shea butter.

Make It Yourself Herbal Sunscreen 

Ingredients

1/8 cup organic Calendula or organic Lavender infused oil (Jojoba, Grapeseed, or Olive Oil)
1/8 cup Aloe Vera Gel
1/8 cup organic Neem Oil
1/8 cup organic Sesame Oil
1/8 cup organic Coconut Oil
1/8 cup Beeswax Pastilles
1/8 cup organic Cocoa Butter or 10 wafers
1/8 cup organic Shea Butter
40 drops organic Lavender essential oil
1 teaspoon Vitamin E oil

2 Tbsp Zinc Oxide (non-micro)

These tins work perfectly to store your natural sun block.

Directions

When making body care products that include oils and butters and other ingredients,  always melt butters first.  You can do this using a double boiler over medium heat.

1. In a Pyrex bowl, melt together coconut oil, beeswax, cacao butter, and shea butter over gently simmering water.

2. Once melted, add in your oils and your aloe vera gel.

3. Once everything is adequately mixed together, remove from heat and then stir in the zinc oxide if using. Be careful while doing this step, zinc can be irritating if it comes into contact with mucous membranes, especially in this powder form. Wear cloth around your nose and mouth and goggles. It is important to agitate as much as possible at this stage. Use a whisk to mix thoroughly.

4. Lastly, add in your essential oils and Vitamin E Oil. Stir until well distributed.

5. Pour into containers and let cool until solid before closing with a lid.

  

The sunscreen will be usable in about an hour, but will harden more overnight.  Apply a thin layer when out and about in the sun, every hour for optimal nourishment. 

Adapted From: Mountain Rose Herbs

Holiday Aromatherapy Recipe - Vanilla Spice

Vanilla cream mixed with cinnamon goodness. 

42 drops organic Cinnamon essential oil
42 drops organic Orange essential oil
25 drops organic Vanilla Absolute (roughly 1/4 teaspoon)
17 drops organic Nutmeg essential oil

Blending Directions and Tips:

Add all essential oils to a glass bottle. One 1/4 oz bottle will hold any of these blends. Screw cap on tightly and invert the bottle to blend the oils. Do not shake! Allow the blend to sit for a couple of hours, smell test, and make any adjustments to your liking.
Vanilla Absolute is a very thick oil. The container can be placed in a bowl of hot water to make it easier to work with. This will not effect the aroma and the oil with thicken again as it cools. It may be easier to use a measuring spoon for this oil.

Diffusing Directions:

Fill your essential oil diffuser reservoir with water. Add 5-6 drops of the essential oil blend. Light a tea candle in the base of your diffuser and enjoy as your space fills with the yummy aroma! If you are using an Electric Diffuser or our new Ultrasonic Diffuser, please follow the included directions. (The diffuser pictured is our Ceramic Diffuser, which is made in the USA).

Visit our website to see our full line of essential oil diffusers.

- See more at: http://mountainroseblog.com/diy-holiday-diffuser-blends/#sthash.Eb9pv20y.dpuf

Essential Oils for Beginners with Kathi Keville - PART 1

Castile Soap - The Wonder Soap

A truly luxuriant, extra mild and gentle liquid soap made from certified organic ingredients. No harsh chemicals, additives, colorants, sudsing agents or other ingredients, just pure derivatives from plant sources. Great for the face and body, or as an all-purpose wash, and it makes a wonderful base ingredient for your own soaps and shampoos. Enjoy the cleaning power of pure liquid castile soap that suds beautifully, without leaving a residue.

The Many Uses For Castile Soap:

• Body Wash = One small squirt on a wet washcloth, applied to a wet body
• Face Wash = 2-3 drops on wet hands, applied to wet face
• Shampoo = ½ Tbsp. in your hand, worked into wet hair
• Toothpaste = add a few drops directly to your wet brush.
• Shaving “cream” = Lather up with small dime sized amount of Castile Soap and shave
• Dishwashing Liquid = Pre- dilute 1:10 with water. Squirt on a scrub brush and scrub dishes
• Mop Floors = Use 1/2 cup Castile Soap into 3 gallons of hot water
  
• Wash Windows = Use 1 TBSP Castile Soap & Quart of water in a spray bottle
• Laundry = 1/3 - 1/2 c. of soap for a large load in a normal washer. Add ½ c. vinegar to the rinse cycle. Use half of these amounts for HE
• Pest Control = Use 1 TBSP Castile Soap & Quart of water in a spray bottle
• Ant Deterrent = Mix 1/4 cup Castile Soap with 1 Quart water in a spray bottle, spray areas where ants are seen. Ants don't like Peppermint or Tea Tree Scents
• Tub Scrub = 1 tablespoon liquid Castile soap and 1/3 cup baking soda
• Dishwasher Detergent
• Soap Dispenser Refill = 1 part castile soap to 4 parts water
  
• Dog Shampoo = Use a quarter size amount to give your furry baby a bath
• Veggie Wash = Use a small drop in sink full of water, give the veggies a bath in the water!
• Carpet Cleaner = 1/4 cup castile into 1 cup water
• All Purpose Cleaner = Mix 1/4 cup Castile Soap with 1 Quart water in a spray bottle
• Car Wash Liquid = Mix ¼ cup liquid Castile soap with hot water in a bucket 
• Baby Wipes = Roll of paper towels + 1 cup water 1 TBSP castile soap + 1 TBSP organic oil + 1 wipe container or gallon size zip up bag 
• Degreaser for Stovetops =  2-4 drops of Castile Soap with 2 cups hot water
• Clearing Congestion = Place 1 TBSP Castile Soap in Steaming Hot Water ~ Breath in the Aroma to clear congestion

More Recipes below:

Dilutions Cheat Sheet

Evidence of Aloe Vera’s benefits for your skin

Evidence of Aloe Vera’s benefits for your skin

Aloe Vera is contains amino acids, enzymes, vitamins and agents that may provide anti-microbial and anti-inflammatory effects.

Benefits of Aloe Vera for Skin

*Aloe is hydrating to the skin
*Aloe helps skin feel refreshed & create a healthy glow
*Aloe can soften the appearance of damaged skin
*Aloe cools & soothes irritated skin

Condition	Description
Moisturizing	Aloe is an ideal moisturizer for those with oily skin or those that use mineral based makeup because it adds moisture without making the skin greasy.
Skin Acne	Aloe vera contains the hormones gibberellins and auxin which have strong anti-inflammatory properties. Giberellin helps the body grow new cells to the skin can heal more quickly without large amounts of scarring. Applying aloe can also reduce itchiness and blistering while helping to minimize the effects of skin problems like psoriasis, eczema and acne.
Skin Aging	The antioxidants in aloe include vitamins C, E and beta carotene among others. These ingredients work to keep the skin hydrated and firm to combat the signs of aging.
Pigmentation	Aloe can help to reduce the intensity of pigmentation, lightening dark spots on the face. This will help the skin look radiant and smooth.

Acetaminophen may boost blood pressure - Harvard Health Publications

Acetaminophen may boost blood pressure - Harvard Health Publications

When the participants took acetaminophen, average systolic blood pressure (the top number of a blood pressure reading) increased from 122.4 to 125.3, while the average diastolic pressure (the bottom number) increased from 73.2 to 75.4
Continue Reading on Harvard Health

Pain OTC Treatments Causing High Blood Pressure?

Pain OTC Treatments Causing High Blood Pressure?

"People with high blood pressure don't know the risks of taking some of these painkillers," says Nieca Goldberg, MD, a cardiologist and spokesperson for the American Heart Association. "They assume that anything you can buy over the counter is safe. But these drugs are chemicals that can cause side effects."

The problem isn't only with OTC painkillers. In fact, many remedies for colds, sinus problems, and evenheartburn contain the same ingredients.

If you have high blood pressure, keeping it under control is crucial. So, before you grab a bottle of pain reliever for your next backache, learn some dos and don'ts.

Continue Reading on WebMD

Medications and supplements that can raise your blood pressure - Mayo Clinic

Medications and supplements that can raise your blood pressure - Mayo Clinic

Some prescription and over-the-counter medications, as well as supplements and other substances, can raise your blood pressure. These substances also can interfere with medications intended to lower your blood pressure.

Here are some medications, supplements and other substances that can increase your blood pressure. If you're using any of these substances and are worried about the effect it could have on your blood pressure, talk to your doctor.

My new obsession!

Mountain Rose Herbs

Mountain Rose Herbs offers high quality organic bulk herbs, gourmet spices, loose leaf teas, essential oils, herbal extracts, and natural body care ingredients. Our extensive selection includes certified organic, fair trade, ethically wild harvested, & Kosher certified botanical products.

The list of items I want to order is so large! I need to get back to work to make the purchase!

100% Organic Witch Hazel

 

Witch hazel is a multi-purpose, non-irritating extract that has been used for hundreds of years as a soothing skin remedy. 

Witch Hazel Benefits: 

• Astringent
• Antiseptic 
• Anti-inflammatory Antimicrobial 
• Antibacterial
• Antifungal 
• Anesthetic Properties
• No estrogen mimickers
• Safe for use during pregnancy and breastfeeding
• Non-comedogenic
• No synthetic detergents or fragrances
• Paraben-free
• Vegan and cruelty-free
• Non-irritating

Suggested Uses for Witch Hazel:

1. Aroma Spray
Drop Essential Oils together in a glass spray bottle and mix by rolling the bottle between the palms of your hands. 
Pour 1 oz organic witch hazel extract to the top of the bottle and shake well. 
Spray in the air or on the body when in need of a smile. 

2.Toner after cleansing
as a mid-day astringent to remove oil, or any time your skin needs a refreshing lift.  

3. Sooth Bug Bites

Precautions:
The FDA has approved Witch Hazel distillate as safe for external use in skin care products. Avoid using Witch Hazel extract close to the mucus membranes or in the eyes, as it contains a small amount of alcohol. It is best to use on this product on unbroken skin.  External use of Witch Hazel extract could result in minor skin irritation for some people.  Do not use on serious burns, cuts, or other wounds. 

Marshmallow Root ~ Healing Properties

What Is It?
In ancient times, Europeans relied on the root of the marshmallow plant (Althea officinalis) for cough and sore throat remedies. The "Althea" in the Herb's botanical name comes from the Greek word for "heal" or "cure."

 
Marshmallow is native to Europe and western Asia. Also found in North America,  in salt marshes along the eastern seaboard. In addition to its root, marshmallow's velvety leaves and pale pink or white flowers are occasionally used in healing as well.


Historians believe that marshmallow plants were once used to fill hungry stomachs during famines. In the 19th-century, children with sore throats were given a hardened disk made of whipped marshmallow root juices, sugar, and egg whites to suck on.


Health Benefits
The key ingredient in marshmallow root and leaf is mucilage, a substance that becomes gooey and gel-like when combined with a liquid. This quality has been put to good use, both in internal and external forms, to soothe and protect inflamed Mucous membranes and other tissues.
Cooled marshmallow root tea has been used to soothe inflamed skin or mouth irritations; it can also be used as a gargle. A compress, poultice, or paste made from the root works well as an emollient for skin irritations and wounds.
Marshmallow contains various vitamins and minerals, including key immune-system boosters such as vitamins A and C.


Marshmallow may help to:

Soothe a sore throat and suppress a cough.Few herbal remedies have been used for as many centuries--with such great effectiveness--as marshmallow for irritated throat and cough. Try sipping a tea made with the roots or leaves of marshmallow for quelling a sore throat or dry, irritating cough.

Reduce heartburn and intestinal conditions, such as ulcers, irritable bowel syndrome, and constipation. The root of the marshmallow plant is particularly rich in mucilage and gets extremely gooey when wet. This quality makes it particularly valuable for coating and protecting irritated mucous membranes in the mouth, throat, and gastrointestinal tract. British health authorities even consider marshmallow root preparations safe and effective for soothing ulcers along the digestive tract. Dosage Information

For cough: Add 1 teaspoon of liquid Extract to 1 cup (8 ounces) of very warm water 3 times a day. Alternatively, drink 1 cup of marshmallow tea (or a marshmallow-containing herbal cough tea) up to 3 times a day as needed.

1. Add 1 tsp. liquid extract to 1 cup (8 oz.) hot water 3 times a day. Alternatively, drink 1 cup marshmallow tea (or a marshmallow-containing herbal cough tea) up to 3 times a day as needed.

For sore throat: As a tea, use 1 tablespoon of dried herb per 8-ounce cup of very warm water. Alternatively, mix 1 tablespoon of liquid extract in 8 ounces of very warm water. Drink up to 3 cups daily.

1. As a tea, 1 tbsp. dried herb per 8 oz. cup of hot water. Alternatively, mix 1 tbsp. liquid extract in 8 oz. of hot water. Drink up to 3 cups daily.

For heartburn or other stomach upset: Drink 1 cup of tea as needed or add 1 teaspoon of liquid extract to 8 ounces of water, and sip 4 times a day.

1. Drink one cup tea as needed or 1 tsp. liquid extract in water 4 times a day.

Guidelines for Use:

Many people use marshmallow tea for healing. It's important to know the proper brewing method: Use 1 to 2 teaspoons of the dried root (or 1 teaspoon of the dried leaf) for each 8 ounces of water.

For external use, add just enough water to the chopped root to make a paste. General Interaction

Marshmallow may delay the absorption of other drugs when taken at the same time.

According to studies in mice, marshmallow can lower blood sugar levels. It's not clear whether this happens in humans, but it may interfere with treatments for lowering blood sugar, such as insulin. **If you have diabetes, consult your doctor before taking marshmallow and monitor your blood sugar levels closely.** Possible Side Effects

There are no known side effects associated with marshmallow. Cautions

Marshmallow has been safely used for centuries. My personal experience:

• I take Marshmallow Supplements daily to heal my Esophageal Erosions that were detected on my Endoscopy. My Acid Reflux has gone away with supplementing Marshmallow.

I take Marshmallow every night before bed. Sleep is a healing time and having the Marshmallow in my system while I repair and sleep helps with my Celiac Disease Recovery.

 The other option I have for days when exposed to Gluten inadvertently…. drink some tea…. soothing!












Courtesy of : Whole Health MD

Cooking Terms

			Aerate A synonym for sift; to pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter. Al dente "To the tooth," in Italian. The pasta is cooked just enough to maintain a firm, chewy texture.
			Bake To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor. Baste To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out. Batter A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape. Beat To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer. Bias-slice To slice a food crosswise at a 45-degree angle. Bind To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream. Blackened A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred. Blanch To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off. Blend To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture. Boil To cook food in heated water or other liquid that is bubbling vigorously. Braise A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat. Bread To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned. Broil To cook food directly under the heat source. Broth or stock A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water. Brown A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal. Brush Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquid. Bundt pan The generic name for any tube baking pan having fluted sides (though it was once a trademarked name). Butterfly To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart.
			Caramelization Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C). Chiffon Pie filling made light and fluffy with stabilized gelatin and beaten egg whites. Chop To cut into irregular pieces. Clarify Remove impurities from butter or stock by heating the liquid, then straining or skimming it. Coat To evenly cover food with flour, crumbs, or a batter. Coddle A cooking method in which foods (such as eggs) are put in separate containers and placed in a pan of simmering water for slow, gentle cooking. Combine To blend two or more ingredients into a single mixture. Confit To slowly cook pieces of meat in their own gently rendered fat. Core To remove the inedible center of fruits such as pineapples. Cream To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes. Crimp To create a decorative edge on a piecrust. On a double piecrust, this also seals the edges together. Crisp To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven. Crush To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin. Crystallize To form sugar- or honey-based syrups into crystals. The term also describes the coating. Curd Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used. Curdle To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces. Cure To preserve or add flavor with an ingredient, usually salt and/or sugar. Custard A mixture of beaten egg, milk, and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler. As pie filling, the custard is frequently cooked and chilled before being layered into a prebaked crust. Cut in To work vegetable shortening, margarine, or butter into dry ingredients.
			Dash A measure approximately equal to 1/16 teaspoon. Deep-fry To completely submerge the food in hot oil. Deglaze To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan. Devil To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a food. Dice To cut into cubes. Direct heat A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting. Dot To sprinkle food with small bits of an ingredient such as butter to allow for even melting. Dough A combination of ingredients including flour, water or milk, and, sometimes, a leavener, producing a firm but workable mixture for making baked goods. Dredge To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly. Drizzle To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food. Drippings Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked. Dust To sprinkle food lightly with spices, sugar, or flour for a light coating.
			Egg wash A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked. Emulsion A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent. Entrée A French term that originally referred to the first course of a meal, served after the soup and before the meat courses. In the United States, it refers to the main dish of a meal.
			Fillet To remove the bones from meat or fish for cooking. Filter To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth. Firm-ball stage In candy making, the point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch. Flambé To ignite a sauce or other liquid so that it flames. Flan An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel. Flute To create a decorative scalloped or undulating edge on a piecrust or other pastry. Fold To cut and mix lightly with a spoon to keep as much air in the mixture as possible. Fricassee Usually a stew in which the meat is cut up, lightly cooked in butter, and then simmered in liquid until done. Fritter Sweet or savory foods coated or mixed into batter, then deep fried (also, in French, beignet). Frizzle To cook thin slices of meat in hot oil until crisp and slightly curly. Fry To cook food in hot cooking oil, usually until a crisp brown crust forms.
			Ganache A rich chocolate filling or coating made with chocolate, vegetable shortening, and possibly heavy cream. It can coat cakes or cookies, and be used as a filling for truffles. Garnish A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks. Glaze A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid. Gluten A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity. Grate To shred or cut down a food into fine pieces by rubbing it against a rough surface. Gratin To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set. Grease To coat a pan or skillet with a thin layer of oil. Grill To cook over the heat source (traditionally over wood coals) in the open air. Grind To mechanically cut a food into small pieces.
			Hard-ball stage In candy making, the point at which syrup has cooked long enough to form a solid ball in cold water. Hull (also husk) To remove the leafy parts of soft fruits, such as strawberries or blackberries.
			Ice To cool down cooked food by placing in ice; also, to spread frosting on a cake. Infusion Extracting flavors by soaking them in liquid heated in a covered pan. The term also refers to the liquid resulting from this process.
			Jell (also gel) To cause a food to set or solidify, usually by adding gelatin. Jerk or Jamaican jerk seasoning A dry mixture of various spices such as chilies, thyme, garlic, onions, and cinnamon or cloves used to season meats such as chicken or pork. Julienne To cut into long, thin strips. Jus The natural juices released by roasting meats.
			Knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
			Larding Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy. Leavener An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes. Line To place layers of edible (cake or bread slices) or inedible (foil or wax paper) ingredients in a pan to provide structure for a dish or to prevent sticking. Loin A cut of meat that typically comes from the back of the animal.
			Marble To gently swirl one food into another. Marinate To combine food with aromatic ingredients to add flavor. Marzipan A paste (of ground almonds, sugar, and egg whites) used to fill and decorate pastries. Mash To beat or press a food to remove lumps and make a smooth mixture. Medallion A small round or oval bit of meat. Meringue Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies. Mince To chop food into tiny, irregular pieces. Mix To beat or stir two or more foods together until they are thoroughly combined. Moisten Adding enough liquid to dry ingredients to dampen but not soak them. Mull To slowly heat wine or cider with spices and sugar.
			Panbroil To cook a food in a skillet without added fat, removing any fat as it accumulates. Panfry To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice. Parboil To partly cook in a boiling liquid. Parchment A heavy, heat-resistant paper used in cooking. Pare To peel or trim a food, usually vegetables. Peaks The mounds made in a mixture. For example, egg white that has been whipped to stiffness. Peaks are "stiff" if they stay upright, or "soft" if they curl over. Pesto A sauce usually made of fresh basil, garlic, olive oil, pine nuts, and cheese. The ingredients are finely chopped and then mixed, uncooked, with pasta. Generally, the term refers to any uncooked sauce made of finely chopped herbs and nuts. Pinch Same as "dash." Pipe To force a semisoft food through a bag (either a pastry bag or a plastic bag with one corner cut off) to decorate food. Pit Using a sharp knife to take out the center stone or seed of a fruit, such as a peach or a mango. Poach To simmer in liquid. Pressure cooking A cooking method that uses steam trapped under a locked lid to produce high temperatures and achieve fast cooking time. Proof To let yeast dough rise. Purée To mash or sieve food into a thick liquid.
			Ramekin A small baking dish used for individual servings of sweet and savory dishes. Reconstitute To take a dried food such as milk back to its original state by adding liquid. Reduce To cook liquids down so that some of the water evaporates. Refresh To pour cold water over freshly cooked vegetables to prevent further cooking and to retain color. Render To melt down fat to make drippings. Roast To cook uncovered in the oven. Roux A cooked paste usually made from flour and butter used to thicken sauces.
			Sauté To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. Scald Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water. Score To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade. Sear Sealing in a meat's juices by cooking it quickly under very high heat. Season To enhance the flavor of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegars. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350° F oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick. Seize To form a thick, lumpy mass when melted (usually applied to chocolate). Set Let food become solid. (See also "Jell.") Shred To cut or tear into long narrow strips, either by hand or by using a grater or food processor. Sift To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter. Simmer Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface. Skim To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk. Springform pan A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake. Steam To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling. Steep To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid. Stewing Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker. Stir-Fry The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
			Thin To reduce a mixture's thickness with the addition of more liquid. Toss To thoroughly combine several ingredients by mixing lightly. Truss To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry)
			Unleavened Baked goods that contain no agents to give them volume, such as baking powder, baking soda, or yeast.
			Vinaigrette A general term referring to any sauce made with vinegar, oil, and seasonings.
			Water bath A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.") Whip To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action. Whisk To mix or fluff by beating; also refers to the utensil used for this action.
			Zest The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.