Abaisee - the french term for a sheet of puff pastry which has been rolled very thinly. Sometimes it refers to a thin slice of spomnge
cake used in a dessert.
Acetic Acid - a natural organic acid which is also known as vinegar. It is used in sugar and confectionery recipes, in pavlovas (as a
stabilizer for the eggs), and in royal icing (to help the icing set).
Allspice - a single spice whose flavor is reminiscent of a blend of nutmeg, cloves juniper berries, pepper, and cinnamon.
Baking Powder - a leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time.
Baking soda - a leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise. The batter should be baked as soon as possible after the liquid has interacted with the baking soda.
Cilantro - also known as Coriander and Chinese Parsley. This herb is often used in Chinese and Mexican cooking. It resembles and is often used like parsley. The seeds of this aromatic plant are often dried and used as spices (whole or ground). Its flavor is reminiscent of slightly burnt oranges.
Frappe - a simple sugar syrup mixed with fruit or other flavorings and frozen, then processed to a slightly slushy consistency. It can be served as a drink or a dessert. In some parts of the United States, a milk shake is sometimes referred to as a frappe.
