With all food sites, you should define common terms – this will get updated as we go along (and I come across actions I’ve never heard before like torting a cake). I also have some of the more basic techniques listed under the How to Make it category »

The basic measurements in their abbreviated form. Make sure you use a leveled amount, unless otherwise directed:

• Tbs – Tablespoon
• tsp – teaspoon
• c – cup

Torting a cake: the process of leveling or slicing cake to create a layered filling.

Blanching: Blanching is a prep technique used to keep vegetables crisp and tender. Start by boiling vegetables for about 60 sec, adding them in batches to ensure the rolling boil isn’t squelched. Immediately dump them into ice water. Once the batch has cooled, set aside. This method helps to preserve the texture, color and flavor in your cooking, freezing or canning recipe.

Béchamel: this is the french term for what is commonly called, white sauce. It starts with a roux made by gradually whisking hot milk into equal parts, cooked white flour-butter roux (equal parts). You can mix in spices or melt cheese. I wrote up a post on the technique »

Sterilizing: when preserving in jars it is critical that the jar, rings and lids are free from bacteria and mold spores. I wrote up an overview on sterilization when I made my first batch of dill pickles »