Ingredient & Technique Glossary
Quick reference guides for key culinary techniques, specialized ingredients, and food science terminology.
Browned Butter (Beurre Noisette)
Butter cooked gently over medium heat until water evaporates and the natural milk solids undergo the Maillard reaction, toasting into fragrant hazelnut-brown flecks with deep butterscotch and toffee aromas.
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Proofing (Dough Proving)
The final rest and rise period given to yeasted or sourdough dough after shaping and before baking. During proofing, yeast ferments dough sugars, producing carbon dioxide bubbles that expand gluten pockets.
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