Cooking is a science! When you bake and cook, you are using math, chemistry, physics and biology. As with any science or discipline, there is a language to learn. In cooking, many terms are commonly understood. But do you know what 'temper' means? How about 'ganache'? And is there a difference between bearnaise and bechamel? Browse through this ever-expanding list of cooking terms and definitions so every recipe you read will be understandable.

al dente

bain marie

baking powder

baking soda

baste

bearnaise

beat

bechamel

blanch

blind bake

braise

brown

bruschetta

chop

cream

crostini

cut in

deglaze

dice

drippings

dry rub

emulsify

fold

ganache

gluten

knead

macerate

marinade

marinate

mince

pare

proof

reduce

roux

scald

seize

simmer

stir

temper

truffle

veloute