Browning Butter – To brown butter, melt butter in a pan over medium heat, swirling the pan from time to time to ensure the butter browns evenly. Once you smell a nutty aroma (and the butter's brown), transfer the melted butter into a bowl to cool before using.
Cream – To make one or more ingredient smooth and creamy. Usually used to describe the process of mixing butter and sugar into a smooth cream mixture.
Butter & Flour - Apply butter to the baking pan and sprinkle a small amount of flour onto the greased pan. This is to prevent the baked good from sticking to the pan.
Separating egg yolks – The act to removing the egg yolk from the egg white. Crack the egg shell, and slowly transfer the yolk from one shell to the other, while letting the egg white drip into the bowl below.
Melting Chocolate – Use a double boiler or set a bowl over a saucepan of boiling water. Add the chocolate in and stir continuously until the chocolate is almost melted. Remove from heat and keep stirring until the chocolate is completely melted.
Fold - To gently combine two or more ingredients without deflating the mixture. It is done by adding a lighter mixture into a thicker one, and 'folding' the mixture.
Zest - It is the outer peel of citrus fruits. Very often, it is made using a grater with fine holes, done in a similar manner as grating. When zesting, do so careful, avoiding the bitter pith.
Melting butter in a microwave - Cut the butter into chunks and cover it loosely with a piece of kitchen towel. Set it in the microwave and allow it melt on medium-low setting in 10seconds intervals. Repeat until butter is ¾ melted. Remove and stir the butter until it is completely melted.
Melting chocolate in a microwave - Cut the chocolate into chunks. Place the chocolate into the microwave on the lowest setting and allow it to melt in 10seconds intervals, stirring the chocolate before replacing it in the microwave to prevent the chocolates from burning. Repeat this until the chocolate is fully melted.
Cutting a parchment paper to fit a round cake pan- Fold the parchment paper into a cone shape [see video], and use it to measure the radius of the pan before snipping away the excess.