Reference
Glossary
A working dictionary. Technique, ingredient, lineage — the words behind the dishes.
Lamination
Lamination is a pastry technique of folding butter into dough across multiple turns, creating dozens of paper-thin alternating layers that puff in the oven. Croissants typically reach 27 layers; mille-feuille pushes 729.
→ mille-feuille
Macaronage
Macaronage is the controlled folding of meringue into almond-sugar paste that defines the macaron's smooth shell. Underfolding leaves peaks; overfolding spreads the shells flat.
→ macaron
Maillard reaction
The Maillard reaction is the browning chemistry that develops between amino acids and reducing sugars at temperatures above 140 °C. It produces the crusts on baked goods, the sear on grilled meat, and the toasted notes in coffee.
→ macaron · mille-feuille · churros · takoyaki · jianbing