Mix - To combine ingredients with a spoon or beaters until well incorporated.
Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Knead - The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive. To knead by hand, place the dough on a lightly floured surface. Using the heel of the hand, press down on the dough in a forward motion. Then fold the dough over and press again. Continue the process until the dough is very smooth and elastic. For most recipes, it will take about 10 minutes. Alternately, the dough may be kneaded in a processor or heavy-duty standing mixer with a dough hook.
Broil - A method of cooking where the food is placed directly underneath or above the source of heat.
Bread - The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.
Leek - Resembles a large scallion yet has a mild flavor. Used mainly in soups and stews.
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