Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
Cut In - To work a solid fat, such as butter, shortening or lard, into dry ingredients. This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers. Most often, the fat should be chilled first and "cut in" just enough for small lumps about the size of a pea to form.
Mince - To cut into very fine pieces.
Buttermilk - A sour milk that is made by adding microorganisms to whole milk.
Stir - To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes.
Capers - Pickled flower buds that originate in the Mediterranean.
Bulghur Wheat - Wheat kernels that are often used in Middle Eastern and Mediterranean dishes.
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