To keep jar/container caps from being difficult to open due to sticky ingredients, such as syrup, honey etc. put some vegetable oil on a paper towel and coat threads on the cap the first time it is opened.

An alternative to a cookie cutter is cutting out both ends of a can and use it as a cookie cutter.

Rubbing a wooden cutting board with a few drops of oil prevents food from adhering to the board and will make it last longer.

Rubbing the surface of copperware with a half cut lemon sprinkled with salt makes the copperware shine.

Beat: To mix ingredients together, using a rapid over and under motion rather than a circular motion, until mixture is smooth. Beating can be accomplished by hand, using a fork, spoon, whisk, or hand beater. An electric mixer can also be used to beat ingredients together. It takes approximately 100 hand strokes to equal one minute of beating with an electric mixer.

Blend: To mix ingredients together until they are very smooth. The ingredients can be blended by hand using a spoon, spatula, or whisk. The mixture can also be blended by using a hand mixer, blender, or food processor.

Cream: Mixing two or more ingredients, such as sugar, butter and eggs, together until they become creamy, smooth and fluffy. Creaming allows the butter to mix with the other ingredients more easily. The sugar crystals act as little beaters and help to add air to the creamed ingredients, producing a creamy, fluffy texture. The creaming generally involves the use of an electric mixer, but it can be done by whipping the ingredients vigorously with a balloon whisk. If the ingredients are creamed for too long the butter becomes too warm and it will begin to separate.

Crimping: A technique used to decorate the edge of a pie. When used on a double crust pie it also ensures that the top and bottom crust are sealed properly. With the thumb and index finger of one hand, pinch the outside edge of the crust while pressing from the inside with the index finger on the other hand. Repeat at 1/2" intervals.

Cut In: To combine dry ingredients with shortening, butter or margarine by cutting the dry ingredients in with a pastry blender or two knives. As the dry ingredients are cut into the fat ingredients they begin to form clumps.

Dredge: To sprinkle dough, such as pie crust or pasta dough, with flour before rolling out. Generally the surface the dough will be rolled out on and the dough itself are lightly floured. The dough is dredged again whenever the dough begins to show signs of sticking while it is being rolled out. Dredging is also used to describe sprinkling cakes and other baked goods with granulated sugar or powdered sugar.

Fold: To combine a light ingredient, such as whipped cream, into a heavier mixture of ingredients. The light ingredient is gently combined with the heavier mixture by using a spoon or spatula to turn it over and into the heavier mixture. - Cut down through the center of the ingredients. - Bring the spatula across the bottom, over to the side, and back up. - Fold over after coming up the side. - Fold evenly by turning the bowl as you are working the mixture.

Glazing: A glaze is applied to the surface of pastries and bread before they are baked to them a glossy finish. The glaze may consist of a sugar and water mixture, egg whites, or sometimes milk is used.