angel food cake cutter [eyn-juhl food keyk kuht-er] noun

Also cake breaker, angel food cake knife, angel food cake server. A specialized instrument that has long tines instead of a blade, used for serving angel food cake. The tines, which are usually cylindrical, are typically at least 3 inches long.

Angel food cakes are leavened by whipped egg whites and have a very light texture, and this tool allows you to cut slices of the dessert without crushing and/or compressing the cake, which often happens with a classically shaped knife blade.

Bakepedia Tips

These can be found through many housewares and baking supply resources and are also considered collectibles. You can find many vintage silver and silverplate versions online as angel food cakes used to be very popular and served to guests when fancy china and accouterments were used.

We recommend that you use this tool to not only cut vertical slices of your angel food cake, but to also use the flat, broad surface of the tines to transfer the cake to serving plates (as seen below). Also, for different types of cake, we know bakers who use this as a guide for their bladed knife. By inserting this into a delicate cake first, there is no crushing of the cake – then insert your blade alongside this tool and make your actual “cut.”

_{Top Image: Dédé Wilson}

Bottom Image: Peter Muka

apple [ap–uhl] noun

Malus domestica, from the rose family Rosaceae. The apple is one of the world’s most widely cultivated fruits. There are over 7,500 cultivars known at this time, the bulk being grown in China. Common supermarket varieties of apples include Red Delicious (not recommended by the test kitchen for flavor, texture or looks), Golden Delicious, McIntosh, Granny Smith, Gala and Braeburn.

Bakepedia Tips

Rome Beauty is often recommended for baking, as it holds its shape and is visually attractive, but our experts have found this variety mealy and tasteless. With better access to farmer’s markets, orchards and growers these days, it pays to become familiar with local varieties. Ask growers for recommendations depending on your usage – eating out-of-hand, baking, pie, sauce, etc. The apple that is best raw is not necessarily the best for sauce. Some varieties store very well, which is great for the seller, but not necessarily the end user. If you are buying apples in North America or Europe, know what apples are coming from where, depending on the season. In the fall, look for apples from North America, Austria, China, England, France, Italy and the Netherlands. In the spring, look for apples from Australia, Brazil, Chile, New Zealand and South Africa.

Joseph Amendola (1920 – 2008)

According to a FoodArts magazine interview, Joseph Amendola began his baking career at the age of 9 as an apprentice in his uncle’s bakery in New Haven, CT, working afternoons, weekends and holidays. After working for eight years, he asked for a day off. His uncle replied, “If you want one day off, you’ll want another later. Instead, take them all off. You’re fired.” Typical of his work ethic and drive, he quickly found a job as a baker at a larger competing business and advanced to supervising bakery manager. Eventually he was the first baking instructor at the fledgling CIA (Culinary Institute of America), later serving as Dean of Students, Director of Development and acting President.

Ice carving was a specialty and he wrote several textbooks on baking, such as Understanding Baking, Baker’s Manual (5th Edition)as well as Ice Carving Made Easy .

alpine strawberry [al-pahyn, -pin straw-ber-ee, -buh-ree] noun

Fragaria vesca. Also called fraises des bois, wild strawberry, woodland strawberry or occasionally European strawberry. Much smaller than cultivated strawberries, the alpine strawberry possesses a most concentrated and aromatic flavor. This variety can be grown in the home garden.

Albert Uster Imports

Also called AUI, this is a popular professional resource for ingredients, equipment, books, videos and information regarding baking and confectionery.

Australian Method [aw-streyl-yuhn meth–uh d] noun

A school of cake decorating that originated in Australia during the time of English colonization, featuring delicate string-work and ornate over-piping on fondant-covered cakes. Over-piping is the process of piping the same shape over and over itself to create a 3-D effect. The Australian Method uses the same style as the Lambeth Method, but incorporates the use of much more ornate scrollwork. Tiny seed beads and pearls are often integrated into the stringwork, rendering this part inedible. The technique is quite painstaking and the results are works of art. Wilton teaches classes that are fun and challenging for the experienced cake decorator.

Ataulfo mango [at-au-lfo man-go] noun

Image courtesy of Melissa’s

A Mexican variety of mango, sometimes referred to as champagne mango. Native to India and cultivated in Asia for over 4,000 years, the Ataulfo mango is mainly grown in Mexico, California and Florida. This fruit is smaller than the typical mango with skin that ripens to a rich golden yellow. Its flesh is velvety smooth, with a wafer-thin pit and almost no fibrous texture.

Bakepedia Tips

The ultra-smooth texture makes these mangos ideal to use in desserts, although the yield per fruit is less than some other larger varieties. All mangos contain enzymes useful for tenderizing meats that also act as a digestive aid. Choose fruit that is firm, has unblemished skin and a fresh scent. Mangos are usually sold somewhat under-ripe; leave at room temperature for several days to soften until they yield to gentle pressure and the skin begins to wrinkle. Once ripe, they may be refrigerated for up to a week. They are available almost year-round with the dead of North American winter being the only time you won’t find them.

Asian pear [ey-zhuhn, ey-shuhn pair] noun

Image courtesy of Melissa’s

Pyrus pyrifolia. Also known as apple pear, Chinese pear, sand pear or nashi. The edible fruit of a pear tree. Rounder than other pear varieties, the Asian pear can range from pale green to yellow-green, sporting tiny russet-colored speckles to an all-over beige-russet-brown. It is firm, crisp, and has a delicate flavor with hints of apple.

Bakepedia Tips

Asian pears are used both raw and cooked in recipes. They are very firm when ripe, will only emit a very faint aroma, and are available year round. Store at room temperature for about a week or refrigerated up to a month.

arborio rice [ahr-bawr-ee-oh, ‐bohr – rahys] noun

A short-grained, high-starch Italian rice use to make classic risotto. Arborio rice is named after the town of Arborio in the Po Valley, where it is grown. It is also now cultivated in California and Texas. In the image, Arborio is on the right, long-grained white rice is on the left.

Bakepedia Tip

• The short grains retain firmness and chewiness while also producing a creamy consistency due to the starch, perfect for risotto and rice pudding.

_{Image: Peter Muka}

aprium [ap-ri-um] noun

Image courtesy of Melissa’s

A hybrid of an apricot and a plum – aprium are often 75% apricot and 25% plum. They have some of the velvety qualities of apricots combined with the juiciness of plums and are best picked April through June. The sugar content of an aprium is higher than either fruit alone.

Bakepedia Tip

Try using apriums in recipes calling for either apricot or plums.