air cells [air-sells] noun

Also called air bubbles. Air cells are pockets of air in breads and cakes that create loft and desirable texture.

Bakepedia Tips

In yeast breads, it is the yeast that produces CO₂ gas, which creates air cells. When you cut into a loaf of French bread, for example, you can see the varied sizes of holes that create the bread’s porous texture; the holes might remind you of the way Swiss cheese looks. In other baked goods such as cakes and quick breads, chemical leaveners like baking soda and baking powder produce the air bubbles. If yeast is killed through mishandling, or if your chemical leaveners are old, far less or no CO₂ at all will be produced and your baked goods will be dense and flat.

agave [uh–gah-vee, uh–gey-] noun

A succulent plant with origins in southwestern U.S., Mexico and Central America that produces a nectar or syrup used as a sweetener. Agave syrup is sweeter than sugar, dissolves easily and, due to its plant origin, is often used as a vegan alternative to honey. There are three different varieties based on color: light, amber and dark. The intensity of flavor is directly related to the color of the syrup, with light being the mildest tasting and dark, the most distinctive. Varieties of agave are also used to make mescal and tequila.

aerate [air-eyt] verb

To introduce air into a mixture by beating, whipping, whisking or sifting.

Bakepedia Tips

Whipping egg whites into meringue is an example of aeration. (Video to come showing egg whites before and after whipping).